Name: Homemade Banana Pudding Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Cuisine: Southern
Ingredients: 2 cups whole milk; 1 cup heavy whipping cream; 1 tablespoon bourbon (optional); 5 large egg yolks; 1 tablespoon vanilla bean paste; ¼ cup cornstarch; ½ cup caster sugar (or granulated sugar); ¼ cup salted butter, cut into cubes; 1 tablespoon banana or banana cream extract; 8 ounces full-fat brick cream cheese, room temperature; 8 ounces Cool Whip container, room temperature; ½ cup sweetened condensed milk; 1 tablespoon vanilla bean paste; 1 (11-ounce) box Nilla wafers; 4 medium bananas, sliced into ½-inch thick slices; Fresh mint leaves, for garnish (optional)

There’s something truly comforting about a classic southern dessert done right, and this Homemade Banana Pudding Recipe hits every note you want—rich, creamy, with just the right hint of banana sweetness and that nostalgic wafer crunch. Trust me, once you try making it from scratch, store-bought pudding will feel like child’s play.

A clear glass cup shows a dessert with five visible layers. The bottom layer is pale yellow pudding, topped with a thin layer of light beige round cookies. Above the cookies is a layer of thick white cream, followed by another layer of pale yellow pudding interrupted by banana slices. Next is another thick layer of white cream. On top sits a dollop of light beige whipped cream with three banana slices arranged in a row, small green mint leaves, and crumbs of crushed cookies scattered on the surface. The background is a white marbled texture with some whole cookies and a pinkish napkin nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Banana Pudding Recipe
Top Tip
How to Serve Homemade Banana Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Banana Pudding Recipe

Why You'll Love This Recipe

This homemade banana pudding recipe has been a game changer for me. It captures that perfect creamy pudding texture without artificial flavors, and allowing you to use real ingredients makes all the difference in taste and satisfaction. Plus, I love how effortlessly elegant it feels for any occasion.

Fresh and Real: Using whole eggs, real vanilla bean paste, and fresh bananas gives this pudding authentic flavor you won’t get from store-bought mixes.
Layered Textures: The combination of creamy pudding, luscious bananas, wafer crunch, and whipped cream topping creates a texture party in every spoonful.
Make-Ahead Friendly: This pudding improves with time in the fridge, so it’s great for prepping in advance for gatherings or weeknight treats.
Easy To Customize: Whether you want to add a splash of bourbon or switch out toppings, this recipe invites your personal touch.

The image shows a clear glass jar filled with a layered dessert. The bottom layer is creamy and light yellow, followed by a layer of round, light brown cookies. Above the cookies is a thick white cream layer, topped again by a creamy light yellow layer. Another layer of cookies sits above, covered by a final thick white cream layer that is spread over the top. The top is decorated with banana slices, small green mint leaves, and crushed cookie pieces. In the background, there are similar glass jars with the same dessert, a glass bottle with milk, a bowl of cookies, and a white marbled surface underneath everything. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances dairy richness, natural sweetness, and smooth textures to build a pudding that feels luxurious but not heavy. Each ingredient plays a key role — it’s a symphony you’ll want to play again and again.

Flat lay of fresh whole milk in a small white ceramic bowl, heavy cream in a small white ceramic bowl, a few cubes of salted butter, a small white ceramic bowl of caster sugar, a small white ceramic bowl with cornstarch, five whole uncracked brown eggs, a small white ceramic bowl of sweetened condensed milk, a few dollops of smooth full-fat cream cheese, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl of banana cream extract, a stack of round golden Nilla wafers, four medium bananas sliced into thin coins, fresh bright green mint leaves scattered nearby, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: Provides a creamy base without being too heavy, making the pudding smooth and light enough to layer.
Heavy whipping cream: Adds richness and velvety texture that blends perfectly with the milk.
Bourbon (optional): A splash deepens flavor subtly and adds warmth — totally optional but a nice grown-up twist.
Egg yolks: Key for thickening the pudding naturally and giving it that luscious custard feel.
Vanilla bean paste: Offers intense, pure vanilla flavor with pretty flecks that make it feel special.
Cornstarch: Your thickening hero—keeps the pudding sturdy without needing gelatin or flour.
Caster sugar (or granulated sugar): Sweetens evenly and dissolves smoothly into the custard.
Salted butter: Adds depth, richness, and a touch of salt to balance the sweetness.
Banana/banana cream extract: Boosts that banana flavor, perfect if your bananas aren’t super ripe.
Cream cheese (full-fat, room temp): For the creamy topping, this adds tang and body, marrying beautifully with the Cool Whip.
Cool Whip (or whipped topping): Lightens and sweetens the topping without weighing it down.
Sweetened condensed milk: Provides smooth sweetness and adds to the creamy texture of the topping.
Nilla Wafers: Classic crunchy base that softens gently as it soaks up the pudding.
Bananas (medium, sliced): Fresh fruit adds natural sweetness and softness—don’t skip this because it’s the star flavor!
Fresh mint leaves (optional): Great for a fresh, unexpected burst of color and flavor as garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage adding your own spin here. I, for one, like playing up the bourbon for an adult touch, but you could leave it out or try different extracts. The layering order and presentation is totally up to you.

Variation: Once, I swapped half the whole milk for coconut milk and it gave a subtle tropical twist that was surprisingly delicious.
Dietary swap: Use dairy-free cream cheese and milk alternatives for a vegan version—I’ve done it and it works well with a bit more extract added.
Seasonal twist: Try mixing in fresh berries alongside the bananas for summer gatherings.

Step-by-Step: How I Make Homemade Banana Pudding Recipe

Step 1: Warm your milk and cream gently

Start by heating your milk, heavy cream, and optional bourbon together over medium-high heat. You want it to get hot and steamy—just shy of boiling. I keep an eye on it so it doesn’t bubble over or scorch. This step infuses the creaminess with a subtle warmth and readies it for the pudding base.

Step 2: Whisk your egg yolk mixture

While the milk heats up, whisk your egg yolks together with vanilla paste, cornstarch, and sugar until smooth and a bit thick. It looks almost like a thick paste—this is important because it’ll thicken the pudding beautifully.

Step 3: Temper the eggs carefully

Here’s where we avoid scrambled eggs in pudding: slowly add a tablespoon of the hot cream into your egg mixture while stirring vigorously. Repeat this step a few times to bring the egg yolks up to temperature gently. Patience here pays off big time for silky pudding.

Step 4: Cook your pudding until thickened

Pour the tempered egg mixture back into the pan with the remaining cream. Keep whisking constantly as you return it to medium heat. You’ll see it thicken after a few minutes—about 4 to 5. Don’t walk away; whisking prevents lumps and scorching. Then remove from heat and stir in butter cubes and banana extract until smooth.

Step 5: Chill the pudding and make the topping

Transfer your pudding to a container and press plastic wrap directly on the surface to prevent skin forming. Refrigerate for at least 4 hours or overnight—that’s the magic time frame where flavor deepens. Meanwhile, whip together softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla paste for the creamy topping.

Step 6: Layer and assemble your pudding

I love using a big trifle bowl for the drama, but small glasses work great too. Start with pudding, layer wafers, dollop topping, then banana slices. Repeat layers until you finish with the topping and sprinkle some wafer crumbs on top. Refrigerate for another hour before serving to let everything meld.

Top Tip

After making this Homemade Banana Pudding Recipe countless times, I’ve learned a few tricks to make sure it’s always dreamy and not just good.

Temper your eggs slowly: It’s tempting to dump hot cream in all at once, but going slowly prevents cooked egg bits and keeps your pudding silky smooth.
Whisk constantly while cooking: This keeps your custard from sticking or getting lumpy and helps the texture stay velvety.
Press plastic wrap on pudding’s surface: Preventing a skin while chilling is a game changer — it keeps the pudding perfectly smooth.
Use ripe bananas but not too soft: You want fragrant sweetness without mushy slices that disappear in the pudding layers.

How to Serve Homemade Banana Pudding Recipe

Garnishes

I usually go simple with a few fresh mint leaves and extra Nilla wafer crumbs on top. Sometimes a tiny drizzle of caramel sauce or a dusting of cinnamon elevates it for special occasions. It’s those little touches that make it pop visually and flavor-wise.

Side Dishes

For a classic Southern buffet vibe, I like serving this banana pudding alongside fried chicken or buttery biscuits. If it’s a lighter gathering, crisp green salads or fruit salad complement this sweet treat beautifully.

Creative Ways to Present

Try serving this in layered mason jars for picnic-friendly portions or spoon it inside hollowed-out pineapple for a fun tropical twist. For holiday tables, a trifle dish with pretty, transparent layers makes a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the fridge and honestly, they taste even better the next day—flavors have time to marry. Just be sure to eat within 3-4 days before the bananas start browning too much.

Freezing

Freezing banana pudding is tricky because of the bananas and creamy texture. I recommend freezing just the pudding before assembly if you want to prep ahead. Once thawed, reassemble with fresh bananas and wafers.

Reheating

This pudding is best served cold or at room temperature, so no reheating needed. If you do want to warm the pudding base, do so gently on the stove with constant stirring to avoid curdling, then chill again before assembling.

Frequently Asked Questions:

Can I use instant pudding mix instead of making the pudding from scratch?

While instant pudding mix is quicker, this Homemade Banana Pudding Recipe delivers a much richer, fresher flavor thanks to real ingredients and custard made from scratch. The texture is creamier and more luxurious than any box mix.

How ripe should the bananas be for the pudding?

Aim for bananas that are ripe with some brown specks but still firm enough to slice neatly. Overripe bananas tend to get mushy and can make the pudding overly sweet and soggy.

Can I prepare the pudding layers the day before my event?

Yes! In fact, making this Homemade Banana Pudding Recipe a day ahead improves its flavor and texture. Just assemble and refrigerate it with plastic wrap pressed on top to prevent drying out.

What can I use if I don’t have vanilla bean paste?

Vanilla extract is a fine substitute, though vanilla bean paste gives a more concentrated flavor and pretty flecks that make the dessert extra special. Use the same amount as the recipe calls for.

Final Thoughts

This Homemade Banana Pudding Recipe is more than just a dessert to me—it’s a slice of warm family memories, a little moment of indulgence you create with your own hands. You’ll love how approachable it is, how the flavors just sing together, and how easy it is to make your loved ones smile with each creamy spoonful. Next time you have ripe bananas and a bit of time, give this recipe a try—you won’t regret it.