The Best Homemade Banana Pudding Recipe

Introduction

This homemade banana pudding is creamy, rich, and full of fresh banana flavor, perfect for a comforting dessert. With layers of smooth pudding, crunchy Nilla wafers, and fluffy cream topping, it’s sure to be a family favorite.

Ingredients

• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 tablespoon bourbon (optional)
• 5 large egg yolks
• 1 tablespoon vanilla bean paste
• ¼ cup cornstarch
• ½ cup caster sugar (or granulated sugar)
• ¼ cup salted butter, cut into cubes
• 1 tablespoon banana or banana cream extract
• 8 ounces full-fat brick cream cheese, room temperature
• 8 ounces Cool Whip, room temperature
• ½ cup sweetened condensed milk
• 1 tablespoon vanilla bean paste
• 1 (11-ounce) box Nilla wafers
• 4 medium bananas, sliced into ½-inch thick slices
• Fresh mint leaves, for garnish (optional)

Instructions

1. Step 1: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon if using. Let the mixture simmer until barely hot but not bubbling, about 5–7 minutes.
2. Step 2: Meanwhile, in a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined into a paste-like consistency.
3. Step 3: Slowly temper the egg yolks by adding 1 tablespoon of the hot cream mixture to the bowl, stirring immediately. Repeat this 2–3 more times to prevent curdling.
4. Step 4: Remove the pan from heat but keep it on the stove. Pour the tempered egg yolk mixture into the hot cream and whisk constantly for about 2 minutes.
5. Step 5: Return the pan to medium heat and continue whisking until the pudding thickens, about 4–5 minutes. Remove from heat, stir in the cubed butter and banana extract until melted and combined.
6. Step 6: Transfer the pudding to an airtight container. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until well chilled and slightly thickened, about 4 hours or overnight.
7. Step 7: For the creamy topping, whisk together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and combined.
8. Step 8: Assemble the pudding by layering pudding, Nilla wafers, creamy topping, and banana slices in your chosen dish or individual glasses. Repeat layers until filled, finishing with creamy topping and some wafer crumbs on top.
9. Step 9: Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy!

Tips & Variations

• For extra flavor, substitute bourbon with rum or omit alcohol entirely for a kid-friendly version.
• Use ripe but firm bananas to avoid mushy layers.
• Try layering with toasted coconut flakes for added texture.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. The wafers may soften over time, but the flavors will deepen. If desired, allow the pudding to sit at room temperature for 15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana pudding ahead of time?

Yes, the pudding tastes even better after chilling overnight as the flavors meld. Assemble it at least 1 hour before serving to let the layers set properly.

Can I use a different type of cookie instead of Nilla wafers?

Absolutely. Vanilla wafers are traditional, but you can substitute with shortbread cookies, graham crackers, or vanilla-flavored cookies for a twist.