Homemade Banana Pudding (2022)

Homemade banana pudding with a made-from-scratch vanilla pudding is layered with vanilla wafers and bananas and topped with fresh whipped cream. This decadent southern dessert is a no-bake recipe perfect for any weeknight, potluck dinners, or a summer picnic. Serve it in a pie pan, a trifle bowl, or individual ramekins, you truly can’t go wrong!

Homemade Banana Pudding (1)

A few years ago, we took the kids to have lunch at my grandma’s; after we were done eating, she brought out little silver parfait cups filled with homemade banana pudding, along with Nilla wafers and whipped topping. The pudding was AMAZING and my husband and the kids couldn’t get enough.

I left with a copy of my grandma’s recipe and it has absolutely been a top-three dessert with my little crew ever since.

A Little More About Banana Pudding

Banana Pudding is a Southern dessert made of pudding, wafers, banana, and fresh whipped cream. Similar to a trifle, this layered dessert is often served cold after soaking a few hours to allow the vanilla wafers to soften from the vanilla pudding.

I have always been curious about what makes this a southern tradition (after all, it’s really just vanilla pudding, Nilla wafers, sliced bananas, and whipped cream), so I did some reading. It seems that bananas first began being marketed in the United States around the turn of the century, in the early 1900s. Cooks began using the fruit in all sorts of dishes, especially in recipes for puddings and custards with meringue toppings. The first banana pudding recipe came out of Kentucky in 1903 but didn’t include wafers.

The addition of the vanilla wafers in the banana pudding came later. I couldn’t find exactly why this picked up more in the southern states than in any other areas, but a great many thanks to the southerners who dreamed up this amazing dessert!

Homemade Banana Pudding (2)

Banana Pudding vs. English Trifle

Banana pudding and English trifle have a few similarities. They are both layered desserts often served cold. Other similarities include fruit, custard, and whipped cream – yum!

The main difference between these two desserts seems to be the cookie layer. In a trifle, you might find a sponge cake or ladyfingers while banana pudding features vanilla wafers.

How To Make Banana Pudding From Scratch

If this is your first time making banana pudding from scratch you will be pleased to find it’s much easier than you may have been led to believe. For me, the hardest part is waiting for the wafer layers to absorb the creamy pudding!

Ingredients

  • Homemade Pudding: Similar to pastry cream, this pudding is made from a mixture of sugar, cornstarch, salt, milk, egg yolks, butter, and vanilla.
  • Whipped Cream: Made with heavy cream, sugar, and vanilla.
  • Vanilla Wafers: I typically stick with the Nilla Wafers by Nabisco – they’re classic!
  • Bananas: The riper the banana the sweeter they are so we are looking for veryripe bananas here. Yellow with little spots of brown should work perfectly.

Pudding + Wafers + Bananas + Whipped Cream

Make the Pudding

The main ingredient that will take a little time is the homemade pudding. This creamy, vanilla-flavored custard might just be the star of the show as far as I’m concerned. To make the pudding:

(Video) Banana Pudding HOMEMADE from Scratch | Southern Sassy Mama

  • Lightly whisk egg yolks in a small bowl to combine.
  • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the milk and cook over medium-low heat until slightly thickened.
  • Temper the eggs: Gradually whisk a small amount of the hot milk mixture into the egg yolks.
  • Pour the egg mixture into the saucepan, scraping the bowl with a rubber spatula; return to simmer over medium heat, whisking constantly until a few bubbles burst on the surface and the mixture is thick and glossy, about 30 seconds.
  • Remove from heat and whisk in the butter and vanilla.
  • Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.

Homemade Banana Pudding (3)

Assemble the Banana Pudding

  • Vanilla Wafer Layer: Line the bottom of a 1½-quart serving dish or pie plate with vanilla wafers.
  • Banana Layer: On top of the wafers, place a layer of sliced bananas.
  • Pudding Layer: Pour half of the pudding mixture over the bananas and spread to the edges of the dish.
  • Repeat the vanilla wafers, bananas, and pudding again.
  • Place plastic wrap against the surface of the pudding and refrigerate for at least 4 hours or overnight.

Homemade Banana Pudding (4)

Make the Whipped Cream

When you are ready to serve this dessert, make the homemade whipped cream.

  • Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
  • Spread on top of the pudding and top with crushed vanilla wafers.
  • Store leftovers in the refrigerator.

Homemade Banana Pudding (5)

A Few Notes About the Pudding

The key to perfect pudding is to just keep whisking once everything is on the stovetop. Then, once you get a few bubbles on the surface the mixture should get thick and shiny. Running it through the fine-mesh sieve will catch any bits of egg in case it was overcooked just a tad.

Worried about watery pudding or it not setting up in the fridge? One of the biggest culprits for runny pudding is taking it off of the heat before the cornstarch is fully activated and it is properly thickened. Every stove is different, so yours may take a little longer, but keep looking for those visual clues – you will see a few very large bubbles pop on the surface and the mixture will turn very shiny. At this point, it should look and feel noticeably thicker; make sure you get to this point!

Serving, Storage, and Shelf-Life

  • Serving: Some simple ways to serve homemade banana pudding are in a 9×13 baking dish or in a pie pan (as shown in the pictures). You could also serve it up in a trifle bowl or make individual banana puddings and serve them in ramekins or mason jars!
  • Storage: Cover with plastic wrap or aluminum foil and store in the refrigerator.
  • Shelf-life: Covered properly, the banana pudding should last for about 2 days in the refrigerator. It will begin to get watery at that point, as the bananas break down and the whipped cream starts to weep.

More Decadent Desserts:

  • Banana Cake Recipe with Cream Cheese Frosting
  • Coffee Donuts Trifle
  • Banana Cream Pie
  • Banana’s Foster Bread Pudding

Homemade Banana Pudding (6)

Banana Pudding

Decadent layers of silky vanilla pudding, round vanilla wafers, sliced bananas, and homemade whipped cream make this southern classic an absolute dream. Grab a spoon and come hungry because just one serving of this homemade banana pudding won’t be enough!

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️

Homemade Banana Pudding (7)

(Video) Making banana pudding from scratch

Grandma's Banana Pudding

Yield: 6 servings

Homemade banana pudding with made-from-scratch vanilla pudding layered with vanilla wafers, banana slices, and fresh whipped cream!

4.79 (14 ratings)

Print Pin Rate

(Video) HOMEMADE BANANA PUDDING | FROM SCRATCH | OLD-FASHIONED | Chef Lorious

For the Pudding

  • ½ cup (99 g) granulated sugar
  • 3 tablespoons (21 g) cornstarch
  • ½ teaspoon (0.5 teaspoon) salt
  • cups (600 ml) whole milk
  • 3 egg yolks
  • 1 tablespoon (14 g) unsalted butter
  • 1 teaspoon vanilla extract

For the Whipped Cream

  • ¾ cup (180 ml) heavy cream, chilled
  • ¼ cup (28 g) powdered sugar
  • 1 teaspoon vanilla extract

For Serving

  • 30 vanilla wafers
  • 3 bananas, cut into ¼-inch slices
  • Make the Pudding: Place the egg yolks in a small bowl and whisk lightly to combine.

  • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the milk and cook over medium-low heat until slightly thickened. Gradually whisk a small amount of the hot milk mixture into the egg yolks.

  • Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla.

  • Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.

  • Line the bottom of a 1½-quart serving dish or pie plate with vanilla wafers. On top of the wafers, place a layer of the sliced bananas. Pour ½ of the pudding over the bananas, and spread to the edges of the dish. Repeat the vanilla wafers, bananas, and pudding again. Press plastic wrap against the surface of the pudding and refrigerate for at least 4 hours or overnight.

    (Video) Banana Pudding

  • Make the Whipped Cream: When ready to serve, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread on top of the pudding and top with crushed vanilla wafers. Store leftovers in the refrigerator.

Serving, Storage, and Shelf-Life

  • Serving: Some simple ways to serve homemade banana pudding are in a 9x13 baking dish or in a pie pan (as shown in the pictures). You could also serve it up in a trifle bowl or make individual banana pudding's and serve them in ramekins!
  • Storage: Cover with plastic wrap or aluminum foil and store in the refrigerator.
  • Shelf-life: Covered properly, the banana pudding should last for about 3 days in the refrigerator.

Calories: 505kcal, Carbohydrates: 67g, Protein: 7g, Fat: 24g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 154mg, Sodium: 375mg, Potassium: 406mg, Fiber: 2g, Sugar: 44g, Vitamin A: 828IU, Vitamin C: 5mg, Calcium: 150mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Photography by Dee Frances

FAQs

How is pudding made from scratch? ›

Directions
  1. In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. ...
  2. Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired.

How do you make Elvis Presley's banana pudding? ›

We will have three cups of whole milk. One and a quarter cup of sugar. Three tablespoons of corn

How do you make homemade pudding thicker? ›

It is also possible to thicken the pudding by adding egg yolk, gelatin, or cornstarch. To produce a thicker pudding, use egg yolks, whereas cornstarch is better for making a thinner pudding with a bit of starchy aftertaste but can still thicken the pudding depending on the amount you put.

What is the difference between custard and pudding? ›

Ingredients: Both custards and puddings begin with a base of sweetened cream or milk. The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.

Why do my bananas turn black in banana pudding? ›

Despite the aesthetic turnoff, dark, brown bananas in pudding do not make it unsafe to eat. The brown color you see is a result of an enzymatic reaction between the banana and oxygen. When sliced banana encounters oxygen it creates melanin, a natural pigment, that creates the brown hue.

Why is my banana pudding soupy? ›

If you mix it too vigorously, it can become too watery. If you mix it too little, the ingredients won't combine the way they should. What is this? It can take some effort to try and figure out just how much mixing you should do to get the pudding to your desired thickness.

Can you use evaporated milk instead of milk in pudding? ›

Use Evaporated Milk

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

What are the 3 types of pudding? ›

There are four major types and ways to prepare puddings: boiled, baked, steamed and chilled in the refrigerator until it gels.

Is pudding good for health? ›

Pudding isn't just tasty, it's a healthy way to get your body's calcium. Vitamins and minerals are essential components of pudding. Vitamin D and magnesium are terrific nutrients your body needs. They work with calcium to strengthen your bone structure and harden your tooth enamel.

How long does pudding take to set? ›

Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.

What was Elvis's favorite dessert? ›

Pound cake was one of Elvis' sweets of choice, and he liked it moist, dense, and simply flavored with vanilla (and butter!).

Why is my pudding not getting thick? ›

It's important to add the exact amount of cornstarch you need to thicken your pudding because adding too much of it will cause the liquid in your puddings to turn away from making the smooth and creamy mixture you want.

Will banana pudding thicken in fridge? ›

Cover pudding and refrigerate for at least 4 hours or overnight so it can can thicken and set up.

Will homemade pudding thicken as it cools? ›

Remove from heat. The pudding will thicken more as it cools.

What is American pudding called in England? ›

The two meanings of "pudding"

But a pudding can also be a specific dish — and a British pudding still isn't the same as an American one. American puddings are closer to what the Brits would call "custard."

Is Bavarian cream the same as custard? ›

Custard is a type of dessert made from milk, eggs and sugar that is cooked until thick and creamy. Bavarian cream is a type of ice cream that is made from heavy cream, milk, vanilla extract and sugar.

How Do You Know When pudding is done? ›

How to tell when your pudding is done - YouTube

Why do they pick bananas at night? ›

By picking bananas at night, it limits their time in well-lit conditions and stops the ripening process. This ensures that the fruit is at the optimum stage for packing and sending to market. If picked during daylight hours, the bananas may be overripe by the time as they are sold.

How long is homemade banana pudding good for? ›

Pudding will keep airtight in the refrigerator for up to 4 days. The banana slices don't turn brown, although the wafers do continue soften as time passes.

How do you stop bananas from turning brown in banana pudding? ›

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning.

Why did my pudding turn green? ›

The pudding bacteria happened to produce an enzyme capable of taking electrons from a molecule called NADH and adding them to the double bonded nitrogen atoms in an azo dye, severing the bonds and breaking dye molecules apart into two colourless products. The loss of red colour caused the pudding to turn green.

How long does it take for banana pudding to thicken? ›

Make the Pudding Mixture

Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours up to overnight to set and become very thick. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

How do I thicken my dessert for milk? ›

You will want to use one tablespoon of cornstarch for every cup of milk you want to thicken. 3. Use other thickening agents. If you do not have cornstarch, you can use other thickening agents such as gelatin, potato starch, tapioca flour, arrowroot flour, rice flour, xanthan gum, among others.

Can I use Carnation milk instead of milk? ›

Nestlé states that Carnation evaporated milk can be substituted in a 1:1 ratio for regular whole milk.

Why use evaporated milk instead of regular milk? ›

The resulting liquid is creamier and thicker than regular whole milk, making it the perfect addition to both sweet and savory dishes. Since most of the water is removed, evaporated milk also provides a concentrated, nutty flavor.

What can I use if I don't have milk for pudding? ›

So what are the best substitutes for milk when making pudding? The best substitutions for milk in pudding mix are coconut milk, almond milk, cashew milk, soy milk, oat milk, powdered milk, whipping cream, and cocoa powder.

What is the most common pudding? ›

The most common kind of pudding is chocolate. Some other kinds are vanilla, butterscotch, banana, and pistachio. Most pudding today is made out of milk, sugar, flavoring, and flour. Eggs can be used, too.

What is pudding actually made of? ›

In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs.

What are the 5 foods that burn belly fat? ›

7 Foods that Burn Belly Fat
  • Beans. “Becoming a bean lover can help you lose weight and whittle your middle,” registered dietitian Cynthia Sass told Today. ...
  • Swap your beef for salmon. ...
  • Yogurt. ...
  • Red bell peppers. ...
  • Broccoli. ...
  • Edamame. ...
  • Diluted vinegar.

Why do hospitals serve Jell-O? ›

Similar to glue, the gelatinous quality of gelatin gives it a glue-like structure, or a sticky adhesive, which in turn makes it beneficial to our bodies. Gelatin encourages our bodies to form elastic characteristics within the connective tissues and cartilage.

What is the healthiest pudding? ›

10 delicious puddings that are all low in fat
  • Healthier rice pudding. ...
  • Lighter sticky toffee pudding. ...
  • Chocolate, pear and pistachio pudding. ...
  • Low calorie bread and butter pudding. ...
  • Healthier pannacotta. ...
  • Sourdough summer pudding. ...
  • Healthier steamed syrup sponge. ...
  • Blackberries with rolled oat and cinnamon crumble.

Should banana pudding be refrigerated? ›

Banana pudding contains dairy products, which should always be refrigerated. According to the National Dairy Council, milk products should not be out of the refrigerator for longer than two hours or longer than one hour in hot weather.

Do you put pudding in the fridge to set? ›

Pour the pudding into a bowl and place in the fridge for 5 minutes. The pudding may seem thin, but will thicken as it cools. Once the 5 minutes are up, take a spoon and gingerly stick it into the pudding. If it hasn't set, leave the pudding in the fridge a while longer.

Is banana pudding better the next day? ›

Banana Pudding is one of those recipes I dream about. The creamy layers of pudding, slices of banana, and vanilla wafers that get soft from the pudding… each bite more delectable than the last. It's good the day you make it and somehow even better the next day.

What did Elvis eat on his sandwich? ›

While Elvis is primarily known for being one of the greatest entertainers of the 20th century, we can't ignore his namesake sandwich—the one with peanut butter, banana, and bacon all smashed together.

What was Elvis favorite ice cream? ›

"Elvis' Favorite" Peanut Butter Banana Ice Cream - 5 Pints by Sloan's Ice Cream - Goldbelly.

What was Elvis favorite burger? ›

This banana burger is savory, salty and sweet. It's topped off with fried bananas, peanut butter, and diced bacon . This Elvis burger will get you all shook up. The peanut butter, bacon and banana sandwich was a favorite of Elvis to the point where the sandwich often bears his name.

Did Elvis Presley like meatloaf? ›

Meatloaf was one of Elvis Presley's favorite meals

“Elvis ate a lot of Southern food, he loved steak, and he loved meatloaf. His favorite food was meatloaf,” he admitted. “Elvis had the opposite of a healthy diet,” added Hussman.

What songs did Elvis not write? ›

It makes me look smarter than I am!” In fact, by 1950s standards, the Mississippi-born artist who had “never written a song in [his] life” — not “Hound Dog,” not “Jailhouse Rock,” not “Love Me Tender” — had one of the most friendly and lucrative music publishing contracts around.

What is instant pudding made of? ›

Ingredients Sugar, Modified Cornstarch, Contains Less than 2% of Sodium Phosphate, Tetrasodium Pyrophosphate, Salt, Mono- and Diglycerides, Artificial Color, Natural and Artificial Flavor, Yellow 5, Yellow 6.

Is pudding good for health? ›

Pudding isn't just tasty, it's a healthy way to get your body's calcium. Vitamins and minerals are essential components of pudding. Vitamin D and magnesium are terrific nutrients your body needs. They work with calcium to strengthen your bone structure and harden your tooth enamel.

What is Jell-O made out of? ›

A ready-made version of Jell-O lists water as its first ingredient, then sugar, fruit juice blend from concentrate, gelatin, and less than 0.5 percent of the following: adipic acid, citric acid, sodium citrate, red 40, natural and artificial flavor.

What is Snack Pack pudding made of? ›

Ingredients Water, Nonfat Milk, Sugar, Modified Corn Starch, Palm Oil, Cocoa (Processed with Alkali), Less than 2% of: Calcium Carbonate, Salt, Sodium Stearoyl Lactylate, Artificial Flavors, Color Added.

Is cooked pudding better than instant? ›

The taste of the cooked pudding is much richer and more complex than the instant. It's got a structure to the texture that isn't limp or watery. It feels as though a much more substantial transformation has occurred in the cooked pudding than in the instant.

What ingredient makes instant pudding thicken? ›

Using cornstarch

Cornstarch is one of the most used thickening agents on how to make pudding thicker because of its fast and effective result.

How do you make pudding better? ›

Use Evaporated Milk

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

What are the 5 foods that burn belly fat? ›

7 Foods that Burn Belly Fat
  • Beans. “Becoming a bean lover can help you lose weight and whittle your middle,” registered dietitian Cynthia Sass told Today. ...
  • Swap your beef for salmon. ...
  • Yogurt. ...
  • Red bell peppers. ...
  • Broccoli. ...
  • Edamame. ...
  • Diluted vinegar.

Why do hospitals serve Jell-O? ›

Similar to glue, the gelatinous quality of gelatin gives it a glue-like structure, or a sticky adhesive, which in turn makes it beneficial to our bodies. Gelatin encourages our bodies to form elastic characteristics within the connective tissues and cartilage.

What is the healthiest pudding? ›

10 delicious puddings that are all low in fat
  • Healthier rice pudding. ...
  • Lighter sticky toffee pudding. ...
  • Chocolate, pear and pistachio pudding. ...
  • Low calorie bread and butter pudding. ...
  • Healthier pannacotta. ...
  • Sourdough summer pudding. ...
  • Healthier steamed syrup sponge. ...
  • Blackberries with rolled oat and cinnamon crumble.

What does jello stand for? ›

Definition for JELLO
JELLO
Definition:Jealous
Type:Word and Abbreviation
Guessability:2: Quite easy to guess
Typical Users:Adults and Teenagers

Why was jello so popular in the 50s? ›

It was fast, unlike the traditional method of making gelatin. It was economical: A housewife could stretch her family's leftovers by encasing them in gelatin. And, since sugar was already included in the flavored mixes, the new packaged gelatins didn't require cooks to use up their household stores of sugar.

Is it OK to eat jello everyday? ›

If consuming gelatin as a supplement, the National Institutes of Health suggests that taking up to 10 grams a day for up to six months is safe. Gelatin can also be found in other foods, including soups, broths, candies, and desserts.

What flavor instant puddings are there? ›

Some instant pudding is designed to turn out like a rich custard. Common flavors for custard include vanilla, chocolate, coconut, and butterscotch. Others are clear flavored jellies; many of these jellies are fruit flavored, although the JELL-O company did at one point have chocolate flavored jelly.

Does Snack Pack Jello have pork in it? ›

Now, I may have mentioned “gelatin,” but Snack Pack Jello contains none of that animal-derived thickener. Instead, Snack Pack uses a red seaweed extract known as carrageenan.

What flavors of pudding are there? ›

This is best served with dollops of vanilla ice cream.
  • Bread and Butter Pudding.
  • Danish Apple Pudding.
  • Orange Pudding.
  • Lemon Pudding.
  • Gooey Chocolate Pudding.
  • Yogurt Crunch Pudding.
  • Dairy-Free Mango Pudding.
  • Vanilla Pudding.
8 Jan 2019

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