If you love classic Southern desserts, nothing beats the creamy, dreamy delight of homemade banana pudding made from scratch. It’s a luscious treat that layers fresh bananas, vanilla wafers, and rich, velvety pudding—without any boxed mixes or shortcuts. Ready to impress your family and friends with this timeless comfort food? Let’s dive into how to make homemade banana pudding from scratch, step by step, with a friendly and easy-to-follow approach.
What You’ll Need
Ingredients for the Vanilla Pudding:
– 2 cups whole milk
– ⅔ cup granulated sugar
– 3 tablespoons cornstarch
– ¼ teaspoon salt
– 2 large egg yolks
– 1 ½ teaspoons vanilla extract
– 2 tablespoons unsalted butter
For the Layers:
– 3-4 ripe but firm bananas, sliced
– About 24-36 vanilla wafers (store-bought or homemade)
– Optional: whipped cream for topping
Step 1: Make the Homemade Vanilla Pudding
The star of this dessert is the homemade vanilla pudding. It’s surprisingly simple and so much better than any boxed pudding mix.
- Mix dry ingredients and eggs: In a bowl, whisk together sugar, cornstarch, and salt. Add the egg yolks and half a cup of milk, whisking until smooth—even if it looks a bit gritty at first, that’s okay.
- Heat the milk: Pour the remaining 1 ½ cups of milk into a saucepan and heat it over medium heat until it just begins to simmer. Don’t let it boil.
- Temper the eggs: Slowly drizzle some of the hot milk into the egg mixture while whisking constantly. This step warms the eggs gently so they don’t scramble.
- Cook the pudding: Pour the tempered egg mixture back into the saucepan with the hot milk. Cook over medium-low heat, whisking constantly, until the pudding thickens and coats the back of a spoon. This usually takes about 5-8 minutes. You’ll know it’s ready when you can run your finger through the pudding on the spoon and the line stays clear.
- Finish with butter and vanilla: Remove from heat and whisk in the butter and vanilla extract until smooth and creamy.
- Chill: Pour the pudding into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 30 minutes until chilled.
Step 2: Prepare the Bananas and Vanilla Wafers
While the pudding chills, slice your bananas into about half-inch thick rounds. To keep them from browning and add a little brightness, you can gently toss the slices in a bit of lemon juice.
Step 3: Assemble Your Banana Pudding
Now for the fun part—layering!
- Start with vanilla wafers: Place a layer of vanilla wafers at the bottom of your dish (an 8×8-inch square dish or a trifle bowl works well).
- Add banana slices: Spread a layer of banana slices over the wafers.
- Add pudding: Spoon a layer of the chilled vanilla pudding over the bananas, smoothing it out gently.
- Repeat layers: Continue layering wafers, bananas, and pudding until you reach the top of your dish, finishing with a layer of pudding.
Step 4: Chill and Serve
Cover your assembled pudding with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting time lets the wafers soften and the flavors meld beautifully.
Before serving, you can add a dollop of freshly whipped cream and sprinkle some crushed vanilla wafers on top for extra texture and flair.
Tips for Perfect Banana Pudding
– Use ripe but firm bananas: Overripe bananas can turn mushy and affect the texture.
– Don’t skip tempering: Slowly adding hot milk to the eggs prevents scrambling and keeps the pudding silky.
– Layer carefully: Placing wafers first helps them soak up pudding without getting soggy too fast.
– Make ahead: Banana pudding tastes even better the next day, so plan ahead!
Homemade banana pudding from scratch is a rewarding dessert that brings a nostalgic, comforting vibe to any table. With its creamy vanilla pudding, fresh bananas, and crispy wafers, it’s a guaranteed crowd-pleaser that’s easier to make than you might think. Give it a try, and you’ll never want to go back to boxed pudding again!