This from-scratch banana pudding is a favorite — creamy homemade vanilla pudding layered with ripe bananas and vanilla wafer cookies. It’s luscious, easy to make, and perfect for any occasion.
Banana pudding is a classic dessert built from layers of vanilla pudding, banana slices, and wafer cookies, finished with sweetened whipped cream. This homemade version is especially satisfying and straightforward to prepare.
Why You’ll Love This Banana Pudding
This dessert ranks among favorite treats for many. Here’s why you should try it:
- Although it’s made from scratch, the pudding is simple to prepare. Once cooked, assembly is quick and the dessert needs a short chill to set.
- It’s especially popular in warm months — bring it to a summer BBQ or potluck and it will disappear fast.
- The recipe scales easily if you need to double or triple it for a crowd.
- The balance of creamy pudding, fresh banana, and crisp wafers is just right; you can tweak layer quantities to suit your preference.
Bonus: Leftovers make an incredible banana pudding milkshake — blend a scoop with vanilla ice cream and a splash of milk.
Key Ingredients
- Granulated sugar: sweetens the pudding.
- Cornstarch: the thickening agent for a silky pudding.
- Egg yolks: add richness and smooth texture.
- Milk: use 2% or whole for a creamy result.
- Heavy cream: used in the pudding and for the whipped cream topping.
- Butter: stirred in at the end for shine and mouthfeel.
- Vanilla extract: enhances flavor in both pudding and whipped cream.
- Bananas: choose ripe but firm bananas for best texture (3 to 4 bananas).
- Vanilla wafers: classic Nilla-style wafers; about half an 11-ounce box (roughly 35 cookies).
How to Assemble Banana Pudding
- Spread about 1 cup of the pudding across the bottom of an 8×8-inch baking dish.
- Arrange a single layer of sliced bananas over the pudding.
- Place wafer cookies in a mostly single layer on top of the bananas.
- Add more pudding on top of the cookies, then another layer of bananas.
- Spread the remaining pudding over the top layer.
- Finish with crushed wafer cookie crumbs sprinkled over the surface.
Alternate option: You can dollop whipped cream over individual servings, or spread sweetened whipped cream across the entire final layer and then add the cookie crumbs. Both methods work; note that whipped cream spread on top may soften over extended refrigeration.
Additional Notes
This banana pudding is a classic for a reason: it’s simple, comforting, and delicious.
Quick tips to make it foolproof:
- Pan size: An 8×8-inch pan with 2-inch sides is ideal — the layers fill the dish nicely.
- Pan variations: You can assemble the dessert in a bowl, trifle dish, or an 8- or 9-inch round pan with roughly 2-quart capacity. Double the recipe for a 9×13-inch pan (choose one about 2 inches deep if possible).
- Make ahead: For best appearance, serve within 6 to 8 hours of assembling since banana slices may brown over time. Keep refrigerated until serving.
Add this to your make-soon list! It’s an easy, reliable recipe that delivers the classic banana pudding flavors in a straightforward way.
My Favorite Banana Pudding {From-Scratch}
Ingredients
Pudding:
- ½ cup (106 g) granulated sugar
- ¼ cup (39 g) cornstarch
- 3 large egg yolks (about 54 g)
- ¼ teaspoon salt
- 2 ¾ cups (665 g) 2% or whole milk
- ⅓ cup (81 g) heavy cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Bananas + Wafers:
- 3 to 4 bananas, sliced 1/4-inch thick
- 35 to 37 vanilla wafer cookies (about half of an 11-ounce box)
Whipped Cream:
- 1 cup (242 g) heavy cream
- 2 tablespoons (15 g) powdered sugar
- ¼ teaspoon vanilla extract
Instructions
-
For the pudding: In a medium bowl, whisk together the granulated sugar, cornstarch, egg yolks, and salt until smooth.
-
Heat the milk and ⅓ cup heavy cream in a medium saucepan over medium heat until steaming and small bubbles form at the edges.
-
Slowly ladle about ½ cup of the hot milk mixture into the egg mixture at a time, whisking constantly to temper the yolks.
-
Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture simmers and thickens, about 2 to 3 minutes.
-
Remove from heat and strain the pudding through a fine mesh sieve into a bowl to remove any lumps.
-
Stir in the butter and vanilla until smooth.
-
To assemble: Spread 1 cup of pudding in the bottom of an 8×8-inch baking dish.
-
Top with a single layer of banana slices, then a layer of about 25 wafer cookies.
-
Dollop about half of the remaining pudding (≈1 1/3 cups) over the cookies and spread to cover. Add another single layer of banana slices.
-
Optional: add another cookie layer if you prefer more crunch versus extra creaminess.
-
Spread the remaining pudding over the top. Crush 10 to 12 wafer cookies into coarse crumbs and sprinkle across the surface.
-
Cover and refrigerate for at least 2 hours to set (up to 8 hours; longer refrigeration may darken the bananas slightly).
-
For the whipped cream: Whip 1 cup heavy cream with powdered sugar and vanilla until medium peaks form.
-
Serve chilled portions with a dollop of whipped cream and extra crushed wafers, if desired.
Notes
Pan size: An 8×8-inch pan with 2-inch sides is recommended so the layers fit comfortably.
Pan variations: This dessert can be assembled in a bowl, trifle dish, or an 8- or 9-inch round pan with about 2-quart capacity.
Recipe Source: from Mel’s Kitchen Cafe