Classic Homemade Banana Pudding – Old-Fashioned & Creamy
This timeless banana pudding is rich, silky, and full of comforting flavors. Made from scratch with simple ingredients, it’s the kind of dessert that disappears fast at family gatherings, potlucks, or Sunday dinners. Every spoonful has layers of vanilla wafers, sweet ripe bananas, and warm homemade vanilla pudding that sets beautifully as it chills.
Ingredients
For the pudding:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For layering:
- 1 box vanilla wafers
- 4–5 ripe bananas, sliced
Optional topping:
- Whipped cream or meringue
Instructions
Start by preparing your serving dish. A glass dish works best so you can see the beautiful layers. Arrange a generous layer of vanilla wafers across the bottom, covering it completely. Top the wafers with a single layer of sliced bananas, spacing them evenly so every bite gets banana flavor.
Now move on to the pudding. In a medium saucepan (off the heat), whisk together the sugar, flour, and salt. Slowly pour in the milk while whisking continuously to avoid lumps. Once smooth, add the egg yolks and whisk again until fully combined.
Place the saucepan over medium heat. Cook the mixture slowly, whisking constantly, especially around the edges and bottom. After several minutes, the pudding will begin to thicken. Keep stirring until it becomes rich, creamy, and coats the back of a spoon. This step is important—don’t rush it.
Remove the saucepan from the heat. Immediately stir in the butter and vanilla extract until fully melted and incorporated. The pudding should be smooth, glossy, and fragrant.
While the pudding is still warm, pour about one-third of it over the banana layer in the dish, spreading gently with a spoon. Add another layer of vanilla wafers, followed by another layer of sliced bananas. Pour more pudding over the top. Repeat the layers until all ingredients are used, finishing with pudding on top.
Gently tap the dish on the counter to help the pudding settle into all the layers. If desired, add whipped cream on top or spread a light meringue for a traditional Southern-style finish.
Let the banana pudding cool at room temperature for about 20 minutes, then cover and refrigerate for at least 4 hours, preferably overnight. This resting time allows the wafers to soften and absorb the pudding, creating that classic melt-in-your-mouth texture.
Serving Tips
- Serve chilled for the best flavor and texture
- Garnish with crushed vanilla wafers or banana slices just before serving
- Best enjoyed within 24–48 hours
This homemade banana pudding is creamy, comforting, and nostalgic—exactly the kind of dessert people ask for again and again.