The BEST Homemade Banana Pudding

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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.

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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.

Homemade Banana Pudding in a GlassA Pan of Homemade Banana Pudding

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

Homemade Banana Pudding in a Pan

How to Make Banana Pudding From Scratch

  1. Whisk the Eggs: In a small bowl, whisk 3 eggs together, then set the bowl aside.
  2. Combine Dry Ingredients & Milk: In a large saucepan, combine the sugar, flour and salt. Then, whisk in your milk.
  3. 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.
  4. Reduce Heat: Once it begins to bubble, reduce heat to low. Cook and stir for 2 more minutes, then remove from heat.
  5. Temper the Eggs: Slowly pour a small amount of the milk mixture into the eggs, whisking constantly so that the eggs don’t scramble.
  6. 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.
  7. 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.
  8. Let it Cool: Allow the pudding to cool for about 15 minutes, stirring occasionally.
  9. 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.
  10. 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.
  11. Combine Pudding & Whipped Cream: Gently fold the whipped cream into the pudding in two parts.
  12. 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.
  13. 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!

Homemade Banana Pudding in a Dish

Homemade Banana Pudding Topped with Crushed Vanilla Wafers

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.


Read Transcript

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Recipe

Homemade Banana Pudding

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x
  • 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.


Scale

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

  1. In a small bowl, whisk the eggs together, set aside.
  2. In a large saucepan combine sugar, flour and salt. Whisk in the milk. 
  3. Cook and stir over medium heat until it’s beginning to thicken and it just begins to bubble. 
  4. Once it begins to bubble, reduce heat to low. Cook and stir for 2 more minutes, then remove from heat.
  5. Slowly pour a small amount of the milk mixture into the eggs, whisking constantly so that the eggs don’t scramble.
  6. Pour the entire mixture back into the pan and whisk constantly. Bring back to a gentle boil over medium heat.
  7. 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.
  8. Allow pudding to cool for about 15 minutes, stirring occasionally. 
  9. 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. 
  10. 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. 
  11. Gently fold the whipped cream into the pudding in two part.
  12. In an ungreased 9×13 baking dish, add a layer of vanilla wafers (about 45-50), then the banana slices and then the pudding.
  13. 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.

Keywords: homemade banana pudding, homemade banana pudding recipe, banana pudding, banana pudding recipe, how to make banana pudding, easy banana pudding, banana pudding from scratch

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Recipe rating

38 Comments
  1. crystal Mills

    So very good. I’ve been looking for a a banana pudding recipe and stopped looking after trying this one.

  2. Donna

    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!!

  3. Ashley A

    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!

  4. Lori Sutton Bishop

    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

    1. Lindsay

      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.

  5. Heather Cook

    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. 

  6. Natasha

    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?

    1. Lindsay

      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.

  7. Mary A Phillips

    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.

  8. Trish Pines

    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.

  9. Dara

    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. 

  10. sheila

    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!

    1. Lindsay

      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?

      1. Melanie

        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?

      2. Lindsay

        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.

  11. brooke

    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. 

  12. Lisa Ebbeler

    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😏

    1. Lindsay

      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.

  13. Missy Ward

    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.

  14. Charlotte

    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 😋

    1. Lindsay

      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.

      1. Deb

        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 🙂

      2. Laura Lamontanaro

        Can you tell me how far in advance I can make the pudding part of this recipe

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12