This homemade Banana Pudding is a creamy, indulgent dessert that’s perfect for any occasion. With layers of fresh bananas, crunchy vanilla wafers, and rich, vanilla custard, this from-scratch recipe is guaranteed to be a crowd-pleaser. Whether it’s for a family gathering, potluck, picnic, or holiday celebration, this dessert is sure to delight everyone. Plus, it’s easy to make ahead of time, allowing the flavors to meld together for the best taste!
What is Banana Pudding?
Banana pudding is a classic Southern dessert made with layers of vanilla custard, vanilla wafers (or ladyfingers), and sliced bananas. Traditionally topped with whipped cream or meringue, it’s creamy, sweet, and bursting with flavor. First popularized in the late 1800s, this nostalgic dessert has become a favorite at any gathering, especially in the South. The combination of soft bananas, crunchy wafers, and creamy custard makes every bite irresistible.
Ingredients for Homemade Banana Pudding:
This recipe uses simple ingredients that you likely already have in your pantry. See below for the exact measurements and steps.
- Sugar: For the perfect sweetness.
- Flour: You can also use gluten-free flour if preferred.
- Salt: To enhance the flavors.
- Milk: Whole milk works best, but any type of milk will do.
- Eggs: They give the pudding its rich, custard-like texture.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Vanilla Wafers: These form the base layer and add a delightful crunch.
- Bananas: Fresh, ripe bananas provide the perfect balance of sweetness and texture.
How to Make Banana Pudding from Scratch:
- Prepare the Pudding: In a saucepan, whisk together the sugar, flour, and salt. Slowly add in the milk and cook over medium heat, stirring frequently until the mixture thickens and starts to bubble. Once thickened, reduce the heat and cook for an additional 2 minutes.
- Add the Eggs: In a separate bowl, whisk the eggs. Gradually add a small amount of the hot pudding mixture to the eggs, whisking constantly to temper them. Slowly stir the egg mixture back into the saucepan, and cook on low heat for about 2 minutes until it thickens further. Add the vanilla extract and remove from heat.
- Assemble the Layers: In an ungreased 8-inch square pan, layer about 25 vanilla wafers on the bottom. Add half of the banana slices, followed by half of the pudding mixture. Repeat the process, ending with a layer of pudding on top.
- Chill and Set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together and the pudding to set.
- Finish and Serve: Before serving, crush the remaining vanilla wafers and sprinkle them over the top of the pudding for added crunch. Serve cold and enjoy!
Frequently Asked Questions:
- Can I Make Banana Pudding Ahead of Time? Yes! In fact, it’s recommended to let the pudding chill overnight to let the flavors develop. Just be sure to add the fresh banana slices just before serving to prevent browning.
- How Long Does Homemade Banana Pudding Last? Covered and stored in the fridge, homemade banana pudding will last for about 4 days. It’s best to enjoy it fresh, but it will still taste great within a few days.
- How Do I Prevent Bananas from Browning? To keep bananas from browning, layer them with the pudding mixture so they’re not directly exposed to air. Top with fresh bananas just before serving.
Storage Tips:
- How to Store Banana Pudding: Keep the pudding covered with plastic wrap and store it in the fridge for up to 4 days. Although you can freeze it, the texture may change when thawed, so it’s best enjoyed fresh.
Recipe Variations:
- No Bananas: If you’re allergic to bananas or just don’t like them, you can omit them and still enjoy a delicious vanilla pudding dessert with wafers and custard!
- Whipped Cream: For an extra creamy topping, add a layer of whipped cream or make a meringue topping.
- Graham Crackers: Swap out vanilla wafers for graham crackers or ladyfingers for a slightly different twist.
- Boxed Pudding: If you’re short on time, use a box of vanilla pudding mix as a shortcut. Layer it with wafers and bananas for a quicker version.
Pro Tips for Perfect Banana Pudding:
- Use Nilla Wafers: For the best flavor and texture, stick with Nilla Wafers. Other brands just don’t compare!
- Serve It Warm or Chilled: While many prefer banana pudding chilled, serving it warm is another classic way to enjoy it.
- Layer in a Trifle Dish: For a fun presentation, serve the banana pudding in a trifle bowl or small individual jars.
- Ripe Bananas: Make sure the bananas are ripe to get the best sweetness and texture in the pudding.
Other Banana Recipes You Might Enjoy:
- Banana Pudding Poke Cake
- Banana Coffee Cake
- Banana Bread
- No-Bake Banana Pudding Cheesecake
- Cinnamon Crumble Banana Bread
- Old-Fashioned Homemade Banana Pudding
- Ingredients:
- 3/4 cup sugar
- 1/4 cup flour (gluten-free flour works too)
- 1/4 teaspoon salt
- 3 cups milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 box vanilla wafers (about 8 oz)
- 4 bananas, sliced
- Instructions:
- In a saucepan, whisk together sugar, flour, and salt. Slowly add in the milk and cook over medium heat, stirring constantly until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes.
- In a small bowl, whisk together the eggs. Gradually add a small amount of the hot pudding mixture to the eggs to temper them. Slowly stir the egg mixture back into the saucepan and cook over low heat for about 2 minutes, until thickened further. Remove from heat and stir in vanilla extract.
- Let the pudding cool for about 15 minutes, stirring occasionally.
- In an ungreased 8-inch square pan, layer 25 vanilla wafers on the bottom. Add half of the sliced bananas, then half of the pudding mixture. Repeat the layers, ending with pudding on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, crush the remaining vanilla wafers and sprinkle them on top of the pudding. Serve chilled and enjoy!
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