This delicious, creamy Banana Pudding Recipe is made with from-scratch vanilla pudding, sweet bananas, and vanilla wafers, for the best version of banana pudding–period.
There are few desserts that are more comforting than old fashioned banana pudding. While you may be tempted to use whipped topping and a box of vanilla pudding, it only takes a few more minutes to make a creamy vanilla custard and whip your own whipped cream–and the difference in taste is swoon-worthy.
If you are looking for the BEST Banana Pudding–you have just found it.
My husband’s favorite dessert is banana pudding and he has made it his mission to try it at every restaurant across the Southeast United States. But he has yet to find one that compares this my recipe for banana pudding.
What makes this the best banana pudding?
Simply the fact that it is made from scratch. Rich, sweet vanilla custard is folded with light and fluffy whipped cream for the creamiest, fluffiest vanilla pudding base. And then it is as simple as layering pudding with bananas and vanilla wafers.
This recipe is not hard. It is not complicated. It does not require any crazy ingredients–in fact, you probably have everything you need on hand right now to make this classic dessert. But because there are no added preservatives, food dyes, high fructose corn syrup, or ingredients you can’t pronounce, this taste of this banana pudding is pure, unadulterated, delicious, comfort food.
- Homemade Vanilla Pudding: The vanilla custard is made with milk, sugar, cornstarch, egg yolks, and vanilla extract. It is best to use whole milk for the richest flavor, but any fat percentage can be used.
- Heavy Whipping Cream: This keeps the pudding light and fluffy. 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, without any brown spots.
- 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 flavors.
How to Make Banana Pudding
- In a medium saucepan, whisk together the sugar, cornstarch, pinch of salt, egg yolks, and milk.
- Turn heat to medium-level and bring to a simmer, whisking very frequently. You want to cook until bubbly and thickened. This will take about 6ish minutes or so.
- Once the mixture coats the back of a wooden spoon, remove the custard from the heat and strain the mixture over a fine-mesh strainer over a large bowl.
- Stir in the vanilla extract and refrigerate for 30 minutes.
- In the meantime, whip the heavy cream until soft, yet firm peaks form.
- Gently fold the whipped cream into the pudding mixture until just incorporated.
- Slice the bananas into a bowl with a tiny bit of lemon juice and gently toss to coat.
- In a trifle, layer in a third of the pudding mixture. Top with half the vanilla wafers, then half the sliced bananas. Repeat the layers, ending with a final layer of the pudding.
- Alternatively, layer the pudding, vanilla wafers, and bananas in individual dessert glasses or ball jars.
- Chill for at least 4 hours, or overnight before serving.
More From-Scratch Dessert Recipes
Prepare this from-scratch banana pudding and be prepared to be wowed. It is still simple to make, but yet is a step above traditional recipes for banana pudding.
Homemade Banana Pudding
- 2 cups whole milk
- ⅔ cup granulated sugar
- 2 egg yolks
- 3 tablespoons cornstarch
- 1-1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 large bananas for slicing
- Lemon juice for dipping bananas
- 24-36 vanilla wafers
- In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.
- Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat and strain over a fine mesh strainer.
- Refrigerate for 30 minutes, or until cool.
- Once the pudding is cooled, beat the heavy cream until soft peaks form.
- Gently fold whipped cream into cooled vanilla pudding mixture. Set aside.
- Slice the bananas and dip 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.