Banana Pudding: Creamy Southern Banana Pudding Recipe (Easy Homemade, Pinterest-Worthy Dessert) 2025

Banana pudding is a beloved dessert that blends creamy custard, ripe bananas, and crunchy cookies into a comforting, nostalgic dish. This particular recipe aims to capture the classic Southern-style banana pudding while updating it for modern home cooks who want straightforward steps, reliable results, and a dessert that photographs beautifully for Pinterest and social sharing.

People search for banana pudding recipes looking for “easy banana pudding”, “best banana pudding”, “homemade banana pudding”, “classic banana pudding”, and “banana pudding recipe from scratch.” This version balances authenticity with practicality: real custard thickened with cornstarch, fresh bananas sliced at the last moment, and whipped cream that keeps the overall texture light.

The goal is to guide you through each ingredient’s role, precise quantities for an 8-serving dish, step-by-step techniques, healthy-minded substitutions, and several creative variations that remain simple to execute. Whether you are preparing a potluck contribution or making a memorable family dessert, this recipe is designed to be dependable, adaptable, and visually appealing.

Also try: Baked Pears Recipe

What Is Banana Pudding?

Banana pudding is a layered dessert traditionally made with vanilla custard or pudding, sliced bananas, and vanilla wafers, often topped with meringue or whipped cream. Its Southern roots make it a staple at gatherings, combining simple pantry staples into a multi-textured treat: smooth pudding, soft bananas, and crunchy or softened cookies.

The dessert can be assembled in a trifle-style dish, a baking dish, or individual cups for serving. Variations range from stovetop custard versions to quick mixes using instant pudding, but the classic stovetop method produces a richer, silkier custard that sets firmly enough for clean layering. While commonly associated with comfort and family meals, the dish also adapts well to upscale presentations when plated in glassware or garnished thoughtfully.

Also try: 15 Irresistible Dump Cake Recipes

Nutritional Overview

Banana pudding is an indulgent dessert, offering both nutrients and calories. Key nutrient contributors include potassium and vitamin B6 from bananas, calcium and protein from milk and eggs in the custard, and carbohydrates from sugar and vanilla wafers. The dessert contains saturated fat and sugars, primarily from whole milk, heavy cream, butter, and added sugar, so portion control is recommended for regular consumption.

That said, it delivers valuable micronutrients: dairy provides calcium and vitamin D when fortified, and bananas supply fiber and minerals. Lightening strategies—such as using lower-fat milk, reducing sugar modestly, or integrating Greek yogurt—can make the treat more balanced without sacrificing essential qualities like creaminess and body.

Main Ingredients and Quantities (Yield: 8 Servings)

Below are the exact ingredient quantities for the entire recipe. This yield serves approximately eight standard portions when plated as a layered pudding in a 9×13-inch dish or a trifle bowl.

Whole milk: 4 cups (960 ml)
Granulated sugar: 1 cup (200 g)
Large egg yolks: 4
Whole eggs: 2
Cornstarch: 1/3 cup (40 g)
Unsalted butter: 4 tablespoons (56 g)
Pure vanilla extract: 2 teaspoons
Bananas: 6 medium-ripe bananas, peeled and sliced
Vanilla wafers: 18 ounces (approx. 2 standard sleeves or 60–70 wafers)
Heavy whipping cream: 1 1/2 cups (360 ml) for whipped cream topping
Powdered sugar: 2 tablespoons (to sweeten whipped cream)
Salt: 1/4 teaspoon
Optional: 1 teaspoon banana extract for intensified banana flavor

These measurements are designed to produce a balanced pudding with a firm-enough custard to hold layers, tender banana slices, and enough wafers to add crunch and body across the entire dish.

Ingredient Explanations and Their Roles

Milk

Whole milk offers the richest, creamiest texture for the custard. It provides fat that carries flavor and helps create a smooth mouthfeel. If you prefer a lighter version, you can substitute 2% milk, though the pudding will be slightly less rich and may set differently. Non-dairy milks can be used, but for best texture choose full-fat alternatives like canned coconut milk or a rich oat milk.

Sugar

Granulated sugar sweetens the custard and helps with mouthfeel. Using the stated amount gives a balanced sweetness that complements the bananas without overpowering them. For reduced sugar, decrease by up to 25% and taste, but know that sugar also affects texture and the final set of the custard.

Eggs and Egg Yolks

Egg yolks are essential for thickening the custard and giving it a luxurious, silky structure. Whole eggs provide additional protein and assist in overall binding. Tempering eggs properly prevents curdling so you maintain a smooth custard.

Cornstarch

Cornstarch stabilizes and thickens the custard, ensuring it holds layers and remains creamy after chilling. It also contributes to a glossy finish. Use cornstarch rather than flour for a cleaner, smoother texture.

Butter and Vanilla

Butter adds richness and a silky finish to the pudding once incorporated off the heat. Vanilla extract provides aromatic depth; pure vanilla is recommended over artificial extracts for flavor authenticity.

Bananas

Choose medium-ripe bananas — they should be yellow with slight brown speckles. Overripe bananas will be overly sweet and may break down excessively in the pudding. Slice them just before assembly to avoid browning, or toss slices in a tiny amount of lemon juice to delay oxidation.

Vanilla Wafers

Vanilla wafers create the classic textural contrast. When layered, some wafers soften by absorbing cream while others retain a slight bite, offering a pleasing mouthfeel. If you can’t find vanilla wafers, graham crackers or shortbread cookies are acceptable substitutes, but adjust quantity to taste.

Heavy Cream and Powdered Sugar

Whipped heavy cream makes a light, airy topping that balances the dense pudding. Powdered sugar stabilizes whipped cream slightly and sweetens evenly.

How to Prepare: Step-by-Step

Step 1: Prepare Ingredients and Equipment

Gather all ingredients and measure precisely. Have a 9×13-inch baking dish, a heavy-bottomed saucepan, a heatproof mixing bowl (for tempering eggs), a whisk, a spatula, and a sieve ready. Chill the mixing bowl and whisk in the refrigerator for fifteen minutes if you plan to whip cream yourself; cold tools help cream whip more quickly and hold structure. Peel and slice the bananas just before assembly to maintain freshness.

Step 2: Make the Custard Base

Pour four cups of whole milk into a heavy-bottomed saucepan and add half of the granulated sugar (1/2 cup) to dissolve while warming. Heat the milk over medium heat until it is steaming and small bubbles gather at the edges; do not let it reach a full boil.

In a separate bowl, whisk together the remaining sugar, cornstarch, salt, and the four egg yolks and two whole eggs until pale and smooth. Slowly ladle about one cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Tempering raises the temperature of the eggs gradually so they do not scramble when combined with the hot liquid.

Step 3: Thicken the Custard

Transfer the tempered egg mixture back into the saucepan with the remaining milk, whisking vigorously. Continue to cook over medium heat, stirring constantly with a heatproof spatula or whisk to prevent sticking. The mixture will begin to thicken as the cornstarch activates and the eggs cook; this usually takes five to eight minutes. Once the custard reaches a pudding-like consistency and coats the back of the spatula, remove the saucepan from the heat.

Step 4: Finish the Custard

Immediately stir in the unsalted butter and the two teaspoons of pure vanilla extract. If using banana extract, add it now but use sparingly. For the smoothest texture, pass the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or lumps. Cover the surface of the custard with plastic wrap pressed directly onto the pudding to prevent a skin from forming. Chill the custard in the refrigerator for at least one hour, or until it is cool and set enough to layer.

Step 5: Whip the Cream

While the custard chills, place heavy cream and powdered sugar into a chilled mixing bowl. Whip on medium-high speed until soft peaks form. Be careful not to overbeat; you want a light, billowy whipped cream that folds into or tops the pudding. A stabilized whipped cream can also be made by adding one teaspoon of gelatin dissolved in two tablespoons warm water, but this is optional.

Step 6: Assemble the Layers

On the bottom of the 9×13-inch dish, place a single layer of vanilla wafers to cover the surface; break wafers as needed to fill gaps. Add a layer of sliced bananas evenly across the wafers. Pour approximately one-third of the chilled custard over the bananas and wafers, spreading gently to avoid smashing banana slices.

Repeat these layers (wafers, bananas, custard) until you reach the top of the dish; reserve about one cup of custard for possible spooning while serving. Finish with a final layer of custard if needed to create a smooth surface for the whipped cream.

Step 7: Top with Whipped Cream and Extra Wafers

Spread the whipped cream evenly over the final custard layer. For visual appeal, press a few intact vanilla wafers into the whipped cream or sprinkle crushed wafers on top. Cover the dish and refrigerate for at least four hours, though overnight is better. Chilling allows the wafers to soften slightly and the flavors to meld. If you prefer a toasted meringue top, prepare a meringue separately and lightly torch or brown under a broiler for a minute, watching closely.

Step 8: Serving and Storage

Serve the banana pudding chilled. For individual portions, scoop into bowls and garnish with extra sliced banana or a wafer. Leftovers can be stored in an airtight container in the refrigerator for up to three days; note that the texture will continue to soften over time as the wafers fully absorb moisture. Refrain from freezing as texture changes in the bananas and custard make thawed pudding less appealing.

Important Tips for Success

Temper eggs carefully to avoid curdling.
Use medium-ripe bananas for the best texture and flavor.
Chill the custard before assembling to preserve banana shape.
If serving the next day, add fresh banana slices on top at serving time for better presentation.
For quicker versions, use high-quality instant vanilla pudding but reduce added sugar.
Strain custard for a silky finish and press wrap directly onto surface to prevent a skin.

Healthy Habits and Lighter Substitutions

Enjoying banana pudding as an occasional treat fits into a balanced diet when paired with healthy habits. Consider smaller portion sizes and complement servings with fresh fruit or a light salad for contrast. To reduce calories, substitute low-fat milk for whole milk and use half the amount of heavy cream by folding in Greek yogurt for creaminess.

Reduce granulated sugar slightly and sweeten whipped cream with a sugar substitute if desired. For added fiber, serve banana slices that are slightly underripe or use whole-grain crackers in place of vanilla wafers. When hosting, offer fruit-based side dishes to balance the dessert course.

Variations

1. Banana Pudding with Caramel Swirl

Layer a thin drizzle of homemade or store-bought caramel sauce between custard layers. The caramel adds a deep, buttery sweetness that pairs exceptionally well with bananas. Use sparingly to avoid overpowering the pudding; a few tablespoons spread across layers are sufficient. Caramel also darkens the presentation, creating rich contrast on photos. This version is ideal for those who prefer a more sophisticated dessert with a hint of sticky sweetness.

To make it, warm caramel slightly so it pours easily, then spoon thin ribbons across custard layers before smoothing. Follow the same assembly steps and chill thoroughly. When serving, finish with a light drizzle of caramel and a few banana slices. The caramel layers may cause the wafers to soften more, so serve within two days for best texture. This variation elevates the classic pudding without complicating preparation.

2. Banana Pudding with Toasted Coconut and Lime Zest

Incorporate toasted coconut into the whipped cream layer for tropical notes. Toast shredded coconut in a dry skillet until golden, then fold half into the whipped topping and reserve half for garnish. Add a touch of lime zest to the custard for a bright, citrus counterpoint that lifts the sweetness of bananas. This approach creates a balanced, tropical-inspired pudding with complex flavors.

Layer as usual, sprinkling toasted coconut between layers and on top of the whipped cream. The lime zest should be used sparingly — a half teaspoon mixed into the custard is enough to impart freshness. Serve with extra toasted coconut and thin lime slices for decoration. This variation brightens the traditional dessert and pairs exceptionally well with summer gatherings or beach-themed parties.

3. No-Bake Banana Pudding Cheesecake Style

Mix a portion of the chilled custard with softened cream cheese to create a denser, cheesecake-like layer. Beat 8 ounces of cream cheese until smooth and fold in two cups of chilled custard to form a thick filling. Layer this mixture between wafers and bananas, alternating with lighter custard to keep balance. The cheesecake layer adds a tangy richness and makes slices hold shape when scooped.

Finish with whipped cream and a sprinkle of crushed wafers. Because of the cream cheese, refrigerate for at least six hours to allow the filling to set properly. This variation is excellent for special occasions where you want a dessert that slices like a cake yet retains the classic banana pudding flavors. It requires no additional baking but yields a more substantial, elegant presentation.

4. Healthier Greek Yogurt Banana Pudding

Replace half of the custard with strained Greek yogurt to increase protein and reduce fat. After the custard chills, fold in one cup of plain Greek yogurt for tang and creaminess. Reduce powdered sugar in the whipped cream and use a light hand with added sweeteners. This version maintains texture while making the dish more filling and protein-rich.

Assemble layers the same way, incorporating the yogurt-custard mixture evenly. The pudding will be slightly tangier and less rich, which some people prefer. Use whole-grain crackers as an alternative to vanilla wafers for added fiber. Chill thoroughly and serve with fresh fruit to complement the lighter profile.

Frequently Asked Questions

Can I make banana pudding ahead of time?

Yes. Banana pudding improves in flavor when chilled for several hours, so making it the day before is ideal. Add fresh banana slices on top at serving time for presentation if you assemble early.

Can I freeze banana pudding?

Freezing is not recommended because bananas become mushy and the texture of custard and whipped cream changes after thawing.

Can I use instant pudding mix?

Yes, for a quicker version. Use 2 packages of instant vanilla pudding prepared with 3 to 4 cups of milk (follow package instructions) and layer as directed. Instant pudding will set faster but offers a slightly different texture.

Troubleshooting Common Issues

If custard curdles, you likely heated too fast or tempered eggs too quickly. For lumps, sieve the custard while still warm. If the pudding is too thin, check cornstarch measurement and cook until it coats the spatula. If bananas brown, prevent oxidation by slicing just before assembly or tossing slices in lemon juice. If wafers become overly soggy, assemble closer to serving time or use wafers only between alternate layers instead of every layer.

Presentation and Serving Ideas

Serve banana pudding in a glass trifle bowl for layered visibility. For individual servings, use mason jars or small parfait glasses and alternate layers for eye-catching presentation. Garnish with whole wafers, mint sprigs, or a dusting of cinnamon. For parties, prepare a shallow tray and top with extra banana slices just before serving. Consider serving with a small spoonful of caramel or a demitasse of espresso for guests who enjoy contrasting flavors.

Final Notes on Storage and Food Safety

Store banana pudding in the refrigerator in an airtight container. Consume within three days for best flavor and texture. Keep in mind dairy and egg-based custards are perishable; avoid leaving at room temperature for extended periods. If serving outdoors on a warm day, keep the dish chilled on ice in a cooler. For transport, assemble layers at home and top with whipped cream and garnish once you arrive to preserve appearance.