Banana pudding from scratch is the old-fashioned Southern dessert made the long way: a real cooked vanilla pudding of egg yolks, milk, sugar and butter, poured hot over layers of vanilla wafers and fresh sliced bananas, then chilled until the cookies turn soft and cake-like. There is no boxed pudding mix in it. It is creamy, cool and full of banana flavor, and it belongs at Sunday dinners, cookouts, potlucks and holiday tables.
How to make banana pudding from scratch: Whisk egg yolks, cornstarch, sugar and a little milk. Heat the remaining milk, whisk it gradually into the yolks, and cook the mixture with vanilla until thick, about 3 to 4 minutes. Whisk in butter. Layer vanilla wafers and sliced bananas in a dish, pour the hot pudding over them and refrigerate for 8 hours.
Why You’ll Love It
- Real pudding. Cooked on the stove from yolks, milk and sugar, with no instant mix.
- Real bananas. Five of them, sliced fresh into the layers.
- Soft, cakey wafers. The long chill turns the cookies tender.
- Made the day before. It needs 8 hours in the refrigerator, so it is party-ready.
- A short stove time. The pudding thickens in minutes.
Ingredient Notes
Egg yolks. Four large yolks. They thicken the pudding and make it rich.
Granulated sugar and cornstarch. Three-quarters of a cup of sugar and 2 tablespoons of cornstarch.
Whole milk. Three cups, divided. Half a cup goes in with the yolks and the remaining 2 1/2 cups are heated.
Vanilla extract and salted butter. One and a half teaspoons of vanilla and 4 tablespoons of butter, for flavor and a silky finish.
Vanilla wafers. One 11-ounce box.
Bananas. Five medium to large bananas. Choose fruit that is ripe but still firm.
Whipped cream. Homemade, and optional, for serving.
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3 cups whole milk, divided
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons salted butter
- 1 box vanilla wafers (11 ounces)
- 5 medium to large bananas, ripe but firm
- Homemade whipped cream, optional, for serving
How to Make Banana Pudding From Scratch
1. Whisk the pudding base. Set out an 8-by-8-inch square dish, or a 2-quart dish at least 2 inches deep. In a medium bowl, whisk the egg yolks, cornstarch, sugar and 1/2 cup of the milk together.
2. Heat and temper. Heat the remaining 2 1/2 cups milk in a medium saucepan over medium-high heat until it just starts to simmer, then remove it from the heat. Whisking constantly, gradually add hot milk to the yolk mixture, 1/2 cup at a time, until the mixture is warm. Pour it back into the saucepan with the remaining milk.
3. Cook the pudding. Stir in the vanilla. Cook over medium heat, whisking constantly and scraping the bottom of the pan, until thickened, about 3 to 4 minutes. The pudding should coat a spoon and hold a trail drawn through it. Because it contains egg yolks, check that it reaches 160°F with a food thermometer. Remove from the heat and whisk in the butter.
4. Layer the dish. Layer vanilla wafers and freshly sliced bananas in the dish, aiming for at least two layers of each. Pour the hot pudding over them and gently shake the dish to help it fill the gaps.
5. Chill and serve. Let the dish cool briefly, then cover and refrigerate for 8 hours. Get it into the refrigerator within 2 hours of cooking. If you like, top with whipped cream and crumbled wafers when you are ready to serve.
When Should You Slice the Bananas?
At the last minute, while you are building the layers. Cut bananas start to darken as soon as the air reaches them, so the less time they spend sitting on the cutting board, the better. Slice them straight into the dish, and have the pudding ready to pour.
| Question | What to do |
|---|---|
| Which bananas? | Ripe but firm. Yellow, with few or no brown spots |
| When to slice? | During assembly, as each layer goes in |
| How to cover them? | Pour the hot pudding over the layers and shake the dish gently so it fills the gaps |
| Bananas on top? | Add any banana garnish only when you serve |
| Very ripe, brown bananas? | Save them for banana bread, where they are mashed |
Firm bananas matter here. The slices have to hold their shape under hot pudding and through a long chill. Soft, overripe fruit breaks down and turns mushy.
The slices buried under the pudding are out of the air. Any slices left showing on top are the first to darken, which is why a banana garnish waits until serving time.
Tips for Success
What does tempering mean?
It means warming the egg yolks slowly. Hot milk is whisked into the yolks 1/2 cup at a time, so they heat up gradually and do not scramble.
How do I keep the pudding from scorching?
Whisk the whole time and scrape the bottom and corners of the pan. Keep the heat at medium.
How do I know the pudding is thick enough?
It coats the back of a spoon, and a line drawn through it with a finger stays put. It should also reach 160°F.
Why pour the pudding on while it is hot?
Hot pudding is loose enough to run down between the wafers and bananas. It sets as it chills.
Can I use old bananas?
Not for this. Very ripe bananas are best where they are mashed. Use ripe, firm ones here.
How Long Does It Take?
About 8 hours 30 minutes, nearly all of it chilling. The active work is about 15 minutes of prep and 15 minutes at the stove. Make it in the evening and serve it the next day.
Does Banana Pudding From Scratch Use Real Bananas?
Yes. The banana flavor comes from five fresh bananas layered through the dish. The pudding itself is a vanilla pudding, cooked on the stove.
Storage
Keep banana pudding covered in the refrigerator. USDA FSIS gives 3 to 4 days for refrigerated leftovers, and says perishable food should not sit out for more than 2 hours. The bananas and wafers are at their best in the first day or two.
What to Serve With It
Banana pudding is a dessert that stands alone. If your family loves banana desserts, try the banana pudding cake or the no-bake banana split cake. For the bananas that got too ripe, bake banana bread brownies, chocolate banana bread, salted caramel banana bread or Hawaiian banana bread.
Frequently Asked Questions
Does banana pudding from scratch use real bananas?
Yes. Fresh sliced bananas are layered with vanilla wafers and homemade vanilla pudding.
Can I use old bananas?
Use ripe, firm bananas. Soft, browned bananas are better mashed into banana bread.
How long can I keep homemade banana pudding?
Keep it refrigerated and eat it within 3 to 4 days.
How long does it need to chill?
Eight hours.
Final Notes
I line the dish with the first layer of wafers before I start the pudding, so the bananas are the only thing left to slice when it comes off the stove. If you make it, leave a comment to tell me how it turned out or ask a question.
Banana Pudding From Scratch
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Ingredients
- 4 egg yolks large
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3 cups whole milk divided
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons salted butter
- 1 box vanilla wafers 11 ounces
- 5 bananas medium to large, ripe but firm, sliced during assembly
- whipped cream homemade, optional, for serving
Instructions
- Set out an 8-by-8-inch square dish, or a 2-quart dish at least 2 inches deep. In a medium bowl, whisk the egg yolks, cornstarch, sugar and 1/2 cup of the milk together.
- Heat the remaining 2 1/2 cups milk in a medium saucepan over medium-high heat until it just starts to simmer, then remove it from the heat. Whisking constantly, gradually add hot milk to the yolk mixture, 1/2 cup at a time, until the mixture is warm. Pour it back into the saucepan with the remaining milk.
- Stir in the vanilla. Cook over medium heat, whisking constantly and scraping the bottom of the pan, until thickened, about 3 to 4 minutes. The pudding should coat a spoon and hold a trail drawn through it. Because it contains egg yolks, check that it reaches 160°F with a food thermometer. Remove from the heat and whisk in the butter.
- Layer vanilla wafers and freshly sliced bananas in the dish, aiming for at least two layers of each. Pour the hot pudding over them and gently shake the dish to help it fill the gaps.
- Let the dish cool briefly, then cover and refrigerate for 8 hours. Get it into the refrigerator within 2 hours of cooking. If you like, top with whipped cream and crumbled wafers when you are ready to serve.
