Old-Fashioned Homemade Banana Pudding from scratch is a quick and easy dessert. Rich and creamy vanilla pudding, combined with layers of crunchy vanilla wafers and perfectly ripe bananas. Easy to assemble and packed with flavor, this is a favorite at any gathering, potluck, picnic, or Holiday! Also try my Shortcut Banana Pudding Poke Cake for another banana dessert option!
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The BEST Banana Pudding Recipe
Creamy, flavorful, and downright amazing! This pudding is a Southern classic recipe and after one bite, you’ll understand why. The texture is spot on, just the right consistency. With layers of sweet vanilla wafers, fresh banana slices, and this pudding in every bite, you can’t go wrong. Plus, using only a few simple ingredients, you may never want to go back to the days of pudding mix! Make this ahead of time and allow to chill overnight so the flavors can all fuse together! Yum!
Jump to:
- The BEST Banana Pudding Recipe
- What is banana pudding?
- Old-Fashioned Homemade Banana Pudding Ingredients
- How to make Banana Pudding from Scratch
- Frequently Asked Questions
- How to store Banana Pudding
- Variations
- Tips for the best Southern Banana Pudding
- More banana recipes to try:
- Old-Fashioned Homemade Banana Pudding
What is banana pudding?
Banana pudding is a pudding generally consisting of layers of sweet vanilla flavored custard, vanilla wafers and/or ladyfingers and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.
The first mention of banana pudding seems to be from 1878 in a New York Times column called “Information Wanted.” As Robert Moss wrote in his article for Serious Eats, the first recipe appears to be from Good Housekeeping in 1888.
Since then, it has quickly become a Southern favorite recipe that is often served at parties, picnics, potlucks, and any Holidays! Creamy, refreshing, and flavor packed!
Old-Fashioned Homemade Banana Pudding Ingredients
Just a few simple ingredients are needed for this recipe. See printable recipe card below for exact measurements and step by step directions.
- Sugar
- Flour- feel free to use gluten free flour if preferred
- Salt
- Milk
- Eggs
- Vanilla Extract- pure, not imitation
- Vanilla Wafers- you can also use lady fingers if desired
- Bananas- sliced, fresh is best
How to make Banana Pudding from Scratch
- In a saucepan, mix the sugar, flour, and salt.
- Whisk in the milk and cook over medium heat.
- Allow to cook until thickened and bubbly.
- Reduce heat to low and cook an additional 2 minutes.
- Remove from heat.
- In a small bowl, whisk together the eggs.
- Add in a small amount of the hot mixture to the eggs and mix.
- Add egg mixture to hot mixture and return to heat.
- Heat until a gentle boil starts, cook for about 2 minutes.
- Add in vanilla and remove from heat.
- Allow to cool for about 15 minutes, stirring every few minutes.
- In an ungreased 8-inch square pan, layer about 25 vanillas wafers on bottom, followed by half of the banana slices.
- Pour half the pudding mixture on top. Follow layers one more time, ending with pudding layer.
- Cover dish with plastic wrap and place in the refrigerator. Allow to chill for a minimum of 4 hours, preferably overnight.
- Prior to serving, crush remaining wafers on top of pudding. Serve cold!
Frequently Asked Questions
Here are the answers to the most popular questions I get asked!
Can Banana Pudding Be Made the Night Before?
Yes, in fact, that is probably best as that will allow all the flavors to really fuse together. If making the night before, simply omit placing the fresh banana slices on top and place pan covered in the refrigerator. When ready to serve, remove from refrigerator, uncover, and place fresh banana slices on top. You can also omit the crushed vanilla wafers from the top when chilling and place on top just before serving for an added crunch.
How Long Is Homemade Pudding Good For?
Homemade Banana Pudding, when covered and refrigerated, will last in for about 4 days.
How do I keep bananas from browning in banana pudding?
The bananas in the layers won’t brown since they’re not directly exposed to the air, but the Nilla Wafers will soften over time. The bananas on top will brown after a bit, which is why its best to place on top just prior to serving. Of course, browned bananas are not bad for you and do not taste any different, but won’t be as pretty as a look.
How to store Banana Pudding
Cover with plastic wrap and place in refrigerator for up to 4 days. Although you CAN, I do not recommend freezing this as it will lose the texture and consistency once thawed. Serve and enjoy within 4 days for best flavor/results.
Variations
- Omit the Banana- yes, you read that right! If you can’t have bananas due to allergies, preference, or health issues, simply omit! You’ll get a vanilla pudding treat that is still quick, easy, and delicious!
- Add Whipped Cream- for an added boost in flavor, you can spread a layer of whipped cream or even make a meringue topping before placing the crushed Nilla wafers and banana slices on top.
- Graham Crackers work in place of Vanilla Wafers or Lady Fingers.
- Boxed Vanilla Pudding- if you are short on time and don’t want to make homemade pudding, feel free to use boxed vanilla pudding and layer it with the Vanilla Wafers and fresh banana slices.
Tips for the best Southern Banana Pudding
- Use Nilla Wafers for the best flavor. I have tried using store-brand, lady fingers, and more and each and every time, I always go back to Nabisco Nilla Wafers. SO yummy!
- Feel free to serve warm as that is another classic way to serve this pudding. I prefer mine chilled so it can fully set up, soften the layers together, and fuse the flavors, but warm works great too!
- A fun way to serve this banana pudding is to layer it in a trifle bowl or serve the banana pudding in small jars.
- Use ripe bananas, if they aren’t ripe, the flavor won’t be as strong and the texture is a bit more firm.
- You can reduce sugar by up to ¼ cup if you prefer things not as sweet.
- Don’t rush the thickening process! Trust me on this one, I have burned many of batches trying to cut time and I ended up having to start over due to burning/scorching the milk. Go slow, it will be well worth it, I promise!
- Make sure you add a little of the warm mixture to the eggs prior to adding eggs in. You don’t want to deal with scrambled eggs in this pudding. You want this step, so it brings the temperature up slowly.
- Don’t add fresh slices of banana until just ready to serve. Although this step is optional, be sure to add just before as no one likes the look of brown banana slices on this, right?!
More banana recipes to try:
No Bake Banana Pudding Cheesecake
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Old-Fashioned Homemade Banana Pudding
Equipment
Ingredients
- ¾ cup sugar
- ¼ cup flour
- ¼ teaspoon salt
- 3 cups milk
- 3 eggs
- 2 teaspoon vanilla extract
- 1 box Vanilla wafers *about 8 oz.
- 4 bananas, sliced
Instructions
- In a saucepan, mix the sugar, flour, and salt.
- Whisk in the milk and cook over medium heat.
- Allow to cook until thickened and bubbly. Reduce heat to low and cook an additional 2 minutes.
- Remove from heat.
- In a small bowl, whisk together the eggs.
- Add in a small amount of the hot mixture to the eggs and mix.
- Add egg mixture to hot mixture and return to heat. Heat until a gentle boil starts, cook for about 2 minutes.
- Add in vanilla and remove from heat. Allow to cool for about 15 minutes, stirring every few minutes.
- In an ungreased 8 inch square pan, layer about 25 vanillas wafers on bottom, followed by half of the banana slices.
- Pour half the pudding mixture on top. Follow layers one more time, ending with pudding layer.
- Cover dish with plastic wrap and place in the refrigerator. Allow to chill for a minimum of 4 hours, preferably overnight.
- Prior to serving, crush remaining wafers on top of pudding. Serve cold!
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!
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.
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!!
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