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

Banana Pudding

Teri & Jenny
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!
5 from 13 votes
Prep Time 10 mins
Cook Time 25 mins
Chill Time 5 hrs
Total Time 5 hrs 35 mins
Course Dessert
Cuisine Amercian
Servings 4
Calories 423 kcal


  • 2 cups whole milk
  • 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



  • 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.


  • 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



**Recipe makes about 2 1/2 cups total**
  • 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.
  • 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: 1servingCalories: 423kcalCarbohydrates: 73gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 112mgSodium: 275mgPotassium: 429mgFiber: 2gSugar: 54gVitamin A: 451IUVitamin C: 6mgCalcium: 152mgIron: 1mg
Keyword banana, pudding
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