Homemade Banana Pudding

This classic Homemade Banana Pudding Recipe combines creamy vanilla custard pudding with sweet slices of bananas, vanilla wafers, and fresh whipped cream for real banana flavor.  This delectable dessert is very similar to an icebox cake. It is a hot commodity at any family function, potluck, or gathering.  You will be pleasantly surprised at how easy it is and how much everyone loves it.

Are you a banana lover?  Banana lovers are a really loyal bunch and they stick together like birds of a feather.  We are a banana-loving family.  Between my daughter and my husband, you can not keep enough bananas in the house.  I just love the wholesome goodness of this banana pudding recipe.  This is the real deal.  There is no boxed pudding here, just real, creamy vanilla pudding and fresh whipped cream.

How do you make Homemade Banana Pudding?

Make Your From-Scratch Vanilla Pudding

Start by adding the sugar, flour, salt, egg yolks, and milk to a large saucepan.  Now whisk to combine and place over medium heat.  Whisking constantly, cook until thick enough to coat the back of a spoon. Use a spoon several times during the cooking process to reach down on the bottom edge to stir in the ingredients that the whisk might be missing.  Then once thickened remove from the heat and continue whisking as it cools.  Finally, whisk in the vanilla and butter.  Now you can start the rest of the recipe but whisk every few minutes so a skin does not form on your pudding.

Make the Homemade Whipped Cream

In a stand mixer with the whisk attachment (or hand mixer with whisk beaters) beat whipping cream and powdered sugar until stiff peaks form.  It is always helpful to put your bowl and beaters in the freezer for about 20 minutes prior to making whipped cream.

Assemble the Banana Pudding

Now assemble this delicious dessert. Layer nilla wafers, half the pudding mixture, and fresh banana slices.  Then repeat once again.  Finally, add a layer of whipped cream and garnish with crushed vanilla wafers.  For optimal taste refrigerate for 1-3 hours.

Helpful tips for making Banana Pudding

• Don’t place the pudding on the heat until you have all the ingredients whisked together.
• A hand-held electric mixer with whisk beaters can be used as well.
• Use the extra egg whites for an egg white omelette or scrambled egg whites.
• Whisk continuously over low heat.  Be patient.  It can take 12-15 minutes to thicken the pudding.  My late mother used to say “Good things come to those who wait.”
• Use a spoon while cooking the pudding to reach those hard edges at the bottom of the pan that the whisk sometimes misses.
• Continue whisking even after you take it off the heat as it will cook a little longer off the heat.
• To prevent a skin from forming on the custard place a piece of plastic wrap right on top of the pudding.
• Vanilla should be added after a little bit of cooling as it will give it a more intense flavor.
• For best results with the whipping cream, chill your beater and bowl 20 minutes in advance and add your powdered sugar relatively slowly.
• Brush the banana slices with a little lemon juice to keep them from turning brown.
• Cool Whip can be substituted for the fresh whipped cream although I highly recommend the latter. 
• This dessert is best enjoyed up to 2 days after making.
• Store this dessert and all leftovers in an airtight container in the fridge. For best results consume within 2 days. 

More no bake desserts to try!

Best Banana Pudding Recipe

This delectable family friendly dessert is made of homemade vanilla pudding, fresh bananas, vanilla wafers and whipped cream.  This wildly popular dessert will make you the top hostess.

5 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 12 servings

Calories: 418kcal

Author: Beth Pierce

Ingredients

Homemade Vanilla Pudding Ingredients:

• 1 cup sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 8 egg yolks
• 3 cups whole milk
• 1/2 teaspoon vanilla extract
• 3 tablespoons butter

For the Banana Pudding:

• 4 ripe bananas
• 8 ounces vanilla wafer cookies

For the Fresh Whipped Cream:

• 1 1/2 cups whipping cream
• 4 tablespoons powdered sugar

Instructions

• Add sugar, flour, salt, egg yolks, and milk to a large saucepan.  Whisk to combine and place over low heat.  Cook until thick enough to coat the back of a spoon whisking constantly; approximately 12-15 minutes. Using a spoon scrap the bottom edge of the pan several times during the cooking process.  Remove from the heat and whisk several times to cool.  Whisk in vanilla and butter.  To prevent a skin from forming on the custard place a piece of plastic wrap right on top of the pudding.
• Meanwhile using a stand mixer (with whisk attachment) on medium beat whipping cream while adding the powdered sugar 1 tablespoon at a time. Beat until stiff peaks form.
• To assemble dessert place a row of vanilla wafers in 8x11 or 9x9 inch casserole dish.  Slice 2 bananas over the top and cover with half the pudding.  Then place another row of vanilla wafers (this row does not need to be as tight or clean).  Slice 2 bananas over the top and cover with remaining pudding.
• Carefully spread the whipped cream over the top.  Refrigerate for 1-3 hours before serving.

Notes

• Don't place the pudding on the heat until you have all the ingredients whisked together.
• A hand-held electric mixer with whisk beaters can be used as well.
• Use the extra egg whites for an egg white omelette or scrambled egg whites.
• Whisk continuously over low heat.  Be patient.  It can take 12-15 minutes to thicken the pudding.  My late mother used to say "Good things come to those who wait."
• Use a spoon while cooking the pudding to reach those hard edges at the bottom of the pan that the whisk sometimes misses.
• Continue whisking even after you take it off the heat as it will cook a little longer off the heat.
• To prevent a skin from forming on the custard place a piece of plastic wrap right on top of the pudding.
• Vanilla should be added after a little bit of cooling as it will give it a more intense flavor.
• For best results with the whipping cream, chill your beater and bowl 20 minutes in advance and add your powdered sugar relatively slowly.
• Brush the banana slices with a little lemon juice to keep them from turning brown.
• Cool Whip can be substituted for the fresh whipped cream although I highly recommend the latter.
• This dessert is best enjoyed up to 2 days after making.
• Store this dessert and all leftovers in an airtight container in the fridge. For best results consume within 2 days.

Nutrition

Calories: 418kcal | Carbohydrates: 50g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 233mg | Potassium: 297mg | Fiber: 1g | Sugar: 34g | Vitamin A: 822IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 1mg

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