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!

Homemade Banana Pudding – Creamy & Delicious Southern Classic

Description

A rich and creamy homemade banana pudding recipe featuring a luscious banana-flavored custard, a smooth cream cheese topping, and layers of Nilla wafers and fresh bananas, perfect for a delightful dessert treat.

Ingredients

Scale

Banana Pudding:

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana or banana cream extract

Creamy Topping:

8 ounces full-fat brick cream cheese, room temperature
8 ounces Cool Whip container, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste

Assembly:

1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices or coins
Fresh mint leaves for garnish (optional)

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Instructions

Heat the dairy mixture: In a saucepan over medium-high heat, combine the milk, heavy whipping cream, and bourbon if using. Allow to simmer until barely hot but not boiling, about 7 minutes.
Prepare egg yolk mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and caster sugar until fully combined and paste-like in consistency.
Temper the eggs: Slowly add a tablespoon of the hot dairy mixture to the egg yolk mixture while stirring immediately. Repeat 2 to 3 more times to temper the eggs.
Combine and cook pudding: Remove the saucepan from heat but keep it on stove. Pour the tempered egg mixture into the dairy mixture, whisking constantly to avoid scrambling for about 2 minutes. Return the pan to medium heat and whisk continuously until the pudding thickens, about 5 minutes.
Finish pudding: Remove from heat and stir in cubed salted butter and banana extract until butter melts and mixture is smooth. Transfer pudding to an airtight container and cover the surface with plastic wrap to prevent a skin. Refrigerate for at least 4 hours or overnight.
Make creamy topping: In a large bowl, combine softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk with an electric mixer or by hand until smooth and combined.
Assemble pudding: In a trifle dish or individual glasses, layer pudding, Nilla wafers, creamy topping, and banana slices. Repeat layers until dish is filled, finishing with creamy topping and crushed wafers on top.
Chill and serve: Refrigerate the assembled pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy!

Notes

Use room temperature ingredients for easier mixing and smoother texture.
Tempering the eggs is crucial to avoid curdling and ensure a creamy pudding.
For best flavor, chill the pudding overnight before assembly.
If bourbon is not desired, simply omit it without affecting the overall taste significantly.
Nilla wafers can be substituted with any crisp vanilla cookies if unavailable.
Fresh bananas should be sliced just before assembly to prevent browning.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 130 mg