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
I just made this and it is SOOOO SOOOO GOOD!!! I made it with meringue and homemade vanilla wafers! It is absolutely the best!!!! I have NEVER been able to make my own pudding but with your recipe step by step who could mess up! THANK YOU THANK YOU THANK YOU!!! My husband is going to love it!!!! 🙂
I sure do have the recipe for the meringue. Actually, my sister in law has requested that I do a tutorial on that so I will try to get it up next week. In the meantime, I’ll post the recipe here soon as I get a chance! You can email me also if you’d like me to just email it to ya!
Thanks!
Christy
P.S. I’m in Alabama, too! 😀
Hey we live in Alabama, that is the deep south. Our mother’s made banana pudding with the meringue. We thought that was the only way it could be made. But, we don’t have a recipe for the meringue do you? If so can you please post it. Anyway we thought we were eating real southern plates. HA HA
Thanks and have a Good Day!!!!
I love this recipe. I havent had home made banana pudding since I was a little girl. My grandmother used to make a banana pudding that’s alot like this one.
This brought back a memory. My grandmother used to make another pudding for my mother when she was pregnant with my brother and sister and probably with me too. It seemed like that was the only time we got this one because mom craved it so much. I am hoping you have heard of it and can help me make it. It has chocolate and vanilla cookies in it and also pineapples and of course bananas. Oh my gosh it was so good. I’ve tried to put in all the ingredients I think were in it and it just doesn’t go together right. Please let me know if you have heard of it and if you know how to make it.
Thanks for the memory.
This is the same recipe I use for Banana Pudding. I do make the meringue though. I figure if you don’t like it you take it off when you get your serving. I have found the secret to a good pudding is the bananas. You have to buy them ripe not green and not too ripe. That changes the taste completely. I do use a double boiler too, I don’t live dangerously!! My mother used a big yellow pyrex bowl that I got when she died. I always remembered the puddings she did in that.
DoublyBlessed, I want to sincerely thank you with all of my heart for making all of this worth every moment of work.
You have made me feel so good. This comment just means the world. I am printing it out to keep on my desk.
Thank you so very much.
It is wonderful to have you at Southern Plate.
I have been making this recipe for a few years now.. thanks for the recipe I just add a little butter to mines
I am so glad you are enjoying the recipe Courtney!!!
I was so excited to run across your blog….I’m a wanna be cook who still needs help in the kitchen, but with your step by step pics and clear instructions, I’ve been able to make 2 of your recipes without any trouble! I decided to try out your banana pudding (without scorching my first home made pudding!!) for my dh’s bday and it was a huge hit. I’m anxious to try more of your wonderful recipes. Thanks for making cooking fun again!!
I been making this custard for banana pudding for a few years now..I just add a tablespoon of butter after it thickens up.