This is the best recipe for Homemade Banana Pudding! Made with from-scratch vanilla pudding, sweet bananas, and vanilla wafers, this Banana Pudding from scratch is rich, creamy, and surprisingly easy to make.
While I love homemade peanut butter cups and blackberry crisp and my kids beg me to make lemon cheesecake bars and peanut butter blossoms, my husband's all-time favorite dessert is banana pudding.
But not just ANY banana pudding. Even though he has had his fair share of banana puddings, he has yet to find one that compares to my recipe for banana pudding.
Why This Banana Pudding Recipe is the Best
- No Boxed Pudding Mix. While there is nothing wrong with taking a shortcut, using a boxed pudding mix can give banana pudding an artificial flavor. Homemade pudding is made with simple ingredients to deliver a creamy pudding with only the purest flavor.
- No Cool Whip. Frozen whipped topping just can't compare to fresh whipped cream. Freshly whipped cream gives this banana pudding the fluffiest texture and the richest flavor.
- Simple Recipe Made with Simple Ingredients. It only takes a few extra minutes to swap out the boxed vanilla pudding mix for homemade pudding and frozen whipped topping for fresh whipped cream and both are made with basic ingredients you likely have on hand.
- Amazing Flavor and Texture. This banana pudding is perfectly sweet, yet not cloyingly sweet. It is light, creamy, and rich in vanilla flavor. Paired with fresh bananas and crisp vanilla wafers, this layered banana pudding from scratch is simply the best.
Notes on Ingredients
- Milk: While you can use any fat percentage of dairy milk on hand, I recommend using whole milk for the richest, creamiest results.
- Cornstarch: To thicken the pudding, a bit of cornstarch is needed. If you happen to have a corn allergy, substitute the cornstarch with equal amounts of arrowroot powder or tapioca starch.
- Heavy Whipping Cream: Do not be tempted to substitute defrosted whipped topping, such as Cool Whip. The pudding has additional sugar added to the base to account for using unsweetened whipped cream.
- Vanilla Wafers: Use homemade vanilla wafers or your favorite store-bought brand.
- Bananas: Select bananas that are just ripe, or slightly underripe. The banana peel can have brown spots, but be sure that the flesh of the banana is without any brown spots or bruising.
- Lemon Juice: I strongly recommend dipping the sliced bananas in lemon juice, fresh or jarred, before assembling the banana pudding. Not only does this keep the bananas from browning quickly, but it also adds a bit of acidity to the pudding, balancing out the richness of the dessert.
How to Make Banana Pudding
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Homemade Pudding. The key to creating the best banana pudding is to swap out boxed vanilla pudding mix for homemade. While that may sound intimidating, it is as simple as simmering milk, sugar, cornstarch, and egg yolks on medium-low heat until thickening.
Step Two: Strain the Pudding. To ensure the pudding is super smooth and creamy, I recommend straining it over a fine-mesh strainer over a large bowl. Once strained, chill the pudding for 30 minutes or so.
Step Three: Whip the Cream. Just like homemade pudding is best for this recipe, freshly whipped cream with soft peaks, is also key to creating the best banana pudding. The fresh cream will create the lightest, fluffiest pudding and the flavor is pure, rather than artificial or overly sweet.
Step Four: Combine. Once the pudding mixture is chilled and the cream is whipped, use a gentle hand to fold the two together to create the light and fluffy base for the banana pudding.
Step Five: Prepare the Bananas. I recommend dipping the sliced bananas in lemon juice before layering them in the pudding. Not only does this help prevent the bananas from browning, but it adds a tart flavor that is the perfect balance to the sweet dessert.
Step Six: Layer Banana Pudding. You can use ANY serving dish or dishes you would like for assembling the banana pudding. A clear, trifle dish makes for a beautiful, dramatic presentation that is perfect for a potluck, and individual serving trifle dishes are great for dinner parties. If you don't have a large trifle dish or individual trifle dishes, use glass jars, a glass bowl, or any 4-quart serving dish you have on hand.
Serving & Storage Suggestions
- Chill Before Serving: For the flavors of the banana pudding to have time to meld together, it is best to chill the assembled pudding for at least 4 hours or up to 24 hours before serving.
- Storage: While the banana pudding will last up to 3 days in the refrigerator, the flavor and texture of the pudding are best if served within 24 hours after preparation.
More Delicious Dessert Recipes
- Classic Cheesecake
- Peach Cobbler
- Apple Crisp
- Banana Cake
- Baked Lemon Pudding
- Tapioca Pudding
- Mini Cheesecakes
I would love for you to leave a comment below sharing how much you enjoyed this recipe for banana pudding.
Homemade Banana Pudding
Ingredients
- 2 cups whole milk
- ⅔ cup granulated sugar
- 2 large egg yolks
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1-½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 large bananas for slicing firm, yet ripe
- Lemon juice for dipping bananas
- 24-36 vanilla wafers
Instructions
- In a medium saucepan whisk together sugar, cornstarch, salt, and milk. Slowly pour in ½ cup of the milk and whisk to combine. Add in the remaining 1-½ cups of milk and egg yolks and whisk again until everything is combined.
- Cook the milk mixture over medium-low heat, whisking every minute or so, until bubbly throughout and the mixture begins to thicken. This will take about 6-8 minutes. Once bubbling, whisk and cook for 1-2 minutes to begin to thicken. Once the mixture coats the back of a wooden spoon, you know it is just the right consistency.
- Remove from the heat and stir in the vanilla extract. Strain the pudding mixture over a fine-mesh strainer into a mixing bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until chilled.
- After the pudding has chilled, pour the heavy cream into a large mixing bowl or bowl of a stand mixer and beat on medium-high speed until soft peaks form.
- Gently fold the whipped cream into the cooled vanilla pudding mixture. Set aside.
- Slice the bananas and dip them into the lemon juice. This not only helps to prevent browning but also adds a touch of acidity to balance out the sweetness.
- In a 2-quart trifle dish, layer in ⅓ of the pudding mixture. Top with half the vanilla wafters, to just cover the pudding. Top with ½ the sliced bananas. Repeat the layers, ending with the final third of the vanilla pudding. Alternatively, layer the ingredients in individual serving dishes.
- Chill for at least 4 hours, but overnight is recommended. Serve within 3 days of preparing.
Jean Roenfeld
Very good can even use in a cooked pie shell.
Ty
This is the Bestest banana pudding recipe that I have ever come across!! Thank you for sharing
Kristen Chidsey
I am so happy you enjoyed so much!
Leslie
Our whole neighborhood loves this banana pudding. I use gluten free vanilla wafers so even gluten sensitive people can enjoy it. DELICIOUS!
Kristen Chidsey
I absolutely LOVE hearing this, Leslie! Thank you for sharing you enjoyed this banana pudding and how you made it for your gluten-free friends.