When it comes to desserts this Southern Banana Pudding is a classic and easy recipe that is completely homemade, feeds a crowd and is super addicting!
Want to know what holds the key to my heart? This Banana Pudding! There is something about banana desserts that has always just drew me in and I’ve fallen in love with.
There are so many variations of banana pudding from ones that are made with boxed pudding mixes, etc. This recipe is made with homemade vanilla pudding that is layered with sliced bananas and vanilla wafers.
I have been making this recipe for SO MANY YEARS and has always been the only way that I have ever made it and the way that I continue to make it because you guys, it just is just that darn good.
WHAT INGREDIENTS DO YOU NEED?
- Milk
- Eggs
- Egg yolks
- Cornstarch
- Sugar
- Vanilla
- Butter
- Bananas
- Whipped topping
- Vanilla wafers
I first published this recipe back in 2015 and it was in serious need of an update and any chance that I can make this homemade banana pudding you really don’t have to ask me twice.
My middle son has chose this as his most favorite dessert that I make, he is like me, a banana lover. Some people ask if this will have that true banana flavor because it’s not made with banana pudding itself.
The answer to that questions is 100x yes. The layers of the banana with the vanilla pudding really enhances the banana flavor itself and does not make this recipe overpowering at all and has just the right balance of flavors.
HOW DO YOU MAKE BANANA PUDDING?
- In sauce pan mix together your milk, sugar, cornstarch, salt, eggs and egg yolks.
- Heat on medium whisking almost constantly until bubbly and thick.
- Remove from heat and stir in your butter and vanilla until butter is melted.
- Cover pan with Saran Wrap making sure that wrap is pressed onto pudding to prevent film from forming and then place in refrigerator and let cool to room temp.
- Once cooled in a 9″x13″ baking dish layer 1/2 box vanilla wafers and then layer with 1 1/2 banana.
- Spoon 1/2 of your pudding mixture over the top and then continue layers one more time. Finish your layers with remaining sliced bananas then top with whipped topping and crushed vanilla wafers.
- Place in fridge at least 2-3 hours before serving.
This recipe is literally great. I always feel so good making it not because it’s homemade but because I’m addcited. I know that I said that already, but it’s the truth.
I could eat this banana pudding recipe all day every day if I had the chance to. Now that probably wouldn’t be good for me, but I’m sure you all know how that goes.
Some other homemade pudding desserts that we love around here include:
- Homemade Dark Chocolate Pudding Pie
- Chocolate Eclair Cake
- Homemade Peanut Butter Pudding
- Coconut Cream Pie
I will tell you a little secret, if you are in a pinch you CAN use boxed vanilla or French vanilla pudding for this recipe. It wouldn’t be homemade which I seriously recommend doing for this recipe.
But sometimes we all get a little busy and you crave this just like I do so if you are in a time crunch and want to do it that way I would make 2 boxes of the pudding according to the package directions.
Now this banana pudding is perfect all year round. It seems that bananas aren’t really one of those seasonal fruits like watermelon or berries so banana recipes are good all the time.
We often bring this to gatherings such as Thanksgiving of Christmas because can you believe it or not I am not the biggest fan of holiday pie recipes, so I love having other options around and I have found out that other people love a variety of desserts just lime myself.
So if you are looking for that perfect homemade banana pudding recipe then this one is just what you need. It makes a huge batch which can easily be cut in half and everyone adores it!
If you like this recipe you might also like:
Southern Banana Pudding
Ingredients
- 4 cups milk
- 1 1/3 cup sugar
- 6 Tbs cornstarch
- 1/2 tsp salt
- 2 eggs
- 2 egg yolks
- 4 Tbs butter
- 4 tsp vanilla extract
- 4 large bananas sliced
- 1 container whipped topping or homemade
- 1 large box vanilla wafers reserve 1/2 cup crushed wafers for topping
Instructions
- In sauce pan mix together your milk, sugar, cornstarch, salt, egg and egg yolk.
- Heat on medium whisking almost continuously until bubbly and thick.
- Remove from heat and stir in your butter and vanilla until butter is melted.
- Cover with Saran Wrap pressing the wrap onto top of pudding to prevent film from forming and place in refrigerator and let cool to room temp.
- Once cooled in a 9"x13" baking dish layer 1/2 box of vanilla wafers and then layer with 1 1/2 of your bananas.
- Spoon 1/2 of your pudding mixture over the top then continue layers one more time. Finish your layers with sliced bananas then top with whipped topping and crushed vanilla wafers.
- Place in fridge at least 2-3 hours before serving.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Sarina Engle
This is so easy to make and never disappoints!
Katelyne
Can I half this to make a smaller batch?
Tornadough Alli
Yes that should be fine.
Izzy
I’m telling y’all right now, this is the best banana pudding I’ve ever had. This is usually my fav dessert so I was a bit skeptical to try a new recipe but y’all this does NOT disappoint.
Steph
All I can say is WOW. This is hands down my new favorite dessert. My husband is from the south and had been begging me to make banana pudding for years, but always put it off because the version I knew growing up was very different and just not my cup of tea. Luckily, he finally talked me into it for Thanksgiving this year and I found this recipe. I will be using this from now on, thank you so much for sharing!
Ashton Nalley
Hi, how thick does the pudding need to be when cooking on the stove? Will it still be runny after an hour in the fridge?
Tornadough Alli
It should stick to the back of your spoon, it will be a thick pudding not runny. If its not thick then you should keep cooking until it thickens up.
Sarah
This is the BEST banana pudding recipe, and super east to follow! I made homemade whipped cream, and added a spoon-full of the vanilla pudding mixture into the heavy cream before whipping. Crushed up more nilla wafers and topped with it. It came out soooo good and my banana-pudding-picky-husband approved.
Marie Stshl
Me being from Louisiana, love this homemade Bsnana pudding recipe, as I grew up on this. It was one of my favorite desserts Mom made from scratch. Thanks for sharing!
Kristen
I want to make a double batch. Just checking about the corn starch.. Is it okay to double that measurement as well?
Tornadough Alli
Yes if you are making a double batch, everything will need to be doubled.
Olivia
Made it for Memorial Day and it was a hit!! Made it exactly like the recipe and did homemade whip cream, will make again!
Christi
The recipe calls for 2 eggs and 2 egg yolks. Is there a reason why it doesn’t just say 2 eggs? Do they need to be separated?
Tornadough Alli
Yes you use 2 whole eggs and then 2 egg yolks.
Jackie
The best banana pudding I’ve ever made. I’m a Bama girl so I know banana pudding.😊
This will be THE banana pudding I will make from now on.
Thanks for sharing such a yummy recipe.
Deborah
I just made this banana pudding. It was wonderful.
Victoria
Awesome ! I will use this recipe for now on. Thank you
Cortney
I made this for my boyfriend and his parents. It was my first time cooking/baking for them so here come the nerves! They LOVED this!!!! So much so that his Italian mom asked me for the recipe!!!! ❤️❤️❤️❤️
Barbie
Can I make this the night ahead??
Tornadough Alli
Yes you can
Michelle
Hi. Will it thicken more as it cools??
Tornadough Alli
It will yes.
Ashley
My egg cooked while making the pudding.. what am I doing wrong?
Tornadough Alli
The heat might be a little too high, I would turn it down a little bit. We have never had our eggs cook, but depending the stovetop it could run a little differently in temperature.