This Old-Fashioned Homemade Banana Pudding recipe is made from scratch with layers of vanilla wafers, fresh bananas, and creamy vanilla pudding. Unlike shortcuts made with instant pudding mix, the pudding is cooked on the stovetop for classic Southern banana pudding flavor. Perfect for holidays, potlucks, and family gatherings!
Creamy and packed with classic flavor, this is the kind of dessert that gets even better as it sits! Make it ahead and chill overnight so the vanilla wafers soften and the layers have time to come together. For another easy banana dessert, try my Banana Pudding Cheesecake Squares!
Quick Look: Homemade Banana Pudding
- Prep Time: 10 mins
- Cook Time: 10 mins
- Chill Time: 4 hrs
- Total Time: 4 hrs 20 mins
- Servings: 8
- Flavor: Sweet, creamy, classic vanilla
- Texture: Creamy pudding with soft bananas and tender vanilla wafers
- Best For: Potlucks, holidays, BBQs, and summer gatherings
- Make Ahead Friendly: Yes! Even better chilled overnight
Add me as a trusted Google source.What is Banana Pudding?
Banana pudding is a classic Southern dessert made with layers of vanilla wafers, fresh bananas, and creamy vanilla pudding. In this old-fashioned version, the pudding is cooked from scratch on the stovetop rather than made with instant pudding mix, giving it that classic homemade flavor and creamy texture.
Dating back to the late 1800s, banana pudding has become a favorite for BBQs, church potlucks, holidays, and family gatherings.
OH MY. this is by far one of the best banana puddings I've ever had. no artificial taste. no boxed pudding mix. I added mashed bananas to the pudding mixture as well just based off our preferences. it's a definite hit for my southern man! thank you!!
Ingredient Notes
See the printable recipe card below for exact measurements and full directions.
- Vanilla Wafers: I recommend classic Nilla Wafers for the best flavor and texture. They soften perfectly as the banana pudding chills.
- Bananas: Use ripe bananas with a few brown spots for the best sweet banana flavor. Avoid overly green bananas, which can be firm and less flavorful.
- Vanilla Extract: Pure vanilla extract gives the pudding the best classic flavor. I don’t recommend imitation vanilla for this recipe.
- Milk: Whole milk creates the creamiest pudding, but 2% milk works if that’s what you have on hand.
Variations
- Add Whipped Cream: Add whipped cream or whipped topping between the pudding layers or on top before serving.
- Use Ladyfingers: Swap the vanilla wafers for ladyfingers for a slightly different texture and flavor.
- Make Banana Pudding Cups: Layer everything into individual jars or dessert cups for parties, BBQs, and potlucks.
- Use Instant Vanilla Pudding: Short on time? You can use instant vanilla pudding instead of making the cooked pudding from scratch for a quick shortcut.
- Try Chessmen Cookies: Swap the vanilla wafers for Chessmen cookies for a buttery twist.
Have a few extra ripe bananas sitting around? My Banana Bread Bars with Cream Cheese Frosting are another delicious way to use them up!
How to Make Homemade Banana Pudding from Scratch
Step 1: Layer the wafers and bananas. Arrange about 25 vanilla wafers in the bottom of an ungreased 8-inch square pan, then top with half of the sliced bananas.
Step 2: Cook the vanilla pudding. Whisk the sugar, flour, and salt together in a saucepan. Slowly whisk in the milk and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for 2 more minutes, then remove from heat.
Step 3: Temper the eggs. Whisk the eggs in a small bowl. Slowly whisk a small amount of the hot pudding mixture into the eggs, then pour the egg mixture back into the saucepan. Return to heat and bring to a gentle boil. Cook for 2 minutes, stir in the vanilla extract, then remove from heat. Cool for 15 minutes, stirring occasionally.
Step 4: Assemble the banana pudding. Pour half of the homemade vanilla pudding over the bananas and wafers. Repeat the layers, ending with the remaining pudding.
Step 5: Chill. Cover and refrigerate for at least 4 hours or overnight. This allows the pudding to set and the vanilla wafers to soften. Before serving, crush the remaining vanilla wafers over the top.
Step 6: Serve. Serve the banana pudding cold in bowls. Top with fresh banana slices or extra crushed vanilla wafers just before serving, if desired.
Expert Tips
- Use Nilla Wafers: Classic Nilla Wafers soften as the pudding chills and give it that traditional flavor and texture.
- Use ripe bananas: Choose yellow bananas with a few brown spots for the sweetest flavor and best texture.
- Don't rush the homemade pudding: Cook the pudding over medium heat until thickened and bubbly, then follow the recipe for the additional cooking time. This helps it set properly without scorching.
- Temper the eggs slowly: Gradually whisk a small amount of the hot pudding into the eggs to keep them smooth rather than scrambled.
- Chill overnight if possible: This gives the pudding time to set and allows the vanilla wafers to soften.
- Add fresh bananas just before serving: If adding banana slices as a garnish, wait until serving to help prevent browning.
Storage & Make-Ahead
- Store: Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
- Best Texture: Homemade banana pudding is best within 1-2 days, before the bananas become too soft.
- Make Ahead: Prepare the pudding several hours ahead or overnight. The extra chill time helps it set and softens the vanilla wafers.
- Freezing: I don’t recommend freezing banana pudding because the bananas and pudding can become watery once thawed.
Homemade Banana Pudding Recipe FAQs
Yes! Prepare it at least 4 hours before serving, or let it chill overnight. This gives the pudding time to set and allows the vanilla wafers to soften.
Make sure the sliced bananas are completely covered by the pudding to limit their exposure to air. If adding fresh banana slices on top, wait until just before serving.
Classic Nilla Wafers are my favorite because they soften as the pudding chills while still giving the dessert that traditional vanilla wafer flavor and texture.
More Banana Recipes You’ll Love
If you love classic desserts like this, you'll also enjoy my old-fashioned lazy day cake.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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Old-Fashioned Homemade Banana Pudding
Video
Equipment
Ingredients
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 box vanilla wafers about 8 oz.
- 4 bananas sliced
Instructions
- Make the pudding: In a saucepan, whisk together the sugar, flour, and salt. Slowly whisk in the milk and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for 2 additional minutes, then remove from heat.
- Temper the eggs: Whisk the eggs in a small bowl. Slowly whisk a small amount of the hot pudding mixture into the eggs. Pour the egg mixture back into the saucepan and return to heat. Bring to a gentle boil and cook for about 2 minutes.
- Finish the pudding: Stir in the vanilla extract and remove from heat. Cool for about 15 minutes, stirring occasionally.
- Layer: Arrange about 25 vanilla wafers in the bottom of an ungreased 8-inch square dish. Top with half of the sliced bananas.
- Assemble: Pour half of the homemade vanilla pudding over the bananas and wafers. Repeat the layers, ending with the remaining pudding.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the pudding to set and the vanilla wafers to soften.
- Serve: Before serving, crush the remaining vanilla wafers over the top. Serve cold with fresh banana slices, if desired.
Notes
- Use ripe bananas with a few brown spots for the best flavor.
- Classic Nilla Wafers give the best flavor and texture.
- Let the pudding thicken fully before assembling.
- Chill overnight for the best texture and flavor.
- Store covered in the refrigerator for up to 4 days.
- Freezing is not recommended.
Nutrition
Elizabeth says
Hey N- it looks like you owe Kristen an apology! Maybe you should be do as Thumper’s mother once said ” if you can’t say something nice,don’t say it at all”!
And learn some manners. That was incredibly rude of you. How dare you accuse someone that they are lying. Grow up and look in the mirror and find out why you think it is okay to go around and attack someone for sharing “Their” recipe.
Alexis says
Hi! Any suggestions on why my custard did not set (left in the fridge overnight) and what are some ways to adjust next time?
Thanks! 😊
Kristin says
The number one cause of this happening is unfortunately due to not having the pudding mixture cook long enough to fully thicken up. When it goes to be added into the baking dish, it should already have the consistency of pudding and be pretty thick. Hope that helps and hope you enjoy!!
Rashena Conger says
One word: AMAZING! Thank you for sharing!
Kristin says
Yay!! Love hearing this! So glad you enjoyed!
BobbieJo DeBellefeuille says
is there a good substitute for white sugar? maybe, coconut sugar?
Kristin Hayes says
You can substitute white sugar in banana pudding with brown sugar (1:1 ratio), honey (3/4 cup per cup of sugar), or natural and artificial sweeteners like maple syrup, coconut sugar, stevia, or monk fruit. Hope that helps!
Susan says
The picture shows a 9×13 pan, but the recipe calls for an 8X8 pan. Which do I use?
Kristin says
Hi! No, the recipe shows an 8×8 pan, the angle may be making it look larger than it is. 8×8 is perfect unless doubling recipe. Enjoy!
N says
That isn’t correct because you have 6 rows of 4 Nilla Wafers, which would correlate with a rectangular pan. If you used an 8×8 (square) pan, it would be more like 4 rows of 4 wafers. Just be honest with your images and your replies.
Kristin says
I just looked back on the recipe. The recipe itself is an in fact an 8×8 pan, as written. The recipe pictures in the actual recipe card were taken on my iPhone and were of a double batch I made quickly, in a 9×13. If a double batch, you would use a 9×13, if a single batch, its an 8×8
Susan says
Thank you ! Looking forward to trying it!
Leah says
You have entirely too much time on your hands. Did you seriously count and calculate the cookie size?…..but couldn’t calculate the pan size? Or were you just being a Karen? It’s just banana pudding! Throw it in a dish and be done!
Dolly says
Actually , I was glad she asked the question as I found it very confusing. The picture did not match the directions and it was unclear whether this was a single or double batch recipe. I didn’t think she was being a Karen at all.
Sheri says
honestly, I counted too, cause I’ve never made it and wanted it to be right. im glad she asked. sucks she took heat over it, though
Kristin Hayes says
Hope you enjoy the pudding! Keep me posted what you think!!
Harmony says
Have you ever tried this recipe with a non-dairy milk? Thanks!
Kristin says
I haven’t personally tried that, but that should work great too! Keep me posted how it turns out!
Christina says
can I add mashed/pureed banana to the pudding mixture as well?
Kristin says
That should work great too! I haven’t personally tried it, but it sounds like a tasty addition!
Christina says
OH MY. this is by far one of the best banana puddings I’ve ever had. no arficial taste. no boxed pudding mix. I added mashed bananas to the pudding mixture as well just based off our preferences. it’s a definite hit for my southern man! thank you!!
Kristin says
Yay!! Love hearing this! Glad you both enjoyed!!
Jessie says
hello, how many mashed bananas do you put in the pudding?
Kristin Hayes says
You need 4 sliced bananas for the recipe, no bananas get mashed into the pudding!
Ginger Templeton says
Been making a similar recipe for Fifty plus years-I do mine in the microwave now. Make sure you use a microwave safe bowl -whisk well at beginning and microwave 3-4 minutes-whisk-then add egg yolk mixture—whisk in 1-2 minute intervals until thick. No standing and stirring-no scorching-if you get distracted, just whisk and keep going. Take out and add vanilla and I add a half stick of butter. Great with drained sweetened canned pineapple in lieu of bananas and for variety, Chessmen cookies or Biscoff instead of vanilla wafers. I want to try your recipe as mine calls for more sugar, which is probably not needed. Thank you for sharing this recipe!
Kristin says
Oh yum!!! Thanks for sharing these tips!! Enjoy!!
Bing says
The “cooking” time can be reduced significantly if one makes the pudding in a large Pyrex measuring dish and heats in a microwave. Two minutes, then stop and stir. Two more minutes, stop and stir. When it starts to thicken, just take it out and stir again. Add eggs, then heat again about 30 seconds. Perfect every time, and it will never burn. The rest of the directions are the same!
Kristin says
Great tip! Thanks for sharing!!
Amber says
I always have a hard time getting it to thicken up.
Kristin says
Hmmm, they key is the make the roux in beginning which is where the flour comes in. If needed, add a bit more flour or cornstarch until it has thickened up. Enjoy!
Neesy says
Thank you so much! This pudding is so creamy! So delicious! My go to recipe now lol. My whole family devoured it in one night 😂❤
Kristin says
Yay!! Glad you all enjoyed it as much as my family does!!
Neesy says
Does it have to be chilled, or can it be served warm?
Kristin says
It does need to be chilled so that it sets up properly, however, you can take it out of the fridge after a few hours and let it get to room temp if you prefer!
naz khan says
Hi, found your pudding recipe through yummy recipes.. it looks so delicious, I will def be giving it a try, THankyou.. By the way your guy’s kids and familys are adorable:)
Bobbin says
I’m from the UK, and what you call wafers and what we call wafers are nothing the same. I will try this with different biscuits (I think you call them cookies).
Kristin says
A good substitute to vanilla wafers is graham crackers. I have used those before and its a great option too. I sprinkle a bit of cinnamon on top of the graham cracker layer and it’s just as tasty as using vanilla wafers. Enjoy
DARLENE L VASQUEZ says
So is the only banana flavor coming from the sliced bananas?
Kristin Hayes says
Yes! It’s more banana and vanilla flavors!