Homemade Banana Pudding

Homemade Banana Pudding – a classic Southern no-bake dessert with decadent layers of vanilla wafers, fresh banana slices, whipped cream, and vanilla pudding all made from scratch. This is a fantastic make-ahead dessert that is a hit all year round!

Contents… What is Banana Pudding? Recipe Ingredients Alternative Ingredients Tips and Tricks Serving and Storage Instructions FAQs More Southern Dessert Recipes To Make How To Make Banana Pudding

Have you ever been thankful for all the things you can do with bananas? As a pantry staple in most American homes, bananas have always been a part of our day.

Whether you make it as breakfast in this Chocolate Chip Banana Bread, a refreshing Strawberry Banana Smoothie, or as a dessert-like in this Banana Foster, bananas never fail to amaze me with their versatility. 

So for today’s dessert special, I’m bringing to you this Southern classic no-bake dessert that is as equally as indulgent as its baked counterparts. It has layers upon layers of vanilla wafers, made-from-scratch vanilla pudding, fresh bananas, and a whipped cream topping. No wonder they’re an easy favorite.

Now shall we go ahead and make our homemade banana pudding? 

What is Banana Pudding?

Banana pudding is a classic Soul food (South American Cuisine) that can be baked or refrigerated (I like this version though!). It actually has similarities with a Trifle that uses custard instead of pudding in the recipe.

In this recipe, the pudding that I made is a cross between pudding and custard coz of the egg yolks that I added. It turns out really delicious! Then, I arranged these layers of ripe bananas, vanilla wafers, vanilla pudding, and whipped cream into one gorgeous presentation in a trifle dish.  After that, I just refrigerate it and DONE!

You know, there may be TONS of varieties for this classic Southern recipe, but I can proudly say that this Immaculate Bites’ easy no-bake banana pudding recipe is one for keeps. You really have to try it!💛

Recipe Ingredients

Vanilla Pudding

• Cornstarch – is used as a thickener for the pudding because if you don’t add this you might have trouble working on it.
• Granulated Sugar – gives a sweet flavor to the pudding and it also helps to evenly distribute the egg proteins to the mixture, thus, preventing lumps from forming.
• Salt – just put a pinch to enhance the flavors of the vanilla pudding.
• Whole Milk – one of the basic ingredients in making a pudding and, of course, it adds a rich milky taste and smooth texture to our dessert. 
• Heavy Cream – it’s thicker than milk plus it tastes richer, too. I added this for extra creamy flavor!😉
• Egg Yolks – taste rich and creamy and contain a lot of protein which helps form a pudding. Plus, it gives a nice silky yellow color to it, too.
• Unsalted Butter – simply because you don’t need an additional salt for the recipe. Notice that I only put a pinch of salt? It’s because I just want to enhance the vanilla pudding’s creamy and rich flavors.
• Pure Vanilla Extract – it has a potent sweet and fragrant vanilla flavor that is a special ingredient for making custard. You can also use vanilla pods if you are feeling generous about this recipe (coz vanilla bean pods are really expensive).

Banana Pudding Layering 

• Vanilla Wafers  – this serves as the base for our dessert. The most popular brand for this dessert is Nilla Wafers, but if you don’t have one, feel free to switch it to ladyfingers or anything that will soften up and become cake-like in texture.
• Bananas – Fresh ripe bananas, but not overly ripe is what we need for this recipe.
• Whipped Cream – It’s light and delicious; even better than store-bought ones. If you haven’t checked it out, you can learn how to make it at home just by just clicking this How To Make Homemade Whipped Cream.

Alternative Ingredients

• All-Purpose Flour – it would also work the same role as cornstarch in the recipe. Substitute it with the same proportion as the amount of cornstarch called for in the recipe.
• Evaporated Milk – use this instead of whole milk. It makes a great substitute because it’s concentrated and sweeter tasting than whole milk. Check my blog post on How to Make Evaporated Milk at home.
• Meringue – traditional banana pudding uses meringue instead of whipped cream. Anyway, the important thing is both of these will definitely taste good with this recipe. 😎
• Instant Pudding Mix – if you really are in a rush to make this lovely banana pudding, then the most convenient way to make it is by using an instant pudding mix. I just like making it from scratch (and its flavor) so you can have a choice about which is better for you to use.😉
• Graham Crackers – graham crackers are biscuits that also work well with banana pudding recipes like this. Feel free to swap it fo vanilla wafers.

Tips and Tricks

1. Add other toppings. Add more toppings like a swirl of caramel sauce or this chocolate gravy.
2. Put the sliced bananas in lemon juice. If the bananas easily turn brown after you slice them, toss them a bit with lemon juice to prevent discoloration.
3. Use caramelized bananas for deeper flavor or if transporting for potluck or church lunches.
4. Add other ingredients. Add toasted coconut flakes or chocolate shavings after each layer for added crunch and flavor. Miniature marshmallows are also a great addition especially if you’re serving it to the kids.
5. Use a piping bag. Transfer the pudding and whipping cream in a separate piping bag for ease in layering and decorative purposes in making banana pudding.

Serving and Storage Instructions 

There are a couple of ways for you to serve this homemade pudding. Personally, I love the overall presentation when this is served in a trifle dish as you can visibly see those layers. A 3-inch deep casserole dish or glass bowls also work great, too. If planning to serve this into individual portions, layer the pudding in Mason jars or ramekins.

I really don’t recommend keeping this lovely dessert at room temperature and freezing it because of its delicate ingredients. Plus, the best way to keep it visually good is by keeping it cool in the refrigerator. (See FAQs below for more info)

Refrigerator: This homemade banana pudding is best served the day after making, but it will last in the fridge for up to 4 days. The bananas may not look that pretty, but the excellent taste from the pudding is still there.

FAQs

More Southern Dessert Recipes To Make

• Coconut Cream Pie
• Chocolate Pecan Pie
• Chess Pie
• Texas Sheet Cake
• Hummingbird Cake

How To Make Banana Pudding

Vanilla Pudding

• Add dry ingredients to a saucepan: cornstarch, sugar, and salt. Mix to combine. 
• Mix the wet ingredients together. In a medium bowl, whisk together milk, heavy cream, and egg yolks. (Photo 1)
• Combine the dry and wet ingredients. Gently whisk wet ingredients into the saucepan making sure there are no lumps or until the sugar has dissolved. (Photo 2)
• Cook the pudding mixture. Place the saucepan on the stove at medium-high heat – keep stirring constantly until it starts to bubble. Cook for about 7-10 minutes or until the mixture has thickened. Remove from heat. Continue stirring to slightly cool down the hot pudding.  Then stir in the butter and vanilla until thoroughly mixed. (Photos 3-4)
• Transfer the pudding and let it cool down. Pour in a bowl, then cover the surface directly with plastic wrap. This is to prevent skin from forming at the top of the pudding. Allow it to come to room temperature, then refrigerate until ready to use. 

Banana Pudding Layering

• Make the Banana pudding layers. In a large trifle bowl (a 3-inch casserole dish will work as well), lay an even layer of vanilla wafers on the bottom. Follow with an even layer of banana slices on the bottom and up the side of the bowl. Follow with pudding and whipped cream, and repeat these steps, alternating wafers and bananas on the side, finishing with whipped cream.   (Photos 1-6)
• Top with crushed vanilla wafers and garnish with vanilla wafers and banana slices.  Serve or refrigerate until ready to eat.