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The Best Homemade Banana Pudding Recipe
5 from 27 votes

The Best Homemade Banana Pudding Recipe

The Best Homemade Banana Pudding Recipe layers smooth, thick custard made from eggs, sugar, flour, and whole milk, combined with whipped cream, vanilla wafers, and ripe banana slices. The custard is cooked slowly until thickened, then cooled and folded into whipped cream for a creamy texture. Assembled in layers with wafers and bananas, this pudding balances the soft freshness of bananas with the delicate crunch of wafers and the richness of the custard, making it a classic, comforting dessert.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
45 mins
Total Time
1 hr 20 mins
Servings: 12
Calories: 197 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

  • 6 egg yolks, and whites separated
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 4 cups milk whole
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 1 whipped cream recipe
  • 1 vanilla wafers box
  • 4 banana peeled, thinly sliced, large

Instructions

    Cup of Yum
  1. Add 6 whisked egg yolks, ¾ cup of sugar, flour, milk, and salt to a medium-size saucepot and cook over low heat for about 12-15 minutes while constantly stirring until it becomes very thick.
  2. Remove the custard from the stove and stir in the vanilla. Cool completely in the refrigerator, which takes about 45 minutes.
  3. Once it’s cool slowly add the custard into a stand mixer with the whipped cream recipe and mix on low speed with the whisk attachment until completely combined.
  4. Evenly spread 1/3 of the whipped cream custard to the bottom of a deep 13x9 casserole pan and then layer on the wafers and bananas followed up by adding on another 1/3 of the whipped cream custard.
  5. Repeat the process 1 more time until all of the ingredients have been used. Set aside.
  6. In a stand mixer with the whisk attachment whisk the eggs on medium speed until soft peaks have formed, which takes about 3 to 4 minutes.
  7. Turn the speed up to high and slowly sprinkle in ¼ cup of sugar until mixed in. Continue to whisk until medium-stiff peaks have formed to make a meringue.
  8. Spread the meringue over the top of the banana pudding evenly and then using a torch brown the top of the meringue.

Notes

  • This pudding can be made a day in advance; cover and refrigerate until serving.
  • Store leftovers refrigerated for up to 4 days; do not freeze to avoid texture breakdown.
  • Browning the meringue topping can be done with a kitchen torch or by baking at 400°F for 7-10 minutes.
  • Ready-made whipped toppings may replace homemade whipped cream if needed.
  • Use ripe but firm bananas for the best flavor and texture in the dessert.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 33g (11%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 90mg (30%) Sodium 69mg (3%) Potassium 282mg (6%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 276IU (6%) Vitamin C 3mg (3%) Calcium 106mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 33g 11%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 90mg 30%
Sodium 69mg 3%
Potassium 282mg 6%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 276IU 6%
Vitamin C 3mg 3%
Calcium 106mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.