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This Homemade Banana Pudding recipe makes the creamiest and most flavorful banana pudding ever! Layered with bananas and sweet vanilla wafer cookies, this Southern dessert recipe is hands down the best banana pudding.
Table of Contents
An Amazing Homemade Banana Pudding
The hubs and I are HUGE fans of banana pudding. Like, huge. In fact, we love any and all things banana – just refer to all the awesome banana recipes on my site – banana cream cheesecake, banana pudding cheesecake, banana oatmeal cookies, overnight banana French toast casserole – the list goes on. If you can put bananas in it – we love it.
And there’s nothing better than a delicious homemade pudding. I feel like that’s how banana pudding is supposed to be. Southern, homemade, amazing.
But while I’ve tasted lots of great banana pudding in my day (and some not so great), I’ve never had a go-to recipe myself. So, I set out to make one.
Homemade Banana Pudding or Banana Pudding Mix?
There seem to be a couple different camps when it comes to banana pudding – homemade banana pudding and then banana pudding made with pudding mix. There’s some variation in there, but overall, they split into those two.
A lot of homemade banana pudding recipes are pretty much homemade banana pudding – just straight up – layered with vanilla wafers and bananas.
When it comes to the pudding mix versions, they are often mixed with either sweetened condensed milk or cream cheese, or both. They also typically have some whipped cream stirred in there.
I tried it with various mixes of all of the above. The straight up homemade way, the pudding mix with sweetened condensed milk and a version that also included cream cheese.
If I’m being completely honest, we preferred the pudding mix over the straight up homemade pudding version. The plain homemade pudding just didn’t have the flavor we’ve come to know as that classic banana pudding (from the sweetened condense milk) and the texture wasn’t as creamy.
However, I know homemade is often much better than what you get from a box, so I tried again to make something even better. This time with a mix of the two camps. I made homemade pudding and then add the sweetened condensed milk and whipped cream to it, like you might do with the pudding mix.
What Makes this the Best Banana Pudding Recipe?
The result? PURE PERFECTION! Swapping out the pudding mix for homemade pudding gave it even more flavor! Seriously so perfect. This is seriously the best homemade banana pudding! You don’t have to worry about the box mix, but you get all the greatness of the sweetened condensed milk and whipped cream. It’s creamy, flavorful and amazing. It’s truly the southern-style banana pudding you dream of. I will never make another version.
Another thing I love about this recipe is that it tastes even better after sitting in the fridge! The pudding will firm up as it refrigerates overnight, and the banana flavor will intensify. This is definitely a dessert you’ll want to make ahead of time, which is a bonus. Amazing.
Recipe Ingredients
This recipe uses simple ingredients that you probably already have ready to go! Here’s what you’ll need:
- Eggs
- Sugar
- Flour
- Salt
- Milk: You can’t make pudding without milk. I recommend using 2% to get the best texture.
- Vanilla Extract: The vanilla flavor of the pudding not only goes great with the bananas, but it also compliments the vanilla wafers in the dessert.
- Sweetened Condensed Milk: Like many classic Southern desserts, this dish uses sweetened condensed milk.
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Wafers: Every good banana pudding recipe uses these sweet wafer cookies. Classic.
- Bananas
How to Make Banana Pudding From Scratch
- Whisk the Eggs: In a small bowl, whisk 3 eggs together, then set the bowl aside.
- Combine Dry Ingredients & Milk: In a large saucepan, combine the sugar, flour and salt. Then, whisk in your milk.
- Cook the Mixture: Cook the milk and dry ingredient mixture over medium heat and stir until it begins to thicken and it just starts to bubble. Do not turn up the heat to make it cook quicker. Stop whisking every once in a while so you can tell when the mixture starts to bubble.
- Reduce Heat: Once it begins to bubble, reduce heat to low. Cook and stir for 2 more minutes, then remove from heat.
- Temper the Eggs: Slowly pour a small amount of the milk mixture into the eggs, whisking constantly so that the eggs don’t scramble.
- Return to Pan: Pour the entire mixture back into the pan and whisk constantly. Bring back to a gentle boil over medium-low heat, then reduce heat to low.
- Cook & Add Vanilla: Cook while stirring for 2 more minutes, then remove from heat. Stir in 1 ½ teaspoons of vanilla extract. Keep in mind that the pudding thickens as it cools, so you don’t need it to be super thick before you remove it from the heat.
- Let it Cool: Allow the pudding to cool for about 15 minutes, stirring occasionally.
- Add Condensed Milk: Add the sweetened condensed milk to the pudding and allow it to continue to cool. The pudding will naturally thin out a little after you add the milk, it’s ok.
- Make Whipped Cream: When the pudding cools to about room temperature, make the whipped cream. Add the heavy whipping cream, powdered sugar and remaining teaspoon of vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.
- Combine Pudding & Whipped Cream: Gently fold the whipped cream into the pudding in two parts.
- Assemble the Dessert: In an ungreased 9×13 baking dish, add a layer of vanilla wafers (about 45-50), then the banana slices and then the pudding.
- Set in the Refrigerator: Cover and refrigerate your pudding overnight. Just before serving, crush the remaining vanilla wafers and sprinkle over top. Serve and enjoy!
Tips for Perfect Banana Pudding
- Don’t Rush the Thickening Process: You’ll notice the milk & dry ingredient mixture begin to thicken as you’re whisking. Don’t turn up the heat to cook it quicker – you want it to come to temperature slowly and not overcook. Once it begins to thicken, stop whisking for a few seconds here and there to pause and see if it’s bubbling. Because the mixture is thick, you’ll need to stop your whisk for a few seconds to notice the bubbling.
- Add Milk Mixture to Eggs Slowly & Whisk: If you pour the milk mixture into the eggs too quickly, the heat may cause the eggs to scramble. Make sure you take your time and whisk constantly to avoid cooking the eggs.
- Let the Pudding Cool: Before you add your whipped cream to the pudding, make sure it’s cooled to room temperature so your whipped cream doesn’t melt. This way, you’ll get your pudding to the perfect consistency.
- Refrigerate Overnight: This dessert will be so much better after you let it set in the refrigerator. It really takes on the banana flavor! Once it’s set, the pudding will have the most amazing banana flavor!
How do You Serve Banana Pudding?
Crush some more vanilla wafers on top of the pudding before serving. This gives you a little bit of crunch to go with the soft wafers that have been refrigerated with the pudding. You can serve this dessert in a trifle dish or scoop your servings into a bowl or onto a plate – whichever you prefer!
How to Store Banana Pudding
Store your pudding in the fridge, covered. It will last for 2-3 days and should be refrigerated for at least 4 hours before serving. I don’t recommend freezing this dessert.
Does Banana Pudding Need to Be Refrigerated?
Yes, this dessert should be refrigerated before you serve it. It will taste so much better if you chill it overnight! The banana flavor will set into the pudding, and the consistency will be just right.
How Long Will Homemade Banana Pudding Last?
Your banana pudding should last for up to three days if you leave it covered in the refrigerator. On the third day, the bananas might not look their best, but don’t let them fool you! Your dessert will still taste delicious.
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Homemade Banana Pudding
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Stove
- Cuisine: Southern
Description
This Homemade Banana Pudding recipe makes the creamiest and most flavorful banana pudding ever! Layered with bananas and sweet vanilla wafer cookies, this Southern dessert recipe is hands down the best banana pudding I’ve had.
Ingredients
- 3 large eggs
- 3/4 cup (155g) sugar
- 1/4 cup (33g) all purpose flour
- 1/4 tsp salt
- 3 cups milk (I used 2%)
- 1 1/2 tsp vanilla extract
- 14 oz can sweetened condensed milk
- 1 1/3 cup heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1 tsp vanilla extract
- 8 oz vanilla wafers (about 60 cookies), divided
- 4 large bananas, cut into 1/4-inch slices
Instructions
- In a small bowl, whisk the eggs together, set aside.
- In a large saucepan combine sugar, flour and salt. Whisk in the milk.
- Cook and stir over medium heat until it’s beginning to thicken and it just begins to bubble.
- Once it begins to bubble, reduce heat to low. Cook and stir for 2 more minutes, then remove from heat.
- Slowly pour a small amount of the milk mixture into the eggs, whisking constantly so that the eggs don’t scramble.
- Pour the entire mixture back into the pan and whisk constantly. Bring back to a gentle boil over medium heat.
- Cook while stirring for 2 more minutes, then remove from heat. Stir in 1 ½ teaspoons of vanilla extract. Keep in mind that the pudding thickens as it cools, so you don’t need it to be super thick before you remove it from the heat.
- Allow pudding to cool for about 15 minutes, stirring occasionally.
- Add the sweetened condensed milk to the pudding and allow it to continue to cool. The pudding will naturally thin out a little after you add the milk, it’s ok.
- When the pudding cools to about room temperature, make the whipped cream. Add the heavy whipping cream, powdered sugar and remaining teaspoons of vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the pudding in two part.
- In an ungreased 9×13 baking dish, add a layer of vanilla wafers (about 45-50), then the banana slices and then the pudding.
- Cover and refrigerate overnight. Just before serving, crush the remaining vanilla wafers and sprinkle over top.
Notes
You’ll notice the milk mixture begin to thicken as you’re whisking. Don’t turn up the heat to cook it quicker – you want it to come to temperature slowly and not overcook. Once it begins to thicken, stop whisking for a few seconds here and there to pause and see if it’s bubbling. Because the mixture is thick, you’ll need to stop your whisk for a few seconds to notice the bubbling.
This can also be made in 9-inch square pan! You can either cut the recipe in half or do two of each layer.
If you really want to use a pudding mix, you can replace the homemade pudding with a 5 ounce box of instant vanilla pudding.
Keep in mind that the final pudding is not super thick and mousse-like. It’s a softer pudding and what I consider to be a true southern banana pudding.
Nutrition
- Serving Size:
- Calories: 429
- Sugar: 55.5 g
- Sodium: 228.3 mg
- Fat: 13.4 g
- Carbohydrates: 70.1 g
- Protein: 9.1 g
- Cholesterol: 78.1 mg
So very good! Taste like my mom’s recipe.
So glad you enjoyed it!
The flavor was very good. I unfortunately did not have enough cookies and my custard didn’t set as well as I would have liked to (evan after sitting for 12 hours). That was my mistake.
Strong recommendation to the author: in the recipe, “Gently fold the whipped cream into the pudding in two part.” This needs clarification. What it really should say is pour the custard mixture into the whipped cream mixture slowly while gently folding the whipped cream. I made the mistake of taking the whip cream and spooning it in the custard. Major, major mistake. It created clumps. I was fortunate that I didn’t add too much before I realized what was occurring but it was still enough to change the texture of the custard. I should have known better given I cook quite bit and should have predicted the outcome of doing it this way.
I will try this recipe again as I really did like the flavor adding more cookies and correcting the step 11.
Tastes delicious! But mine came out so watery. Even covered in the fridge for 8 hours. How do I accelerate the process for it to set faster?
It should be set after that long. It can be hard to say from a distance, but it sounds like maybe you didn’t cook the filling quite long enough, or perhaps cooked it for too long.
Recipe looks great. Can I put meringue on top?
Sure, that should be fine.
How many servings does this recipe yeild?
The recipe lists 8-10 servings.
I love this recipe. To save time I sometimes use vanills pudding mix that is cooked on stove top. Follow directions on box. Tastes more homemade than instant
This was my very first homemade banana pudding recipe, it was so delicious ,and creamy. It was a hit in my family’s house thank you for sharing this recipe!
So glad you enjoyed it!
This is so amazing! I followed the recipe exactly and it turned out perfect
So glad to hear that!
I poured all the pudding mixture into the whipped cream then folded it.. did this mess up my recipe??
What do you mean by “fold” in two parts??
It’s a little hard to describe folding without showing it so I might do a quick Google search for a video. The point of folding is to gently combine two things so that you weren’t deflating one – the whipped cream in this case. If you add it all at once and just stir it or mix it together, there’s a greater chance of that happening.
Do you have a recipe if you just need to make a small amount for 2-3 people?
I don’t, I’m sorry.
So, after I mix the eggs with the milk. Do I pour the salt, sugar, and milk back in the pan with the eggs and milk?
The sugar, flour and salt should all be cooked together with the milk before it’s added to the eggs. So all of it should be added back into the pan. It’s all one mixture at that point. Does that help?
Can I double or triple the Ingredients to double or triple the yield?
I haven’t tried it and I’m not sure if I would for this particular recipe. You certainly could try it though.
what do you mean by folding the whipped cream in 2 parts?
Here’s a link to something that might be able to explain folding. I hope that helps!
I couldnt find heavy whipping cream what else could i use for it?
You could swap out the homemade whipped cream for something like Cool Whip. You’d probably need a touch more than 8 oz.
How do you keep the bananas from turning brown overnight
I didn’t add anything additional. They just are fine for a day or two when inside the pudding.
Perfect recipe just as you say! Took some time to make but very much worth the effort!! My 4 grandsons and whole family loved this with breakfast today.
Wonderful! So glad you enjoyed it!
So very good. I’ve been looking for a a banana pudding recipe and stopped looking after trying this one.
So glad you enjoyed it!
I am in the process of making this Banana pudding, I have never tried it with condensed milk or the heavy cream whipped. I am looking forward to tasting this, probably tonight I doubt my husband or I could hold on until tomorrow!!
OH MY SWEET GOODNESS! This is the recipe I was looking for. I scrolled through so many recipes and this one just seemed perfect and I wasnt wrong. This recipe makes a delicious and luxurious pudding!! The recipe is perfect, but I’m am the queen of modifications so I tweaked it a litte. The changes was so accommodate my palate. Otherwise it would have been too sweet for me.
1. I dumped all of the vanilla paste into the pudding (my mistake I didnt read) good mistake!
2. I used only half a can of condensed milk, and maybe 4 tbsp of powdered sugar
3.I added a teensy weensy amount of butter to my pudding
4. I added a few drops of banana extract to my pudding
Thank you soooo much!
So glad you enjoyed it!
Awesome banana pudding!! I have made it twice and both times it was soupy like it didn’t set? What could I be doing wrong? It still tasted great and wasn’t wasted just wish I knew how to make it not soupy. I put it in the freezer and it made a great banana pudding type ice cream. Any suggestions??
Thanks,
Lori
It’s so hard to say from a distance but it could be that it needs to cook a bit longer. It could also be that the whipped cream isn’t staying firm after you add it. If that’s the case, be sure you’re using the powdered sugar to help keep the whipped cream stable and be sure the pudding is cool enough. If it’s too warm, it can “melt” the whipped cream.
@Lori Sutton Bishop
So I followed this receipe to the letter. I think the issue might be the sweetened condensed milk. I had it moderately thick but the minute I added the condensed milk it water. I know the author noted that it would water down a little but it don’t think it should be that watered down. I am putting it in the fridge to see if the chilling will thicken it back up. But I think that may be the issue. If chilling does fix the issue I will try adding 1/2 a can of the 14 oz condensed milk or leave it out all together.
My mother in law wanted banana pudding like her momma made, this is it. I have made this for her 3 times since October for her and I’m currently letting it cool right now for Thanksgiving.
That’s so awesome! Glad it’s been a hit!
Hi Lindsay! I made this today but I accidentally used evaporated milk instead of condensed milk… 🙁 I put it in the fridge and still waiting for it to thicken up. it is slightly thickening up now after 5 1/2 hours. It tastes really good!! But do you think it will thicken up overnight? Or the evaporated milk was a big mistake?
I’m not sure if it will fully thicken up or not. Certainly it would be less sweet. But I think that sweetened condensed milk tends to be a little thicker than evaporated milk, so I’m not sure.
Thank you Lindsay. You’re right. I’ll just have to make it again. 🙂
I made this last night and I made the mistake of not letting the pudding cool before adding the whipped cream. However the flavor was absolutely delicious. My husband didn’t care that it wasn’t as thick as it should’ve been. We devoured it. So tasty and delicious. Thanks for sharing.
Made this tonight…Wow! For a gluten free version I used 3 Tbsps. of cornstarch instead of flour and subbed gluten free vanilla wafers for the regular ones. Thanks for the delicious recipe.
I made this recipe over Labor Day weekend. It was delicious and a huge hit. To keep it covid safe, I made the pudding then divided it among 5-ounce plastic containers. Each serving had a few wafers, bananas and pudding. They were perfect! What a great recipe.
So glad to hear you enjoyed it!
Made this today and it is amazing! The recipe was so on point on what to look out for while cooking the pudding and stirring.
Awesome! So glad you enjoyed it!
mine has been in the fridge for about 4 hours and not set yet.. will it eventually set overnight or did I screw up somewhere? Thank you!
It’s hard to say. It’s possible that the pudding was a little undercooked, or it might set up. How did it work out?
Mine didn’t set either. I THINK what may have happened was that the pudding wasn’t cool enough before I combined it with the whipped cream. Would it work by putting it in the fridge to cool it faster and later add the whip?
That’s definitely possible. If the whipped cream deflates, that would definitely thin out the pudding. And yes, I think it’d be fine to try adding the whipped cream later. That might be a good solution.
Made this today, just stuck it in the fridge to chill. It’s delicious already! I mashed my bananas instead of leaving them in slices and I’ll layer everything tomorrow. I am so excited.
Awesome! I hope you enjoy it!
So this is actually vanilla pudding that is served over banana slices…while this seems like a great recipe & I feel more confident about trying homemade now (thank you for that🙂), I really need a BANANA PUDDING recipe…on to the next site😏
If you look at any traditional banana pudding recipe, they’re all vanilla pudding over banana slices. That’s just how it is. To make a banana flavored pudding, you’d need to add banana extract. The pudding does take on some of the banana flavor if you layer everything and let it sit overnight.
I want to make a trial version of this in an 8×8 pan, could I just half the recipe?
Yes, you can.
I made this Saturday afternoon. I also chose to make the Nilla wafers from scratch as well. This took this to another level of amazing. They did not get as soggy as store bought ones. I did make the error of not letting the pudding cool quite enough before adding the heavy whipping cream. But, still worked fine. Amazing desert. Thank you.
this looks seriously delicious as always.
i was just wondering if you could bake some babka and post on here. i so adore babka and would love to see you having a go at it.
if you haven’t heard of it it’s a jewish sweet braided bread 😋
I hope you get a chance to try it! I love that suggestion. I’ll see what I can do.
Are recipies the same if you use lactate milk?
I’m sorry, but I haven’t worked with that milk before so I’m not sure how it changes the results. I’m guessing it would though. Just hard to say how much.
Ok! Thanks, Lindsay!
I suggest that A2 milk be used in place of regular milk if there is a lactose problem. It is real milk from cows that have been bred to eliminate the A1 protein that most people have trouble with.
My personal experience is that once milk is cooked for a long time, such as this, the lactose ceases to be a problem anyway. The sweetened condensed milk falls into this category.
There would need to be a non-dairy whipped cream substituted, so the end result may not be as good. I just use the chewable lacttaid tablets and enjoy myself 🙂
Can you tell me how far in advance I can make the pudding part of this recipe
The pudding should be fine for at least 2 or 3 days.
My dad loves banana, so I should make this for him! Looks pretty good! 🙂
Holy moly! I must make this! My favorite dessert! Thank you!