The Best Homemade Banana Pudding Recipe

Introduction

This homemade banana pudding is rich, creamy, and bursting with fresh banana flavor. Layered with Nilla wafers and a luscious cream topping, it’s a classic Southern dessert perfect for any occasion.

Ingredients

• 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
• 8 ounces full-fat brick cream cheese, room temperature
• 8-ounce Cool Whip container, room temperature
• ½ cup sweetened condensed milk
• 1 tablespoon vanilla bean paste (for topping)
• 1 (11-ounce) box Nilla wafers
• 4 medium bananas, sliced into ½-inch thick slices
• 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 the mixture is barely hot but not boiling, about 5–7 minutes.
2. Step 2: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until smooth and paste-like.
3. Step 3: Temper the egg yolks by slowly adding a tablespoon of the hot cream mixture into the yolk mixture, stirring constantly. Repeat this 2–3 more times to avoid curdling.
4. Step 4: Remove the pan from heat but keep it on the burner. Pour the tempered egg yolk mixture back into the pan with the hot cream, whisking constantly to combine for about 2 minutes.
5. Step 5: Return the pan to medium heat and continue whisking until the pudding thickens, about 4–5 minutes. Remove from heat then stir in the cubed butter and banana extract until melted and combined.
6. Step 6: Transfer the pudding to an airtight container. Cover the surface with plastic wrap to prevent a skin and refrigerate for at least 4 hours, or overnight for best results.
7. Step 7: For the creamy topping, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and well combined.
8. Step 8: To assemble, layer pudding, Nilla wafers, creamy topping, and banana slices in a dish or individual glasses. Repeat until all ingredients are used, finishing with creamy topping and some wafer crumbs on top.
9. Step 9: Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired.

Tips & Variations

• For extra flavor, use ripe but firm bananas to avoid mushiness.
• If bourbon isn’t preferred, omit it or substitute with a teaspoon of rum extract.
• Use freshly made whipped cream instead of Cool Whip for a lighter topping.
• Layering the wafers just before serving helps keep them from becoming too soggy.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. Because of the bananas and cream components, it’s best enjoyed fresh. If assembling in advance, keep wafers separate and add them just before serving to maintain texture. Reheat is not recommended as it will affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding without eggs?

Yes, you can use a pudding mix or cornstarch-based custard without eggs, but the texture and richness will be different from this homemade version.

How do I prevent the bananas from browning?

Slice bananas just before assembling or toss them lightly with lemon juice to slow browning and keep them fresh-looking longer.

The Best Homemade Banana Pudding Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This homemade banana pudding recipe combines creamy, rich banana-flavored pudding with layers of Nilla wafers, fresh bananas, and a luscious creamy topping made from cream cheese, Cool Whip, and sweetened condensed milk. Perfectly chilled and garnished with mint, this classic Southern dessert is both comforting and elegant.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes (including chilling time)
• 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. Heat the dairy mixture: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and bourbon if using. Heat until the mixture is hot but not boiling, about 5-7 minutes, stirring occasionally.
2. Prepare the egg yolk mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined into a smooth, paste-like consistency.
3. Temper the eggs: Slowly add about a tablespoon of the hot milk mixture into the egg yolk mixture, stirring constantly to temper the eggs. Repeat 2-3 times to gradually warm the yolks without scrambling them.
4. Combine and thicken pudding: Remove the saucepan from heat but keep it on the stove. Pour the tempered egg yolk mixture into the hot milk mixture, whisking constantly to prevent lumps for about 2 minutes.
5. Cook pudding until thickened: Return the saucepan to medium heat and cook, whisking continuously, until the pudding thickens, about 4-5 minutes.
6. Add butter and banana extract: Remove the pan from heat. Stir in the cubed butter and banana or banana cream extract until the butter melts completely and the pudding is smooth. Transfer the pudding to an airtight container, press plastic wrap on its surface to prevent a skin, cover with a lid, and refrigerate until chilled and slightly thickened, about 4 hours or overnight.
7. Prepare the creamy topping: In a large bowl, mix the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk together with an electric mixer or by hand until well combined and smooth.
8. Assemble the banana pudding: In a large trifle dish, baking dish, or individual parfait glasses, layer pudding, Nilla wafers, creamy topping, and sliced bananas. Repeat layers until the dish is filled, finishing with the creamy topping and a few Nilla wafers or crumbs on top.
9. Chill and garnish: Refrigerate the assembled banana pudding for at least 1 hour before serving to allow flavors to meld. Garnish with fresh mint leaves if desired and enjoy.

Notes

• Tempering the eggs is crucial to avoid scrambled eggs in the pudding.
• For best texture and flavor, refrigerate pudding overnight before assembly.
• Use ripe but firm bananas to prevent them from becoming mushy during assembly.
• You can omit the bourbon if you prefer a non-alcoholic dessert.
• Press plastic wrap directly onto the pudding surface to prevent a skin from forming while chilling.
• This dessert is best enjoyed within 2 days for optimal freshness.

Keywords: banana pudding, homemade banana pudding, Southern dessert, Nilla wafers, creamy banana dessert, layered pudding recipe