Perfect Banana Pudding Recipe

Banana pudding is one of those timeless, comforting desserts that brings smiles to any gathering. It’s creamy, rich, and bursting with banana flavor—plus, there’s that satisfying crunch from the layers of vanilla wafers. This dessert has been a staple in Southern kitchens for generations, and for a good reason: it’s easy to make, looks beautiful when served, and the flavors only get better as it chills. Perfect for a family gathering, holiday potluck, or just a sweet treat on the weekend, this banana pudding recipe is sure to become a household favorite.

I remember the first time I made this banana pudding for my family. I could hardly wait for it to chill; we were all sneaking spoonfuls from the dish before it had fully set! The creamy vanilla pudding mixed with ripe banana slices and those slightly softened, yet still crunchy wafers—it was heavenly. And trust me, when you make this from scratch, it tastes worlds apart from any store-bought version. This is the kind of dessert that brings everyone to the table with a smile.

this RECIPE

The sweet origins of banana pudding 🍌

Banana pudding is often associated with Southern cuisine, but its origins are a little more widespread. The recipe actually dates back to the late 19th century when bananas became more widely available in the U.S. Originally, banana pudding was a simpler affair, often resembling a trifle or custard with layers of sponge cake. Over time, vanilla wafers became the preferred choice for layering, and the dish evolved into the creamy, comforting dessert we know and love today. Nowadays, every Southern grandma has her own version, and it’s often at the center of family gatherings and holiday feasts.

Let’s talk ingredients: fresh, simple, and oh-so-delicious

• Bananas: The star of the show! Ripe but firm bananas work best here. They’ll soften as the pudding sets, so you want to start with bananas that hold their shape. If you’re out of bananas (oh no!), you could try sliced strawberries for a fruity twist, but nothing quite compares to the classic banana flavor.
• Nilla Wafers: These vanilla cookies add a perfect crunch and subtly sweet flavor. As they sit in the pudding, they absorb some moisture and soften slightly, creating a delightful texture. You can use graham crackers in a pinch, but wafers really give that nostalgic taste.
• Egg yolks: These give the pudding its creamy texture and a lovely yellow hue. Don’t skip them! They add richness and depth. If you’re avoiding eggs, you could try a cornstarch-only pudding, but it won’t be quite as creamy.
• Whole milk: Using whole milk makes the pudding rich and smooth. You could use a dairy-free milk like almond or oat, but the texture may be a bit thinner.
• Butter: Just a small amount of butter at the end gives the pudding a silky finish. If you’re avoiding dairy, you can skip this or substitute with vegan butter.
• Vanilla extract: A classic flavor enhancer that brings warmth to the pudding. Make sure to use pure vanilla extract if possible—it makes all the difference!

Kitchen gear: what you need (and what you can totally skip)

This recipe doesn’t require any fancy tools, but a few basics make the process easier.

• Whisk: Essential for mixing the pudding and ensuring there are no lumps. I like to use a balloon whisk for a lighter, fluffier texture.
• Saucepan: A medium-sized saucepan works perfectly for heating the milk and cooking the pudding. Non-stick is helpful here to avoid scorching, but any heavy-bottomed pan will do.
• Mixing bowl: You’ll need a medium bowl to whisk the eggs, sugar, and cornstarch before combining it with the hot milk.
• 8×8-inch dish: This is the perfect size for layering all your ingredients. If you don’t have an 8×8, a similar size like a 2-quart round or square dish works just as well.

Step-by-step: my foolproof method for creamy banana pudding

Make the vanilla pudding

1. Set up your dish: Grab an 8×8-inch dish or something of similar size, at least 2 inches deep. It’s always a good idea to have a few extra bananas and wafers on hand in case you need more to fill your dish perfectly.
2. Prepare the egg mixture: In a medium mixing bowl, whisk together the egg yolks, cornstarch, sugar, and 1/2 cup of the milk. It might look a bit gritty initially, but don’t worry—that will smooth out once you add the hot milk.
3. Heat the milk: Pour the remaining 2 1/2 cups of milk into a medium saucepan and warm it over medium-high heat. You’re looking for the milk to start simmering gently—small bubbles around the edges are a good sign. Once it’s there, turn off the heat.
4. Temper the eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This warms up the eggs gently without cooking them. Repeat with another 1/2 cup until the egg mixture is warm.
5. Combine and cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Add the vanilla extract, then return the saucepan to medium heat. Cook the pudding, whisking constantly, for 3-4 minutes until it thickens. You’ll know it’s ready when it coats the back of a spoon, and a line drawn with your finger holds.
6. Finish with butter: Remove the pot from heat and whisk in the butter until it’s completely melted and incorporated. This adds a lovely smoothness to the pudding.

Assemble the layers

1. Layer wafers and bananas: In your dish, start with a layer of Nilla wafers, followed by a layer of banana slices. Repeat until you have at least two layers, leaving about 1/2 inch from the top of the dish.
2. Add the pudding: Pour the warm pudding over the layered bananas and wafers. Give the dish a gentle shake and tilt to help the pudding settle and fill in the gaps between layers. You might see some bubbles pop up—that’s a good sign it’s reaching every nook and cranny.
3. Cool and chill: Let the pudding cool on the counter until it reaches room temperature. Then, cover and refrigerate for at least a few hours, preferably overnight. The flavors deepen as it chills, so it’s worth the wait!
4. Top and serve: Before serving, add a dollop of fresh whipped cream, some extra banana slices, and a sprinkle of crushed Nilla wafers for a pretty presentation.

Variations to try: have fun with your banana pudding!

• Chocolate banana pudding: Add 1/4 cup of cocoa powder to the pudding mix for a chocolate twist, or layer with chocolate wafers instead of vanilla.
• Peanut butter banana: Swirl a few tablespoons of peanut butter into the pudding after cooking for a PB-banana combo that’s irresistible.
• Dairy-free option: Use almond milk or coconut milk instead of whole milk, and skip the butter for a lighter, dairy-free version.
• Coconut banana pudding: Add a splash of coconut extract to the pudding and layer with toasted coconut flakes. It gives a tropical spin to the classic!

How to serve and make it look beautiful

When you’re ready to serve, top your banana pudding with whipped cream, a few fresh banana slices, and crushed Nilla wafers. For a layered trifle effect, you can also assemble the pudding in individual serving cups or mason jars—perfect for a party! Serve it as-is, or pair it with a light fruit salad on the side for a fresh contrast to the creamy dessert.

Perfect drink pairings for banana pudding

For a family-friendly dessert like this, stick to light, refreshing beverages. A few favorites:

• Iced tea: Classic sweet tea or a lightly flavored peach iced tea pairs beautifully with banana pudding.
• Cold brew coffee: The slight bitterness of coffee balances the sweetness of the pudding—plus, who doesn’t love coffee with dessert?
• Lemonade: The bright, tangy flavor of lemonade adds a fresh contrast to the rich pudding.

Storing and reheating tips

Banana pudding tastes best after it’s had time to chill, so plan to make it a day ahead if possible. Store any leftovers in the fridge, covered tightly with plastic wrap, for up to 3 days. Because of the bananas, this dessert doesn’t freeze well. For leftovers, enjoy them cold straight from the fridge. If you find the pudding has thickened too much, a quick stir will bring it back to its creamy consistency.

Adjusting for different serving sizes

This recipe fills an 8×8-inch dish and serves about 6-8 people. If you’re making it for a larger group, simply double the ingredients and use a 9×13-inch dish. If you want a smaller serving, halve the recipe and use a smaller dish like a 4×4. Just remember, if you’re adjusting the recipe size, the cooling and chilling times stay roughly the same.

Common issues and tips

• Lumpy pudding: If your pudding isn’t smooth, try whisking it a bit longer over the heat. Strain it through a fine mesh sieve if necessary.
• Pudding too thin: If the pudding hasn’t thickened after cooking, it likely needs a few more minutes on the heat. Whisk constantly to avoid scorching.
• Bananas browning: To keep bananas from browning too quickly, cover them with pudding entirely. You can also brush them with lemon juice before layering.

Give it a try and enjoy!

This banana pudding is simple, satisfying, and absolutely delicious. It’s perfect for sharing, so bring it to your next gathering and watch it disappear! Feel free to experiment with the variations, and let me know how it turns out.

Frequently asked questions

1. Can I make this ahead of time?
   Yes! This dessert actually tastes better after it’s had a few hours to chill.
2. How long does banana pudding last?
   It keeps well in the fridge for up to 3 days. Just keep it covered tightly.
3. Can I use instant pudding mix?
   You could, but homemade pudding has a richer flavor and smoother texture.
4. How do I keep bananas from turning brown?
   Cover them fully with pudding or brush with lemon juice before layering.
5. Can I make this recipe dairy-free?
   Yes! Substitute with almond or coconut milk, and skip the butter.

Print