Go Back
–+ servings
Banana Pudding layered in mini trifle cups with vanilla wafers and banana slices.
Print Recipe
5 from 21 votes

Homemade Banana Pudding

Made with from-scratch vanilla pudding, sweet bananas, and vanilla wafers, this recipe for Banana Pudding is rich, creamy, and surprisingly easy to make.
Prep Time15 minutes
Cook Time8 minutes
Refrigeration4 hours 30 minutes
Total Time4 hours 52 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 227kcal
Author: Kristen Chidsey

Ingredients

  • 2 cups whole milk
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1-½ teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 large bananas for slicing firm, yet ripe
  • Lemon juice for dipping bananas
  • 24-36 vanilla wafers

Instructions

  • In a medium saucepan whisk together sugar, cornstarch, and milk. Slowly pour in ½ cup of the milk and whisk to combine. Add in the remaining 1-½ cups of milk and egg yolks and whisk again until everything is combined.
  • Cook the milk mixture over medium-low heat, whisking every minute or so, until bubbly throughout and the mixture begins to thicken. This will take about 6-8 minutes. Once bubbling, whisk and cook for 1-2 minutes to begin to thicken. Once the mixture coats the back of a wooden spoon, you know it is just the right consistency.
    Vanilla pudding in saucepan next to vanilla wafers and bananas.
  • Remove from the heat and stir in the vanilla extract. Strain the pudding mixture over a fine-mesh strainer into a mixing bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until chilled.
  • After the pudding has chilled, pour the heavy cream into a large mixing bowl or bowl of a stand mixer and beat on medium-high speed until soft peaks form.
    Whipped heavy cream in large kitchen aid stainless steel mixing bowl.
  • Gently fold the whipped cream into the cooled vanilla pudding mixture. Set aside.
    Homemade vanilla pudding folded with fresh whipped cream.
  • Slice the bananas and dip them into the lemon juice. This not only helps to prevent browning but also adds a touch of acidity to balance out the sweetness.
    Sliced bananas in white bowl in lemon juice.
  • In a 2-quart trifle dish, layer in ⅓ of the pudding mixture. Top with half the vanilla wafters, to just cover the pudding. Top with ½ the sliced bananas. Repeat the layers, ending with the final third of the vanilla pudding. Alternatively, layer the ingredients in individual serving dishes.
    Layered vanilla pudding with vanilla wafers, and sliced banana in a trifle dish.
  • Chill for at least 4 hours, but overnight is recommended. Serve within 3 days of preparing.

Video

Notes

Milk: Feel free to use skim or 2% milk in the vanilla custard, but whole milk will produce the richest creamiest results. 
Straining the Pudding: Do not be tempted to skip straining the vanilla pudding mixture, this will keep the final results creamy and smooth. 
Cornstarch: To thicken the pudding, a bit of cornstarch is needed. If you happen to have a corn allergy, substitute the cornstarch with equal amounts of arrowroot powder or tapioca starch.
Storage: Leftover banana pudding should be stored in an airtight container, or well-covered with plastic wrap in the refrigerator. It is best enjoyed within 24 hours of preparation but can be enjoyed for up to 3 days.  After 3 days, the whipped cream begins to wilt and the bananas turn to mush.

Nutrition

Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 124mg | Potassium: 152mg | Fiber: 1g | Sugar: 19g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg