The Best Homemade Banana Pudding Recipe

Introduction

This homemade banana pudding is creamy, rich, and bursting with banana flavor. Layers of smooth pudding, fresh bananas, and crunchy Nilla wafers create the perfect balance of texture and taste. It’s an irresistible classic dessert that’s simple to make and sure to impress.

Ingredients

• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 tablespoon bourbon (optional)
• 5 large egg yolks
• 1 tablespoon vanilla bean paste (divided)
• ¼ cup cornstarch
• ½ cup caster sugar (or granulated sugar)
• ¼ cup salted butter, cut into cubes
• 1 tablespoon banana or banana cream extract
• 8 ounces full-fat brick cream cheese, room temperature
• 8-ounce Cool Whip container, room temperature
• ½ cup sweetened condensed milk
• 1 (11-ounce) box Nilla wafers
• 4 medium bananas, sliced into ½-inch thick coins
• Fresh mint leaves, for garnish (optional)

Instructions

1. Step 1: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon if using. Heat until barely simmering but not boiling, about 5-7 minutes.
2. Step 2: In a medium bowl, whisk together the egg yolks, 1 tablespoon vanilla bean paste, cornstarch, and sugar until fully combined and paste-like.
3. Step 3: Temper the egg yolks by slowly adding a tablespoon of the hot milk mixture to the yolks while stirring constantly. Repeat 2-3 times to gradually raise the temperature.
4. Step 4: Remove the pan from heat but keep the burner on low. Pour the egg yolk mixture into the saucepan, whisking constantly to prevent curdling.
5. Step 5: Return the pan to medium heat and whisk continuously until the pudding thickens, about 4-5 minutes. Remove from heat and stir in the butter and banana extract until melted and combined.
6. Step 6: Transfer the pudding to an airtight container, press plastic wrap directly on the surface to prevent skin formation, and refrigerate for at least 4 hours or overnight for best results.
7. Step 7: In a large bowl, combine the softened cream cheese, Cool Whip, sweetened condensed milk, and the remaining vanilla bean paste. Whisk until smooth and well blended.
8. Step 8: To assemble, layer pudding, Nilla wafers, creamy topping, and banana slices in a trifle dish or individual glasses. Repeat layers until all ingredients are used, finishing with topping and wafer crumbs.
9. Step 9: Chill the assembled pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy!

Tips & Variations

• For extra flavor, lightly soak Nilla wafers in a bit of milk before layering to soften them slightly.
• Use ripe but firm bananas to avoid them becoming mushy in the pudding.
• Substitute bourbon with rum or leave it out for a kid-friendly dessert.
• Add a sprinkle of toasted pecans or walnuts for some crunch.

Storage

Store leftover banana pudding covered in the refrigerator for up to 3 days. The pudding may lose some crispness in the wafers over time. To re-crisp, add fresh wafers or toast slightly before serving cold. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding ahead of time?

Yes, the pudding can be prepared and assembled a day ahead. In fact, chilling overnight helps the flavors meld nicely. Just keep it covered in the refrigerator until ready to serve.

Can I use instant pudding mix instead of homemade?

While instant pudding is a quick alternative, homemade pudding offers a richer flavor and smoother texture that elevates the dessert. If using instant pudding, enhance it with a bit of banana extract and fresh bananas for better taste.

The Best Homemade Banana Pudding Recipe

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4.9 from 111 reviews

This homemade banana pudding recipe combines a rich, creamy pudding base with layers of classic Nilla wafers and fresh banana slices, topped with a luscious creamy topping. Infused with vanilla bean and banana extract, and optionally a hint of bourbon, it’s a nostalgic Southern dessert that’s perfect for gatherings or a comforting treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pudding

• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 tablespoon bourbon (optional)
• 5 large egg yolks
• 1 tablespoon vanilla bean paste
• ¼ cup cornstarch
• ½ cup caster sugar (or granulated sugar)
• ¼ cup salted butter, cut into cubes
• 1 tablespoon banana or banana cream extract

Creamy Topping

• 8 ounces full-fat brick cream cheese, room temperature
• 8 ounces Cool Whip, room temperature
• ½ cup sweetened condensed milk
• 1 tablespoon vanilla bean paste

Assembly

• 1 (11-ounce) box Nilla wafers
• 4 medium bananas, sliced into ½-inch thick slices
• Fresh mint leaves, for garnish (optional)

Instructions

1. Prepare the pudding base: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and bourbon if using. Heat the mixture until it’s just simmering, about 5-7 minutes, without letting it boil.
2. Mix egg yolk blend: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and caster sugar until a smooth, paste-like consistency is achieved.
3. Temper the egg yolks: Slowly add about a tablespoon of the hot milk-cream mixture to the egg yolk mixture, stirring quickly to combine. Repeat 2-3 times to temper and prevent curdling.
4. Combine mixtures: Remove the saucepan from heat but keep it warm. Pour the tempered egg yolk mixture into the hot cream mixture while whisking constantly to avoid scrambling the eggs, continuing for about 2 minutes.
5. Thicken the pudding: Return the pan to medium heat and whisk continuously for 4-5 minutes until the pudding thickens. Remove from heat and stir in the cubed butter and banana extract until fully melted and incorporated.
6. Chill the pudding: Transfer the pudding to an airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming. Cover and refrigerate for at least 4 hours, preferably overnight, until well chilled and thickened.
7. Prepare creamy topping: In a large bowl, using a handheld electric mixer or whisk, combine the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Mix until smooth and fully blended.
8. Assemble the banana pudding: In your chosen serving dish or individual glasses, start with a layer of chilled pudding, then a layer of Nilla wafers, followed by the creamy topping and banana slices. Repeat layering until you reach the top, finishing with the creamy topping and garnish with wafers or crumbs.
9. Chill before serving: Refrigerate the assembled pudding for at least 1 hour to meld flavors and firm up. Garnish with fresh mint leaves if desired, then serve and enjoy.

Notes

• For best flavor and texture, allow the pudding to chill overnight before assembling.
• Tempering the eggs is crucial to prevent them from scrambling when combined with hot milk mixture.
• Use ripe but firm bananas to avoid mushy texture in the final dessert.
• You can omit bourbon if preferred or substitute with vanilla extract.
• Cool Whip can be substituted with whipped cream for a fresher taste but adds less sweetness and stability.
• Plastic wrap pressed onto the pudding surface prevents a skin from forming, ensuring smooth texture.
• Store assembled pudding covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: banana pudding, homemade banana pudding, southern dessert, creamy banana dessert, Nilla wafers dessert, layered banana pudding