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    Home > Blog > Desserts > Classic Banana Pudding Recipe

    Classic Banana Pudding Recipe

    by Jenny Park · Published: Jul 25, 2023 · Modified: Jan 9, 2022

    Jump to Recipe
    We love this Banana Pudding recipe thats made from scratch! The only recipe you'll ever need for simple, classic, silky smooth, sweet, and creamy Banana Pudding. Absolutely delicious, and a great recipe that everyone loves. It's one of our all time favorite desserts!
    Glass cups of banana pudding with nilla waffers on the side.

    I am so happy to be sharing our classic Banana Pudding Recipe with you all! It’s one of my all time favorite desserts. Ever since Magnolia Bakery opened in LA a while back, I’ve stopped by occasionally to pick up a big container of their banana pudding. It’s so good!

    It took me forever to realize just how easy it is to make at home. Our classic banana pudding recipe is so simple and so delicious, and even better when you layer it with more banana chunks and Nilla wafers, like a parfait. If you want something extra decadent you can layer in freshly whipped cream too!

    How to Make Banana Pudding

    Ingredients

    Banana pudding ingredients all laid out on a kitchen counter.

    Pudding Process

    1. Place milk, sugar, cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until sugar, cornstarch and salt dissolve and bring to a gentle simmer, about 5 minutes. Lower heat to medium-low. Cook mixture, while constantly stirring, until thick enough to coat the back of a wooden spoon and thick enough to sit on itself for a second, about 12 minutes. It’s important to constantly stir the mixture so the milk and sugar don’t burn on the bottom. 
    2. Remove 1 cup hot milk from the pot and whisk into the yolks( in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks. Take your time with this step to ensure the eggs are properly tempered and don’t scramble. 
    Milk heated up in a pot to make banana pudding.
    Eggs being cooked for banana pudding.
    1. Pour tempered yolk mixture back into the pot and whisk together.
    2. Cook the mixture for 4 to 5 more minutes, while stirring, before removing from the heat. Add butter and vanilla.
    A pot shot overheat with a whisk in it showing how you add ingredients for banana pudding back into the pot.
    Adding butter and vanilla into a pot to make banana pudding recipe.
    1. Stir mixture until smooth.
    2. Place pot directly into an ice bath, stirring occasionally, until room temperature, about 30 minutes. Cover and refrigerate for at least 5 hours or until pudding has chilled through completely.
    Banana pudding being made in a pot with a wooden spoon.
    Banana pudding a pot being made.
    1. Remove from the refrigerator and fold in 1 chopped banana.
    Banana pudding being folded with chunks of bananas.

    Assembly Process

    1. Scoop some cookie crumbs into the bottom of individual cups and top each with a small scoop of chopped bananas and more cookie crumbs.
    2. Top each mixture with about 1/2 cup of pudding.
    3. Add more banana and cookie crumbs
    Adding crushed nilla wafers to a cup to make homemade banana pudding.
    Layering banana pudding ingredients in a cup to make banana pudding.
    Nilla wafers and banana pudding layered in a bowl.
    1. Add another dollop of pudding.
    2. Finish each pudding with a sprinkle of cookie crumbs. Serve! 
    Banana pudding and nilla wafers in a cup.
    Banana pudding and nilla wafers in a cup.
    A close up on the side of a glass cup that shows the layers of banana pudding.

    Tools You Will Need

    • cutting board
    • knife
    • dry measuring cups
    • measuring spoons
    • mixing bowls
    • whisk
    • wooden spoon
    • saucepan

    Make Ahead Instructions for Banana Pudding

    Our banana pudding can be made up to 5 days in advance. Store in an airtight container, in the refrigerator until ready to use.

    We recommend waiting until the day of serving to fold the bananas into the pudding and to assemble the pudding into layers with (more) bananas and cookie crumbs.

    Banana Pudding Thickness

    The pudding should be thick enough to “sit on itself” for a second or two before it hits the ice bath. This means that when you take a small scoop of pudding and place it onto the rest of the pudding mixture, the single scoop should rest on top of the pudding for a second or two before sinking back into the mixture.

    The pudding will definitely thicken more as it cools. If you find the pudding to be too thick after its cooled, first stir the mixture to loosen it up. If it’s still too thick, you can stir in a couple tablespoons of milk to thin it out to your desired consistency.

    Tips and Tricks for Success

    • It’s important to constantly stir the pudding as it cooks to prevent it from burning, which can happen easily.
    • Whisking the hot milk mixture into the egg yolks very slowly and in small increments will help prevent the eggs from scrambling. If you do notice a little scrambling, just strain the mixture through a fine mesh sieve, before whisking it back into the pot.
    • Gently toss bananas in a small amount of lemon juice to help prevent them from browning.
    Three cups of banana pudding with nilla waffers on the side and spoons next to them.

    More Delicious Banana Recipes You Will Love

    • Banana cream pie recipe with a slice taken out.
      Banana Cream Pie Recipe
    • Bowls of chai banana cake with dollops of whipped cream and spoons on the side.
      Chai Banana Cake
    • Banana, coconut, and honey cream tarts with a spoon.
      Banana, Coconut and Honey-Cream Tarts
    • Two pieces of banana bread french toast with caramelized bananas and maple syrup on a plate.
      Banana Bread French Toast

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    Three cups of banana pudding and one with a spoon in it.

    Banana Pudding

    5 from 16 votes
    PRINT RECIPE Pin Recipe
    We love this Banana Pudding recipe thats made from scratch! The only recipe you'll ever need for simple, classic, silky smooth, sweet, and creamy Banana Pudding. Absolutely delicious, and a great recipe that everyone loves. It's one of our all time favorite desserts!
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Chill Time: 5 hours hrs
    Total Time: 5 hours hrs 35 minutes mins
    Servings: 4

      INGREDIENTS  

    • 2 cups whole milk
    • ⅔ cup sugar
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 2 large egg yolks, beaten
    • 1 tablespoon unsalted butter
    • 2 teaspoons vanilla extract or caviar from ½ vanilla bean
    • 2 large bananas, peeled, chopped and divided
    • 2.5 ounces broken up mini Nilla wafers

      INSTRUCTIONS  

    Pudding

    • Place milk, sugar, cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer.
    • Remove 1 cup hot milk from the pot and whisk into the yolks( in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
    • Lower heat to medium and pour tempered yolk mixture back into the pot and whisk together.
    • Cook the mixture for 2 to 3 more minutes, while stirring, before removing from the heat and stirring in the butter and vanilla. Stir until smooth. 
    • Place pot directly into an ice bath, stirring occasionally, until room temperature, about 30 minutes.
    • Cover and refrigerate for at least 5 hours or until pudding has chilled through completely.
    • Remove from the refrigerator and fold in 1 1/2 bananas.

    Assembly

    • Scoop some of the cookie crumbs into the bottom of individual cups and top each with a small scoop of chopped bananas. Top each mixture with about 1/2 cup of pudding. Repeat cookie crumb, banana and pudding layer. Finish each pudding with a sprinkle of bananas and cookie crumbs. Serve

      NOTES  

    **Recipe makes about 2 1/2 cups vanilla pudding**
    Make Ahead
    • Banana pudding will keep in the refrigerator, in an airtight container for up to 5 days. We recommend waiting until the day of serving to fold in the bananas into the pudding and to layer the pudding with more bananas and cookie crumbs.
    Tips and Tricks
    • Bananas can be tossed in a small amount of lemon juice to help prevent them from browning.
    • Consistently stir mixture while heating/thickening to prevent pudding from burning and to prevent eggs from scrambling. If eggs scramble a little, just strain pudding through a fine mesh sieve before stirring in butter and vanilla. 
    • For an even more decadent treat, add layers of sweetened whipped cream between the layers of pudding! 
    Serving: 1serving Calories: 423kcal Carbohydrates: 73g Protein: 7g Fat: 12g Saturated Fat: 6g Cholesterol: 112mg Sodium: 275mg Potassium: 429mg Fiber: 2g Sugar: 54g Vitamin A: 451IU Vitamin C: 6mg Calcium: 152mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: banana, pudding
    COURSE: Dessert

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    July 25, 2023 / 14 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    July 25, 2023 / 14 Comments

    Comments

      5 from 16 votes (7 ratings without comment)

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      Recipe Rating




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    1. Vicky

      April 08, 2022 at 9:41 am

      5 stars
      Lovely banana pudding recipe. So delicious. The recipe is specially impressive, so detailed and with beautiful pictures. Something to prepare this weekend. Thanks.

      Reply
    2. Katie

      August 21, 2020 at 11:49 am

      5 stars
      Made this yesterday, SO good!! Thank you!!

      Reply
      • Teri Lyn Fisher

        August 22, 2020 at 1:26 pm

        Yay! So glad you enjoyed it :)

        Reply
    3. Ellis

      August 18, 2020 at 8:47 pm

      5 stars
      This was excellent. I loved it with cool whip!

      Reply
    4. Dennis Yannakos

      August 17, 2020 at 8:12 pm

      5 stars
      I just…can’t stop eating this! It’s so easy to make and the taste is like heaven! Definitely must try!

      Reply
    5. Kerri

      August 11, 2015 at 2:56 pm

      Hey! Wondering how long the pudding lasts in the fridge, on average?

      Reply
      • Jenny Park

        August 12, 2015 at 7:24 am

        It should last for about a 5 days, without the bananas (I would add them in a few hours before serving), in a refrigerated airtight container :)

        Reply
    6. Ellen Steens

      July 21, 2015 at 12:52 am

      Thanks for the recipes. I haven’t tried them yet, but am looking forward to doing so soon. Unfortunately, I will have to adapt them to ‘Splenda’ or a sugar-free equalvalent.

      Reply
    7. Alexe @ Keys to the Cucina

      July 19, 2015 at 8:26 pm

      5 stars
      Mmm I love love love banana pudding in any form and this is perfect!

      Reply
    8. James

      July 19, 2015 at 12:08 pm

      another ‘Nilla Wafer substitute is vanilla shortbread cookies.

      Reply
    9. marcella

      July 18, 2015 at 8:17 am

      Hi there, I know Nilla Wafers are a must for this recipe, but here in Italy they are nowhere to be found… any suggestion on how to substitute them? Is there a cake I can bake and then crumble or slice or…?

      thank you!
      marcella from Italy

      Reply
      • Jenny Park

        July 18, 2015 at 1:24 pm

        Any sort of buttery cookie, crumbled up, should work just fine!

        Reply
        • Rosemary DiLeo Hopkins

          July 22, 2015 at 2:29 pm

          Use Amaretti cookies yummy with the bananas

          Reply
    10. Talika Brooks

      July 18, 2015 at 6:59 am

      5 stars
      I love this recipe

      Reply

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    Three cups of banana pudding and one with a spoon in it.
    Three cups of banana pudding and one with a spoon in it.
    Three cups of banana pudding and one with a spoon in it.

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