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Homemade Banana Pudding That Actually Tastes Like Bananas Recipe

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4.2 from 50 reviews

A classic Southern dessert, this Homemade Banana Pudding recipe is rich, creamy, and bursting with banana flavor. Layers of silky pudding, fresh banana slices, and crunchy Nilla wafers are topped with whipped cream and more wafers for a delightful texture contrast. Perfect for potlucks or family gatherings, this make-ahead dessert tastes just like homemade love.

  • Total Time: 6 hours 50 minutes
  • Yield: 12 servings

Ingredients

Pudding Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 egg
  • ¾ cup whole milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla

Banana Mixture

  • 5 medium bananas (divided)
  • ¾ cup sweetened condensed milk
  • 4 ounces cream cheese or mascarpone, room temperature

Whipped Cream

  • 1½ cups heavy cream
  • 1 tablespoon cornstarch

Assembly

  • 3 cups Nilla Wafers (about ½ box)

Instructions

  1. Make the pudding base: In a medium saucepan, combine sugar, 1 tablespoon cornstarch, and salt. Whisk in milk and egg until smooth. Cook over medium-high heat, whisking constantly, until the mixture boils and thickens, about 5 minutes. Remove from heat, whisk in butter and vanilla until melted and combined. Transfer to a large bowl and refrigerate to cool while preparing the banana mixture.
  2. Prepare banana mixture: In a medium bowl, whisk together sweetened condensed milk and cream cheese (or mascarpone) until smooth. Chop 1 banana into small pieces and fold it into the slightly cooled pudding mixture. Refrigerate this mixture for 1 hour to chill.
  3. Whip the cream: In a separate bowl, beat heavy cream with 1 tablespoon cornstarch until very stiff peaks form to ensure the cream holds its shape and is not watery.
  4. Slice remaining bananas: Slice the remaining 4 bananas into thin slices about ¼ inch thick for layering in the dessert.
  5. Combine pudding and whipped cream: Gently fold two-thirds of the whipped cream into the banana pudding mixture to lighten it, reserving the remaining whipped cream for topping.
  6. Assemble the pudding layers: Spread one-third of the pudding into the bottom of an 8×8 casserole dish. Arrange a layer of Nilla Wafers on top, spaced out slightly. Add half of the sliced bananas. Repeat layers with one-third of the pudding, another layer of wafers, remaining banana slices, and finally a top layer of pudding. Spread the reserved whipped cream over the surface.
  7. Top with crushed wafers and chill: Place about ½ cup of Nilla Wafers into a ziplock bag and crush them using a rolling pin. Sprinkle the crushed wafers over the whipped cream topping. Cover the dish and refrigerate for at least 6 hours, allowing flavors to meld and pudding to set.

Notes

  • Use ripe bananas for the best natural sweetness and flavor.
  • Make sure to fold whipped cream gently to keep the pudding light and airy.
  • The pudding can be assembled a day ahead and stored covered in the refrigerator.
  • For a lighter option, you can substitute half-and-half for whole milk, but the texture might be less creamy.
  • Use cream cheese or mascarpone according to your taste preference; mascarpone offers a slightly sweeter and creamier texture.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://allyumcooks.com/homemade-banana-pudding-that-actually-tastes-like-bananas-recipe/