This from-scratch banana pudding is a favorite—smooth homemade vanilla pudding layered with ripe bananas and vanilla wafer cookies. Luscious, creamy, and easy to make.
Banana pudding is a beloved classic that combines creamy vanilla pudding, sliced bananas, and wafer cookies, finished with clouds of whipped cream. This homemade version is straightforward, made entirely from scratch, and reliably delicious.
Why You’ll Love This Banana Pudding
This is one of our household’s all-time favorite desserts. Here’s why it deserves a spot on your menu:
- Although it’s made from scratch, the pudding is simple to prepare. Once cooked and cooled slightly, the layers come together quickly and the dish needs only a short chill to set.
- It’s excellent year-round but truly shines in warm weather—bring it to a summer BBQ or potluck and it will disappear fast.
- Easy to scale: double or triple the recipe to feed a crowd without extra fuss.
- The balance of pudding, bananas, and wafers is just right; the recipe notes include options to adjust the ratio if you prefer more cookies or more creamy pudding.
Bonus: Leftovers make an amazing milkshake—blend a scoop of banana pudding with vanilla ice cream and a splash of milk.
Key Ingredients
- Granulated sugar: sweetens the pudding.
- Cornstarch: thickens the pudding when cooked with the milk and eggs.
- Egg yolks: add richness and color; only yolks are needed for a silky texture.
- Milk: use 2% or whole milk for a creamy result.
- Heavy cream: used in the pudding and whipped into the topping.
- Butter: a small amount stirred in at the end gives the pudding a glossy finish.
- Vanilla extract: flavoring for both the pudding and the whipped cream.
- Bananas: pick ripe but firm bananas without brown spots; 3 to 4 bananas are ideal.
- Vanilla wafer cookies: Nilla-style wafers provide the classic texture; about half an 11-ounce box (35 cookies) is used.
How to Assemble Banana Pudding
- Spread about 1 cup of the pudding on the bottom of an 8×8-inch baking dish.
- Arrange a single layer of sliced bananas over the pudding.
- Top the bananas with a mostly single layer of vanilla wafers.
- Spoon and spread more pudding over the wafers, then add another layer of sliced bananas.
- Cover with the remaining pudding, smoothing the top.
- Finish by sprinkling crushed wafer cookie crumbs over the pudding.
Alternate option: You can chill the assembled pudding and then spread the sweetened whipped cream over the top before sprinkling crumbs, or dollop whipped cream on individual servings for a fresher look.
Additional Notes
This banana pudding is a simple, timeless dessert—easy to make and incredibly tasty.
Tips to make it foolproof:
- Pan size: An 8×8-inch pan with 2-inch sides works best; the layers fill the dish nicely.
- Pan variations: You can build the dessert in a bowl, trifle dish, or an 8- or 9-inch round pan with about 2-quart capacity. To serve a crowd, double the recipe for a 9×13-inch pan (choose one with deeper sides if possible).
- Make ahead: Refrigerate after assembling. Serve within 6 to 8 hours for the best appearance—the bananas may darken if refrigerated much longer.
Add this to your make-soon list: It’s an easy, reliable recipe that’s simpler than trifle-style versions but every bit as satisfying.
My Favorite Banana Pudding {From-Scratch}
Ingredients
Pudding:
- 1/2 cup (106 g) granulated sugar
- 1/4 cup (39 g) cornstarch
- 3 large egg yolks (54 g)
- 1/4 teaspoon salt
- 2 3/4 cups (665 g) 2% or whole milk
- 1/3 cup (81 g) heavy cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Bananas + Wafers:
- 3 to 4 bananas, sliced 1/4-inch thick
- 35 to 37 vanilla wafer cookies (about half of an 11-ounce box)
Whipped Cream:
- 1 cup (242 g) heavy cream
- 2 tablespoons (15 g) powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
-
For the pudding: Whisk the granulated sugar, cornstarch, egg yolks, and salt together in a medium bowl until combined.
-
Heat the milk and cream in a saucepan over medium until steaming and small bubbles form around the edges.
-
Slowly ladle the hot milk into the egg mixture about 1/2 cup at a time, whisking constantly to temper the yolks so they don’t scramble.
-
Pour the tempered mixture back into the saucepan. Over medium heat, stir constantly as it comes to a simmer. Cook 2 to 3 minutes until large bubbles pop on the surface and the pudding thickens.
-
Remove from heat and strain through a fine mesh sieve into a bowl to remove any small lumps.
-
Stir in the butter and vanilla until smooth and evenly combined.
-
To assemble: Spread 1 cup of pudding in the bottom of an 8×8-inch baking dish.
-
Add a single layer of banana slices, then a layer of about 25 vanilla wafers.
-
Dollop about 1 1/3 cups of the remaining pudding over the wafers and spread to cover.
-
Add another layer of banana slices. Optionally add another cookie layer if you like extra crunch.
-
Spread the remaining pudding over the top. Crush 10 to 12 wafer cookies into coarse crumbs and sprinkle over the surface.
-
Cover and refrigerate for at least 2 hours to set (up to 8 hours; longer chilling may darken the bananas).
-
For the whipped cream: Whip the heavy cream with powdered sugar and vanilla until medium peaks form. Serve scoops of pudding topped with a dollop of whipped cream and additional crushed wafers if desired.
Notes
Pan Size: An 8×8-inch pan with 2-inch sides works best to hold all the layers.
Pan Variations: This dessert can be assembled in a bowl, trifle dish, or round pan with about 2-quart capacity.
Recipe Source: from Mel’s Kitchen Cafe