Homemade Banana Pudding

Easy Homemade Banana Pudding with layers of Nilla Wafer or your favorite cookie to use like Chessman, Graham Crackers, or Shortbread, Banana Pudding made from scratch with mashed bananas added for plenty of real banana flavor, sliced bananas, and stabilized whipped cream to prevent it from going flat or melting makes this a favorite for dessert and special occasions.

According to Colt and the kids this is some of the BEST Banana Pudding ever! 

A delicious easy to make Banana Pudding from scratch that anyone can make and so much better than the box stuff.

I know someone's going to say Nilla Wafers aren't from scratch and I am aware, but they remind me of childhood. My Granny would occasionally buy a box for desserts and our family still occasionally enjoys them as a treat. You can always substitute Nilla Wafers for you favorite cookie like Graham Crackers, Chessman or Plain Shortbread Cookies. They can also be omitted if you like. I'll never know! 

Other Banana Pudding recipes we love and are reader favorites are No Bake Banana Pudding Cheesecake, Banana Pudding Cheesecake and Mini Banana Pudding Cheesecakes.

Nothings better than Old Fashioned Banana Pudding! Here's how to make it:

In a large sauce pan whisk together until well combined:

• 2/3 cup Granulated Sugar 
• 1/3 cup All-Purpose Flour
• 1 pinch Salt

Whisk 3 whole Egg Yolks and stir in 2 cups Whole Milk until well combined. 

I used to always slowly stir the cooked pudding mixture into the egg yolks to temper them but a few years back a reader said you can stir the egg yolks into cold milk and I've found this works well without curdling. 

Slowly stir Milk / Egg Yolk mixture into Flour mixture in pan to prevent lumps. 

Cook over medium heat while stirring to prevent burning. Cook until pudding is thickened and holds shape of the stir marks. 

Remove from heat and stir in:

• 1 1/2 teaspoons Pure Vanilla Extract (I used a Homemade Vanilla Extract with Bourbon that was delicious) 
• 1 tablespoon Butter

Stir in:

• 1 Large Ripe Banana, Peeled and Mashed

Set aside.

To make the Stabilized Whipped Cream in a small sauce pan add:

• 1 teaspoon Unflavored Gelatin
• 4 tablespoons Water

Allow Gelatin to sit until it blooms and absorbs water. About 1-2 minutes. 

Heat over low heat just until gelatin melts and becomes transparent. WATCH CLOSELY as it will burn fast and dissolves very quickly. If gelatin sets too quickly it can be put over low heat to melt again.

Move off heat.

In a cold mixing bowl add: 

1 cup Heavy Whipping Cream

Beat until whipping cream starts to become light and airy.

Mix in until combined: 

• 1/4 cup Powdered Sugar
• 1/2 teaspoon Pure Vanilla Extract

Beat in gelatin mixture until  pillowy and holds shape being careful not to over mix.

Set aside. 

Place a few Nilla Wafers in the bottom of a serving dish. I used 6 (8 ounce Custard Cups).

I used Mini Nilla Wafers for the Banana Pudding since they fit better in the small glasses

Top with a layer of Banana Pudding, sliced Bananas, and a thin layer of Banana Pudding to prevent Bananas from browning. 

Cover Banana Pudding with a layer of Nilla Wafers.

Top with a layer of Stabilized Whipped Cream and repeat layers of Banana Pudding, Banana, a little more Banana Pudding and Nilla Wafer. 

Refrigerate for at least 4-6 hours until cold or overnight. Remaining Stabilized Whipping Cream can be refrigerated until read to use. 

I used a piping bag to pipe the stabilized whipped cream on top but you can also use a spoon to dollop it.

Right before serving you can garnish with a slice of Banana and Nilla Wafer if desired.

Creamy from scratch Banana Pudding will be a favorite! I can guarantee it. I hope you love it as much as we do. 

These will last about 2-3 days in the fridge as long as they aren't devoured before then. The Bananas will soften the longer they are in the fridge.

Banana Pudding, Homemade Banana Pudding, Banana Pudding From Scratch, Banana Cream Pudding, Nilla Wafer Banana Pudding, Famous Banana Pudding, Best Banana Pudding, Banana Pudding Bowl, Easy Banana Pudding, Vanilla Wafer Banana Pudding, Best Cookies For Banana Pudding, Nilla Banana Pudding, Old Fashioned Banana Pudding, Gourmet Banana Pudding, Banana Flavored Pudding, 4th of July Banana Pudding,

Dessert

Southern

Yield: 6

Author: Serena Bakes Simply From Scratch

Homemade Banana Pudding

Easy Homemade Banana Pudding with layers of Nilla Wafer or your favorite cookie to use like Chessman Graham Crackers or Shortbread, Banana Pudding made from scratch with mashed bananas added for plenty of real banana flavor, sliced bananas, and stabilized whipped cream to prevent it from going flat or melting makes this a delicious dessert.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

Banana Pudding

• 2/3 cup Granulated Sugar
• 1/3 cup All-Purpose Flour
• 1 pinch Salt
• 3 whole Egg Yolks
• 2 cups Whole Milk
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 tablespoon Butter
• 1 whole Large Ripe Banana, Peeled and Mashed

Stabilized Whipped Cream

• 1 teaspoon Unflavored Gelatin
• 4 tablespoons Water
• 1 cup Heavy Whipping Cream
• 1/4 cup Powdered Sugar
• 1/2 teaspoon Pure Vanilla Extract

Assemble Banana Pudding

• 3-4 whole Large Ripe Bananas, Peeled and Sliced
• 7 ounces Nilla Wafers (About)

Instructions

Banana Pudding

1. In a large saucepan whisk together sugar, flour, and salt until well combined.
2. In a separate bowl whisk egg yolk until smooth. Slowly stir in milk until well combined.
3. Slowly stir milk mixture into flour mixture to prevent lumps.
4. Stir while cooking over medium heat to prevent burning. Cook until pudding is thickened and holds shape of the stir marks.
5. Remove from heat. Stir in Vanilla and Butter.
6. Mix in Mashed Banana and set aside.

Stabilized Whipping Cream

1. In a small sauce pan mix together unflavored gelatin and water. Allow gelatin to sit until it blooms and water is absorbed.
2. Heat over low heat just until gelatin melts and becomes transparent. WATCH CLOSELY as it will burn fast and dissolves very quickly. If gelatin sets too quickly it can be put over low heat to melt again.
3. In a cold mixing bowl add heavy whipping cream. Beat until whipping cream starts to become light and airy.
4. Whip in powdered sugar and vanilla until combined.
5. Beat in gelatin mixture until mixture is pillowy and holds shape being careful not to over mix.

Assemble Banana Pudding

1. Place Nilla Wafers in the bottom or 6 (8 ounce) Custard Cups or desired container. Cover Nilla Wafers with a layer of Banana Pudding. Place a layer of sliced Bananas on top of Banana Pudding and cover with a thin layer of Banana Pudding to help prevent browning. Top with Nilla Wafer and Stabilized Whipping Cream.
2. Repeat Layers.
3. Cover and refrigerate 4-6 hours until cold.
4. Stabilized Whipping Cream can be refrigerated until ready to served. I refrigerated mine in the piping bag to save time.
5. Garnish tops with remaining Stabilized Whipping Cream, Sliced Bananas, and Nilla Wafers if desired.
6. Can be refrigerated for 2-3 days. Bananas will soften and brown the longer it's refrigerated.

Nutrition Facts

Calories

597.3

Fat

27.38 g

Sat. Fat

14.69 g

Carbs

82.19 g

Fiber

2.95 g

Net carbs

79.23 g

Sugar

53.63 g

Protein

8.82 g

Sodium

203.64 mg

Cholesterol

157.13 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2024/06/homemade-banana-pudding.html

© 2024 Serena Bakes Simply From Scratch

Did you make this recipe?

Tag @serenabakessimplyfromscratch on instagram and hashtag it #SerenaBakesSimplyFromScratch