banana pudding from scratch recipe

Written BySheba G Updated On
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The Best banana pudding from scratch recipe

I’ve been making banana pudding from scratch for years, and it’s always a crowd-pleaser. My kids love helping me in the kitchen, and they can’t get enough of this creamy, sweet treat.

I remember my grandmother making it for me when I was a kid, and it’s a tradition that I’m happy to pass down to my own family. There’s something special about using fresh bananas and homemade vanilla extract to create a dessert that’s both comforting and impressive.

When I serve it at family gatherings or potlucks, everyone raves about the flavor and texture. It’s a recipe that’s perfect for any occasion, whether you’re looking for a quick dessert or a show-stopping centerpiece for a special event.

Plus, it’s surprisingly easy to make from scratch – just be sure to use high-quality ingredients and follow the recipe carefully. The end result is well worth the effort, with a rich, velvety texture and a deep, satisfying flavor that will leave everyone begging for seconds.

My family loves it so much that we often have banana pudding night, where we make a big batch and enjoy it together as a special treat. It’s a tradition that I hope to continue for years to come.

Classic Banana Pudding from Scratch

4.6 from 1719 votes

This classic banana pudding recipe is made from scratch using fresh bananas, vanilla pudding, and homemade vanilla wafers. It is a creamy, indulgent dessert that is perfect for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Vanilla Wafers

1 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1 tsp baking powder

For the Vanilla Pudding

4 cups whole milk
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 tsp vanilla extract

For Assembly

3 ripe bananas
1 cup Heavy Whipping Cream

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2In a medium bowl, cream together butter and sugar until light and fluffy.
3Beat in eggs, one at a time, until well combined.
4Stir in flour, salt, vanilla extract, and baking powder until a soft dough forms.
5Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6Use a small round cutter to cut out circles for the vanilla wafers.
7Place the cutouts on a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
8While the wafers are baking, prepare the vanilla pudding.
9In a medium saucepan, combine milk, sugar, cornstarch, and salt.
10Whisk until smooth.
11Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
12Remove from heat and gradually whisk in the egg yolks.
13Stir in the vanilla extract.
14Transfer the pudding to a bowl and let it cool to room temperature.
15In a separate bowl, whip the heavy cream until stiff peaks form.
16To assemble the banana pudding, slice the bananas and arrange a layer of them in the bottom of a 9×13 inch baking dish.
17Top with a layer of vanilla wafers, followed by a layer of vanilla pudding.
18Repeat the layers, ending with a layer of pudding.
19Fold the whipped cream into the remaining pudding and spread it evenly over the top of the pudding.
20Chill in the refrigerator for at least 2 hours, or until set.
21Serve chilled and enjoy.

🔧Equipment

Mixing bowls
Saucepan
Whisk
Baking sheet
Parchment paper
9×13 inch baking dish

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: For a smoother texture, you can use a hand mixer to beat the egg yolks and milk mixture until it is completely smooth. You can also use a store-bought vanilla pudding if you prefer a quicker preparation.

Banana pudding is always a good idea – whether you’re serving it at home or taking it to an event.

It’s easy to make from scratch and always impresses with its rich flavor and creamy texture.

One of my favorite things about this recipe is how well it keeps – you can make it ahead of time and refrigerate it until serving, which makes it perfect for busy weeknights or special occasions alike.

❓ Frequently Asked Questions About Banana Pudding from Scratch

Q1: What type of bananas should I use for banana pudding?

For banana pudding, you’ll want to use ripe but firm bananas. The best type of bananas to use are Cavendish or Gros Michel bananas – they have a sweeter flavor and firmer texture that holds up well in the pudding.

Q2: Can I use artificial sweetener instead of sugar?

No, you shouldn’t use artificial sweetener in banana pudding. The best results come from using real sugar or honey to balance out the sweetness of the bananas.

Q3: How long does banana pudding keep in the fridge?

Banana pudding will keep in the fridge for up to 5 days – just be sure to store it in an airtight container and give it a good stir before serving.

Q4: Can I make banana pudding without using eggs?

No, you can’t make traditional banana pudding without eggs – they provide structure and richness to the dessert.

Q5: Can I substitute Greek yogurt for heavy cream?

No, you shouldn’t substitute Greek yogurt for heavy cream in banana pudding. While Greek yogurt is healthier than heavy cream, it won’t provide the same creamy texture that makes banana pudding so delicious.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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