This Homemade Banana Pudding Recipe is easy to make and extra tasty. With crushed cookies, banana slices, and the smoothest pudding, you will want seconds and thirds!
With creamy layers of pudding, ripe banana slices, and a delightful crunch from vanilla cookies, this classic dessert is a crowd-pleaser. Whether it's a summer treat or a comforting dessert for any occasion, this recipe is sure to satisfy your sweet tooth.
So, let's dive into this easy recipe and learn how to make this irresistible banana pudding.
What is banana pudding?
Banana pudding is a beloved dessert that can be enjoyed throughout the year. While it's perfect for summertime gatherings and picnics, it's also a popular choice for holidays like Easter and Thanksgiving.
What you need for banana pudding:
- Milk- I like to use whole milk but 2% will work too
- Eggs- 1 whole egg and 3 egg yolks
- Vanilla Extract
- Toppings: Nilla Wafers and Cool Whip
Is the pudding banana flavored?
Actually, the pudding is vanilla flavored with slices of banana added to it. This dish became popular in the south with the import of bananas and trying to get people to develop a taste for “exotic” fruits.
Tools: For this recipe I used a medium sized saucepan, whisk, sieve, a medium bowl, and cups to layer the desserts in. I also used a piping bag to help layer everything in the cups but a Ziploc baggie with the corner cut will do the trick too. (Amazon affiliate links)
Let’s talk about this saucepan for a second! De Buyer sent me their new 5-ply stainless steel saucepan from the Affinity line to try out and it is the nicest saucepan I’ve ever used.
Not only does it come with a lifetime guarantee, but it has amazing heat conductivity, and is designed with a drip-free pouring rim.
The saucepan also have measurement/volume lines on the inside which is so nice when it comes to adding or reducing liquids.
My favorite part is the ergonomic grip on the handle and lid. Seriously so nice when it comes to pouring.
How to make homemade banana pudding?
- Whisk together milk, flour, sugar, salt, and whole egg in saucepan.
- Whisk egg yolks into mixture.
- Heat while whisking continually, over medium heat until thickened.
- Remove from heat, whisk in butter and vanilla.
- Pour the pudding through a strainer into a bowl.
- Let sit for 20 minutes then cover with plastic wrap and refrigerate for several hours.
- Once chilled, layer pudding with sliced bananas, Nilla wafers and cool whip.
Helpful Pudding Tips
- Keep heat set to medium to melt the sugar consistently and allow the pudding to set up correctly.
- Only whisk the pudding at boiling for 1 minute.
- Pouring the pudding through a strainer makes it extra smooth.
- You will want to double this recipe if you want to use a trifle dish.
What to do with the extra egg whites?
How long does homemade banana pudding last?
The pudding will stay good for 3-6 days if covered. If you have layered it with cookies and bananas, keep in mind the cookies will tend to get soggy and the bananas will start to oxidize/brown the longer they sit.
Can you make this pudding ahead of time?
Absolutely! Make this pudding 2 days before you plan on serving it, then layer all the bananas and cookies right before you are ready to eat.
How to store homemade banana pudding?
Store pudding in an airtight container in the refrigerator.
At its core this is a vanilla pudding with added banana slices, meaning you can use it for much more than this banana pudding recipe!
Fruit: Instead of bananas, use fresh strawberries, or blackberries!
Homemade Banana Pudding
- 3 cups milk whole or 2%
- 3 tbs flour
- Pinch of salt
- ¾ cup sugar
- 1 whole egg
- 3 egg yolks
- 1 tbs butter
- 1 teaspoon vanilla extract
- 4 bananas sliced
- cool whip thawed- at least 8 oz but you may need more depending on how you layer the pudding in cups.
- 11 oz Nilla Wafers
- In a medium saucepan combine milk, flour, sugar, salt and 1 whole egg. Whisk together.3 cups milk, 3 tbs flour, Pinch of salt, ¾ cup sugar, 1 whole egg
- Add the egg yolks and mix completely.3 egg yolks
- Heat mixture over medium heat until slightly thickened 3-5 minutes stirring constantly. The pudding is slightly thickened when you can dip a spoon into the pudding mixture, and coat the spoon completely, then run your finger down the back of the spoon and it creates line that doesn’t close back up/fill in with pudding.
- Continue stirring until the mixture it just comes to a boil, then whisk for an additional 1 minute, then remove from heat and continue whisking off heat for 20-30 more seconds (helps prevent burning).
- After you’ve sufficiently whisked the pudding, stir in vanilla and butter.1 tbs butter, 1 teaspoon vanilla extract
- At this point I like to run the pudding through a fine mesh strainer/sieve to make it absolutely smooth but if you don’t have one no worries.
- Place pudding in a bowl, and let sit for 20 minutes, then cover with plastic wrap so the plastic touches the surface of the pudding to prevent a film/skin forming. Refrigerate pudding until set, ~2 hrs.
- Once set, layer the pudding in cups or mason jars with crushed Nilla Wafers, banana slices, and cool whip.4 bananas, cool whip, 11 oz Nilla Wafers
- Keep heat at medium so sugars melt properly and the pudding will set up correctly.
- If you heat to high and to fast you could burn/scorch the pudding or it won’t set up like it should.
- To make enough for a trifle dish you will need to double the recipe.
- Depending on the size of cups/bowls this may serve more or less than 8.