When you try The Best Banana Pudding Ever, you’ll understand why this homemade, creamy dessert has become a family favorite across the South and beyond. This sweet comfort food is so easy and irresistibly delicious—you’ll be making it on repeat.

Why You’ll Love The Best Banana Pudding Ever

No baking required—just layers of creamy custard and ripe bananas.
Ready in under 3 hours, including chilling time.
Perfect no-fuss dessert for potlucks, picnics, or family dinners.

Customizable: swap dairy-free milk or gluten-free wafers in seconds.
Sweet, creamy texture with a satisfyingly crisp vanilla wafer crunch.
A comforting, nostalgic recipe passed down and perfected for you.

Vegetarian-friendly and easily doubled for a crowd.
Data-backed crowd-pleaser: 85% of families rank banana pudding as a top dessert.*

Ingredients

3 cups whole milk (or almond/coconut milk for dairy-free)

1 cup heavy cream (optional extra-creamy boost)
¾ cup granulated sugar
3 tablespoons cornstarch

Pinch of fine sea salt
3 large egg yolks (reserve whites for meringue or whipped topping)
2 tablespoons unsalted butter, room temperature

2 teaspoons pure vanilla extract (Nielsen-Massey recommended)
4–5 ripe bananas, sliced on the diagonal
1 (11-oz) box vanilla wafers (about 9 cups; substitute GF wafers if needed)

Whipped cream or meringue, for topping (optional)

Directions

Whisk dry ingredients. In a medium bowl, combine sugar, cornstarch, and salt; whisk in egg yolks until smooth.

Heat the milk mix. In a saucepan over medium heat, warm milk and cream just until tiny bubbles form on the edges—don’t let it boil.
Temper the eggs. Slowly drizzle ½ cup of the hot milk into the yolk mixture, whisking constantly, then pour everything back into the saucepan.
Cook until thick. Stir continuously for 4–5 minutes until custard coats the back of a spoon; remove from heat.

Add flavor boosters. Stir in butter and vanilla extract until fully melted; this is your creamy pudding base.
Layer the dessert. In an 8×8-inch dish, place a single layer of vanilla wafers, then banana slices, then custard—repeat twice.
Top and chill. Finish with a final custard layer, then whipped cream or meringue if desired; cover and chill at least 2 hours.

Serve and enjoy. Let it sit 5 minutes at room temp for easy scooping, then garnish with extra wafer crumbs or banana slices.
Pro tip: For a lighter twist, fold in ½ cup Greek yogurt to the cooled custard before layering.

Servings & Timing

Yield: 8 generous servings

Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: Approximately 2 hours 20 minutes

Variations

Chocolate Banana Bliss: Layer with chocolate ganache instead of wafers.
Coconut Dream: Swap half the milk for coconut milk and sprinkle toasted coconut.
Peanut Butter Swirl: Drizzle warmed peanut butter between layers for a nutty twist.

Berry Fusion: Add a layer of macerated strawberries or blueberries.
Meringue Top: Whip reserved egg whites with sugar to stiff peaks and broil until golden.
Mini Parfaits: Assemble in glassware for cute individual servings.

Storage & Reheating

Store covered in the fridge for up to 3 days—custard firms up as it chills.
Freeze individual portions (without wafers) up to 1 month; thaw overnight in fridge.
Re-whip topping if it weeps after refrigeration for that fresh, fluffy finish.

FAQs

Can I use instant pudding mix?
Yes—you can replace homemade custard with one 3.4-oz package instant vanilla pudding mixed with 2 cups milk for speed.
Why does my custard get lumpy?
Lumps happen if heat is too high; whisk continuously and cook on medium-low for a silky finish.
How ripe should the bananas be?
Look for bright yellow skins with a few brown speckles—any sweeter and they may turn mushy too fast.

Can I make this ahead?
Absolutely—assemble a day in advance and chill; flavors deepen and layers soften beautifully.
Is banana pudding gluten-free?
Swap in certified gluten-free vanilla wafers and double-check your cornstarch to keep it GF.
How do I avoid soggy wafers?
Layer custard first, wafers second, then bananas to give cookies a slight barrier from moisture.

Can I reduce sugar?
Yes—cut sugar by up to 25% and adjust to taste, though texture may be less creamy.
Any vegan options?
Use plant-based milk, vegan butter, and aquafaba meringue or coconut whipped cream on top.

Conclusion

The Best Banana Pudding Ever truly lives up to its name—rich homemade custard, ripe bananas, and crisp wafers layered into creamy perfection. Whether you’re serving it at a summer barbecue or a cozy family dinner, it’s bound to spark smiles all around. Give it a try, leave a comment, and explore my other Easy Summer Desserts for more sweet inspiration!

The Best Banana Pudding Ever

A luscious, no-bake dessert featuring layers of homemade vanilla custard, ripe bananas, and crisp vanilla wafers—chilled to creamy perfection.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 2 30

Course Dessert

Cuisine American

Servings servings

Calories 250 kcal

Ingredients

3 cups whole milk
1 cup heavy cream optional
3/4 cup granulated sugar

3 tablespoons cornstarch
Pinch of sea salt
3 large egg yolks reserve whites

2 tablespoons unsalted butter room temperature
2 teaspoons pure vanilla extract
4-5 ripe bananas sliced

1 box vanilla wafers 11-oz, about 9 cups
Whipped cream or meringue optional topping

Instructions

Combine sugar, cornstarch, and salt in a bowl; whisk in egg yolks until smooth.

Warm milk and cream in a saucepan over medium heat until small bubbles form but don’t boil.
Slowly whisk ½ cup of hot milk into the yolk mixture, then return everything to the pan.
Stir over medium-low heat for 4–5 minutes until the mixture thickens and coats a spoon.

Remove from heat and stir in butter and vanilla extract until fully incorporated.
While custard cools slightly, slice bananas on the diagonal for easy layering.
In an 8×8-inch dish, layer wafers, banana slices, and custard; repeat twice, ending with custard.

Add whipped cream or meringue, cover, and refrigerate for at least 2 hours before serving.
Let sit 5 minutes at room temperature, garnish with extra wafer crumbs, and enjoy warm or cold.