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homemade banana pudding
5 from 1 vote

Homemade Banana Pudding

Easy Homemade Banana Pudding made with from-scratch vanilla pudding, whipped cream, sliced bananas, and vanilla wafers. It’s a classic no-bake dessert your friends and family will keep going back for!
Author: Jaja Bakes
Course: Dessert
Cuisine: American
Servings: 6 servings
Prep Time30 minutes
Cook Time10 minutes
Chilling Time1 hour 30 minutes
Total Time2 hours 10 minutes

Ingredients

  • 3 ripe bananas, peeled and sliced into thin rounds
  • 3 cups (165 gr) vanilla wafers
  • 3/4 cup (180 ml) heavy whipping cream

Vanilla Pudding

  • 2 egg yolks
  • 5 tbsp (65 gr) granulated sugar
  • 3 tbsp (25 gr) cornstarch
  • 1 cup (240 ml) whole milk
  • 1 tbsp (15 gr) salted butter
  • 1/2 tsp vanilla extract

Instructions

Vanilla Pudding

  • In a heavy-bottomed saucepan, add egg yolks, granulated sugar, cornstarch, and milk. Whisk until well incorporated.
  • Heat the saucepan on low heat. Bring to a boil while whisking constantly until thickened. Turn off the heat. Add butter and vanilla extract. Whisk until well incorporated.
  • Pour the mixture into a medium bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent the skin from forming on top. You can also choose to pass the mixture through a sieve to remove any lumps.
  • Let the pudding cool down to room temperature and then let it chill in the fridge for at least 1 hour.

Assemble

  • Add heavy cream to a bowl and beat on high speed using a mixer or hand whisk until soft peaks form. Set aside.
  • Remove the chilled pudding from the fridge and beat on high speed using a mixer or hand whisk until smooth with no lumps.
  • Transfer one-third of the whipped cream to the pudding. Fold with a spatula or beat on low speed until well combined. Add the remaining whipped cream in 2 additions, gently folding it or beat on low speed into the pudding each time.
  • Cover the bottom of serving glasses, trifle dishes, or baking dishes with the cream mixture. Top with a layer of vanilla wafers. Arrange banana slices on top of the wafers. Repeat the layers until you run out of space or ingredients. Top the final layer with the cream.
  • Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This ensures the cookies have time to soften.
  • Just before serving, garnish with extra vanilla wafers and sliced bananas, if desired.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 71g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 267mg | Potassium: 357mg | Fiber: 2g | Sugar: 38g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 0.4mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.