Easy Homemade Banana Pudding made with layers of vanilla wafers, fresh bananas, the BEST from-scratch banana infused pudding, and homemade whipped cream.
What sets this banana pudding apart from the countless recipes out there? It’s all about the homemade pudding—made with real bananas and zero boxed mix in sight. My secret? Soaking a ripe banana in the milk overnight before making the pudding. This simple step infuses the custard with incredible banana flavor, and it’s the same trick I use in my Banana Pudding Cupcakes. Trust me, it makes all the difference.
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Key Ingredients & Substitutions
- Bananas – Use fresh, ripe bananas for the best flavor and texture. Avoid overripe bananas that are too mushy.
- Whole Milk – For making the homemade pudding. You can substitute with 2% milk, but whole milk is preferred.
- Vanilla Wafers – Classic Nilla Wafers give the pudding its nostalgic taste and texture.
- Whipped Cream – Homemade whipped cream makes this dessert extra special. Store-bought can be substituted if needed.
How To Make Homemade Banana Pudding
This banana pudding is made in three steps: infusing the milk, making the pudding, and layering the dessert.
STEP 1
Slice one ripe banana and place it in a bowl with the milk. Cover and refrigerate for 12–24 hours to infuse the milk with banana flavor. The next day, strain the milk through a fine mesh sieve and discard the banana slices.
STEP 2
In a medium bowl, whisk the egg yolks. In a separate small bowl, whisk together ½ cup of the banana-infused milk with the cornstarch until smooth. Set both aside.
STEP 3
In a medium saucepan, combine the remaining milk, sugar, and salt. Place over medium heat and whisk until the mixture is hot but not boiling.
STEP 4
Temper the eggs by slowly pouring about ½ cup of the hot milk mixture into the egg yolks while whisking constantly. Then pour the egg mixture back into the pan along with the cornstarch mixture.
STEP 5
Continue whisking over medium heat until the pudding thickens and begins to bubble. Remove from heat and whisk in vanilla extract and butter.
STEP 7
Pour the pudding into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool for 20–30 minutes, then refrigerate for at least 4 hours.
STEP 8
To assemble: In a 9x13 dish, layer vanilla wafers on the bottom. Top with sliced bananas, then spoon over the chilled banana pudding. Spread into an even layer. Add another layer of wafers and sliced bananas. Finish with a layer of whipped cream and more wafers, whole or crushed. Enjoy!
💡Expert Tips
- Don’t skip the banana-infused milk, it really makes the flavor shine!
- Use ripe but firm bananas.
- Let the pudding chill fully before assembling for the best texture.
Make Ahead Tip
Banana pudding is best when it’s made just a few hours in advance. As it sits, the bananas can start to brown, which isn’t as visually appealing (even though it’s still totally safe to eat!). For the freshest presentation, I recommend assembling your banana pudding no more than 4 hours before serving.
Frequently Asked Questions
This Banana Pudding recipe uses cornstarch to thicken it.
Bananas naturally start to brown once they’re peeled. To slow this down, use fresh, firm (but ripe) bananas, avoid ones that are overly ripe or spotty. Also, wait to assemble your banana pudding until no more than 4 hours before serving for the freshest look and best texture.
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📖 Recipe
Homemade Banana Pudding
Equipment
- 1 9x13 baking dish
Ingredients
- 4 large bananas
- 4 cups whole milk
- 4 ½ tablespoons cornstarch
- 1 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 pinch salt
- as needed vanilla wafers
Whipped Cream
- 2 ½ cups heavy whipping cream cold
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Slice one ripe banana and place it in a bowl with the milk. Cover and refrigerate for 12–24 hours to infuse the milk with banana flavor.
- The next day, strain the milk through a fine mesh sieve and discard the banana slices.
- In a medium bowl, whisk the egg yolks. In a separate small bowl, whisk together ½ cup of the banana-infused milk with the cornstarch until smooth. Set both aside.
- In a medium saucepan, combine the remaining milk, sugar, and salt. Place over medium heat and whisk until the mixture is hot but not boiling.
- Temper the eggs by slowly pouring about ½ cup of the hot milk mixture into the egg yolks while whisking constantly. Then pour the egg mixture back into the pan along with the cornstarch mixture.
- Continue whisking over medium heat until the pudding thickens and begins to bubble. Remove from heat and whisk in vanilla extract and butter.
- Pour the pudding into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool for 20–30 minutes, then refrigerate for at least 4 hours.
- Once the pudding has completely cooled and set make the whipped cream. Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated. Be careful not to overmix, or the cream will turn grainy. Set aside.
- To assemble: In a 9x13 dish, layer vanilla wafers on the bottom. (As many as you want). Top with sliced bananas, then spoon over the chilled banana pudding. Spread into an even layer. Add another layer of wafers and sliced bananas. Finish with a layer of whipped cream and more wafers-whole or crushed. Enjoy!
Notes
-
- Don’t skip the banana-infused milk, it really makes the flavor shine!
-
- Use ripe but firm bananas.
-
- Let the pudding chill fully before assembling for the best texture.
- Banana pudding is best when it’s made just a few hours in advance. As it sits, the bananas can start to brown, which isn’t as visually appealing (even though it’s still totally safe to eat!). For the freshest presentation, I recommend assembling your banana pudding no more than 4 hours before serving.
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