Banana pudding is a classic dessert that has been loved for generations. This old-fashioned recipe sticks to the basics, delivering a creamy, rich, and decadent dish that’s full of flavor. Layers of sweet vanilla pudding, fresh bananas, and crunchy vanilla wafers come together to create a nostalgic treat. The best part? It’s made from scratch, just like grandma used to make.
1. Best Old Fashioned Homemade Banana Pudding
Ingredients
For the pudding
- 2 ½ cups whole milk
- ½ cup granulated sugar
- 1⁄3 cup all-purpose flour
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
For assembly
- 4–5 ripe bananas, sliced
- 1 box (about 12 ounces) vanilla wafer cookies
- Whipped cream or meringue (optional, for topping)
Instructions
Prepare the pudding:
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk, whisking until smooth.
Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it begins to thicken (about 8–10 minutes).
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot pudding mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the pudding. Cook for another 2–3 minutes, stirring constantly, until the pudding thickens to a creamy consistency.
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Assemble the pudding:
In a large serving dish or individual cups, layer vanilla wafers at the bottom.
Add a layer of sliced bananas on top of the wafers.
Pour a layer of warm pudding over the bananas and wafers. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.
Chill:
Cover the pudding with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming).
Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften slightly.
2. Tips for Perfecting This Recipe
Use ripe bananas
Ripe bananas are naturally sweeter and softer, which enhances the flavor and texture of the pudding. Look for bananas with a few brown spots.
Cook the pudding slowly
Stirring constantly and cooking over medium heat prevents the pudding from scorching or developing lumps. Patience is key to achieving a smooth, creamy pudding.
Temper the eggs carefully
Adding hot pudding too quickly to the egg yolks can cause them to scramble. Slowly whisking in a small amount of hot pudding ensures a smooth texture.
Layer while the pudding is warm
Assembling the pudding while it’s still warm helps soften the wafers slightly, creating the perfect blend of textures.
Refrigerate long enough
Letting the pudding chill for several hours allows the flavors to meld and ensures the dessert is properly set.
3. Recipe Variations
If you want to put your own spin on this classic recipe, here are some fun variations to try:
Chocolate Banana Pudding: Add 2 tablespoons of cocoa powder to the pudding mixture for a chocolate twist.
Peanut Butter Banana Pudding: Swirl a few tablespoons of creamy peanut butter into the pudding before layering.
Coconut Banana Pudding: Add shredded coconut between the layers and use coconut milk instead of whole milk for a tropical flavor.
Healthier Version: Use almond milk or oat milk for a dairy-free option and substitute honey or maple syrup for sugar.
Mini Banana Pudding Cups: Assemble individual servings in mason jars or small glasses for a cute and portable dessert.
4. How to Serve & Store Banana Pudding
Serving Banana Pudding
Banana pudding is best served chilled. Garnish it with whipped cream, crushed vanilla wafers, or fresh banana slices for an extra touch.
Serve it in a large trifle dish for a show-stopping presentation, or scoop it into small bowls for individual servings.
Storing Banana Pudding
In the refrigerator: Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. The pudding will stay fresh in the fridge for up to 3 days. However, the bananas may darken slightly over time.
In the freezer: While freezing banana pudding isn’t ideal due to the texture changes of the bananas and wafers, you can freeze it in an airtight container for up to 1 month. Allow it to thaw in the refrigerator before serving.
This old-fashioned homemade banana pudding is a dessert that never goes out of style. Whether you stick to the traditional recipe or try a creative variation, it’s sure to be a hit with family and friends. Enjoy every creamy, nostalgic bite!
