A creamy vanilla custard sandwiched between sliced fresh bananas, layers of sweet cookies, and fresh whipped cream. This is the only Banana Pudding You’ll ever want to eat!
Growing up in the South, every family has a staple banana pudding recipe that families flock to every holiday. My family was no exception. The difference here is that I never, I repeat I never liked banana pudding! I know…Cue in the booing sounds, haha. It wasn’t until I became an adult that I learned to truly appreciate the creamy, delicate flavor of a homemade banana pudding custard dessert. So you see, I am a changed woman and banana pudding helped me see the light!
What’s In My Banana Pudding That Makes It So Special?
The short answer is nothing! I make my banana pudding from scratch, the traditional way with a lot of love! Here is what’s in it.
BANANA PUDDING INGREDIENTS
Bananas: The star of the show! I like using ripe bananas that are still firm. These bananas are brown or black spots and add the perfect amount of natural sweetness.
Milk: I like using whole milk, A2A2 dairy for me! But use whatever you like here.
Egg Yolks: The egg yolks add structure and richness to the pudding.
Butter: Pile on the flavor and richness! I like to use unsalted butter here.
Sugar: I use only a small amount of granulated sugar in this recipe.
Cornstarch: Helps to thicken the vanilla pudding.
Heavy Cream: Used to make homemade whipped cream, which I adore making. It is so easy and tastes so much better than anything you would buy!
Sweetened Condensed Milk: This is going to make the banana pudding sweet and creamy!
Vanilla: Typically, a vanilla bean pod is used to make pastry cream, but I used vanilla extract.
Vanilla Wafers: I use the brand Nilla Wafers, but you can also use shortbread cookies, lotus biscoff ( I love these the most), or ladyfingers.
Cinnamon: This is my secret ingredient! The cinnamon gives the pudding the perfect amount of warmth. A little goes a long way here, so only use a pinch here and there.
The Best Banana Pudding From Scratch
10
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
5-6 bananas, sliced
2 cup whole milk
5 egg yolks
3 Tbsp unsalted butter
1/4 cup plus 1 tbsp sugar
2 1/2 Tbsp cornstarch
1 14 oz can of sweetened condensed milk – I use only half of the can.
2 cup heavy cream
1 box Nilla Wafers
1 tsp vanilla extract
1/4 tsp cinnamon
a pinch of salt
- Whipped Cream Topping
2 cup cold heavy whipping cream
1 Tbsp sugar
1 tsp vanilla, optional
Directions
- In a saucepan, bring the milk to a boil.
- In a separate bowl, whisk the egg yolks, salt, and sugar. Whisk in the cornstarch to combine.
- While whisking vigorously, stir half of the milk into the egg yolk mixture.
- Place the egg yolk mixture back into the pot with the remaining milk, while constantly stirring.
- Continue to cook, whisking constantly until the cream boils and has thickened. Allow the mixture to boil for about two minutes, stirring often.
- Remove the pudding from the heat, and place it in a clean bowl. Then, add the butter and vanilla.
- Cover with plastic wrap on the surface of the custard. Chill over an ice bath.
- In a medium bowl, using an electric mixer, beat the heavy cream, sugar, and vanilla until stiff peaks form.
- Fold the condensed milk into the whipped cream. Careful not to over-mix!
- Then, Fold the whipped cream mixture into the pudding.
- Prepare the whipped cream topping by repeating step 8.
- To assemble, add layers of cookies to the bottom of your casserole or trifle dish. Then, add 1/3 of the pudding, followed by bananas, and cinnamon then repeat.
- Finish the pudding by topping it with whipped cream topped, crushed nilla wafers, and cinnamon.
- Refrigerate before serving.
Recipe Video
Notes
- Whipped cream: You can save a step by combining all of the heavy whipping cream ingredients together and diving it into twos.
- If You want a semi-sweet version of this recipe, only use half of the condensed milk.
Did you make this recipe?
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While I have you here… may I suggest a few for you to try next:
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
