The Best Homemade Banana Pudding Recipe

Recipe

This homemade banana pudding is the ultimate crowd-pleaser—creamy, dreamy, and guaranteed to disappear faster than you can say “seconds.” What sets it apart? Ripe bananas, a velvety custard made from scratch, and layers of buttery vanilla wafers that soak up all the goodness.

I’ve made this recipe more times than I can count, and it’s always the star of the show. The first bite is pure nostalgia: smooth, cool custard, sweet bananas, and a hint of vanilla that melts in your mouth.

Plus, it’s surprisingly simple to whip up—no fancy techniques, just good ingredients and a lot of love. Trust me, once you try this, there’s no going back to the boxed stuff.

Let’s get to it—you’re about to make the best banana pudding of your life.

Ingredients

To craft the ultimate homemade banana pudding, the right ingredients are key. While the dish is simple, using quality components and a few insider tips can elevate it from good to unforgettable. Here’s what you’ll need and why each one matters:

• Ripe bananas: The star of the show. Look for bananas with brown speckles—they’re sweeter and creamier, blending perfectly into the pudding.
• Whole milk: Opt for whole milk for a richer, creamier texture. If you’re in a pinch, 2% works, but avoid skim—it’s too thin.
• Sweetened condensed milk: This adds a luscious sweetness and velvety consistency. Don’t substitute with evaporated milk—it won’t have the same effect.
• Egg yolks: They’re essential for thickening the custard. Save the whites for meringue or another recipe!
• Vanilla extract: Pure vanilla extract is non-negotiable here—it enhances the flavor without overwhelming the bananas.
• Butter: A small amount of unsalted butter adds richness to the custard. If you only have salted, skip adding extra salt.
• Vanilla wafers: These provide the classic crunch. If unavailable, shortbread cookies or graham crackers make a decent swap.
• Whipped cream (optional): For topping, homemade whipped cream is a game-changer. If short on time, store-bought works, but fold in a splash of vanilla for extra flavor.
• Fresh bananas (for layering): Slice these just before assembling to prevent browning. A squeeze of lemon juice can help, but it’s not necessary if you’re serving immediately.

*Pro tip*: For an extra indulgent twist, swap the whipped cream with a layer of meringue and toast it lightly for a brûléed finish—this elevates the pudding to dessert royalty.

How to Make the Best Classic Southern Banana Pudding

• Gather all ingredients and equipment before starting.

Having everything ready guarantees you can work efficiently and avoids last-minute scrambles. Confirm your mixing bowls, whisk, and baking dish are clean and dry.

• Whisk together the pudding mix, milk, and sugar in a saucepan.

This creates the creamy base for your pudding. Use cold milk to prevent lumps, and whisk continuously over medium heat until thickened—about 5-7 minutes. Pro tip: Use whole milk for a richer texture.

• Remove the pudding from heat and stir in vanilla extract.

Vanilla adds depth to the flavor. Stir it in immediately after removing the pudding from the stove to distribute evenly.

• Layer sliced bananas and vanilla wafers in a baking dish.

Start with a layer of vanilla wafers followed by banana slices. Repeat until the dish is filled, making sure of even distribution.

Watch out: Slice bananas just before assembling to prevent browning.

• Pour the warm pudding over the banana and wafer layers.

Gently spread the pudding to cover the layers completely. Warm pudding helps soften the wafers slightly, enhancing the texture.

• Top with a final layer of whipped cream or meringue.

For a classic Southern touch, use meringue. Alternatively, whipped cream adds lightness. Spread evenly, securing it reaches the edges.

Pro tip: For meringue, beat egg whites until stiff peaks form, then spread and bake briefly to golden perfection.

• Chill for at least 4 hours or overnight before serving.

This allows the flavors to meld and the wafers to soften into a custardy texture. Cover with plastic wrap to prevent a skin from forming on the pudding.

• Serve chilled and garnish with extra vanilla wafers or banana slices.

Presentation matters! A few extra wafers or banana slices on top make it look inviting.

Pro tip: Add a sprinkle of cinnamon for a warm, aromatic finish.

Nutrition

Banana pudding is a delicious dessert that can also provide some nutritional benefits. Here are the approximate nutrition facts for a typical serving:

Chef Tips

When making banana pudding, I always make certain the bananas are just ripe enough—not too green or overly soft—to achieve the best texture and flavor.

For a richer taste, I use whole milk and real vanilla extract.

Layering the pudding while it’s warm helps the flavors meld.

Let it chill overnight for the perfect consistency.

A sprinkle of crushed vanilla wafers on top adds crunch.

Frequently Asked Questions

Can I Use Plantains Instead of Bananas?

I wouldn’t use plantains instead of bananas because they’re starchier and less sweet. They don’t soften the same way bananas do, and their flavor’s different. Stick with regular bananas for the texture and taste you’re expecting.

How Do I Prevent the Bananas From Browning?

I’ll toss sliced bananas in lemon or lime juice to slow browning, or soak them in a mix of water and a bit of vinegar. I’ll also add them last and keep them covered tightly to limit air exposure.

Is This Pudding Gluten-Free?

It depends on the ingredients you use. If I skip any flour-based thickeners or cookies and stick with gluten-free vanilla wafers or cornstarch, then yes, I’d say it’s gluten-free. Always check labels to be sure.

Can I Make It in Advance?

I can make it in advance, but I’ll store it in the fridge for up to two days. If I wait longer, the bananas might brown or the texture could change. I’ll cover it tightly to keep it fresh.

What’s the Best Way to Store Leftovers?

I’d store leftovers in an airtight container in the fridge for up to 3 days. If I want to keep it longer, I’d freeze it, but the texture might change when I thaw it later.