How To Make Homemade Banana Pudding From Scratch
If you ask most Southerners about their favorite comfort dessert, Banana Pudding is going to come up pretty quick. Not the kind from a box of instant mix. That’s a whole different thing, and we don’t talk about it here. This is the recipe y’all have been asking for. It takes patience at the stovetop, but once you’ve made it this way, you’ll never go back. And if you love this custard base, you’ll also want to try our Banana Pudding with Meringue Topping and our Frozen Banana Pudding Cups for two more ways to enjoy it all summer long!
A Quick Look At The Recipe
- Recipe Name: Homemade Banana Pudding
- Ready In: 25 minutes
- Serves: 4
- Main Ingredients: sugar, flour, egg yolks, milk, box Nilla wafers, bananas, vanilla, dash salt
- Why You'll Love It: This homemade banana pudding recipe includes making the creamy vanilla pudding from scratch and serving it over Nilla wafers and fresh-cut bananas for the most delicious Southern treat.
If you have ever wanted to know how to make banana pudding from scratch, y’all, you are in exactly the right place. This is the real deal. Homemade vanilla custard poured warm over fresh banana slices and Nilla wafers, just the way Southern grandmothers have been making it for as long as anyone can remember.
The magic is in the custard. Egg yolks, milk, sugar, and flour come together into a rich, silky vanilla pudding that soaks right into those Nilla wafers and turns the whole bowl into something truly special. It takes about 15 minutes of gentle stirring, and I want you to know every single minute is worth it.
☝️ Before You Get Started
Use Nilla brand wafers. I am not usually a brand stickler (well, except for White Lily flour), but if you are going to make banana pudding, you might as well do it right. Generic wafers just are not the same.
No meringue here. I like meringue just fine, but I know plenty of folks who don’t. So this recipe keeps it simple and skips that step. If you do want to add a meringue topping, head over to our Lemon Meringue Pie for step-by-step instructions and photos that will walk you right through it.
Want to serve it cold? Many folks refrigerate their banana pudding and serve it topped with Cool Whip or fresh whipped cream. Both are delicious. Totally your call.
Making it as a trifle? Double the recipe and layer everything into a glass trifle bowl. More layers, more wow factor, more banana pudding for everybody. Our Creamy Dreamy Fruit Trifle shows you just how beautiful a layered dessert in a trifle bowl can look.
No vanilla wafers on hand? Graham crackers make a wonderful substitute and give this a slightly different but equally delicious flavor.
Ingredients you’ll need for the best classic banana pudding:
- 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
How to Make Homemade Banana Pudding From Scratch
Put a layer of Nilla wafers in the bottom of a medium-sized mixing bowls.
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.
Crack your three eggs and separate the egg whites from the yolks, and place flour, sugar (or your favorite sweetener), and a dash of salt in a saucepan.
Add milk to the saucepan.
Put this milk mixture on the stovetop on medium-low heat and stir it really well with a whisk or a spoon.
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. 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.
If you end up with a scorched pudding or lumpy pudding mixture, you can still use it (and go a little slower next time!).
Add the vanilla and immediately pour vanilla pudding over your sliced banana and wafers.
💡 Cookin’ Tip:
Let this sit for about five minutes so the pudding has time to soak into the wafers.
IT IS SO GOOD! Eat it warm, then refrigerate leftovers. I prefer to eat the leftovers cold. YUM!
How to Store Banana Pudding
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 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 disposable cups. If you want to fancy it up a bit it looks really pretty in a glass parfait dish as a trifle.
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)
If you make this homemade banana pudding, I would love to hear how it turned out! Leave a star rating and a comment below. It truly means the world to me and helps other folks find this recipe too!
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
after taking it off the stove can you let it cool?
I love banana pudding regardless of it coming from a jello box mix or homemade. My observation is that you can’t put down a box mix if you are going to make this with SPLENDA. The pictures posted for this recipe look runny and thin. I will take the thick creamy box mix with cool whip. Sorry to be different but it is just what I prefer.
It looked runny because it was still warm; as it cools, it will thicken. Just like home made pie fillings…same exact thing. You’ve probably never cooked real cream pies or puddings/custards before. Trust me, there’s no comparison..home made is by far the best. I grew up eating home made coconut cream pies, chocolate pies, lemon, banana cream, etc. When I was little, I used to pull up a chair and stand on it while my mom made the custard filling for pies. She had these tall dessert cups from Tupperware, and used to make enough to give me and my brother each one filled with warm custard/ pie filling. Mmmm…that was GREAT stuff!
Very tue! My grandma ALWAYS made it this way but with meringue on top too. It gets very thick and set and is SOOOOOOO much better than with instant pudding. LOL Some of these people have never had homemade anything! Sarah is not a real cook or she would have known anything with flour thickens as it cools (pudding, gravy et…).
Sarah your a b! Its one thing to be different but its another to be disrespectful you didn’t have to be so rude! Her recipe looks delicious! If you don’t have anything nice to say don’t say anything at all. There’s plenty of recipes to look at if you didn’t like the way hers looked then move on to the next don’t leave rude comments at the end of the day one asked you or cares about your negative comments!
AMEN…SISTER!!!
thank you for saying what we all thought about what she said
You are not different you just do not understand cooking.
Thank you so much Christi for this recipie..I am from Harlan county Ky, lived in western ky most of my life ….never thought i would ever have my mothers banana pudding again, Until i found your recipie.. Thank god for Christi…and her wonderful recipie…
I am so glad you found it!! I hope you enjoy!
Absolutely Wonderful and Timeless. Thank you for sharing your recipe. Just like my grandma used to make. Happy Holidays!
I hope you enjoy the recipe and have a very Happy New Year!!
Yes Sarah..I must say u r being a B about the whole thing…I cook from scratch and the box just in general and anyone can tell you that there is NO comparison to homemade in most instances. Ur opinion of the pics to this recipe just let everyone know that u obviously dont kno anything about REAL cooking. So keep making your instant pudding, hamburger hlper and tacos and stay away from “homemade” recipes if it’s that big of a deal for you. Oh and PS I do make hamburger hlper and tacos but I still know how to cook real s*** as well and I appreciate both. Additionally..making with Splenda instead of sugar doesnt constitute being a “fraud” when it comes to homemade stuff…there are medical conditions that call for such substitutions. But u were probably oblivious to that like u are real cooking. Have a great day!!
This was SO GOOD! I have been wanting to make the banana pudding my mom used to make and when I saw the picture, I knew I found it! She doesn’t have recipes for alot of the stuff she used to make.
This was perfect!
Thanks!
Love the pics…took me by the hand…just what I needed… I have always been a little timid of banana pudding, but with this recipe it will be one of my go to dishes!! And yes, it turned out awesome!!
These recipes are bringing back good old memories of when I was a little girl in the south. My family on my mother’s side of the family still used these recipes and everyone loves them,
I will always say southern dishes ever and anyone who hasn’t had had a good old fashion southern meal is missing out of something special
I’m making banana pudding for the first time. Wish me luck 🙂
Wanted to find a receipe with cooked banana pudding….this sounds and looks good, seems simple and easy. Love the great reviews. Thanks. I’ll let you know how it was!
Shyneea you will enjoy many of the southern dishes you should try the ones you like and go by the recipes on this site. 🙂 Good Luck