Here’s a classic and easy recipe for Homemade Banana Pudding—creamy, sweet, and perfectly layered.
🍌 Homemade Banana Pudding
Ingredients (serves 6–8)
For the Pudding
- ¾ cup sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For Assembly
- 4–5 ripe bananas, sliced
- 1 (12 oz) box vanilla wafers
- Whipped cream (optional, for topping)
Instructions
1. Make the Pudding
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually add milk while whisking until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble (~7–10 minutes).
- Temper the egg yolks: slowly whisk a few spoonfuls of the hot mixture into the yolks, then pour yolks back into the saucepan.
- Cook 2–3 more minutes, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla. Let cool slightly.
2. Assemble the Banana Pudding
- In a serving dish or trifle bowl, layer: a few vanilla wafers → sliced bananas → pudding.
- Repeat layers until ingredients are used, finishing with pudding on top.
3. Chill
- Cover and refrigerate for at least 2 hours (overnight is best) to allow flavors to meld and wafers to soften slightly.
4. Serve
- Top with whipped cream or extra vanilla wafers before serving, if desired.
⭐ Tips
- Banana ripeness: Use slightly firm bananas to prevent them from turning mushy.
- Extra flavor: Add a teaspoon of banana liqueur or a pinch of cinnamon to the pudding.
- Make ahead: This dessert tastes even better after sitting overnight in the fridge.
I can also give a no-cook version using instant pudding or a southern-style baked banana pudding if you want.
Do you want me to provide one of those versions?
