Homemade Banana Pudding is a great recipe and although there is nothing wrong with reaching for a box of pudding sometimes you just want to make it homemade from scratch yourself.
If you're craving more delicious pudding recipes, then be sure to try making some Chocolate Delight or a Lemon Lush to share with your friends and family.
Banana pudding is such a classic dessert recipe!
It's simple to make with minimal ingredients but requires little to no baking. So sweet, creamy, and delicious. The combination of smooth pudding, fresh bananas, and soft cookies comes together to make something so so good.
Now you can make a banana pudding using a boxed version of pudding that only requires milk, or you can make the pudding yourself from scratch. And let me share with you that making it yourself is not nearly as hard as you may think.
Let's get started!
Ingredients You'll Need
- Granulated Sugar - Sweetens the pudding, use plain granulated sugar or pure cane sugar.
- Cornstarch - Helps to thicken the pudding.
- Salt - Helps to balance the flavors.
- Milk - The base of the pudding, be sure to use whole milk or canned evaporated milk.
- Egg Yolks - Whisk until peaks form to provide structure, body, and creaminess to the homemade pudding.
- Butter - May use salted or unsalted, whichever you prefer. Added to the pudding to make it smooth with a buttery flavor.
- Vanilla Extract - Use pure vanilla extra or vanilla bean paste.
- Vanilla Wafers - These cookies are a classic when it comes to any banana pudding recipe.
- Bananas - The most important ingredient in any good banana pudding. Try to select bananas that are firm and not overly ripe and soft.
- Whipped Topping - Optional but provides another layer of sweet flavor to the recipe.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Mix together the granulated sugar, cornstarch, and salt together thoroughly in a medium-sized heavy-bottomed saucepan.
Gradually stir in the whole milk, making sure to dissolve the cornstarch completely.
Whisk the egg yolks thoroughly, and add in cut-up pieces of butter, stirring constantly over medium heat until the mixture comes up to a simmer. Reduce the heat to low, stirring briskly, bring the pudding mixture to a simmer and cook for about 2 minutes. The pudding should be thick and smooth.
Remove the saucepan from the heat and stir in vanilla extract.
Press some plastic wrap directly onto the surface of the pudding. Set aside to allow it time to thicken.
Have the vanilla wafers ready, peel and slice (¼ inch thick) 3 to 4 bananas. Line the bottom of a 2 to 2 ½-quart dish with the wafers. Top the vanilla wafers with banana slices and cover with half of the prepared pudding. Arrange a layer of wafers over the top of the pudding, then cover it with the remaining banana slices, and pudding.
*Be sure to spoon enough pudding to cover any exposed bananas to prevent them from browning so quickly.
Press the plastic wrap directly onto the surface of the pudding (or cover) and refrigerate for at least 2 hours. Just before serving cover with vanilla wafer crumbs, whipped topping, or both.
Homemade Banana Pudding
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons butter, cut into cubes
- 1 ½ teaspoons vanilla extract
- 11 ounces vanilla wafers
- 4 large ripe bananas, sliced
- whipped topping (optional)
- Mix sugar, cornstarch, and salt together thoroughly in a medium heavy-bottomed saucepan.
- Gradually stir in the milk, making sure to dissolve the cornstarch completely.
- Whisk in the egg yolks thoroughly, and add in cut pieces of butter, stirring constantly heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low, stirring briskly, bring to a simmer and cook for 2 minutes (Pudding will be thick and smooth).
- Remove the saucepan from heat and stir in the vanilla extract.
- Press plastic wrap directly onto the surface of the pudding and set aside.
- Have the vanilla wafers ready, peel and slice (¼ inch thick) 3 to 4 bananas. Line the bottom of a 2 to 2 ½-quart dish with the wafers. Top the wafers with banana slices and cover with half of the pudding. Arrange a layer of wafers over the top of the pudding, then cover it with the remaining banana slices, and pudding.
- Be sure to spoon pudding over any exposed bananas to prevent browning. Press plastic wrap directly onto the surface of the pudding (or cover) and refrigerate for at least 2 hours.
- Just before serving cover with vanilla wafer crumbs, whipped topping, or both. Enjoy!
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Original post date 05/24/2013. Updated 11/07/2022.
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