Homemade banana pudding is a classic Southern dessert that’s perfect for weeknight dinners or fancy entertaining.
Rich and creamy banana pudding has layers of creamy custard, ripe bananas and Nilla wafers and topped with a sweet whipped cream. Pure heaven and so easy to make.
These are one of my favorite desserts to bring to a potluck dinner or special occasion, they disappear so quickly
Tips for making Homemade banana pudding
- Once you pour the egg mixture into the dry mixture heat on medium-low heat. You need to keep whisking until thickened about 7-8 minutes to prevent it from scorching on the bottom.
- I like to make these in pint sized mason jars. Then when ready to serve remove the lid, and add your whipped cream topping and cookie garnish.
- But you could certainly make this in a baking dish, to take to a potluck or family gathering.
- You can enjoy your pudding warm or chilled.
- Store in refrigerator for up to 2 days.
Will my bananas turn brown in the pudding?
Yes, they will start to brown after a day or so. You want to make sure you get ripe bananas but not overly ripe bananas. You can toss them in a little lemon or lime juice prior to assembly.
We love adding Nilla wafers to our pudding. They get soft over time from the pudding, which makes them that much more heavenly! But you could certainly use shortbread cookies or even chocolate wafer cookies.
More delicious dessert to enjoy!
- Blueberry Crumble Tarts
- No Bake Oreo Cheesecake
- Easy Strawberry Turnovers
- Cheesecake Stuffed Strawberries
- 2/3 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 4 egg yolks
- 3 cups whole milk
- 2 tablespoons butter
- 1 tablespoon vanilla
- 1 box Nilla wafers
- 3 ripe bananas
- 3/4 cup heavy cream (very cold)
- 3 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- In a medium saucepan add sugar, cornstarch and salt and whisk together.
- In a medium bowl whisk together milk and egg yolks,
- Heat saucepan on medium-low heat and gradually whisk in egg mixture. Cook on medium low heat whisking constantly for about 7-8 minutes or until thickened.
- Remove from heat and whisk in butter and vanilla until combined. Let cool to room temperature. (You can chill it in the freezer for 20 minutes to speed up the process)
- In small dessert dishes (I used pint sized mason jars) Add 3-4 Nilla wafers followed by a scoop of pudding followed by 3-4 slices of bananas then repeat. Top off with whipped cream.
- Cover with plastic wrap or a lid and store in refrigerator for 4 hours before serving.
- Using a hand mixer or stand mixer with the whisk attachment. Beat heavy cream, powdered sugar and vanilla until stiff peaks form. Place in refrigerator until ready to use.
For the whipped cream
You can use a container of cool whip instead of making your own whipped cream.
Amount Per Serving Calories 317Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 145mgSodium 269mgCarbohydrates 48gFiber 2gSugar 37gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.