The Best Homemade Banana Pudding Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cook pudding until thickened: Return the saucepan to medium heat and cook, whisking continuously, until the pudding thickens, about 4-5 minutes.
- 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.
- 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.
- 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.
- 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
