Yield: 8 Servings
Homemade Banana Pudding
Creamy, decadent, Homemade Banana Pudding features layers of from-scratch vanilla pudding, vanilla wafers, and bananas, all topped with sweet homemade whipped cream. This recipe is easier than you think - the hardest part is waiting for it to chill!
Ingredients
Banana Pudding:
- 3 cups whole milk
- 1 ½ cups heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ cup cornstarch
- 1 11-oz box vanilla wafers
- 3 bananas, sliced
Whipped Cream Topping:
- 1 ⅓ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Want to save this recipe?
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, vanilla, salt and cornstarch.
- Cook over medium heat, whisking occasionally, until the mixture comes to a simmer and thickens, about 5 minutes. Once thickened, remove from the heat and set aside to cool for 30 minutes.
- In a trifle dish, glass serving bowl or casserole dish, spread a layer of pudding in the bottom of the dish, followed with a layer of wafers, and a layer of bananas. Repeat this process 3 more times until there is a final layer of banana on top and set aside.
- In a small bowl, whip the heavy cream, powdered sugar and vanilla together until light and fluffy.
- Add the whipped topping on top of the banana pudding and spread evenly with a spatula. Cover the dish with plastic wrap and place it in the refrigerator for 2 hours.
- When ready to serve, top with additional sliced bananas and crushed vanilla wafer, if desired.
Notes
- Cool Whip: If you prefer Cool Whip topping on your banana pudding, no judgment here! Just skip the whipped cream step, and top with Cool Whip. It helps to thaw it out a little for easy spreading.
- Go Bananas! If you want banana flavoring in the pudding itself, rather than plain vanilla pudding, I recommend adding about half a teaspoon of banana extract to the pudding while it cools.
- Cookie Options: Nilla Wafers are what most banana pudding recipes usually call for, but another popular cookie option are Pepperidge Farm Chessmen Cookies. These are more buttery and a little heavier than Nilla Wafers, but both options are totally delicious.
- Storage: This homemade banana pudding can be stored in an airtight container in the fridge for 2 to 3 days. You could also store it in the serving dish, tightly covered with plastic wrap or press-n-seal. It’s perfect for a cold, sweet snack.
Nutrition
Serving: 1, Calories: 530kcal, Carbohydrates: 52g, Protein: 6g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 145mg, Fiber: 1g, Sugar: 42g