This easy banana pudding recipe is a classic dessert for all the right reasons. I layered thick pudding with fresh bananas and crunchy vanilla wafers to create an irresistible no bake dessert. Ready in just 30 minutes, this is the easiest homemade banana pudding recipe I’ve ever made!
I never realized how easy banana pudding is to make from scratch until I tried it for myself. Don’t get me wrong, I definitely still believe there’s a time and a place for instant pudding mix, but this banana pudding just isn’t it! Made with real bananas, fresh milk, and crunchy vanilla wafers, this homemade banana pudding is totally worth the small amount of effort.
What’s in our Banana Pudding Recipe?
- Eggs: Give the pudding structure and help it set. Separate the whites from the yolks, and save the whites to make some coffee macarons!
- Sugar: Granulated sugar sweetens the pudding.
- Flour: Mixing all-purpose flour into the pudding helps to thicken the mixture.
- Salt: Kosher salt enhances the overall flavor of the pudding.
- Milk: I recommend using whole milk for the thickest, creamiest pudding.
- Butter: Unsalted butter makes the pudding rich and creamy. If using salted butter, omit the extra salt.
- Vanilla Extract: Enhances the sweet flavor of the pudding.
- Vanilla Wafers: Add a delightful crispy-gone-soggy texture to the pudding.
- Bananas: Add a pop of fresh banana flavor. The riper the bananas, the sweeter the pudding.
- Whipped Cream: The perfect topping for this decadent pudding!
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How to Store
Cover and store this easy banana pudding in the refrigerator for up to 3 days. The pudding itself (not layered with the wafers and bananas) will freeze fine for up to 1 month, but I generally don’t recommend freezing the whole thing together, as it will get soggy.
Tips for Success
- To make this recipe gluten-free, swap the all-purpose flour for a 1:1 gluten free flour blend and use gluten-free vanilla wafers.
- The most important time for thickening your pudding is during the cooking process. The longer you heat and whisk in the saucepan, the thicker the milk mixture will become (just don’t burn it).
- Cook the pudding on the stove, and let that fully cool before layering. Once you’ve combined everything, you can serve it immediately (no chilling necessary). But 2 hours (or overnight) in the fridge will help it to set and thicken.
- After a couple of days in the fridge, the bananas may start to brown a little. If you plan to make it several days ahead, toss the bananas in some lemon juice to slow the browning process.
Banana Pudding Recipe
Ingredients
- 4 large eggs room temperature
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2½ cups whole milk
- 2 tablespoons unsalted butter (¼ stick)
- 1 teaspoon pure vanilla extract
- 40 vanilla wafers
- 4 ripe bananas sliced crosswise
- Whipped cream for serving
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Instructions
- Separate the yolks from the whites of 3 of the eggs. Set aside the whites for another recipe. Add the remaining whole egg to the yolks and whisk well.4 large eggs
- In a large saucepan, whisk together the sugar, flour, and salt. Whisk in the milk. Cook over medium heat, stirring frequently, until it begins to bubble and thicken.½ cup granulated sugar, 3 tablespoons all-purpose flour, ½ teaspoon kosher salt, 2½ cups whole milk
- Remove from heat and pour ½ cup of the milk mixture into the eggs, whisking constantly, to temper. Whisk the egg mixture back in the saucepan and return to medium-low heat, bringing it to a gentle boil.
- Cook over low heat for 2-3 minutes, whisking frequently. Remove from the stovetop and stir in the butter and vanilla. Allow the pudding to cool for 10-15 minutes.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Spread a thin layer of the pudding in a shallow 9×13-inch baking pan. Place a layer of vanilla wafers on top of the pudding, then top with a layer of banana slices. Spread half of the remaining pudding over the bananas.40 vanilla wafers, 4 ripe bananas
- Continue layering wafers, bananas, and pudding, then top with crumbled wafers.
- When ready to serve, add a dollop of whipped cream to each serving.Whipped cream
Notes
How to Make Banana Pudding Step-by-Step
Prep the Eggs: Separate the yolks from the whites of 3 of the eggs. Set aside the whites for another recipe. Add the remaining whole egg to the yolks and whisk well.
Cook the Pudding: In a large saucepan, whisk together ½ cup of granulated sugar, 3 tablespoons of all-purpose flour, and ½ teaspoon of kosher salt. Whisk in 2½ cups of whole milk. Cook over medium heat, stirring frequently, until it begins to bubble and thicken.
Temper the Eggs: Remove from heat and pour ½ cup of the milk mixture into the eggs, whisking constantly, to temper. Whisk the egg mixture back in the saucepan and return to medium-low heat, bringing it to a gentle boil.
Thicken the Pudding: Cook over low heat for 2-3 minutes, whisking frequently. Remove from the stovetop and stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. Allow the pudding to cool for 10-15 minutes.
Layer the Pudding: Spread a thin layer of the pudding in a shallow 9×13-inch baking pan. Place a layer of vanilla wafers (about 20) on top of the pudding, then top with a layer of banana slices (from about 2 bananas). Spread half of the remaining pudding over the bananas.
Serve the Pudding: Continue layering wafers (again, about 20), bananas (from about 2 bananas), and pudding, then top with more crumbled wafers. When ready to serve, add a dollop of whipped cream to each serving.
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