This truly is the best Banana Pudding recipe you will ever make! It's creamy, banana-y, and incredibly easy to put together. My homemade no bake banana pudding recipe is made completely from scratch and is way better than any boxed pudding you'll ever try! It has layers of homemade pudding, sliced bananas, and wafers in every bite.
Today is my birthday, and what better way to celebrate than with my favorite dessert EVER! Honestly, I'm not the biggest cake fan. I find most icings too sweet, and I always feel heavy after eating most cakes. That's why I decided to make my classic banana pudding instead!
It's incredibly rich, and a little serving goes a long way with satisfaction. It's a classic dessert that's perfect for holidays, family gatherings, or whenever you're craving something sweet.
One of my favorite things about this recipe is how versatile it is. You can make it in a trifle bowl, individual cups, or a 9×13 baking dish.
Homemade pudding may seem intimidating at first, but I promise you it's so easy. If I can do it, you can do it! It only requires a few simple ingredients so let's get to baking!
Step by step instructions
Here is how to make this classic banana pudding. You will need a 12x7 dish (or something similar size), 3 mixing bowls, a spatula, and a whisk.
Step 1: Whisk sugar, cornstarch, and salt. Into a large-sized pot, add the sugar, cornstarch, and salt. Stir to combine.
Step 2: Add milk and heavy cream. Turn the stove on medium-low heat and add the milk and heavy cream. Whisk until steaming (3-5 minutes), but not boiling.
Step 3: Add the yolks. Whisk the yolks into the saucepan and continue to cook over medium-low heat, stirring continuously to avoid boiling, for 6-8 minutes. It'll be ready once the mixture has thickened and coats the back of a spoon.
Step 4: Add butter and vanilla. Remove from the heat and whisk in the butter and vanilla. Then strain the pudding through a strainer into a heat-safe glass bowl.
Step 5: Chill. Cover with saran wrap and allow the pudding to chill for minimum 1 hour in the fridge to thicken and cool.
Step 6: Layer. Roughly divide the pudding into thirds. Start with evenly spreading it on the bottom of the dish, then add wafers and bananas. Continue this, topping the dish with just wafers (the banana slices will brown if placed on top).
Place in the fridge to chill for 6 hours minimum, or overnight. Once ready, scoop and enjoy!
FAQ
How do I store this banana pudding?
Banana pudding must be stored in the fridge when not consuming in an airtight container or with saran wrap on top. It's best enjoyed within 2-3 days as the cookies and bananas soften.
Can I make this ahead of time?
Absolutely! Especially because it needs to chill for 6 hours, I recommend making it the night before you plan on serving it.
What cookies work best?
Nilla wafers are the classic ones, but we actually don't carry them in Canada so I used the MadeGood vanilla cookies and they worked great!
For a gluten-free option, try the Kinnikinnick cookies!
Why did my banana slices brown?
The best way to slow browning is to make sure the banana slices are completely covered with the pudding mixture.
Why is my banana pudding liquidy?
Banana pudding can become liquidy if the pudding hasn't been fully chilled, the pudding wasn't thickened enough to begin with, or if the bananas release too much moisture. Make sure your pudding is properly thickened and keep the dessert refrigerated. You can check if the pudding is ready when it coats the back of a spoon and isn't runny.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Homemade Banana Pudding
Ingredients
- 2 cups whole milk
- 1 cup heavy cream I used 35%
- 3 egg yolks at room temperature
- 2/3 cups white sugar
- 4 tbsp cornstarch
- 1/4 tsp salt
- 1/4 cup butter
- 2 tbsp vanilla
- 1 box Nilla wafers
- 3 large bananas sliced (use ripe, but not overly ripe bananas)
Instructions
- In a saucepan over medium-low heat, add the sugar, cornstarch, and salt. Whisk together.2/3 cups white sugar, 4 tbsp cornstarch, 1/4 tsp salt
- Add in the heavy cream and whole milk. Whisk together for 3-5 minutes continously to avoid burning, until steaming but not boiling.2 cups whole milk, 1 cup heavy cream
- Whisk the egg yolks in. Continue whisking for another 5-8 minutes until the mixture has clearly thickened. It's ready when it coats the back of a spoon and isn't runny (think of a classic pudding consistency).3 egg yolks
- Remove from the heat, and mix in butter and vanilla. Then strain the pudding through a mesh-strainer into a bowl to get rid of any clumps.1/4 cup butter, 2 tbsp vanilla
- Cover with saran wrap and place in the fridge to chill for minimum 1 hour.
- Once chilled, layer the pudding. Start with about 1/3 of it on the bottom of the dish. Then add wafers and sliced bananas. Repeat this. For the top layer, do the rest of the pudding with just the wafers on top. If you add bananas on top, they will brown.3 large bananas, 1 box Nilla wafers
- Allow to chill for minimum 6 hours, or overnight. Once ready, scoop and enjoy!
- When not eating the pudding, keep refridgerated.
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