Homemade Banana Pudding is a classic for a reason! Homemade vanilla pudding layered with bananas, vanilla wafer cookies and whipped cream is the ultimate comfort food.
If there were ever a dessert – aside from cheesecake that I’d say I am obsessed with, it would be Banana Pudding.
Whether it is homemade, a super simple version with packaged ingredients, or even this easy Banana Cream Pie Fluff, I simply don’t think you can wrong with bananas, whipped cream and vanilla wafers. It’s pretty much my favorite flavor combo at the moment, so you’ll be seeing a few more banana cream recipes in the coming weeks.
Homemade Banana Pudding is so simple to make – even from scratch and it can feed a crowd if you double the recipe for a trifle dish, which is why it’s ranks as one of my top 5 potluck recipes. But it also keeps pretty well in the fridge, so if you’re not feeding a crowd, you can have this as a delicious dessert or snack throughout the week.
HOMEMADE BANANA PUDDING
As I said, I love banana pudding. I have made plenty of banana desserts and yet somehow it’s hard to beat a classic banana pudding.
There’s just something about the layers of Nilla wafer cookies, sweet and creamy vanilla pudding, fresh bananas, and pillowy whipped cream. I could eat it all day long.
There are lots of ways to make an easy banana pudding with pudding mix or even Cool Whip. But sometimes I just want to make a Homemade Banana Pudding with Homemade Vanilla Pudding and Homemade Whipped Cream.
Homemade everything!
Ok, not quite. I don’t make my own Nilla wafers, although you totally could! Homemade vanilla wafers would be delicious – I just never feel like making them.
Don’t worry that making your own banana pudding from scratch is hard. It’s a lot easier than you think!
HOW TO MAKE BANANA PUDDING FROM SCRATCH
First, you’ll want to get the components of your Homemade Banana Pudding ready to go:
- Make homemade vanilla pudding according to my recipe
- Slice 3-4 bananas
- Whip up some homemade whipped cream
As soon as the pudding comes off the stove and you whisk in the butter and vanilla, grab your favorite baking dish. Line the bottom of the dish with a layer of Nilla wafer cookies, topped with a layer of sliced bananas.
Pour half of the warm pudding over the sliced bananas. Repeat the cookie, banana, and pudding layers one more time.
Place a layer of plastic wrap over the pudding so that the plastic touches the top of the pudding. This will prevent a skin from forming while it chills.
Let the pudding chill for at least 4 hours. Before serving, top with as much whipped cream as you desire. Garnish with more cookies and banana slices.
One batch of pudding will fill a 2 to 2 ½ quart baking dish. If you’d like to make your banana pudding in a trifle dish like you see in these photos, I recommend doubling the recipe to fill the dish.
MORE BANANA DESSERT RECIPES
I don’t know what it is about spring that makes me want to make all of the banana desserts. If you are also craving all sorts of banana goodness, check out four more of my favorite banana dessert recipes.
Banana Pudding Poke Cake
Looking for a cake version of your favorite pudding? Look no further than this Banana Pudding Poke Cake! This easy recipe combines yellow cake with bananas and vanilla pudding – you’ll definitely want a second slice of this dessert!
Banana Cream Pie Eclair Cake
If you’re looking for a quick and easy crowd-pleasing dessert, this Banana Cream Pie Eclair Cake is for you! Layers of graham crackers, pudding, and sliced bananas make this icebox cake taste just like your favorite banana pudding.
Banana Cream Pie Fluff
Banana Cream Pie Fluff is a new twist on a Southern classic. It’s wonderful for potlucks and picnics, and way easier than pie!
Moist Banana Cake
Moist Banana Cake that’s good for breakfast or an afternoon pick-me-up. Grab a cup of coffee and dig in!
Homemade Banana Pudding
Ingredients
- 1 batch Homemade Vanilla Pudding
- 3 medium or 4 small bananas sliced
- ½ box about 6 ounces Nilla wafer cookies
- Homemade whipped cream
Instructions
- Make the vanilla pudding as directed. After stirring in the butter and vanilla, set aside.
- Line the bottom of a 2-2.5 quart baking dish with a layer of Nilla Wafers, topped by a layer of banana slices. Pour over half of the vanilla pudding. Repeat the layers one more time.
- Place a layer of plastic wrap over the pudding so that the plastic touches the top of the pudding. Chill for at least 4 hours. Before serving, top with as much homemade whipped cream as you desire. Garnish with additional Nilla Water cookies.
Notes
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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Homemade Vanilla Pudding
Ingredients
- 3 cups whole milk divided
- 3 tablespoons cornstarch
- Pinch of salt
- ¾ cup sugar
- 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Instructions
- In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
- In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
- While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
- Remove from the heat and whisk in the butter and vanilla.
- Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and serve warm or allow to chill for several hours before serving.
Nutrition
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
Card may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Homemade Whipped Cream
Homemade whipped cream is so easy to make! You'll never buy the canned stuff again with this recipe.
Ingredients
- 2 cups (1 pint) heavy whipping cream, cold
- ¼ cup granulated or powdered sugar
- 1 teaspoon pure vanilla extract, optional
Optional add-ins:
- Vanilla extract or vanilla bean paste
- Flavor extracts such as coffee, almond, lemon, peppermint, etc.
- Citrus zest
- Alcohol/liqueurs such as rum, Kahlua, creme de menthe, amaretto, Grand Marnier, etc.
- Textured add-ins such as graham cracker crumbs, crushed Oreos, crushed peppermint candies, etc.
Instructions
- Place bowl and beater blades (if using a stand mixer, use the whisk attachment) in the freezer for 10-15 minutes until very cold.
- Add cold cream, sugar and any desired add-ins to the bowl. Whip on high speed until the cream forms stiff peaks.
- Whipped cream may be stored, covered, in the refrigerator for up to 10 hours. Prior to serving, whip again on high for about 15 seconds.
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Nutrition Information
Yield 16 Serving Size 1/4 cupAmount Per Serving Calories 103Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 32mgCarbohydrates 11gFiber 0gSugar 8gProtein 1g
David King
Thursday 7th of September 2023
Have tried several of your recipes. They are an excellent starting point, using cornstarc Instead of flour is a real timesaver, I added an extra egg yolk for richness, used a high quality European butter, and substituted vanilla bean for extract. Added a Tbsp of powdered sugar to whipped cream. Bottom 2 layers I used crushed Nola wafers in combination with whole wafers, turned out really well. Live in the country and have access to fresh milk gonna try that next.
Jamie
Friday 8th of September 2023
Glad you enjoyed, David! Thanks for stopping by and sharing your feedback. Happy baking! Jamie
Nisee
Saturday 26th of August 2023
The first time I made this recipe it came out kind of chunky so what I did differently was I added the eggs in the cold pot with the milk, sugar and salt, cooked it until it got hot and then added the cornstarch slurry cooked it until it got a little thick and then I strained it into a bowl and then added the vanilla and the butter. I made banana pudding with it. The flavor is amazing!!!
Jamie
Tuesday 29th of August 2023
Thanks so much for stopping by and sharing your feedback, Nisee! Happy baking! Jamie
Moni
Thursday 24th of November 2022
I made this for a Thanksgiving dessert. It was awesome. I would suggest adding a little extra cornstarch for more humid areas in the south.
Jamie
Monday 5th of December 2022
So glad you enjoyed the banana pudding, Moni! Thanks so much for stopping by and sharing your feedback. Happy baking!
Sue Phelps
Sunday 17th of April 2022
THe artificial sugar will work as regular sugar. Also by sprinkling a litlle sugar on top of hot pudding instead of plastic wrap will keep the skin from forming. We didnt have plastic wrap back in the day.
Jamie
Monday 18th of April 2022
Thank you so much for taking the time to stop by and comment, Sue! Happy baking! -Jamie
Sarah
Friday 18th of March 2022
CAN I MAKE THIS WITH STEVIA INSTEAD OF SUGAR?
CK
Thursday 21st of April 2022
@Sarah, I would use Allulose instead; works great. 1 cup sugar = 1 1/3 cup Allulose. Many stores carry it now, as well as amazon. Not cheap but great.
Jamie
Monday 21st of March 2022
Hello! I haven't attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I'd love to know how it turned out. Thanks so much for stopping by. -Jamie