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Classic Homemade Banana Pudding Recipe Easy Perfectly Layered Creamy Dessert

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A creamy, perfectly layered banana pudding made from scratch with simple ingredients, offering a nostalgic yet richer dessert experience.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 1/3 cup cornstarch (40 g)
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter, softened
  • 4 ripe bananas, sliced
  • Vanilla wafer cookies (about 55-60 wafers)
  • 1 cup heavy cream (240 ml) for whipped cream topping
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pudding custard: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and heavy cream until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens and just starts to bubble (about 7-10 minutes).
  2. Temper the egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour about 1 cup (240 ml) of the hot milk mixture into the yolks, whisking constantly to avoid scrambling. Then pour the yolk mixture back into the saucepan.
  3. Cook until thickened: Continue cooking the custard over medium heat, whisking constantly, for another 2-3 minutes until it becomes thick and coats the back of a spoon. Remove from heat immediately.
  4. Add butter and vanilla: Stir in the softened butter and vanilla extract until smooth and glossy. Set aside to cool for about 15 minutes, stirring occasionally to prevent a skin from forming.
  5. Whip the cream topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
  6. Assemble the pudding: In your baking dish, start with a layer of vanilla wafers, followed by a layer of banana slices, then spread a generous layer of pudding over the top. Repeat the layers—wafers, bananas, pudding—finishing with a final pudding layer.
  7. Add the whipped cream: Spread the whipped cream evenly over the top layer, swirling lightly with the back of a spoon for a rustic look.
  8. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

Slice bananas just before layering to prevent browning. Temper the eggs carefully to avoid curdling. Chill pudding for at least 4 hours or overnight for best texture. Use chilled bowls for whipping cream to help it hold shape. Butter adds richness and a glossy finish. For gluten-free, use gluten-free vanilla wafers. For dairy-free, substitute heavy cream with coconut milk and use vegan cookies.

Nutrition

Keywords: banana pudding, homemade banana pudding, classic dessert, layered pudding, creamy dessert, vanilla wafers, easy banana pudding

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