Homemade Banana Pudding Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 356kcal

Author: Becky Hardin

Classic banana pudding made from scratch in 30 minutes! Layer vanilla pudding with vanilla wafers, banana slices, and whipped cream for the easiest pudding cups.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

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

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 9x13-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

Video

Notes

Gluten-Free: 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.

Storage: 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.

Nutrition