The Best Homemade Banana Pudding Recipe
Introduction
This homemade banana pudding is creamy, rich, and layered with fresh bananas and Nilla wafers. It’s a classic Southern dessert made from scratch with a luscious pudding and whipped topping that’s perfect for any occasion.
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
- 8 ounces full-fat brick cream cheese, room temperature
- 8-ounce Cool Whip container, room temperature
- ½ cup sweetened condensed milk
- 1 tablespoon vanilla bean paste
- 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. Heat until the mixture is hot but not boiling, about 5 to 7 minutes.
- Step 2: Meanwhile, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar in a medium bowl until smooth and paste-like.
- Step 3: Temper the egg yolks by slowly adding about a tablespoon of the hot cream mixture to the bowl while stirring. Repeat 2 to 3 times to warm the eggs without cooking them.
- Step 4: Remove the pan from heat but keep the burner on low. Pour the tempered egg yolk mixture back into the hot cream in the pan, whisking constantly to prevent scrambling, for about 2 minutes.
- Step 5: Return the pan to medium heat and keep whisking until the pudding thickens, about 4 to 5 minutes. Remove from heat and stir in the cubed butter and banana extract until melted and combined.
- Step 6: Transfer the pudding to an airtight container. Press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until chilled and thickened.
- Step 7: For the creamy topping, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and combined. Use an electric mixer or a whisk.
- Step 8: To assemble, start with a layer of pudding in your dish, then a layer of Nilla wafers, followed by creamy topping and banana slices. Repeat the layers until you reach the top, finishing with creamy topping and a few wafers or crumbs.
- Step 9: Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired, then enjoy!
Tips & Variations
- Use ripe but firm bananas to avoid mushy layers in your pudding.
- For extra flavor, toast the Nilla wafers lightly before layering.
- If you prefer a boozy dessert, the bourbon is a wonderful optional addition.
- Substitute vanilla bean paste with pure vanilla extract if needed.
- Try layering the pudding in individual glasses for pretty parfait-style servings.
Storage
Keep the banana pudding covered and refrigerated for up to 3 days. For best texture, consume within 24-48 hours as the wafers soften over time. Reheat is not recommended as it will affect the pudding’s creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this banana pudding ahead of time?
Yes, the pudding can be made a day ahead and refrigerated to allow flavors to meld. Assemble shortly before serving for the best texture.
What can I use instead of Cool Whip?
You can substitute homemade whipped cream or any store-bought whipped topping, but Cool Whip helps achieve a stable, creamy texture in this recipe.
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The Best Homemade Banana Pudding Recipe
- Total Time: 5 hours 35 minutes
- Yield: 8 servings 1x
Description
This homemade banana pudding recipe combines creamy, rich pudding with layers of classic Nilla wafers and fresh banana slices, topped with a light and fluffy cream cheese topping. Perfectly balanced with hints of vanilla and banana extract, this dessert is chilled to achieve a luscious, smooth texture that’s ideal for summer gatherings or anytime comfort food cravings strike.
Ingredients
Scale
Pudding
- 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
- 8 ounces full-fat brick cream cheese, room temperature
- 8 ounces Cool Whip container, room temperature
- ½ cup sweetened condensed milk
- 1 tablespoon vanilla bean paste
Assembly
- 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 mixture: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and optional bourbon. Heat until the mixture is barely simmering but not boiling, about 5-7 minutes, to develop warmth for tempering the eggs.
- Prepare egg yolk mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until it forms a smooth paste-like consistency, ensuring there are no lumps for a creamy pudding texture.
- Temper the eggs: Gradually add 1 tablespoon of the hot milk-cream mixture to the egg yolks while stirring continuously to gently warm the eggs. Repeat the process 2-3 more times to prevent curdling in the final step.
- Combine and cook pudding: Remove the saucepan from heat but keep the stove on. Pour the tempered egg yolk mixture into the hot milk-cream, whisking constantly for about 2 minutes to incorporate before returning the pan to medium heat. Continue whisking until the pudding thickens, approximately 4-5 minutes.
- Finish the pudding: Remove from heat, add cubed butter and banana extract, stirring until the butter melts completely and is fully incorporated, giving the pudding richness and a subtle banana flavor.
- Chill pudding: Transfer the pudding into an airtight container. Press plastic wrap directly onto the surface to avoid skin formation, cover with the lid, and refrigerate for at least 4 hours or overnight for best consistency and flavor development.
- Make creamy topping: In a large mixing bowl, combine room temperature cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk with an electric mixer or by hand until smooth and well blended to create a light and creamy topping.
- Assemble the banana pudding: In a trifle dish, baking dish, or individual serving glasses, layer pudding, Nilla wafers, creamy topping, and fresh banana slices. Repeat layers until the dish is full, finishing with a layer of creamy topping and garnish with some crushed wafers on top.
- Chill before serving: Refrigerate the assembled pudding for at least 1 hour to meld flavors and firm up. Garnish with fresh mint leaves if desired. Serve chilled and enjoy the classic homemade banana pudding experience.
Notes
- The bourbon is optional but adds a subtle depth of flavor. Feel free to omit for a kid-friendly version.
- Be sure to temper the egg yolks carefully to avoid scrambling and achieve smooth pudding texture.
- For the richest flavor, use full-fat cream and brick cream cheese at room temperature for smooth blending.
- Pressing plastic wrap on the pudding surface is crucial to prevent skin formation during chilling.
- Feel free to substitute Nilla wafers with any vanilla cookies or ladyfingers for variation.
- Bananas should be ripe but firm to prevent mushy texture in the pudding layers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern American
Keywords: banana pudding, homemade banana pudding, Nilla wafers dessert, creamy banana dessert, classic southern pudding
