Homemade Banana Pudding – Creamy, Comforting, and Classic
Banana pudding feels like a hug in dessert form. It’s creamy, cool, and full of familiar flavors that never go out of style. This version skips shortcuts and focuses on simple, fresh ingredients that make each bite silky and satisfying.
If you love layered desserts, this one’s a winner: vanilla pudding, fresh banana slices, and crisp cookies that soften into a dreamy texture. Make it for a family gathering or a quiet night in—it always hits the spot.
Homemade Banana Pudding - Creamy, Comforting, and Classic
Ingredients
Method
- Set up your dish: Use a 2–2.5 quart dish or 8x8-inch pan. Have your cookies and sliced bananas ready.If you like, toss banana slices lightly with lemon juice to slow browning.
- Whisk the base: In a medium bowl, whisk egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale. This prevents lumps later.
- Heat the dairy: In a saucepan, warm the milk (and heavy cream if using) over medium heat until steaming but not boiling. Stir often so it doesn’t scorch.
- Temper the eggs: Slowly pour about 1 cup of the hot milk into the yolk mixture while whisking constantly.Then pour the tempered mixture back into the saucepan.
- Cook the pudding: Cook over medium heat, whisking steadily, until it thickens and bubbles—about 3–5 minutes. Once it bubbles, cook 30–60 seconds more to fully activate the cornstarch.
- Finish with flavor: Remove from heat. Whisk in butter and vanilla.Taste and adjust vanilla if needed.
- Cool slightly: Let the pudding sit for 5 minutes, whisking once or twice to release steam. This keeps it silky.
- Layer: Add a layer of cookies to the dish, then a layer of banana slices, then a layer of warm pudding. Repeat 2–3 times, ending with pudding on top.
- Top it off: Spread whipped cream over the final layer.Crush a few cookies and sprinkle on top for a little crunch.
- Chill: Cover and chill at least 4 hours, or overnight for the best texture. The cookies soften and the flavors meld.
- Serve: Scoop into bowls or slice and lift out squares. Add extra banana slices or a drizzle of caramel if you like.
What Makes This Recipe So Good
- Made from scratch: A real vanilla custard gives you a richer, deeper flavor than instant mixes.
- Perfect texture: Creamy pudding, tender bananas, and cookies that soften just enough without turning mushy.
- No tricky steps: You’ll whisk, simmer, and layer—it’s simple and very doable, even for beginners.
- Make-ahead friendly: It tastes even better after chilling, so it’s ideal for parties and holidays.
- Customizable: Top with whipped cream or meringue, swap cookies, or add a caramel swirl—make it your own.
Shopping List
- Whole milk (2 1/2 cups)
- Heavy cream (1/2 cup, optional for extra richness)
- Granulated sugar (2/3 cup)
- Egg yolks (4 large)
- Cornstarch (3 tablespoons)
- Unsalted butter (2 tablespoons)
- Vanilla extract (2 teaspoons) or vanilla bean paste
- Salt (a pinch)
- Bananas (4–5 ripe but firm)
- Vanilla wafer cookies (about 8–9 ounces) or shortbread/biscoff
- Whipped cream (for topping) or ingredients to make it: heavy cream, a little sugar, vanilla
- Lemon juice (1 tablespoon, optional, to keep bananas from browning)
How to Make It
- Set up your dish: Use a 2–2.5 quart dish or 8×8-inch pan. Have your cookies and sliced bananas ready.If you like, toss banana slices lightly with lemon juice to slow browning.
- Whisk the base: In a medium bowl, whisk egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale. This prevents lumps later.
- Heat the dairy: In a saucepan, warm the milk (and heavy cream if using) over medium heat until steaming but not boiling. Stir often so it doesn’t scorch.
- Temper the eggs: Slowly pour about 1 cup of the hot milk into the yolk mixture while whisking constantly.Then pour the tempered mixture back into the saucepan.
- Cook the pudding: Cook over medium heat, whisking steadily, until it thickens and bubbles—about 3–5 minutes. Once it bubbles, cook 30–60 seconds more to fully activate the cornstarch.
- Finish with flavor: Remove from heat. Whisk in butter and vanilla.Taste and adjust vanilla if needed.
- Cool slightly: Let the pudding sit for 5 minutes, whisking once or twice to release steam. This keeps it silky.
- Layer: Add a layer of cookies to the dish, then a layer of banana slices, then a layer of warm pudding. Repeat 2–3 times, ending with pudding on top.
- Top it off: Spread whipped cream over the final layer.Crush a few cookies and sprinkle on top for a little crunch.
- Chill: Cover and chill at least 4 hours, or overnight for the best texture. The cookies soften and the flavors meld.
- Serve: Scoop into bowls or slice and lift out squares. Add extra banana slices or a drizzle of caramel if you like.
Storage Instructions
- Refrigerate: Cover tightly and keep in the fridge for up to 3 days.
- Prevent browning: Press plastic wrap directly onto the surface of any exposed pudding to avoid a skin.Lightly coating banana slices with lemon juice helps, too.
- Do not freeze: Freezing breaks the custard and turns the bananas mushy.
- Make ahead: Best made the day before serving to allow the layers to settle and the cookies to soften.
Health Benefits
- Bananas: Provide potassium, vitamin B6, and fiber. They support heart health and steady energy.
- Milk and eggs: Offer protein, calcium, and fat-soluble vitamins for bones and overall nutrition.
- Balance: This is a dessert, so it’s sweet, but using real ingredients and controlling portions keeps it reasonable.
- Optional tweaks: You can cut sugar slightly, use part 2% milk, or top with a lighter whipped topping to reduce richness.
Common Mistakes to Avoid
- Overcooking the custard: Boiling hard can curdle the eggs. Aim for gentle bubbles and steady whisking.
- Skipping tempering: Adding hot milk to eggs too quickly scrambles them.Pour slowly while whisking.
- Using overripe bananas: Too soft and heavily speckled bananas can turn mushy. Choose ripe but firm fruit.
- Layering when pudding is too hot: Piping hot custard can steam the cookies into mush. Let it cool a few minutes first.
- Not chilling long enough: It needs several hours to set.Rushing leads to runny layers.
Recipe Variations
- Meringue topping: Swap whipped cream for a toasted meringue. Spread over warm pudding and broil briefly until golden.
- Cookie swap: Try shortbread, graham crackers, or biscoff for a spiced note.
- Caramel banana: Drizzle salted caramel between layers for extra depth.
- Peanut butter twist: Whisk 2–3 tablespoons creamy peanut butter into the warm pudding; garnish with crushed peanuts.
- Coconut cream: Replace 1 cup milk with coconut milk and add toasted coconut between layers.
- Lighter version: Use 2% milk, reduce sugar slightly, and top with lightly sweetened Greek yogurt instead of whipped cream.
FAQ
Can I use instant pudding instead of homemade?
Yes. If you’re short on time, prepare vanilla instant pudding according to the package and layer as directed.
Homemade has a richer flavor, but instant still makes a tasty dessert.
How do I keep the bananas from turning brown?
Use ripe but firm bananas and lightly toss slices with a little lemon juice. Also, tuck the slices well into the pudding layers so less air reaches them.
Can I make this a day or two in advance?
Absolutely. It’s best after resting overnight.
For two days ahead, wait to add the top layer of fresh banana slices until closer to serving.
What if my custard turns lumpy?
Whisk vigorously off the heat and strain through a fine-mesh sieve into a clean bowl. Lumps often come from uneven heating or skipping the tempering step.
Is there a gluten-free option?
Use gluten-free vanilla wafers or another gluten-free cookie. The custard itself is naturally gluten-free.
Can I reduce the sugar?
You can cut the sugar in the custard to 1/2 cup without harming the texture.
The bananas and cookies add sweetness too.
What size dish should I use?
A 2–2.5 quart dish, 8×8-inch square pan, or similar casserole dish works well. For taller layers, use a smaller footprint; for thinner layers, use a larger dish.
Final Thoughts
Homemade banana pudding is a simple dessert that never disappoints. With a few pantry basics and fresh bananas, you get a creamy, nostalgic treat that feels special without being fussy.
Make it ahead, keep it chilled, and serve it with a smile. It’s the kind of recipe you’ll come back to whenever you want comfort in a bowl.
