Creamy homemade banana pudding is a delicious dessert recipe. Layered with vanilla wafers and fresh bananas, it’s the perfect end to a meal.
Full recipe + amounts can be found in the recipe card below.
- Milk. I used whole milk/full cream milk.
- Cream. Heavy/whipping cream.
- Egg yolks.
- Flour. All purpose/Cake flour.
- Vanilla extract.
- Vanilla wafers. I used I am Baker’s Recipe. You can use store-bought Nilla wafers or any vanilla/sugar cookie recipe.
- Fresh banana.
- Whipped cream.
How to make banana pudding
- Make the custard: Heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn. In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs. Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny. Remove the custard from the heat and transfer to a bowl. You could pass the custard through a sieve if you’re worried about lumps. Press a piece of plastic wrap onto the surface of the custard (this prevents it from forming a skin) and refrigerate for at least an hour or until cool.
- Assemble the banana pudding: You can assemble the pudding in individual glasses/bowls or in a trifle dish. Remove the cooled custard from the fridge and whip until smooth, I used electric beaters but a hand whisk will also work. Layer the pudding with vanilla wafers (or cookies of your choice) and sliced bananas. Cover the pudding with plastic wrap and place in the fridge for 2-4 hours. Longer than that and you risk the bananas turning brown.
- Serve: Top the pudding with whipped cream and decorate with vanilla wafers or sliced bananas. Serve immediately.
For the Custard
- 1½ cup milk
- 1 cup heavy / whipping cream
- 4 egg yolks
- ¾ cup sugar
- 2 tbsp cornstarch / cornflour
- 2 tbsp flour
- pinch of salt
For the pudding
- 4 large bananas thinly sliced
- 200 g (7oz) Vanilla wafer cookies (Nilla wafer / Sugar cookies)
- 2 cups whipped cream
- To make the filling, heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn.
- In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny.
- Remove the custard from the heat and pass through a fine mesh sieve to remove any lumps.
- Transfer the custard to a bowl and press a piece of plastic wrap onto the surface of the custard. Refrigerate for an hour or until cooled.
- Once cooled, remove from the fridge and whip until smooth.
- To assemble the banana pudding, layer the custard with vanilla wafers and sliced bananas in a serving dish or individual glasses/bowls of your choice. Cover with plastic wrap and refrigerate for 2-4 hours.
- Once ready to serve, remove from the fridge and top with whipped cream. Decorated with vanilla wafers or sliced bananas and serve.