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A glass trifle dish filled with layered vanilla wafers, creamy filling, and piped whipped topping—made from a homemade banana pudding recipe—sits on a wooden board with a blue checkered napkin, next to stacked plates and forks.
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5 from 3 votes

Homemade Banana Pudding Recipe

This Homemade Banana Pudding Recipe is a heavenly no-bake dessert with the rich creaminess of homemade vanilla pudding and chantilly cream, the natural sweetness of ripe bananas, and the satisfying crunch of Nilla wafers.
Prep Time20 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 10
Author: Melissa Griffiths

Ingredients

  • 1 box Mini Nilla wafer cookies
  • 3-4 ripe bananas thinly sliced
  • Chantilly cream or store-bought whipped cream topping
  • ⅔ cup granulated sugar
  • 4 tablespoons cornstarch
  • ¼ teaspoon salt
  • 4 cups whole milk
  • 4 large egg yolks
  • 4 tablespoons unsalted butter softened
  • 4 teaspoons pure vanilla extract

Instructions

  • In a 2-quart saucepan, combine the sugar, cornstarch, and salt. Ensure they are thoroughly mixed together.
  • Gradually stir in the milk, ensuring it integrates well with the dry mixture to avoid lumps.
  • Place the saucepan over medium heat. Keep stirring the mixture continuously until it begins to boil. Once it starts boiling, allow it to boil for 1 minute, ensuring the milk thickens as expected.
  • In a separate, medium-sized bowl, whisk the egg yolks until smooth. Gradually (and slowly) add a cup of the hot milk mixture to the egg yolks, whisking vigorously. This process is called tempering and ensures the eggs don’t scramble from the heat.
  • Pour the egg yolk mixture back into the saucepan with the rest of the milk mixture. Place it back over medium heat, bringing it up to a boil. Allow it to boil for another 1 minute.
  • Remove the saucepan from the heat. Stir in the butter and vanilla extract, mixing until the butter is completely melted and the mixture is smooth.
  • Allow the pudding mixture to cool down to room temperature. This might take an hour or so.
  • In a large serving bowl or individual dessert dishes, start with a layer of wafer cookies, followed by a layer of banana slices, then a generous layer of the pudding, and finally, a dollop of Chantilly cream. Repeat layers until all ingredients are used up.
  • Cover the serving bowl(s) with plastic wrap and place them in the refrigerator for a couple hours, preferably overnight, to allow the flavors to meld and the pudding to set.

Notes

Best Bananas: It's best to use ripe but firm bananas. Overripe bananas might get too mushy, while green ones won’t have the desired sweetness.
Recipe Variations:
  • Before serving, you can crumble a few extra nilla wafers on top for added crunch.
  • If you fancy some added texture, consider sprinkling some toasted coconut flakes or chopped nuts between layers.
  • Swap out the vanilla wafers with some homemade graham crackers!
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Storage Tips: The pudding tastes best when consumed within 1-2 days, but it can last in the refrigerator for up to 3-4 days. Always store your banana pudding in an airtight container in the refrigerator. The pudding itself (without bananas) can be made up to 3 days ahead and stored separately until assembly.
 

Nutrition

Serving: 1 of 10 servings | Calories: 222kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 101mg | Potassium: 285mg | Fiber: 1g | Sugar: 23g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 0.3mg

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