Best 10 Banana Pudding From Scratch Recipes

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Indulge in the delectable flavors of homemade banana pudding, a classic Southern dessert that combines creamy custard, layers of fluffy vanilla wafers, and sweet, caramelized bananas. This timeless treat, often served in individual ramekins or a large trifle dish, offers a symphony of textures and flavors that will delight taste buds of all ages. With its simple ingredients and straightforward preparation, this recipe promises a delightful dessert experience that can be tailored to your preferences. Whether you prefer a traditional approach or a modern twist, the variations provided in this article cater to every palate, ensuring that you find the perfect banana pudding recipe to satisfy your cravings.

Here are our top 10 tried and tested recipes!

HOMEMADE BANANA PUDDING



Homemade Banana Pudding image

This homemade banana pudding recipe includes making the creamy vanilla pudding from scratch and serving it over Nilla wafers and fresh-cut bananas for the most delicious Southern treat.

Provided by The SouthernPlate Staff

Categories     Dessert

Time 25m

Number Of Ingredients 8

1/2 cup sugar (or swerve)
1/3 cup flour
3 egg yolks
2 cups milk
1 box Nilla wafers
5 bananas
1/2 tsp vanilla
dash salt

Steps:

  • Place a layer of Nilla Wafers in the bottom of a medium-sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and the remaining bananas.
  • In a saucepot (or double boiler) on medium-low heat, add all ingredients except for the vanilla. Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened - about 15 minutes.
  • Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.

Nutrition Facts : Calories 329 kcal, ServingSize 1 serving

OLD-FASHIONED BANANA PUDDING



Old-Fashioned Banana Pudding image

Think the store-bought stuff stands a chance against homemade banana pudding? One bite and you'll be singing a different tune.

Provided by Rebecca Lang

Time 40m

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
2 1/4 cups whole milk
4 large eggs, separated
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/3 cups vanilla wafers
4 ripe bananas, cut into 1/2" slices
3 tablespoons sugar

Steps:

  • Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
  • Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
  • Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
  • Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

SOUTHERN BANANA PUDDING



Southern Banana Pudding image

Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.

Provided by Food Network Kitchen

Categories     dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 10

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar

Steps:

  • Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
  • Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
  • Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
  • Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

BANANA PUDDING I



Banana Pudding I image

This is a recipe that's been handed down from my grandmother. My whole family loves it and we all grew up on it! Hope you enjoy it!

Provided by Sara Crenshaw

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

⅔ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 eggs, beaten
2 cups milk
½ teaspoon vanilla extract
2 tablespoons butter, softened
2 bananas, peeled and sliced
½ (12 ounce) package vanilla wafer cookies

Steps:

  • In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
  • Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

Nutrition Facts : Calories 665.8 calories, Carbohydrate 91.1 g, Cholesterol 505.4 mg, Fat 28.2 g, Fiber 2.7 g, Protein 13.9 g, SaturatedFat 10.9 g, Sodium 381.8 mg, Sugar 46.3 g

BANANA PUDDING



Banana Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas

Steps:

  • Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
  • In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  • Preheat the oven to 425 degrees F.
  • Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
  • To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
  • Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

MAGNOLIA'S FAMOUS BANANA PUDDING



Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Steps:

  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  • With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  • To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  • Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

OLD-FASHIONED BANANA PUDDING



Old-Fashioned Banana Pudding image

Provided by Virginia Willis

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/4 cup all-purpose flour
Pinch of table salt
1 teaspoon pure vanilla extract
About 45 vanilla wafers, such as Nilla
8 bananas, sliced 1/4 inch thick
2 cups whole milk
6 eggs, separated
1 1/4 cups sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
  • Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
  • Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
  • In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
  • Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

OLD FASHIONED BANANA PUDDING



Old Fashioned Banana Pudding image

Make and share this Old Fashioned Banana Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla
3 -4 ripe bananas, sliced
vanilla wafer

Steps:

  • Mix sugar and eggs together.
  • Add salt, cornstarch, and milk.
  • Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
  • Remove from heat; add vanilla and mix well.
  • In serving bowl, layer the wafers, bananas, and the pudding.

GRANDMA'S BANANA PUDDING



Grandma's Banana Pudding image

My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!

Provided by tigrbtrfly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 13

1 (12 ounce) package vanilla wafers, divided
1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
4 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
4 bananas, sliced, or more to taste
4 egg whites
¼ teaspoon cream of tartar
5 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
  • Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
  • Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
  • Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
  • Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g

Tips:

  • Use ripe bananas for the best flavor. Overripe bananas will give your pudding a mushy texture.
  • If you don't have Nilla wafers, you can use another type of vanilla wafer cookie or even graham crackers.
  • Be sure to let the pudding cool completely before assembling the trifle. This will help prevent the layers from becoming runny.
  • For a more decadent dessert, you can add a layer of whipped cream or ice cream between the layers of pudding and cookies.
  • Garnish the trifle with fresh banana slices or a sprinkle of nutmeg before serving.

Conclusion:

This classic banana pudding recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of creamy pudding, vanilla wafers, and fresh bananas, this trifle is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this banana pudding recipe a try. You won't be disappointed!

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