Introduction

This homemade banana pudding is a creamy, dreamy dessert that combines layers of rich pudding, fresh bananas, and classic Nilla wafers. With a smooth cream cheese topping and a hint of banana extract, it’s perfect for any occasion and sure to impress your family and friends.

The Best Homemade Banana Pudding Recipe - Recipe Image

Ingredients

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste, divided
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana or banana cream extract
8 ounces full-fat brick cream cheese, room temperature
8-ounce Cool Whip container, room temperature
½ cup sweetened condensed milk
1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick coins
Fresh mint leaves, for garnish (optional)

Instructions

Step 1: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon (if using). Let the mixture simmer until barely hot but not boiling, about 5-7 minutes.
Step 2: Meanwhile, in a medium bowl, whisk together the egg yolks, 1 tablespoon vanilla bean paste, cornstarch, and sugar until fully combined and paste-like.
Step 3: Temper the egg yolks by slowly adding a tablespoon of the hot cream mixture to the egg yolks, stirring immediately. Repeat 2-3 more times to gradually raise the temperature without scrambling the eggs.
Step 4: Remove the saucepan from the heat but keep it on the burner. Pour the egg yolk mixture back into the hot cream and whisk constantly for about 2 minutes.
Step 5: Return the pan to medium heat and continue whisking until the pudding thickens, about 4-5 minutes. Remove from heat and stir in the butter cubes and banana extract until melted and well combined.
Step 6: Transfer the pudding to an airtight container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 7: For the creamy topping, beat together the cream cheese, Cool Whip, sweetened condensed milk, and remaining vanilla bean paste in a large bowl until smooth and combined.
Step 8: To assemble, layer pudding, Nilla wafers, creamy topping, and banana slices in your choice of dish or individual glasses. Repeat layers until finished with creamy topping and a few wafer crumbs on top.
Step 9: Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy!

Tips & Variations

Use bourbon for a subtle depth of flavor, or leave it out for a kid-friendly version.
Banana extract enhances the banana flavor without softening the fresh slices too quickly.
For extra texture, sprinkle chopped nuts between layers.
Substitute homemade whipped cream for Cool Whip for a fresher topping.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. To prevent the bananas from browning, assemble close to serving time if possible. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana pudding ahead of time?

Yes, you can prepare the pudding and cream layers a day ahead, but it’s best to slice the bananas and assemble just before serving to keep them fresh.

What can I use instead of Nilla wafers?

If you don’t have Nilla wafers, you can substitute with vanilla cookies or ladyfingers for a similar texture and flavor.

The Best Homemade Banana Pudding Recipe

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★★★★★

4.8 from 107 reviews

This homemade banana pudding is a luscious, creamy dessert featuring layers of rich, smooth pudding, sweet bananas, crunchy Nilla wafers, and a light, fluffy creamy topping. Perfectly balanced with vanilla and banana flavors and optionally enhanced with a hint of bourbon, this classic Southern treat is chilled to perfection and garnished with fresh mint for a refreshing finish.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 5 hours 35 minutes
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

Pudding Ingredients

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana or banana cream extract

Creamy Topping Ingredients

8 ounces full-fat brick cream cheese, room temperature
8 ounces Cool Whip, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste

Additional Ingredients

1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices
Fresh mint leaves, for garnish (optional)

Instructions

Heat the Dairy Base: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and bourbon if using. Heat the mixture until it’s hot and just starting to steam but not boiling, approximately 5-7 minutes.
Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until it forms a smooth paste-like consistency.
Temper the Eggs: Slowly add a tablespoon of the hot milk and cream mixture to the egg mixture, whisking immediately to combine. Repeat this process 2-3 times to temper the eggs and prevent scrambling.
Combine Mixtures: Remove the pan from heat but keep the burner on low. Pour the tempered egg mixture back into the heated milk and cream, whisking constantly to ensure a smooth blend and prevent cooking the eggs, for about 2 minutes.
Thicken the Pudding: Return the pan to medium heat, continue whisking constantly until the pudding thickens, about 4-5 minutes. Remove the pan from heat, immediately add the cubed butter and banana extract, stirring well until the butter melts and the pudding is smooth.
Chill the Pudding: Transfer the pudding into an airtight container. Place plastic wrap directly onto the pudding surface to prevent a skin, then cover with a lid. Refrigerate for at least 4 hours or preferably overnight until well-chilled and set.
Make the Creamy Topping: In a large bowl, combine softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk with an electric mixer or vigorous hand whisk until smooth and well incorporated.
Assemble the Banana Pudding: In a large trifle dish, baking dish, or individual parfait glasses, layer the banana pudding, Nilla wafers, creamy topping, and banana slices in that order. Repeat layers until the dish is full, finishing with creamy topping and some Nilla wafer crumbs on top.
Chill and Garnish: Refrigerate the assembled pudding for at least 1 hour to meld flavors and set. Before serving, garnish with fresh mint leaves if desired. Serve chilled and enjoy!

Notes

Tempering the eggs is crucial to prevent scrambling and achieve a silky pudding texture.
For best flavor, let the pudding chill overnight before assembling.
You can substitute vanilla bean paste with pure vanilla extract if unavailable.
The bourbon is optional but adds depth to the flavor.
Use ripe but firm bananas to avoid browning and mushiness.
For a lighter version, you may reduce the amount of butter or use lower-fat dairy, but this may affect creaminess.
Ensure all ingredients, especially cream cheese and Cool Whip, are at room temperature to blend smoothly.

Keywords: banana pudding, homemade banana pudding, southern dessert, layered pudding dessert, creamy banana dessert