Homemade Southern Banana Pudding made from scratch uses simple ingredients to create a rich, creamy custard-like pudding layered with sweet, ripe bananas & addictive vanilla wafer cookies. It’s an easy, classic dessert perfect for holidays, potlucks and cookouts!
In the world of southern desserts, Banana Pudding is more of a revered tradition than just a pretty way to end a meal, though it definitely is that too. Every family has its own way of fixing it.
From old-fashioned banana pudding recipes like this one to recipes that use instant vanilla pudding mix or sweetened condensed milk as shortcuts to topping them with a toasted fluffy meringue or a layer of whipped cream, this layered dessert has more identities than… well, let’s just say there’s a lot.
The Best Banana Pudding Recipe
The Engineer grew up eating a different version than this from scratch one I make. But y’all, he is nothing less than a zealous convert now. Because this banana pudding recipe? It’s just that good and then some.
The easy cooked pudding is so luscious and smooth, and the layers are absolutely stuffed with nilla wafers cookies and sliced ripe bananas. There’s no need for a fancy topping here. Just throw on more cookies. It’s what we all want anyway!
Recipe Ingredients & Overview
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Homemade Banana Pudding is so easy to make and only requires 8 simple pantry ingredients. The results just can’t be compared to any other method.
Look for specifics at the end of the post in the recipe card.
- ripe bananas
- vanilla wafer cookies
- sugar
- cornstarch
- eggs
- whole milk
- vanilla
- salt
How To Make Banana Pudding
This easy pudding only takes 5-8 minutes on the stovetop and really is the most wonderfully smooth and creamy pudding you’ll ever eat.
The Pudding. Warm milk in a large saucepan over medium heat. In a separate medium bowl, mix together sugar and cornstarch and add beaten eggs.
Stir about a tablespoon of the warm milk from the saucepan into the egg mixture to “temper” it. (meaning- This spoonful of warm milk brings the eggs to a warmer temperature & keeps them from cooking when added to the pan of warm milk.)
Add the tempered egg mixture to the sauce pan of warmed milk. Throw in a dash of salt and a splash of vanilla. Whisk the pudding mixture for about 5 minutes until thick. Remove from heat and let cool a little. That’s it!
Layers. Start by covering the bottom of your dish with 2 layers of vanilla wafers and one layer around the sides. This cookie layer is heavier than the others because this is the “crust” of your dessert.
Top with a single layer of sliced bananas and enough pudding to cover the cookies on the sides. Repeat layers of cookies, including a layer around the sides each time, banana slices and pudding. Finish with more cookies.
Tips For Making Real Banana Pudding
- Banana Pudding can even be assembled when the pudding is still a little warm (NOT hot). Layering the warm pudding with the bananas really allows those flavors to marry and develop a wonderful vanilla/banana richness- a taste that just can’t be created with pudding mixes!
- The cookies make up the “crust” of your dessert, and I have never met anyone who didn’t love the cookie part of banana pudding. So, make sure you have 2 boxes on hand when creating your layers. Any extra cookies can be served with individual servings or to spruce up leftovers! I know it’s called Banana Pudding, but, let’s face it, it’s all about the pudding AND the cookies.
How To Serve Banana Pudding
- I love to layer up my banana puddings in a footed trifle dish (also called a trifle bowl),
- but they are also easily made up and served in a 9×13 casserole or baking dish for potlucks, tailgates or large gatherings (like family reunions).
- Glass bowls are also a good go-to,
- or layer them small scale as single servings in jars or individual trifle dishes. (Here is a disposable option.)
- Banana Pudding can be served warm or cold. If serving cold, chill at least 1-2 hours before serving.
Can You Make This Recipe Ahead of Time?
You sure can. Banana Pudding is one of those desserts that actually gets better as it sits. So just assemble your banana pudding as usual, making sure there are no bananas exposed, cover tightly with plastic wrap and store it in the fridge. The cookies will get soft, so serve with extra fresh cookies, or even add some crushed cookies to the top for a little crunch.
Because the cookies do get soft and the bananas turn brown, I don’t recommend making it any sooner than 1 day before you plan to serve it.
Other Classic Layered Desserts You’ll Love
- Coconut Pineapple Trifle
- Mason Jar Blueberry Lemon Lushes
- Layered Strawberry Jello Salad
- Red Velvet Trifle
- Buster Bar Ice Cream Dessert
More Tasty Banana Recipes
- Easy Chocolate Chip Banana Bread
- Banana French Toast Bake with Frosted Flakes Topping
- Hummingbird Banana Bread with Toasted Coconut
- Standout Cinnamon Banana Bread
- The Elvis Ice Cream Sandwich
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
RATE IT & LEAVE A COMMENT.
Southern Banana Pudding from Scratch
Ingredients
- 2 C sugar
- 6 tablespoon cornstarch
- 3 large eggs, beaten
- 4 C whole milk
- pinch salt
- ½ teaspoon vanilla extract
- 4-5 medium ripe bananas
- 2 boxes vanilla wafer cookies
Instructions
- Warm milk in a large sauce pan. In a medium bowl, mix together sugar and cornstarch using a fork. Add beaten eggs. Stir 1-2 tablespoons of the warm milk into egg mixture to "temper" it.
- Whisk the tempered egg mixture to the sauce pan of warmed milk. Add a dash of salt and vanilla. Whisk for about 5-8 minutes until thick and continues to bubble even while being stirred. Remove from heat and let cool a little. The pudding will continue to thicken as it cools.
- Start assembling the banana pudding by covering the bottom of your dish with 2 layers of cookies and one layer around the sides. This cookie layer is heavier than the others because this is the "crust" of the dessert.
- Top with 1-2 layers of sliced bananas and enough pudding to cover the cookies on the sides. Repeat layers of cookies, including a layer around the sides, bananas and pudding until all ingredients are used. Finish with more cookies.
- Serve immediately while warm, at room temperature or chilled.
Notes
- Banana Pudding can even be assembled when the pudding is still a little warm (NOT hot). This will enhance the flavors.
- Make sure you have 2 boxes of vanilla wafers on hand when creating your banana pudding layers. Any extra cookies can be served with individual servings or to spruce up leftovers!
- Banana Pudding can be served warm or cold. If serving cold, chill at least 1-2 hours before serving.
- See post for suggestions on making banana pudding the day before.
Nutrition
Very good! I made 2 tin pans of it, and my family tore it up!! LOL
Hi, Eula! Wooohooo! That is what I love to hear! I am so glad your family liked it!
This looks just like the kind my momma used to make. I have a question though. I’m lactose intolerant. Could I use whole Lactaid milk instead of regular milk?
Hi, Hallary!
I have read that one can use Lactaid for making pudding, but I haven’t tried it so I can’t say with 100% confidence. If you do happen to try it out, let me know!
You can use Lactaid milk, I use it in my pies! Has to be whole Lactaid.
When is sugar/cornstarch supposed to be added?
Hi, Nicole! Please see step 1 & 2 of the recipe card. It is mixed with sugar and eggs, tempered, then added to the warm milk. Enjoy!
Great recipe! Reminds me of childhood!!
Hi, Cindi! Thank you! Yes, it does me too. One of my all time favorite desserts!
This is a very easy and quick recipe. It isn’t too sweet and the flavor is on point!
Hi, Allen! Thanks so much! I am just tickled you loved our family recipe for Banana Pudding!
Will the pepperidge farm chessman cookies be a good substitute? Don’t think vanilla wafers are available anymore!
Hi, Keri! Vanilla wafers are still available to purchase. If they aren’t in your local grocery store, you can find them on Amazon, in 2 box units. This link will take you right there. I have never used the Pepperidge Farm chessman cookies. I would worry about them getting too soggy. However, it might be worth a try!
Is this just the egg yolks or the whole egg?
Hi, Nora! It’s 3 large eggs, beaten- the whole eggs. Hope this helps!
If I want meringue can I just use egg yolks reserving the whites to make meringue? Hate to waste eggs to make meringue
Hey, Jerry! That’s a great question! This is what I suggest doing (because the homemade pudding really needs the whole egg):
Put back the egg yolks from your meringue (cover tightly and refrigerate). The next couple of times you make scrambled eggs, beat one of the yolks into the eggs to be scrambled. This works for me (sometimes I even purposefully plan to have omelettes or a quiche for dinner or lunch after making a meringue) and nothing is wasted!
Hope that helps!