This banana pudding is very good! Our recipe features homemade vanilla pudding, fresh bananas and vanilla wafers, making it both nostalgic and delicious classic dessert!
I’m so glad to finally share with you my favorite homemade banana pudding recipe! Richard helped us and I love the results. It’s creamy, thick, not too sweet!
It’s almost entirely made from scratch and has the most delicious homemade vanilla pudding I’ve ever tried. ((The secret is the last butter!). For another banana dessert, try our banana cream pie!
Key Ingredients
- banana: Use ripe, sturdy bananas for this purpose. Soft or brown bananas are best left for banana bread.
- Vanilla Cookies: I use store-bought Nilla Wafers in this recipe. We are making homemade vanilla cookies to share, but not yet perfected!
- yolk: Four egg yolks are the basis for our creamy vanilla pudding.
- Sugar and corn starch: I use regular granules or cane sugar. Corn starch helps thicken our pudding.
- milk: For best flavor, use whole milk.
- vanilla: I use vanilla extract, although vanilla bean paste or newly available vanilla is great.
How to make a banana pudding
Homemade banana pudding with real homemade vanilla pudding is easier than you think. Most of the time, I make pudding, which is very simple.
First, stir the egg yolk, sugar, corn starch and some milk in a bowl. Then, heat some milk on the stove until it starts to cook.
Now, while stirring, slowly pour some hot milk into the egg yolk mixture. This is called backtemper, which is basically slowly increasing the temperature of the eggs so they don’t compete but stay creamy and smooth.
Continue to stir in the hot milk, then when the egg mixture is also hot, pour everything into the pan and heat over medium heat. When heated, stir the mixture to ensure it does not stick to the bottom or sides.
After a few minutes it looked like a thin pudding. When you whip, whip will stay on the path of the pudding. Another check is to dip the spoon in it and drag your fingers onto it. If the trail stays, you have pudding! When this happens, you will stir in the salty butter, which makes the pudding very delicious and creamy.
At this point, you want to pour the pudding (still hot) over the banana and vanilla cookies. Then, shake the pan and place the pudding in all corners and gaps. Let it cool to room temperature and then refrigerate (preferably overnight).
When you’re ready to eat, enjoy as it is, or add some whipped cream to the top and then crash more cookies. Very good! ! !
Perfect Banana Pudding
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This banana pudding recipe tastes so good. It’s almost entirely made from scratch, with vanilla cookies being the exception. Packaged vanilla pudding is very common for banana pudding, but fresh homemade vanilla pudding tastes much better. Making yourself relatively easy. The final step in this recipe is to have the banana pudding overnight in the refrigerator. If you can’t wait for the entire 8 hours, please make it as long as possible!
9 servings (small)
You will need
5 medium to large bananas
1 (11 oz) box of vanilla cookies, nilla chips
4 large egg yolks
3/4 cup (150g) sugar
2 tablespoons (16G) corn starch
3 cups (709 ml) whole milk
1½ teaspoons vanilla extract
4 tablespoons (56g) salted butter
Fresh whipped cream, optional service
direction
- Making vanilla pudding
1Find 2 quart dishes at least 2 inches deep. This recipe is perfect in 8×8 inch square dishes. Feel free to use another shape of dish, but keep some extra bananas and cookies for filling.
2In a medium mixing bowl, whisk together egg yolks, corn starch, sugar and 1/2 cup milk. Don’t worry, at this stage, the mixture is a bit tough.
3Pour the remaining 2½ cups of milk into a medium pan. Heat over medium-high heat until boiling begins, then turn off the heat.
4While stirring, pour 1/2 cup of hot milk into the egg yolk mixture. Add another 1/2 cup and repeat until the egg mixture is hot (whisking throughout the time).
5Pour the warm egg mixture into the pan with the remaining hot milk.
6Add vanilla. Convert heat to medium, cook, stirring constantly until the pudding thickens. This should take 3 to 4 minutes. Make sure to scratch the bottom of the pan to prevent sticking and scorching. To check if the pudding is ready, dip a tablespoon in it. If it’s back covered, stick out your fingers for a few seconds, it’s thick enough!
7Remove the pot from heat. Stir the butter until it is completely melted and combined into the pudding.
- Assembly layer
1In the prepared dishes, start layering the vanilla wafers and banana slices. Aim at least 2 layers, 1/2 inch from the top. To make the layer flat, place the bottom layer of the cookie flat downwards and the top layer of the cookie flat.
2fall Hot pudding On the cookies and banana layers.
3Gently shake and tilt the plate to help the pudding flow down and around all layers. You will see the bubbles coming – this is a good sign! Keep it for about 3 minutes to make sure the pudding reaches the bottom.
4Let the pudding cool to room temperature on the counter, then cover and refrigerate until thoroughly refrigerated, preferably overnight.
5Sprinkle whipped cream on the banana pudding, extra banana slices and chopped cookies before serving.
Adam and Joanne’s Tips
- The best dish: This recipe is perfect in a 8×8-inch square dish, at least 2 inches deep (2 quart dishes). Feel free to use another shape of dish, but keep some extra bananas and cookies for filling.
- Serve: I like to refuel with fresh homemade whipped cream and crushed vanilla cookies. The old-fashioned recipe adds a layer of meringue, which is adorable. You can also eat it directly from the refrigerator without adding anything else (it’s amazing).
- storage: Refrigerate the banana pudding for up to 3 days.
- Vanilla Cookies: You may have some cookies left, but you can crush them and sprinkle them on top when you eat them. I prefer having too many things. I use about 20 cookies per layer and my dishes fit 3 layers.
- Salted Butter: If you have unsalted butter, add 1/8 teaspoon fine sea salt to the vanilla pudding while stirring in the butter.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/9 of the recipe, small portion
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Calories
366
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Total fat
14.4g
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Saturated fat
7G
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cholesterol
103.9mg
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sodium
180.7mg
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carbohydrate
55.8 grams
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Dietary fiber
2.1g
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Total sugar
36.8 grams
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protein
5.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
