banana pudding mix recipe
The Best banana pudding mix recipe
What I love most about this recipe is how versatile it is. You can serve it in individual cups for a neat, portable treat, or layer it in a big glass dish for a showstopper at gatherings. Plus, it’s a great way to use up ripe bananas before they go bad. Bananas are packed with potassium and fiber, and when you pair them with milk and a little bit of sugar, you get a dessert that’s satisfying without being overly indulgent. It’s the kind of recipe that feels special but is actually pretty simple, which is exactly why it’s a staple in my kitchen.
Classic Homemade Banana Pudding Mix
A creamy, comforting banana pudding made from scratch with layers of vanilla wafers, fresh bananas, and rich custard. Perfect for potlucks or a sweet family dessert.
🥘Ingredients
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- ¼ tsp salt
- 4 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 1 (11 oz) box vanilla wafers
- 4 large ripe bananas, sliced
- 2 cups whipped topping (optional, for topping)
👨🍳Directions
-
1
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. -
2
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8-10 minutes). -
3
In a separate bowl, lightly beat egg yolks. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. -
4
Pour the tempered yolks back into the saucepan and cook for another 2 minutes, stirring constantly, until thickened. -
5
Remove from heat and stir in butter and vanilla extract. Let the pudding cool slightly (about 10 minutes). -
6
In a 9×13-inch baking dish, layer half the vanilla wafers, followed by half the banana slices. Pour half the pudding over the bananas. -
7
Repeat layers with remaining wafers, bananas, and pudding. Cover with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. -
8
Chill in the refrigerator for at least 4 hours (or overnight) to set. Top with whipped topping before serving if desired.
🔧Equipment
- Medium saucepan
- Whisk
- Mixing bowl
- 9×13-inch baking dish
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Banana Pudding Mix Works
❓ Frequently Asked Questions About Banana Pudding Mix
1. Can I use fresh bananas instead of banana extract in the pudding mix?
Yes, you can substitute banana extract with fresh bananas. Mash 1–2 ripe bananas and mix them into the pudding after it has thickened. Keep in mind that fresh bananas may slightly alter the texture and sweetness, so you may need to adjust other ingredients like sugar or milk to balance the flavor.
2. How long does homemade banana pudding made with mix last in the fridge?
Homemade banana pudding made with instant mix typically lasts 3–4 days in the refrigerator when stored in an airtight container. If you add fresh bananas, they may brown over time, so it’s best to consume it within 2–3 days for the best texture and flavor.
3. Can I make banana pudding mix without milk?
Yes, you can use alternatives like almond milk, coconut milk, or oat milk, but the texture may vary. For a richer pudding, use whole milk or half-and-half. If you’re avoiding dairy entirely, look for a vegan pudding mix or use a cornstarch-based recipe with plant-based milk.
4. Why did my banana pudding turn watery?
A watery pudding usually happens if the mix wasn’t whisked enough, the milk was too cold, or it wasn’t chilled long enough. To fix it, refrigerate for at least 2–4 hours to allow it to set. If it’s still thin, you can mix in a little more pudding mix or a teaspoon of cornstarch to thicken it.
5. Can I bake banana pudding made with instant mix?
While traditional banana pudding is no-bake, you can bake it for a casserole-style dessert. Layer the pudding with vanilla wafers and bananas in a baking dish, then top with meringue or whipped cream. Bake at 350°F (175°C) for 10–15 minutes until lightly golden. Let it cool before serving.
