How To Make Homemade Banana Pudding From Scratch
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You’ve come to the right place to learn how to make homemade banana pudding. This recipe includes making the creamy vanilla pudding from scratch then serving it over Nilla wafers and fresh-cut bananas for the most delicious classic Southern dessert.
I love and adore old fashioned banana pudding – real Southern banana pudding. By real I mean the kind where you make the homemade pudding from scratch and pour it warm over a bowl of yummy Nilla wafers and fresh-cut bananas. That stuff with boxed pudding mix cannot even come close to how this tastes. If you think you’ve had banana pudding before and it involved an instant vanilla pudding mix… that was not banana pudding! This is banana pudding!
I think homemade pudding is such a classic and underrated dessert. This one, in particular, has it all. It features a sweet, rich, and creamy homemade vanilla pudding made from scratch, which is served on top of fresh banana slices and melt-in-your-mouth Nilla wafers. It’s the ultimate comfort food that I know your whole family will love.
Now, you have to be patient when making this homemade banana pudding recipe from scratch, but believe me when I say it’s worth the wait.
I’d recommend watching my Youtube tutorial below so you can get a nice visual before you get started!
If you’re in the mood for more pudding, here are some more of my favorite pudding dessert recipes: frozen banana pudding cups, vanilla wafer pudding with pineapple, chocolate vanilla wafer pudding, and my banana bread pudding sundae.
Recipe Ingredients
- 1/2 cup sugar (or swerve)
- 1/3 cup flour
- 3 egg yolks
- 2 cups milk
- 1 box Nilla wafers
- 5 ripe bananas
- 1/2 tsp vanilla extract
- Dash of salt
Helpful Kitchen Tools
How to Make Homemade Banana Pudding From Scratch
Put a layer of Nilla wafers in the bottom of a medium-sized mixing bowl.
Slice a banana over the top.
Repeat these layers until you’ve used up all your vanilla wafers and bananas. It really is important that you put Nilla wafers first, by the way. These are going to soak up all the yummy pudding that settles at the bottom of your bowl.
Repeat these layers until you’ve used up all your vanilla wafers and bananas. It really is important that you put Nilla wafers first, by the way. These are going to soak up all the yummy pudding that settles at the bottom of your bowl.
If you’re going casual you can use a big glass mixing bowl for this dish or if you want to fancy it up a bit you can use a glass trifle bowl like this. I’d recommend doubling your recipe if you want to do a trifle so that you can fill it to the top. Whatever you do, just be sure to use glass so that you can see all the pretty layers!
Crack your three eggs and separate the egg whites from the yolks.
Since we aren’t making a meringue, we won’t be using the whites. You can save them for another use or throw them away (which I did because I just care about my banana pudding right now).
Place flour, sugar (or your favorite sweetener), and a dash of salt in a saucepan.
*Cooking Tip*
You can use a double broiler for this and not have to fret over it so much, but I just like living on the edge. Muhahaha! My trick for substituting Splenda for sugar in this is to always use just a wee bit less than the recipe calls for. If it calls for a cup of sugar, I might do a cup minus two tablespoons of Swerve. To me, that keeps it from tasting artificial.
Add milk to the saucepan.
Now settle in and BE PATIENT. You need to stir the pot constantly, scraping the bottom so none of it gets a chance to stick and scorch. This will take about 15 minutes, so I usually get something to read while I stand there and stir because I don’t think I’ve ever “just” done one thing for 15 minutes straight.
Seriously, be patient, keep stirring, don’t turn the heat up past four. This is going to take a long time and do nothing, but then ALL OF A SUDDEN it will be thicker.
Now, your pudding isn’t going to get super thick, but after about 15 minutes of stirring, it will suddenly get thicker. The consistency will be about what that boxed pudding is right after you mix it before it sets well. TAKE IT OFF THE EYE! Quick! We don’t want it to scorch or keep getting thicker.
Now if you end up with a scorched pudding or lumpy pudding mixture, just use it anyway and pay attention to me when I tell you to slow down next time!
Add a 1/2 teaspoon of vanilla and stir.
Immediately pour vanilla pudding over your sliced banana and wafers.
Tip
Let this sit for about five minutes so the pudding has time to soak into the wafers.
THIS IS SO GOOD! Eat it warm, then refrigerate leftovers. I prefer to eat the leftovers cold. YUM!
Enjoy!
Storage
Store your leftovers in an airtight container in the fridge for up to four days. I don’t recommend freezing this homemade pudding, as the wafers will be too soggy.
Recipe Notes
- I always insist on Nilla brand wafers. I am not a big brand person (alright, I do have a thing about White Lily flour), but if you’re going to make banana pudding, might as well do it right.
- For my homemade banana pudding, I decided not to do a meringue. I like meringue but know far too many people who don’t. Plus that adds an extra step, which may be a wee bit complicated for someone who has never made it before. If you want to make a meringue and don’t know how, just visit my lemon meringue pie tutorial for complete instructions along with pictures!
- Many recipes opt to refrigerate the and then serve it with some form of , whether that’s or .
- If you’d like to transform this banana pudding recipe into a trifle cake, double the recipe and follow the same instructions. You’ll just be adding more layers to a trifle bowl.
- If you don’t have access to Nilla or another type of vanilla wafer, try graham crackers instead.
Recipe FAQs
How do you keep bananas from turning brown in a banana pudding?
To keep bananas from turning brown, I recommend brushing the banana slices with lemon juice, which slows down any fruit browning process.
How do you serve pudding?
If you are going more casual you can serve this in a ceramic ramekin. If you are serving a crowd and don’t want to worry about dishes I love using these disposable cups. If you want to fancy it up a bit it looks really pretty in a glass parfait dish.
Can I make this pudding ahead of time?
Absolutely! This banana pudding recipe lasts four days covered in the fridge and it tastes great cold, so you could definitely make it the night before and let the pudding soak into the wafers overnight.
Is one banana dessert not enough? Check out these other delicious banana recipes:
Caramel Banana Pie AKA Easy Banoffee Pie
Banana French Toast with Pecans
Recipe for Banana Brownies (with Quick Peanut Butter Honey Icing)
Frozen Chocolate Covered Bananas
Ingredients
- 1/2 cup sugar or swerve
- 1/3 cup flour
- 3 egg yolks
- 2 cups milk
- 1 box Nilla wafers
- 5 bananas
- 1/2 tsp vanilla
- dash salt
Instructions
- Place a layer of Nilla Wafers in the bottom of a medium-sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and the remaining bananas.1 box Nilla wafers, 5 bananas
- In a saucepot (or double boiler) on medium-low heat, add all ingredients except for the vanilla. Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened - about 15 minutes.1/2 cup sugar, 1/3 cup flour, 3 egg yolks, 2 cups milk, dash salt
- Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.1/2 tsp vanilla
Nutrition
Instead of milk I used your recipe with French vanilla coffee creamer.
How did this turn out? I love French vanilla!! BTW, this is the best banana pudding I’ve ever had. I make it quite often…it’s done just like my mother and grandmother do theirs. Delish!!!
I just got done making this . The recipe was easy to follow… So I thought … My pudding came out wayyy too thick ! I had it on medium low & only had it cookin for 10 minutes because it was getting too thick on me quick & it get even thicker once it set with the wafers & bananas . I will admit I was missing one egg so I decided to use a little bit less of each ingredient . I’m guessing that was the cause 🙁 soo disappointed . *my first time attempting to make this by the way
My mother always crushed the cookies to crumbs..only used whole cookies for the very top of the pudding..the pudding absorbed so much better that way..delish!!
I used all 3 eggs and mine got to thick to !!!! I cooked it for 10.00 min.not 15 mins. I like mine a lil thicker but not that thick. See if my husband will eat it, if he does it passes…Cooked mine on gas range not electric ,wonder if that why ( cooked on low, as far low as it would go )
I just made this recipe 30mins ago! I tasted a corner piece and I was in heaven. I can’t believe how perfect this is. I haven’t made banana pudding in years and I forgot some of the steps. Thanks, this was great!!!!!!!!!!
This recipe is on point I followed it to the T and it came out perfect I did not temper my eggs I took them right from the fridge and use them this was very simple thank you
This was excellent! I did not have anything but 1% milk but I used one cup of that and 1 cup of egg nog and then put a couple of slices of banana in the custard when I put in the vanilla. WOW! Very nice and fattening. When you go…GO ALL OUT! Thanks again 🙂
The quantities are good in this recipe, the only thing wrong with it is how you instruct to incorporate eggs. You should temper the eggs to avoid the chance of having chunks of cook egg yolks or whites in your pudding. Also, if you have an immersion blender, you can cook your banana in the roux, sugar, milk, and vanilla for five minutes so it gets soft, then immersion blend it to “mash” the banana. It really help reach the desired consistency.
Not sure why the vanilla goes in so late, but it can go in at anytime. Its flavor won’t be altered by the cooking.
Lastly, to give your pudding some more depth, squeeze a quarter lemon, 1/2 tsp ground ginger (less if fresh), and 1 tsp cinnamon. I also added another pinch of salt and sugar.
But thanks for quantities, used this to make a Banana Pudding Pie topped with Hazelnut Meringue. Your pudding worked great.
hmmmm, that’s some of the craziest things I’ve ever heard of for banana pudding, these instructions she gave are the best I’ve seen and are perfect, no need to be a bit narcissistic when it comes to a recipe.
I agree
Hmmmmmm this recipe and instructions were not only perfect but easy and the ending result was perfection! Sorry but your instructions, additions and sarcastic remarks were not needed nor appreciated by many. Like mama said if you can’t say something nice, keep your opinions to yourself.
I don’t think she was being sarcastic. she was correct about the eggs. she just made some suggestions. god knows this is not the only way to make pudding ladies. calm down. your slips are showing. tsk tsk!
Thank you! Exactly what I was thinking. I’m standing at the stove now and it sure didn’t come off as snark to me. The rest of the comments on the other hand! She’s talk about the pot calling the kettle black!
She isnt right about the eggs as long as you turn the stove on to medium low heat nothing above 4 after you put the milk and eggs in asethe instructor said and stir constantly the eggs and milk will gradually heat up and turn out just fine. I’ve been making this recipe for a few years and it turns out great everytime. Taste just like my southern grandma makes 🙂
Yesss. I made this recipe. It’s the BOMB. Don’t be a B
Well you just took a delicious pudding like my momma used to cook and turn tried to turn it into something totally different with adding all that other stuff. I am about to make this wonderful recipe and will stay true to every ingredient this author has listed. By the way, thanks to the author for this recipe.
How rude.
My mom has never tempered the eggs and her BP always perfect. And we never add the extra stuff bc then it wouldn’t be original banana pudding.
Great recipe, same exact one we make (by we meaning my mom and I) add one stick of unsalted butter at the very end. Don’t ask me where she got it from bc idk lol my mom has always did it so I do it as well and it makes nice velvety pudding.
I actually just came across this accidentally, but just wanted to share that I made mine this way as well, and the eggs were fine, you have to start out cooking them slowly over low heat, and gradually bring it up to medium while stirring constantly until thickened, they turned just as creamy and smooth as they would of been if they were tempered 🙂
Yeah you pretty much described how to kill homemade southern banana pudding! Lol
I have been making banana pudding for 53 years and this is my Mother recipe . This is the same way she made it . It’s delicious the only thing I added was more sugar because my family likes a little sugar ! I wish young ladies would learn to cook this way the old fashion way of making banana pudding ! Thanks for sharing your recipe with me it was definitely the right choice for me !
Her instructions are perfect and simple this is the best banana pudding I’ve ever had! Plus, if u stir the egg as u would with any dessert that incorporates egg u won’t have chunks of cooked egg lol
Oh no no no no!
I made this recipe so many times, my family inhales it every time; I must admit some of these comments are funny, I’m sure the author is pleased at how everyone is fighting over her banana pudding:) :)LOL great job you know it’s good when you have people arguing because someone tries to correct you.#TeamChristy
Wow…you just managed to mess up REAL banana pudding. You obviously don’t cook much…the flavoring ALWAYS goes in at the end of cooking so it doesn’t taste bitter. Please don’t listen to any of these comments if you want real banana pudding. The recipe is perfect, no need to temper eggs because everything (except the vanilla) goes in together before you start cooking. My, oh my!
Thank you Christy ( and your Mama or who ever showed you this recipe ) , it is simple and delicious, just like I remember my mom made when I was a youngster. I had just about given up on banana pudding in my life time , you can find it in some restaurants and on buffets but you can tell it came outta a five gallon bucket prepared no less by some piece of equipment probably in China, so I got to where I just didn’t even bother to try it any more. Love your site and look forward to trying more of your hidden treasures, thanks and keep up the good work and maybe the south can’ Rise ‘again .
Yes yes yes yes yessssssssss!!!!!!!!!!!!. Thus is what I been looking for .and like everyone else I had gave up I just bought a pie from this lady for twenty bucks and it was horrible now I can make my own thanks a lot forreal u save me
May 3, 2017
I prepared the pudding per the recipe today.
It taste like my mom use to cook when I was a kid. I remember the stirring forever on the stove. But the ending result was worth it.
It made me remember all of the good things cooking with my mom in the kitchen.
Thanks for the posting of the recipe.
The recipe sounds good, but it didnt specify how much milk to use. Please help me.
Hey LaQuenda! Please see the recipe card just above these comments. All of the measurements are listed there.
Thanks!
I love, love, love, this recipe! I made with and without bananas. The one without, I used imitation banana extract. So good! Thanx a bunch. You’ve woke up my inner chef!
I am so glad to hear that you liked it Marie!!!