The Best Banana Pudding

I love how creamy, comforting, and indulgent this banana pudding is. With layers of homemade vanilla pudding, ripe bananas, whipped cream, and vanilla wafers, it’s a dessert that feels both nostalgic and luxurious. The balance of flavors and textures makes it one of my favorite desserts to make for gatherings or just a special treat at home.

Why You’ll Love This Recipe

I like this recipe because it uses homemade pudding, which makes the flavor so much richer than boxed mixes. The whipped cream is light and fluffy, and the bananas add natural sweetness. I also love how the vanilla wafers soften slightly as the pudding chills, creating a cake-like texture that pairs perfectly with the creamy layers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pudding
▢¾ cup (150 g) granulated sugar
▢¼ cup (32 g) cornstarch
▢½ teaspoon salt
▢1 ½ cups (354 ml) whole milk¹
▢1 ½ cup (354 ml) heavy cream¹
▢4 large egg yolks²
▢2 teaspoons vanilla extract
▢3 Tablespoons unsalted butter cut into 3 pieces

Whipped Cream
▢3 cups (710 ml) heavy cream cold
▢1 cup (125 g) powdered sugar
▢2 teaspoons vanilla extract

For Assembly
▢2-3 ripe bananas
▢3 Tablespoons lemon juice lime juice may be substituted
▢45 vanilla wafers divided (click the link to make your own homemade vanilla wafers)
▢2 oz dark chocolate bar optional

Directions

1. I begin by making the pudding. In a medium saucepan, I whisk together the sugar, cornstarch, and salt.
2. I gradually whisk in the milk and heavy cream until smooth.
3. Over medium heat, I cook the mixture, stirring often, until it thickens and starts to bubble.
4. In a separate bowl, I whisk the egg yolks. I slowly add a small amount of the hot pudding mixture into the yolks while whisking, then pour the yolk mixture back into the saucepan.
5. I cook for another 2–3 minutes until the pudding is thick and creamy.
6. I remove the pan from the heat, stir in the vanilla extract and butter, and whisk until smooth.
7. I transfer the pudding to a bowl, cover with plastic wrap pressed against the surface, and refrigerate until chilled.
8. For the whipped cream, I beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
9. To prepare the bananas, I slice them and toss with lemon juice to keep them from browning.
10. To assemble, I layer vanilla wafers on the bottom of a trifle dish or baking dish, add pudding, then banana slices, and a layer of whipped cream. I repeat until the dish is full.
11. If using, I shave or grate the dark chocolate over the top for garnish.
12. I refrigerate the pudding for at least 2 hours before serving so the flavors can meld.

Servings and Timing

This banana pudding serves about 10–12 people. It usually takes me around 30 minutes to prepare, plus at least 2 hours of chilling time.

Variations

Sometimes I use caramelized bananas for extra depth of flavor. I also enjoy folding a little cream cheese into the pudding for a tangier taste. For a lighter version, I use whipped topping instead of homemade whipped cream.

Storage/Reheating

I store banana pudding covered in the refrigerator for up to 3 days. I don’t recommend freezing it because the bananas and cream don’t thaw well. I don’t reheat this recipe since it’s meant to be served chilled.

FAQs

Can I use boxed pudding instead of homemade?

Yes, I can, but homemade pudding gives a richer flavor and creamier texture.

How do I keep the bananas from turning brown?

I toss the slices in lemon or lime juice before layering them.

Can I make banana pudding ahead of time?

Yes, I like making it the night before since the flavors get even better as it chills.

Can I use other cookies instead of vanilla wafers?

Yes, shortbread, graham crackers, or even digestive biscuits work well.

Can I add other fruits?

Yes, strawberries or raspberries pair nicely with bananas in this pudding.

How do I thicken pudding if it’s too runny?

I return it to the heat and whisk in a little more cornstarch mixed with milk until it thickens.

Can I use light cream or half-and-half instead of heavy cream?

Yes, but the pudding may not be as rich and creamy.

Can I make this recipe dairy-free?

Yes, I can use almond or coconut milk with dairy-free whipped cream and butter substitutes.

How long does it need to chill?

At least 2 hours, though overnight chilling makes the flavors blend even better.

Can I make individual servings instead of one large dish?

Yes, I sometimes layer the pudding, bananas, and wafers in small cups or jars for individual desserts.

Conclusion

I love how this banana pudding brings together creamy pudding, fluffy whipped cream, sweet bananas, and soft vanilla wafers. It’s a classic dessert that always feels comforting and crowd-pleasing. Whether I make it for a family gathering or a special occasion, it never lasts long.

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