Homemade Banana Pudding – Creamy & Delicious Southern Classic

There’s something irresistibly nostalgic and comforting about a perfectly smooth, creamy banana pudding layered with crisp wafers and fresh bananas. This Homemade Banana Pudding Recipe is my go-to for bringing that classic Southern dessert magic into my kitchen, and I can’t wait for you to try it too.

A clear glass cup shows a dessert with five visible layers. The bottom layer is pale yellow pudding, topped with a thin layer of light beige round cookies. Above the cookies is a layer of thick white cream, followed by another layer of pale yellow pudding interrupted by banana slices. Next is another thick layer of white cream. On top sits a dollop of light beige whipped cream with three banana slices arranged in a row, small green mint leaves, and crumbs of crushed cookies scattered on the surface. The background is a white marbled texture with some whole cookies and a pinkish napkin nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Banana Pudding Recipe
Top Tip
How to Serve Homemade Banana Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Banana Pudding Recipe

Why You'll Love This Recipe

This homemade banana pudding isn’t just your average dessert — it’s rich, bursting with real banana flavor, and topped with a luscious, creamy frosting that balances the whole thing perfectly. For me, making this is always a little celebration of comfort food done right.

From Scratch Pudding: This recipe skips the instant powders and uses fresh ingredients for a custard that’s silky and indulgent.
Layered Textures: Crunchy Nilla wafers alternate with creamy pudding and fresh bananas, creating the perfect bite every time.
Easy Yet Impressive: It’s straightforward enough for weeknight dessert but elegant enough to wow friends and family at gatherings.
Customizable Flair: You can add your own twist—like a splash of bourbon—to make it uniquely yours.

The image shows a clear glass jar filled with a layered dessert. The bottom layer is creamy and light yellow, followed by a layer of round, light brown cookies. Above the cookies is a thick white cream layer, topped again by a creamy light yellow layer. Another layer of cookies sits above, covered by a final thick white cream layer that is spread over the top. The top is decorated with banana slices, small green mint leaves, and crushed cookie pieces. In the background, there are similar glass jars with the same dessert, a glass bottle with milk, a bowl of cookies, and a white marbled surface underneath everything. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a distinct role in building rich flavor and that perfect creamy pudding texture. Choosing quality basics makes a noticeable difference, especially fresh bananas and good vanilla bean paste.

Flat lay of fresh whole milk in a small white ceramic bowl, heavy cream in a small white ceramic bowl, a few cubes of salted butter, a small white ceramic bowl of caster sugar, a small white ceramic bowl with cornstarch, five whole uncracked brown eggs, a small white ceramic bowl of sweetened condensed milk, a few dollops of smooth full-fat cream cheese, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl of banana cream extract, a stack of round golden Nilla wafers, four medium bananas sliced into thin coins, fresh bright green mint leaves scattered nearby, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole Milk: Adds creaminess without overwhelming richness, balancing the pud’s texture.
Heavy Whipping Cream: Boosts richness for a silky mouthfeel and luscious finish.
Bourbon (optional): Adds a subtle warm depth that complements banana beautifully — trust me, it’s worth trying!
Egg Yolks: Essential for that custard base, giving the pudding body and a smooth, velvety consistency.
Vanilla Bean Paste: Richer than extract, it adds fragrant vanilla aroma with those pretty tiny specks.
Cornstarch: Thickens the pudding while keeping it soft and creamy, preventing it from being too firm.
Sugar (Caster or Granulated): Sweetens evenly without grainy texture; caster sugar dissolves quicker.
Salted Butter: Adds lusciousness and rounds out flavors with slight saltiness.
Banana/Banana Cream Extract: Enhances the banana flavor – I keep this on hand for banana desserts!
Cream Cheese (for topping): Gives the creamy topping a slight tang and luscious texture.
Cool Whip: Lightens the cream cheese mixture for an airy, fluffy topper.
Sweetened Condensed Milk: Adds sweetness and creaminess to the topping with no fuss.
Nilla Wafers: Classic banana pudding crunch — don’t skip these!
Fresh Bananas: The star of the show — ripe but firm ones work best for fresh, flavorful layers.
Fresh Mint Leaves (optional): Great for garnish, adding a fresh pop of color and aroma.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Homemade Banana Pudding Recipe depending on the season or who I’m serving it to. Sometimes I swap out bourbon for a splash of rum or add toasted coconut on top for texture. You can totally make this dessert your own!

Dairy-Free Variation: Use coconut cream instead of milk and cream; I tried this once and the flavor was amazingly tropical!
Extra Crunch: Add chopped pecans between the layers for nutty texture.
Chocolate Banana Pudding: Mix in a few tablespoons of cocoa powder to the pudding base for a decadent twist I adored!
Mini Individual Servings: Assemble this recipe in small jars for parties — it’s a crowd-pleaser and so easy to pass around.

Step-by-Step: How I Make Homemade Banana Pudding Recipe

Step 1: Warm the Cream and Milk Carefully

Start by gently heating the milk, heavy cream, and optional bourbon in a saucepan over medium-high heat. I like to keep it just shy of boiling—around 5 to 7 minutes—so it’s hot and steamy but not bubbling. This is key to avoid scrambling eggs later, so watch closely!

Step 2: Whisk Egg Yolks and Thickeners

While you wait, combine egg yolks with vanilla bean paste, cornstarch, and sugar in a bowl. I whisk this mixture until it looks smooth and thick—kind of like thick pancake batter. This is your pudding base and the magic behind that creamy texture.

Step 3: Temper the Egg Mix

Here’s a trick for silky pudding: slowly add a tablespoon of the hot cream mixture into the egg yolks while whisking constantly. Repeat this 2-3 times to warm the eggs gently without curdling. It takes patience but is so worth it to avoid scrambled eggs in pudding!

Step 4: Cook Until Perfectly Thickened

Pour the tempered egg mixture back into the warm pan with the remaining hot cream. Keep whisking constantly over medium heat for 4-5 minutes until thickened—think thick enough to coat the back of a spoon. Remove from heat, then stir in cold butter cubes and banana extract until melted and combined.

Step 5: Chill the Pudding

Transfer the pudding to an airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming, then cover and refrigerate for at least 4 hours or overnight. Letting it rest also enhances the flavors, so plan ahead if you can!

Step 6: Prepare the Creamy Topping

Using softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste, whip together a dreamy, fluffy topping. I usually use an electric mixer to get it light and airy, but if you’re arm-strong, a whisk works fine too.

Step 7: Assemble Your Banana Pudding

You can get creative here—layer the pudding, then wafers, then topping, followed by banana slices. Keep repeating until you fill your dish or parfait glasses. Finish with a final topping layer and a few Nilla wafers or crumbs for extra charm. Chill for an hour before serving to let everything meld together.

Top Tip

From many kitchen trials, I’ve learned these tips truly take this Homemade Banana Pudding Recipe from good to unforgettable. The key is controlling temperature and layering thoughtfully.

Patience When Tempering: Always add hot cream slowly to the eggs while whisking vigorously to avoid scrambled eggs.
Plastic Wrap on Pudding: This simple step prevents that annoying pudding skin—trust me, skipping it has led to unwanted texture!
Chill Time Matters: Make it a day ahead. The flavors deepen and the pudding sets beautifully for easier slicing if you plan to serve individually.
Fresh Bananas Only: Use ripe but firm bananas to avoid mushy layers and keep a fresh taste throughout.

How to Serve Homemade Banana Pudding Recipe

Garnishes

I love to finish my banana pudding with fresh mint leaves for color and a subtle fresh scent. Sometimes I sprinkle chopped toasted pecans or a few banana chips on top for crunch — these small touches elevate the experience.

Side Dishes

This dessert stands pretty well on its own, but I find it pairs wonderfully with a simple cup of black coffee or a fresh fruit salad if you want a lighter contrast. At BBQs, I like serving it alongside grilled chicken or pulled pork for a sweet finish.

Creative Ways to Present

For parties, I’ve layered the pudding in clear glass jars or mini trifle cups—it’s fun, pretty, and guests love having their own portion. I once arranged it in a large trifle bowl with alternating layers tall enough you can see each delicious step clearly; it’s a real showstopper!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well refrigerated in an airtight container for up to 3 days. Bananas tend to brown slightly, so I usually eat leftovers within two days for that fresh, bright banana flavor.

Freezing

I don’t recommend freezing this pudding because the texture can get grainy and bananas don’t freeze well. For best texture, enjoy fresh or refrigerated.

Reheating

This pudding is meant to be served chilled, so reheating isn’t necessary. If you want it slightly less cold, leave it out at room temperature for 10-15 minutes before serving—it softens beautifully without losing creaminess.

Frequently Asked Questions:

Can I make this banana pudding without eggs?

While eggs give the pudding its rich, custardy texture, you can make an egg-free version by using cornstarch mixed with milk and a thickening method, but the texture won’t be quite the same. For authentic results, I recommend sticking with eggs.

What’s the secret to keeping banana slices from browning?

The best way is to slice bananas right before you layer them to maintain brightness. You can also lightly brush them with lemon juice or citrus juice—it adds a subtle zing and prevents browning without changing the flavor much.

Can I make the pudding in advance?

Absolutely! In fact, chilling the pudding overnight allows flavors to meld and the texture to develop into something gorgeous. You can also assemble the whole dessert a few hours ahead and chill — it will hold beautifully for your event.

Is there a way to make this recipe healthier?

You could try using lower-fat milk and skipping the Cool Whip topping in favor of lightly whipped cream, and reducing sugar slightly. However, part of this dessert’s charm is its rich, indulgent texture — so enjoy it as a special treat!

Final Thoughts

This Homemade Banana Pudding Recipe holds a little corner of my heart because it’s not just about the taste—it’s about the memories of making it with family and sharing warm smiles over the sweet, creamy goodness. I hope you enjoy the process and the result as much as I do. It’s a dessert that’s both simple and so satisfying—just the kind of treat we all deserve now and then.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Homemade Banana Pudding Recipe