The Best Homemade Banana Pudding Recipe
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.
- 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
