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Creamy Banana Pudding Recipe Easy Homemade Dessert for Family

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A nostalgic and creamy banana pudding made with homemade vanilla custard, ripe bananas, and crunchy vanilla wafers. Perfect for family gatherings, potlucks, or a cozy treat.

Ingredients

Scale
  • 4 medium ripe bananas, sliced into 1/4-inch thick rounds
  • 2 1/2 cups whole milk (can substitute almond or oat milk)
  • 3/4 cup granulated sugar
  • 3 large egg yolks, room temperature
  • 3 tablespoons all-purpose flour (can substitute cornstarch for gluten-free)
  • A pinch of salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, softened
  • About 45 vanilla wafers
  • 1 cup heavy whipping cream, whipped to soft peaks (optional but recommended)

Instructions

  1. Peel and slice 4 medium ripe bananas into 1/4-inch thick rounds. Set aside.
  2. In a medium saucepan, whisk together 3/4 cup granulated sugar, 3 tablespoons all-purpose flour, and a pinch of salt. Slowly whisk in 2 1/2 cups whole milk until smooth.
  3. Place saucepan over medium heat and cook, stirring constantly, until mixture thickens and just begins to bubble, about 7-9 minutes.
  4. In a small bowl, whisk 3 large egg yolks. Slowly pour about 1/2 cup of the hot custard into yolks, whisking rapidly to avoid scrambling. Then pour yolk mixture back into saucepan.
  5. Return saucepan to medium heat and cook, stirring, until custard thickens further and coats the back of a spoon, about 2-3 minutes. Remove from heat.
  6. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla extract until fully melted and combined. Set custard aside to cool slightly.
  7. In a chilled bowl, whip 1 cup heavy cream until soft peaks form.
  8. When custard is lukewarm, gently fold in whipped cream using a rubber spatula to keep it light and airy. Avoid overmixing.
  9. In a 9×13-inch dish, layer vanilla wafers evenly on the bottom. Add a layer of sliced bananas, then spread a layer of custard over. Repeat layers until all ingredients are used, finishing with a custard layer on top.
  10. Cover with plastic wrap pressed directly onto pudding surface to prevent skin and refrigerate for at least 4 hours, ideally overnight.
  11. Before serving, top with extra whipped cream and garnish with a few vanilla wafers or banana slices.

Notes

Slice bananas just before assembling to prevent browning. Temper egg yolks slowly to avoid curdling. Chill bowl and beaters before whipping cream for best results. Fold whipped cream gently to keep pudding airy. Refrigerate at least 4 hours or overnight for best texture. Use gluten-free wafers for gluten-free version. Variations include adding chocolate pudding, spices, or seasonal fruits.

Nutrition

Keywords: banana pudding, creamy dessert, homemade pudding, vanilla custard, easy dessert, family dessert, potluck dessert

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