Description
This classic banana pudding recipe features rich, creamy homemade pudding layered with fresh bananas, fluffy whipped cream, and sweet Nilla Wafers. The combination of smooth custard, crisp cookies, and ripe bananas makes every bite irresistible. Perfect for potlucks, family gatherings, or a nostalgic dessert treat that everyone will love!
Ingredients
Units
Scale
Pudding
- 1 1/2 cups whole milk, plus 2 tablespoons
- 1 1/2 cups half and half
- 1/2 cup sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon kosher salt, divided
- 4 large egg yolks
- 3 tablespoons butter, cut in small cubes
- 2 tablespoons vanilla extract, divided
- 1 14–ounce can sweetened condensed milk, divided
Whipped Cream
- 2 1/2 cups heavy cream
- Remaining 1/2 can sweetened condensed milk
- Remaining 1 tablespoon vanilla extract
- Remaining 1/4 teaspoon kosher salt
Assembly
- 4 yellow bananas (a few brown spots are fine, but not too ripe; use 6 for extra bananas if desired)
- 2 11–ounce boxes Nilla Wafers
Instructions
- Make the Pudding Base: Heat 1 ½ cups whole milk and 1 ½ cups half and half in a medium saucepan over medium heat until it comes to a simmer. While heating, in a large mixing bowl, use a hand blender to mix together ½ cup sugar, 5 tablespoons cornstarch, ¼ teaspoon salt, 4 large egg yolks, and 2 tablespoons whole milk until smooth and creamy.
- Temper the Egg Mixture: Slowly add half of the hot milk mixture into the egg yolk mixture, whisking quickly and continuously to prevent the yolks from scrambling. Gradually add the remaining milk, mixing until fully combined and smooth.
- Cook the Pudding: Return the whole mixture to the saucepan over medium heat. Whisk constantly until the pudding thickens and becomes bubbly, about 5 minutes. Make sure it is not runny before moving to the next step.
- Blend in Butter, Condensed Milk, and Vanilla: Use a hand mixer to blend in 3 tablespoons butter cubes until fully incorporated. Stir in ½ can of sweetened condensed milk and 1 tablespoon vanilla extract. Transfer the pudding to a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Allow to cool to room temperature, then refrigerate until fully chilled (at least 4 hours or overnight).
- Prepare the Whipped Cream: In a large bowl fitted with a whisk attachment, combine 2 ½ cups heavy cream, the remaining ½ can sweetened condensed milk, remaining 1 tablespoon vanilla, and remaining ¼ teaspoon salt. Whip on medium-high speed for 2-3 minutes until stiff peaks form. Store in the refrigerator until ready to assemble.
- Slice Bananas and Assemble Layers: Slice your bananas just before assembling. In a 9×13-inch baking dish, spread ⅓ of the pudding evenly on the bottom. Top with a single layer of Nilla Wafer cookies, followed by a layer of banana slices and ⅓ of the whipped cream. Spread each layer evenly. Repeat the layering process two more times, for a total of three layers, ending with whipped cream on top.
- Finish and Chill: Top the final layer with banana slices and a sprinkle of crushed Nilla Wafers for garnish. Cover and refrigerate at least 4 hours before serving to allow the flavors to meld and the pudding to set. Best enjoyed within 2 days.
Notes
- Try substituting 1 whole vanilla bean for the vanilla extract for enhanced flavor—scrape the seeds and add them to the milk when heating.
- Use a 9×13-inch baking dish, trifle bowl, or individual glasses for a fun presentation.
- If you love bananas, use up to 6 bananas and overlap slices in each layer.
- You may have leftover Nilla Wafers—use them as a garnish or for snacking.
- Banana pudding is best within 2 days as the bananas may brown over time.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 430
- Sugar: 34g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
