The Best Homemade Banana Pudding Recipe: Layers of Creamy Goodness from Scratch
Indulge in a classic Southern delight with this irresistible homemade banana pudding. Featuring luscious layers of perfectly ripe sliced bananas, rich, velvety vanilla pudding made completely from scratch, crisp vanilla wafer cookies, and a cloud of freshly whipped cream, this dessert is an absolute showstopper. It’s the perfect treat for potlucks, family gatherings, or simply a comforting evening at home. Forget those box mixes—this recipe elevates banana pudding to an unforgettable culinary experience!
Do you remember eating banana pudding as a child, often made with a convenient box mix? While those nostalgic memories hold a special place, this homemade banana pudding recipe is a true departure from that. Instead of relying on instant pudding from a box, we embark on a culinary journey to create the vanilla pudding entirely from scratch. This commitment to homemade ingredients ensures a depth of flavor and a creamy texture that simply can’t be replicated by shortcuts.
Once our rich, homemade vanilla pudding is perfected, it’s meticulously layered with slices of sweet, ripe bananas and classic vanilla wafer cookies. To crown this magnificent dessert, I’ve added my favorite homemade whipped cream, often garnished with a sprinkle of extra cookies for an elegant finish. The vanilla wafers are arguably the one delightful shortcut in this recipe, as the iconic crunch and subtle sweetness of Nilla wafers are truly hard to resist and perfectly complement the creamy layers.
If the thought of making banana pudding from scratch seems daunting, please don’t be intimidated! This recipe is surprisingly straightforward and much easier to achieve than you might imagine. The result is a profoundly comforting dessert that consistently receives rave reviews from everyone who tries it. It’s a truly rewarding baking project that yields a dessert far superior to any store-bought alternative.
Essential Ingredients for Your Homemade Banana Pudding
Crafting the perfect homemade banana pudding requires just a few key components, each playing a vital role in creating its iconic flavor and texture. This recipe is built upon four fundamental elements: fresh sliced bananas, crunchy vanilla wafer cookies (like Nilla Wafers), a velvety homemade vanilla pudding, and a light, fluffy whipped cream topping. Let’s explore the ingredients list in detail to ensure you feel completely confident before beginning this delicious endeavor:
- Granulated Sugar: For an 8-inch square baking dish of pudding, we use just 3/4 cup of granulated sugar. This creates a wonderfully sweet vanilla pudding that isn’t cloyingly so. Remember, the natural sweetness of the banana slices and the vanilla wafers also contribute to the overall flavor profile, creating a perfectly balanced dessert.
- Cornstarch: This is our secret weapon for achieving an ultra-creamy, thick, and stable vanilla pudding. Cornstarch provides the perfect consistency without any starchy aftertaste. I strongly advise against substituting cornstarch with other thickeners, as the resulting texture and stability of the pudding won’t be the same.
- Whole Milk: For the ultimate creamy pudding, whole milk is essential. The higher fat content in whole milk contributes significantly to the pudding’s rich, smooth texture and helps it thicken beautifully. Low-fat milk or milk alternatives may yield a thinner, less luxurious pudding.
- Heavy Whipping Cream: This versatile ingredient is used in two crucial parts of our recipe. First, it’s incorporated into the vanilla pudding itself, adding an extra layer of richness and creaminess. Second, it forms the base for our homemade whipped cream topping. Look for heavy whipping cream with at least 36% milk fat for best results in both applications.
- Egg Yolks: Beyond lending a subtle, appealing yellow hue to the pudding, egg yolks are key to its luxurious, custard-like texture and incredible creaminess. They act as an emulsifier and thickener, creating a truly decadent pudding. Don’t waste the egg whites—save them for a fluffy omelet or meringue cookies the next day!
- Butter: I typically use unsalted butter in this recipe, as it allows for precise control over the overall saltiness. However, salted butter would also work perfectly fine, just be mindful of any other salty components you might add. Butter adds richness and a silky finish to the pudding.
- Pure Vanilla Extract: For the most authentic and robust vanilla flavor, pure vanilla extract is indispensable. Avoid imitation vanilla if you want that classic, aromatic taste to shine through in your homemade pudding.
- Vanilla Wafers: While I prefer using classic Nilla Wafers for their traditional appeal and perfect crispness, any similar plain vanilla cookie will work well. These cookies provide a delightful textural contrast to the soft pudding and bananas, and they soften beautifully as they absorb the pudding’s flavors.
- Bananas: The star of the show! It’s crucial to use bananas that are just ripe—firm enough to hold their shape but sweet. Overripe bananas, while great for banana bread, tend to become too mushy and won’t hold up structurally in this layered dessert.
- Powdered Sugar: This finely milled sugar is essential for making a light, airy, and perfectly sweetened whipped cream. It dissolves instantly, ensuring a smooth and lump-free topping.
How to Make Homemade Banana Pudding from Scratch: A Step-by-Step Guide
Creating this delightful banana pudding requires a bit of foresight, as the homemade vanilla pudding needs ample time to chill and set in the refrigerator before the final assembly. This ensures a firm, creamy base for your layers. Follow these steps for a perfect outcome:
1. Crafting the Velvety Vanilla Pudding
- Begin by combining the granulated sugar and cornstarch in a large saucepan. Whisk these dry ingredients thoroughly until they are well combined. This prevents lumps and ensures even thickening.
- In a separate large mixing bowl, whisk together the whole milk, heavy whipping cream, and egg yolks until they are fully integrated and smooth.
- Slowly pour the liquid mixture into the saucepan containing the sugar and cornstarch, whisking continuously as you pour. Continue whisking until the ingredients are completely combined and no dry streaks remain.
- Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring or whisking constantly. It’s crucial to keep stirring, especially scraping the bottom and sides of the pan with a rubber spatula, to prevent sticking and burning.
- Once the pudding mixture comes to a boil, continue to cook and stir for exactly one minute. At this point, the pudding should be noticeably thick and creamy.
- Remove the saucepan from the heat. Stir in the butter, one tablespoon at a time, allowing each piece to melt and incorporate before adding the next. Finally, stir in the pure vanilla extract.
- For an exceptionally smooth pudding, strain the mixture immediately through a fine-mesh strainer into a clean, heat-proof bowl. This essential step catches any small lumps of cooked egg or cornstarch, guaranteeing a silky texture.
- To prevent a “skin” from forming on the surface as it cools, press a piece of plastic wrap directly onto the surface of the warm pudding.
- Place the covered pudding in the refrigerator to chill for at least one hour. This initial chill time is vital for the pudding to set properly.
2. Assembling Your Classic Banana Pudding
- Once the vanilla pudding has thoroughly cooled and set for at least an hour, remove it from the fridge. Give it a good whisk to ensure it’s smooth and ready for layering. Set it aside.
- Prepare your bananas by slicing them into uniform 1/4-inch thick rounds. This thickness is ideal for them to hold up beautifully against the creamy pudding and crisp vanilla wafers.
- Begin assembling the pudding in an 8×8-inch baking dish (or a 2-quart dish). Arrange approximately half of the vanilla wafers in a single, even layer to cover the bottom of the dish.
- Next, place half of your sliced bananas over the layer of cookies, ensuring an even distribution.
- Carefully spoon about half of the prepared vanilla pudding over the bananas, spreading it gently to form an even layer.
- Repeat this entire layering process once more with the remaining vanilla wafers, banana slices, and pudding.
- Once fully assembled, cover the banana pudding with plastic wrap, again pressing the wrap directly onto the surface of the top pudding layer.
- Return the dish to the refrigerator for a final chill of three to four hours. This extended chilling period allows the pudding to firm up completely and gives the vanilla wafers time to soften and absorb all the delightful banana and vanilla flavors.
3. The Perfect Whipped Cream Topping
- Once the banana pudding has finished its final chill, it’s time to prepare the homemade whipped cream. In the bowl of a stand mixer fitted with the whisk attachment (or using a large mixing bowl with a handheld electric mixer), combine the cold heavy whipping cream, powdered sugar, and pure vanilla extract.
- Start mixing on a low speed to prevent splattering. As the mixture begins to thicken and increase in volume, gradually increase the speed to medium-high. Continue mixing until stiff peaks form. Be careful not to over-whip, or it will turn grainy.
- Finally, spread a generous, even layer of the freshly whipped cream over the chilled banana pudding. If desired, garnish with additional banana slices and crushed vanilla wafers before serving for an extra touch of elegance and crunch. Now, all that’s left is to dig in and enjoy!
Frequently Asked Questions About Banana Pudding
Can I Prepare This Homemade Banana Pudding Recipe in Advance?
Yes, absolutely! This banana pudding can be prepared in advance, making it an excellent choice for parties and gatherings. For the absolute best taste and texture, with optimally softened cookies and fresh-looking bananas, I recommend serving the banana pudding within 24 hours of making it. However, if necessary, you can cover it tightly with plastic wrap and store it in the refrigerator for up to two days. Beyond two days, the bananas may start to brown and the cookies might become overly soft, affecting the overall quality.
Can You Freeze Banana Pudding?
No, I do not recommend freezing this homemade banana pudding. The delicate layers, particularly the fresh bananas and the creamy pudding, are not well-suited for freezing. When thawed, the bananas can become mushy and discolored, while the pudding may develop an undesirable watery or grainy texture due to ice crystal formation. This dessert is truly best enjoyed fresh and chilled from the refrigerator.
Expert Tips for the Best Homemade Banana Pudding
- Choose Your Bananas Wisely: The type of banana you use makes a significant difference. Always opt for bananas that are ripe but still firm. They should have a few specks of brown, indicating sweetness, but not be entirely brown or soft. Overly ripe bananas will quickly turn mushy and discolor in the pudding, compromising the texture.
- Respect the Chill Times: Do not rush the chilling process! The vanilla pudding needs at least one hour to set properly before layering. Once assembled, the full banana pudding requires a solid three to four hours (or even overnight) in the fridge. This allows the pudding to firm up completely and, crucially, gives the vanilla wafers ample time to soften and absorb the delicious flavors of the banana and vanilla pudding, creating that signature melt-in-your-mouth experience.
- Serving Size and Doubling: An 8×8-inch dish of this rich homemade banana pudding comfortably serves 10 to 12 people as it is a substantial and decadent dessert. If you’re feeding a larger crowd or simply want more, this recipe can easily be doubled. Simply double all the ingredients and assemble the pudding in a larger 9×13-inch baking dish.
- Preventing Banana Browning: To keep your banana slices looking fresh, especially if preparing ahead, you can lightly brush them with a small amount of lemon juice or a fruit protector solution before layering. This helps prevent oxidation and browning.
- Smooth Pudding Assurance: The straining step for the vanilla pudding is crucial. Don’t skip it! It ensures any small bits of cooked egg or cornstarch are removed, resulting in an impeccably smooth and silky pudding.
- Whip Cream to Perfection: Ensure your heavy whipping cream, bowl, and whisk attachment are all very cold before making the whipped cream. This helps the cream whip up faster and achieve firm peaks. Avoid over-whipping, as it can quickly turn into butter.
More Delicious Banana Desserts to Try!
- Classic Banana Bread
- Decadent Banana Cream Pie
- Moist Banana Cake
- Cinnamon Swirl Banana Bread
- Irresistible Banana Crumb Cake
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Homemade Banana Pudding
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Ingredients
- ¾ cup (150 grams) granulated sugar
- ¼ cup (32 grams) cornstarch
- 2 ½ cups (600 ml) whole milk
- ½ cup (120 ml) heavy whipping cream
- 4 large egg yolks
- 2 tablespoons (30 grams, or ¼ stick) unsalted butter (sliced into two pieces)
- 2 teaspoons pure vanilla extract
- 50 vanilla wafers
- 4 medium ripe bananas (sliced into ¼-inch thick slices)
For the whipped cream topping:
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the vanilla pudding:
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In a large saucepan, whisk the granulated sugar and cornstarch together until well combined.
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In a separate large mixing bowl, whisk together the whole milk, heavy whipping cream, and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
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Place the saucepan over medium heat and bring to a boil, stirring/whisking continuously (I recommend using a rubber spatula to scrape around the bottom and sides of the pan a few times to prevent sticking). Allow to boil for one minute; the mixture should become thick and creamy. Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.
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Strain the warm pudding mixture through a fine-mesh strainer into a clean, heat-proof bowl to ensure a smooth, lump-free consistency.
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Cover the pudding with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a film from forming. Refrigerate for at least one hour to chill and set.
To assemble the banana pudding:
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Remove the chilled pudding from the refrigerator and whisk until smooth. Set aside.
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Place half of the vanilla wafers (approximately 25 cookies) in an even layer on the bottom of an 8-inch square (or 2-quart) baking pan. Top with half of the banana slices in a single, even layer. Scoop half of the prepared vanilla pudding on top and spread it out evenly.
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Repeat these layers once more using the remaining vanilla wafers, banana slices, and pudding.
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Cover the assembled banana pudding with plastic wrap, again pressing the wrap directly onto the pudding’s surface, and refrigerate for 3 to 4 hours (or ideally overnight) to allow it to set completely and for the cookies to soften.
To make the whipped cream topping:
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In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the cold heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then gradually increase to medium-high speed until stiff peaks form. Be careful not to over-whip.
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Spread the freshly made whipped cream in an even layer on top of the chilled banana pudding. Garnish with additional banana slices and/or crushed vanilla wafers before serving, if desired.
Notes
Bananas: Always use bananas that are just ripe—they should be sweet but still firm enough to hold their shape. Overripe bananas will not hold up well in this layered dessert.
Vanilla Wafers: Nilla wafers are a classic choice for this recipe, but other similar plain vanilla cookies will work just fine. Depending on the size of the alternative cookies, you may need more or fewer to create even layers.