Look no further! This homemade Classic Banana Pudding Recipe features delightful layers of sweet vanilla wafers, freshly sliced bananas, and a rich, creamy made-from-scratch vanilla custard. Whether you are prepping for a summer barbecue, a holiday family gathering, or just a cozy weekend treat, this Classic Banana Pudding Recipe is a guaranteed crowd-pleaser that will have everyone coming back for seconds.
Hey friends! Is there anything more comforting than a big scoop of cold, creamy banana pudding? Today, I’m sharing my absolute favorite dessert: a true, from-scratch banana pudding. Skip the instant pudding boxes today, because making your own vanilla custard on the stovetop is surprisingly easy and makes a world of difference in flavor!
The magic of this dessert happens in the fridge. As it chills, the vanilla wafers soak up all that beautiful custard and the sweetness of the bananas, softening into an almost cake-like texture. Let’s get to layering!
Ingredients
For the Homemade Vanilla Custard:
3/4 cup Granulated sugar
3 tbsp Cornstarch
1/4 tsp Salt
3 cups Whole milk
4 Large egg yolks, lightly beaten
2 tbsp Unsalted butter, cut into pieces
1 tbsp Pure vanilla extract
For the Layers:
1 box (11 oz) Vanilla wafers (classic Nilla Wafers work best!)
4 to 5 Ripe bananas, sliced into 1/4-inch rounds
Optional: Whipped cream or meringue for topping
Instructions
Mix the Dry Ingredients: In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
Add the Wet Ingredients: Gradually whisk in the whole milk and the lightly beaten egg yolks. Make sure everything is perfectly smooth before turning on the stove.
Cook the Custard: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to bubble and thicken. This usually takes about 8 to 10 minutes. Do not walk away, or the bottom might scorch! Once it thickens to a pudding consistency, let it boil for exactly 1 minute while whisking vigorously, then immediately remove it from the heat.
Stir in the Flavor: Stir the butter and vanilla extract into the hot pudding until the butter is completely melted and the mixture is silky smooth.
Start Layering: In a 2-quart glass baking dish or trifle bowl, spread a very thin layer of the warm pudding on the bottom. Top with an even layer of vanilla wafers, followed by a generous layer of sliced bananas.
Repeat the Layers: Pour about one-third of the remaining pudding over the bananas, spreading it evenly. Repeat the layers: wafers, bananas, and pudding, ending with a final layer of pudding on top.
Cover and Chill: Place a piece of plastic wrap directly onto the surface of the top layer of pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, so the cookies have time to soften perfectly.
Serve: Just before serving, top with freshly whipped cream or crush a few extra vanilla wafers to sprinkle over the top for a beautiful presentation. Grab a large spoon and dig in!
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