Homemade Banana Pudding

With the extra time on our hands, we recently decided to make a fun dessert for our weekend treat that we’ve never made before … Homemade Banana Pudding!

I don’t have banana pudding very often, maybe once every five years, but the last time I had some it was super yummy (from a local Charlotte restaurant called Haberdish). So, when I passed by the (organic) Vanilla Wafers at the store the other day I was like, “That’s it, we are totally going to make this at home!” Nothing like a fun new recipe to get you through right now.

What’s funny is that when we ordered the banana pudding at Haberdish I had to talk my husband into it; he didn’t think he liked banana pudding. But, as it turns out, he’d never had the real deal made from scratch, and once he had a bite his mind changed instantly. He was even fighting us over the last few bites when we made our version at home.

He was quickly converted, and you can be too … even if you’ve never had this southern dessert before. It’s the perfect time to try it and see what all the hype is about!

This recipe does, of course, contain some processed ingredients, such as sugar and corn starch, but it is made from scratch and does not include any artificial ingredients (as long as you make your cookies or buy the organic ones). We eat mostly real food, but usually have a weekend treat to look forward to. And these days we’ve regularly had the time to make something more elaborate than usual!

Ingredients to Make Banana Pudding

• Milk – 4 cups.
•  Sugar – Granulated.
• Corn starch – 1/4 cup.
• Eggs – If you can’t get them from a farmers’ market check out what to look for here.
• Butter – Organic or Non-GMO.
• Pure vanilla extract – Store-bought or homemade.
• Heavy whipping cream – 1 1/2 cups.
• Vanilla wafers – Organic or homemade.
• Bananas – Cut into round slices.

How to Make Banana Pudding

1. Whisk: Whisk together the pudding ingredients in a wide-bottomed saucepot over medium heat. Whisk frequently and when the mixture begins to bubble up, turn the heat down to medium-low. Keep stirring until the sauce thickens, 10 to 15 minutes. It’s very important to continue whisking frequently so the eggs don’t curdle!
2. Beat: Use electric beaters or a whisk to whip the cream, sugar, and vanilla together until peaks form. Set aside.
3. Assemble: In jars or a trifle dish, layer the cookies, bananas, and then the pudding; top with whipped cream (and cookie crumbles for garnish, if desired); and refrigerate for at least one hour or up to 24 hours before serving.

More Treats You Might Enjoy

• Homemade Chocolate Pudding Pie
• Homemade Creme Pies (with a Homemade Marshmallow Fluff Filling)
• Homemade Chocolate Pudding

Homemade Banana Pudding

5 from 4 votes

Course: Desserts

Cuisine: American

Keyword: pudding, quick and easy dessert

Dietary Restriction: Peanut/Tree-Nut Free, Vegetarian

Active Time: 5 minutes

Cook Time: 20 minutes

Chill in refrigerator: 1 hour

Total Time: 1 hour 25 minutes

Author: Lisa Leake

Servings (Adjust to suit): 8

Calories: 391 kcal

I bet you'll be converted to a Banana Pudding lover after you try this homemade version.

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Ingredients

For the pudding

• 4 cups milk
• 2/3 cup sugar
• 1/4 cup corn starch
• 2 eggs, beaten
• 2 tablespoons butter
• 1 teaspoon pure vanilla extract

For whipped cream

• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar, granulated or confectioners
• 1/2 teaspoon pure vanilla extract

For assembly

• 4 dozen organic vanilla wafers, we prefer homemade (see notes for details)
• 2 bananas, cut into round slices

Instructions

For pudding

1. Whisk together the pudding ingredients in a wide-bottomed saucepot over medium heat. Whisk frequently and when the mixture begins to bubble up, turn the heat down to medium-low. Keep stirring until the sauce thickens, 10 to 15 minutes. It's very important to continue whisking frequently so the eggs don't curdle!

For whipped cream

1. Use electric beaters or a whisk to whip the cream, sugar, and vanilla together until peaks form. Set aside.

For assembly

1. In jars or a trifle dish layer the cookies, bananas, and then the pudding; top with whipped cream (and cookie crumbles for garnish, if desired); and refrigerate for at least one hour or up to 24 hours before serving.

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Recipe Notes

• If you make homemade vanilla wafers you will need to make approximately one and a half recipes.
• The pictured glasses are large and contain two servings each.
• We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Homemade Banana Pudding

Amount Per Serving

Calories 391 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 122mg41%

Sodium 113mg5%

Potassium 315mg9%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 30g33%

Protein 7g14%

Vitamin A 1019IU20%

Vitamin C 3mg4%

Calcium 175mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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