A homemade banana pudding recipe is more than just a sweet treat it’s a memory, a tradition, and a warm reminder of why I fell in love with home cooking. I first made banana pudding on a quiet afternoon in my mom’s kitchen. With ripe bananas on the counter and a box of vanilla wafers in the pantry, I followed her handwritten recipe layer by layer. It wasn’t perfect, but the moment I took that first creamy bite, I was hooked.
Now, as the creator behind Recipe Inspired, sharing simple and delicious recipes is my way of bringing joy to your table. This homemade banana pudding recipe has become a favorite in my house. Whether we’re making it for Sunday dinner or a midweek comfort dessert, it never fails to bring smiles. It’s quick, easy, and incredibly satisfying everything I love about from-scratch desserts.
If you’re new to making pudding from scratch, don’t worry. I’ll guide you through every step of this banana pudding recipe, from selecting the ripest bananas to creating the silkiest custard base. Once you try this version, you’ll understand why it’s become one of the most loved recipes on the blog. Whether you serve it in a trifle bowl or scoop it straight from the dish, a homemade banana pudding always hits the sweet spot.
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Table of Contents
Homemade Banana Pudding
Equipment
- Medium-sized saucepan
- Mixing bowl
- Whisk
- Serving dish or individual cups
- Plastic wrap
Ingredients
- 4 medium Ripe Bananas Choose slightly speckled bananas for the best sweetness.
- 1 box Vanilla Pudding Mix Instant or cook-and-serve, based on preference.
- 2 cups Whole Milk Provides a rich and creamy consistency.
- 1 box Vanilla Wafers Adds a delightful crunch and flavor contrast.
- 1 cup Whipped Cream Homemade or store-bought for a light finish.
- 1 pinch Salt Optional, enhances flavor.
- 1 splash Vanilla Extract Optional, for added flavor.
Instructions
- In a medium-sized saucepan, heat 2 cups of whole milk over medium heat until it simmers.
- In a separate bowl, mix the vanilla pudding mix with 1/4 cup of cold milk until smooth.
- Slowly add the pudding mixture to the simmering milk, stirring continuously until thickened (about 5-7 minutes).
- Remove from heat and add a splash of vanilla extract and a pinch of salt if desired. Let cool for a few minutes.
- Slice the ripe bananas into thin rounds.
- In a serving dish or individual cups, layer vanilla wafers, sliced bananas, and pudding. Repeat layers, finishing with pudding on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Serve chilled, optionally topped with whipped cream and crushed vanilla wafers.
Notes
The Allure of a Homemade Banana Pudding Recipe
Why This Classic Dessert Always Wins Hearts
There’s a reason the homemade banana pudding recipe has stood the test of time. It brings together everything we crave in a dessert comfort, nostalgia, and the perfect blend of creamy, sweet, and crunchy. The beauty of banana pudding is how effortlessly it fits into any occasion. Whether you’re making it for a family barbecue, a holiday gathering, or just a lazy Sunday afternoon, it always delivers.
This dish is rooted in Southern tradition, but its appeal stretches far beyond. The layers of ripe banana slices, soft vanilla wafers, and smooth vanilla pudding offer a spoonful of happiness with every bite. Unlike store-bought versions loaded with artificial flavors, a homemade version allows you to choose fresh ingredients, control the sweetness, and add that little touch of love that makes all the difference.
As someone who loves sharing from-scratch comfort food like our creamy cheesecake crescent roll casserole or soft and moist red velvet cupcakes, I can tell you this banana pudding is always a hit. It’s a dessert you’ll come back to time and time again, not just for the taste, but for the feeling it brings.
A Timeless Recipe with Endless Variations
One of the most exciting parts of working with a homemade banana pudding recipe is its flexibility. You can keep it classic with layers of bananas, pudding, and vanilla wafers or get creative. Want a little crunch? Try adding crushed graham crackers or mini chocolate chips. Looking for extra creaminess? A swirl of sweetened condensed milk or a layer of mascarpone can elevate the texture.
This versatility makes it a great starter recipe for new home cooks and a nostalgic favorite for seasoned bakers. You can adapt it to dietary needs with gluten-free wafers or dairy-free milk. You can even give it a tropical twist with coconut milk and toasted coconut on top.
Just like with our peanut butter banana overnight oats or berry chia pudding, the joy of making banana pudding is how easily it becomes your own. And while each version may vary, the heart of the recipe the comfort it brings remains the same.
Ingredients for the Best Homemade Banana Pudding Recipe
Simple Ingredients That Make a Big Impact
When you’re making a homemade banana pudding recipe, every ingredient plays a role in building flavor, texture, and that unforgettable comfort. I always start with bananas that are just the right amount of ripe yellow with some speckles. Too green and they’re bland, too brown and they turn mushy. The pudding can be made from instant mix or from scratch, depending on your time and mood. I personally love the from-scratch version it’s creamier and richer.
The vanilla wafers? They aren’t just for crunch. They soak up the pudding slightly while still holding a gentle bite. And let’s not forget the whipped cream on top. Whether you use homemade whipped cream or a store-bought option, it brings that light, airy finish that balances the layers beautifully. For more ideas on balancing ingredients in nostalgic desserts, check out our no-bake Oreo cheesecake cups or strawberry crunch cheesecake bars.
Let’s walk through the essential ingredients you’ll need to make this banana pudding recipe unforgettable.
Ingredient List
- 4 ripe bananas, sliced into ¼-inch rounds
- 1 box vanilla pudding mix, instant or cook-and-serve (3.4 oz)
- 2 cups whole milk
- 1 box vanilla wafers (about 11 oz)
- 1 cup whipped cream, homemade or store-bought
- 1 teaspoon vanilla extract (optional, for enhanced flavor)
- Pinch of salt (optional, helps balance the sweetness)
Optional & Customizable Add-ins:
- Crushed graham crackers or chocolate cookies
- Sweetened condensed milk (½ cup)
- Sliced strawberries or pineapple
- Coconut flakes or peanut butter
These ingredients come together to create a homemade banana pudding recipe that’s creamy, flavorful, and full of texture. If you’re craving another retro dessert that highlights pantry-friendly ingredients, our brown sugar Pop-Tart cookies are a must-try.
How to Make a Homemade Banana Pudding Recipe
Step-by-Step Instructions for Success
Creating a homemade banana pudding recipe is easier than it looks, and once you try it, you’ll never want store-bought again. The steps are simple, but each one builds that classic flavor we all know and love. If you’ve made desserts like our cheesesteak dip or comforting honey bun cake, you’ll feel right at home with this one too.
Let’s break it down into three key steps: cooking the pudding, layering the ingredients, and chilling the final dish.
Step 1: Cook the Pudding
Gently heat 2 cups of whole milk in a medium saucepan over medium heat until just warm. In the meantime, combine the vanilla pudding mix with ¼ cup cold milk in a small bowl, whisking until smooth and creamy.
Slowly pour the pudding mixture into the saucepan. Keep stirring while the mixture thickens, which usually takes 5 to 7 minutes. When it’s smooth and creamy, take it off the heat and mix in the vanilla extract for extra flavor. Let it cool for 10 minutes before layering.
Step 2: Layer the Ingredients
Slice 4 ripe bananas into thin rounds. In a trifle bowl or baking dish, layer vanilla wafers, followed by banana slices, then pour a portion of the warm pudding over them.
Repeat until all ingredients are used, finishing with a pudding layer. Add whipped cream on top and a few crushed wafers for texture. This creates a banana pudding recipe that’s rich, balanced, and visually beautiful.
You can also experiment like we do in our hawaiian pineapple cake by incorporating layers of fruit or unique textures like coconut flakes.
Step 3: Chill and Serve
Cover the pudding with plastic wrap and chill for at least 4 hours, preferably overnight. The cooling time allows flavors to meld and wafers to soften slightly, which is key to the classic homemade banana pudding recipe texture.
When ready to serve, top with more whipped cream and garnish with banana slices or crushed cookies. For more Southern comfort, try it alongside cajun potato soup or as a follow-up to a hearty chicken tostada.
Serving and Storing Your Homemade Banana Pudding Recipe
Creative Ways to Serve Banana Pudding
One of the best parts about a homemade banana pudding recipe is how easy it is to serve in fun, unique ways. Sure, you can go traditional with a large trifle dish, but why stop there? I love using individual mason jars when entertaining they look charming, and everyone gets their own perfect portion.
You can also serve banana pudding in waffle bowls, chocolate cups, or even on mini tart crusts. Each adds a different texture and twist to this classic dessert. For casual gatherings, consider a no-fuss sheet pan version, just like we do with our cheesy hash brown casserole. It makes cleanup and serving a breeze.
Top each portion with whipped cream and a sprinkle of crushed wafers, or get fancy with a drizzle of caramel sauce or a few berries. If you’re prepping a summer dessert table, pair your banana pudding with something refreshing like our peach salad.
Storing Your Banana Pudding the Right Way
After enjoying your homemade banana pudding recipe, chances are you’ll have leftovers. Good news: it stores well! Just cover your dish with plastic wrap or transfer to an airtight container. Refrigerate for up to three days. After that, the bananas may darken and the wafers can become overly soft.
To keep your pudding fresh and appealing, add a thin layer of whipped cream before sealing. It acts like a barrier and keeps the bananas from browning too quickly. If you used lemon juice on the banana slices before layering, that will help too.
Avoid freezing banana pudding unless you’ve made a version without wafers and whipped cream. Freezing can alter the texture and make the pudding watery. If you love preparing desserts ahead of time, try dishes like baked ham and cheese croissants or crockpot Thai peanut chicken that reheat well and hold up better.
The key to storing your pudding is moisture control and air exposure. With the right prep, your leftovers will taste just as good the next day and maybe even better!
Conclusion on Homemade Banana Pudding Recipe
A homemade banana pudding recipe is more than a dessert it’s a comforting reminder of how food brings people together. It’s the kind of dish that invites second helpings and sparks conversations at the table. Whether you serve it in a trifle bowl, mason jars, or simply a family dish, the creamy layers of pudding, ripe bananas, and vanilla wafers always deliver.
The beauty of this dessert lies in its flexibility. From instant pudding shortcuts to gluten-free variations, there’s a version for every cook and every craving. And once you get the basics down, it’s fun to make it your own with toppings, creative presentation, or pairings like pecan pie brownie bites or strawberry cheesecake cinnamon rolls.
So grab those bananas off the counter and give this recipe a try. Trust me, it’s a dish you’ll return to again and again for holidays, potlucks, or just an average Tuesday night. Enjoy every spoonful!
FAQs About Homemade Banana Pudding Recipe
Can I use instant pudding mix instead of homemade?
Yes! Instant pudding works perfectly in a homemade banana pudding recipe when you need a quick option. Just follow the box directions and allow it to chill thoroughly. While homemade cooked pudding offers a richer texture, instant pudding saves time and still delivers great flavor.
How long can homemade banana pudding be stored?
You can store it in the fridge for up to three days. Be sure to cover it tightly to prevent the bananas from browning and to preserve the freshness of the layers. Add a layer of whipped cream before sealing to help protect the top.
Can I make homemade banana pudding ahead of time?
Absolutely. In fact, making it the night before improves the flavor as everything sets and melds. Just don’t slice your bananas too early. Add them right before layering to keep them from browning.
What type of bananas are best for banana pudding?
Use ripe, speckled bananas for the best taste and texture. They should be sweet but still firm. Overripe bananas may be too mushy, and green ones lack flavor.