Grandma’s Banana Pudding
Homemade banana pudding with a made-from-scratch vanilla pudding is layered with vanilla wafers and bananas and topped with fresh whipped cream. This decadent southern dessert is a no-bake recipe perfect for any weeknight, potluck dinners, or a summer picnic. Serve it in a pie pan, a trifle bowl, or individual ramekins, you truly can’t go wrong!
A few years ago, we took the kids to have lunch at my grandma’s; after we were done eating, she brought out little silver parfait cups filled with homemade banana pudding, along with Nilla wafers and whipped topping. The pudding was AMAZING and my husband and the kids couldn’t get enough.
I left with a copy of my grandma’s recipe and it has absolutely been a top-three dessert with my little crew ever since.
A Little More About Banana Pudding
Banana Pudding is a Southern dessert made of pudding, wafers, banana, and fresh whipped cream. Similar to a trifle, this layered dessert is often served cold after soaking a few hours to allow the vanilla wafers to soften from the vanilla pudding.
I have always been curious about what makes this a southern tradition (after all, it’s really just vanilla pudding, Nilla wafers, sliced bananas, and whipped cream), so I did some reading. It seems that bananas first began being marketed in the United States around the turn of the century, in the early 1900s. Cooks began using the fruit in all sorts of dishes, especially in recipes for puddings and custards with meringue toppings. The first banana pudding recipe came out of Kentucky in 1903 but didn’t include wafers.
The addition of the vanilla wafers in the banana pudding came later. I couldn’t find exactly why this picked up more in the southern states than in any other areas, but a great many thanks to the southerners who dreamed up this amazing dessert!
Banana Pudding vs. English Trifle
Banana pudding and English trifle have a few similarities. They are both layered desserts often served cold. Other similarities include fruit, custard, and whipped cream – yum!
The main difference between these two desserts seems to be the cookie layer. In a trifle, you might find a sponge cake or ladyfingers while banana pudding features vanilla wafers.
How To Make Banana Pudding From Scratch
If this is your first time making banana pudding from scratch you will be pleased to find it’s much easier than you may have been led to believe. For me, the hardest part is waiting for the wafer layers to absorb the creamy pudding!
Ingredients
- Homemade Pudding: Similar to pastry cream, this pudding is made from a mixture of sugar, cornstarch, salt, milk, egg yolks, butter, and vanilla.
- Whipped Cream: Made with heavy cream, sugar, and vanilla.
- Vanilla Wafers: I typically stick with the Nilla Wafers by Nabisco – they’re classic!
- Bananas: The riper the banana the sweeter they are so we are looking for very ripe bananas here. Yellow with little spots of brown should work perfectly.
Pudding + Wafers + Bananas + Whipped Cream
Make the Pudding
The main ingredient that will take a little time is the homemade pudding. This creamy, vanilla-flavored custard might just be the star of the show as far as I’m concerned. To make the pudding:
- Lightly whisk egg yolks in a small bowl to combine.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the milk and cook over medium-low heat until slightly thickened.
- Temper the eggs: Gradually whisk a small amount of the hot milk mixture into the egg yolks.
- Pour the egg mixture into the saucepan, scraping the bowl with a rubber spatula; return to simmer over medium heat, whisking constantly until a few bubbles burst on the surface and the mixture is thick and glossy, about 30 seconds.
- Remove from heat and whisk in the butter and vanilla.
- Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.
Assemble the Banana Pudding
- Vanilla Wafer Layer: Line the bottom of a 1½-quart serving dish or pie plate with vanilla wafers.
- Banana Layer: On top of the wafers, place a layer of sliced bananas.
- Pudding Layer: Pour half of the pudding mixture over the bananas and spread to the edges of the dish.
- Repeat the vanilla wafers, bananas, and pudding again.
- Place plastic wrap against the surface of the pudding and refrigerate for at least 4 hours or overnight.
Make the Whipped Cream
When you are ready to serve this dessert, make the homemade whipped cream.
- Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Spread on top of the pudding and top with crushed vanilla wafers.
- Store leftovers in the refrigerator.
A Few Notes About the Pudding
The key to perfect pudding is to just keep whisking once everything is on the stovetop. Then, once you get a few bubbles on the surface the mixture should get thick and shiny. Running it through the fine-mesh sieve will catch any bits of egg in case it was overcooked just a tad.
Worried about watery pudding or it not setting up in the fridge? One of the biggest culprits for runny pudding is taking it off of the heat before the cornstarch is fully activated and it is properly thickened. Every stove is different, so yours may take a little longer, but keep looking for those visual clues – you will see a few very large bubbles pop on the surface and the mixture will turn very shiny. At this point, it should look and feel noticeably thicker; make sure you get to this point!
Serving, Storage, and Shelf-Life
- Serving: Some simple ways to serve homemade banana pudding are in a 9×13 baking dish or in a pie pan (as shown in the pictures). You could also serve it up in a trifle bowl or make individual banana puddings and serve them in ramekins or mason jars!
- Storage: Cover with plastic wrap or aluminum foil and store in the refrigerator.
- Shelf-life: Covered properly, the banana pudding should last for about 2 days in the refrigerator. It will begin to get watery at that point, as the bananas break down and the whipped cream starts to weep.
More Decadent Desserts:
- Banana Cake Recipe with Cream Cheese Frosting
- Coffee Donuts Trifle
- Banana Cream Pie
- Banana’s Foster Bread Pudding
Banana Pudding
Decadent layers of silky vanilla pudding, round vanilla wafers, sliced bananas, and homemade whipped cream make this southern classic an absolute dream. Grab a spoon and come hungry because just one serving of this homemade banana pudding won’t be enough!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Grandma's Banana Pudding
Ingredients
For the Pudding
- ½ cup (99 g) granulated sugar
- 3 tablespoons (21 g) cornstarch
- ½ teaspoon (0.5 teaspoon) salt
- 2½ cups (600 ml) whole milk
- 3 egg yolks
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Cream
- ¾ cup (180 ml) heavy cream, chilled
- ¼ cup (28 g) powdered sugar
- 1 teaspoon vanilla extract
For Serving
- 30 vanilla wafers
- 3 bananas, cut into ¼-inch slices
Instructions
- Make the Pudding: Place the egg yolks in a small bowl and whisk lightly to combine.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the milk and cook over medium-low heat until slightly thickened. Gradually whisk a small amount of the hot milk mixture into the egg yolks.
- Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla.
- Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.
- Line the bottom of a 1½-quart serving dish or pie plate with vanilla wafers. On top of the wafers, place a layer of the sliced bananas. Pour ½ of the pudding over the bananas, and spread to the edges of the dish. Repeat the vanilla wafers, bananas, and pudding again. Press plastic wrap against the surface of the pudding and refrigerate for at least 4 hours or overnight.
- Make the Whipped Cream: When ready to serve, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread on top of the pudding and top with crushed vanilla wafers. Store leftovers in the refrigerator.
Notes
Serving, Storage, and Shelf-Life
- Serving: Some simple ways to serve homemade banana pudding are in a 9x13 baking dish or in a pie pan (as shown in the pictures). You could also serve it up in a trifle bowl or make individual banana pudding's and serve them in ramekins!
- Storage: Cover with plastic wrap or aluminum foil and store in the refrigerator.
- Shelf-life: Covered properly, the banana pudding should last for about 3 days in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
This pudding is delicious. My husband is very picky about banana pudding, but he liked this one. I liked it because it wasn’t overly sweet. It’s very light, yet tasty. I appreciate banana pudding when it’s not our of box. The recipe is quick and easy too. Thanks for sharing!
What happen the other banana pudding recipe you had up? i believe it was called an easy banana pudding? not sure if i have the nane correct?
Sorry, this is not original southern banana pudding. The original was baked with a meringue topping, not chilled with whipped cream topping. I am in my 70’s & remember my elders banana pudding as a child. This is how I make it. Nothing like fresh out of the oven old fashioned southern banana pudding & tired of seeing claims of ORIGINAL banana pudding being used.
Hi Mary, I have a version with meringue! You can check it out here: https://www.browneyedbaker.com/traditional-southern-banana-pudding/
I am from Alabama and our southern banana pudding has meringue on it not whipped cream.
I meant to add I personally like to eat just the pudding with the wafers while its hot. My husband has a recipe he got from his mom and he always leaves me a small cup of just pudding and wafers. It’s so good. I may have to try it with whipped cream since it’s homemade.
Hi Cheryl, I’ve made a meringue version, too! :) https://www.browneyedbaker.com/traditional-southern-banana-pudding/
Yum! Always a favorite at Sunday Dinner.
Thank you for sharing this recipe!! Looking forward to making this over this coming weekend. My mother handed down to me the “Cape Cod” glasses that you have pictured with the pudding. I believe she received these in the 60’s and were always set out for holiday dinners. I have tall ice beverage glasses and the short dessert glasses and a few wine glasses. When I saw your photos it brought tears to my eyes since 2/9 would have been my parents’ 75th wedding anniversary!
Banana Pudding is my favorite dish. my grandmother died in 2012. so my mom cook delicious food. thanks for sharing us
I have always made banana pudding with meringue (my Mom’s recipe) and wanted to try one with whipped cream. Did this earlier in the year with a lemon pie recipe and preferred the whipped cream topping. This recipe is easy and delicious. It did take a bit longer for the pudding to thicken than the 30 seconds noted in step 2. So don’t worry. Just keep on whisking and it will be delish. The only changes I made: used 3 bananas and 2 whole eggs vs 1 egg + 1 yolk (maybe that’s why it look a little longer to thicken). Very happy I tried this new version. If you make whipped cream with sugar, try powdered sugar. The texture/consistency is much better!
I need help, when I get to the tempering process it doesnt thicken. I am having the milk mixture trickle in with the eggs and it doesnt thicken and remains a liquid. Is there a trick to this?? My husband loves banana pudding and I failed to have it ready for Fathers day. Any help will be appreciated! Thank you!
Hi, just wondering why your base pudding recipe in this is different from your Southern Banana Pudding (https://www.browneyedbaker.com/traditional-southern-banana-pudding/). I’m trying to decide which base pudding to make (I’m going to put whipped cream on it, because that’s what my co-workers like), but I can’t figure out which is better! Do you have a personal preference? It seems like the amount of egg yolk is a main difference…
I am planning on using this recipe to make individual ones. Quick question if I make it the day before with the bananas turn brown or are they fine because they are covered by the custard?
Why flour to thicken the sauce?
I use the egg yolks to naturally thicken
The sauce..please explain
Hi Maey, In every homemade pudding recipe I’ve ever tried, flour or cornstarch is used to aid in the thickening process.
What happen the other banana pudding recipe you had up? i believe it was called an easy banana pudding? not sure if i have the nane correct?
I grew up with Banana Pudding but haven’t had it since I was a kid. It was a big hit for dessert last night:) thank you!!!
To make it the best, you need to make your own vanilla wafers! This recipe makes enough for me to make a trifle bowl of Banana Pudding. I also like to add a block of softened cream cheese to the pudding when it is done. I know it’s not “traditional” but it sure gives the pudding a bang!
Vanilla Wafers
5 tablespoons butter, softened
1 cup sugar (vanilla sugar is the best if you have some)
1 large egg
2 teaspoons vanilla extract
1/4 cup milk
2 cups unbleached cake flour or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions:
1. Preheat oven to 350 degrees
2. Cream the butter and sugar together in a large mixing bowl. Add the egg, vanilla, and milk and mix well. Sift in the flour, baking powder, and salt. Stir well.
3. Spoon the dough into a gallon-sized freezer bag. Cut off the tip of one of the corners and pipe the dough onto ungreased cookie sheets at least one inch apart.
4. Bake for 12-15 minutes until the bottoms begin to turn golden brown. Transfer cookies to a wire rack to cool. Serve or store in an airtight container.
Yield: 4 dozen cookies
Stephanie- Do you use Deb’s pudding recipe with the cream cheese?
I love Nanner Puddin’!! My beloved Grandmother “Nanny” has made this all of my life. I haven’t had it for years but this recipe is spot on. I made my own Banana Pudding a few years back. I can’t stand that Cool Whip stuff, just can’t do it. I whipped up some heavy cream with a dash of bourbon and vanilla. Dang! I swear, I could eat the whole thing over a few days.
Btw, I have been enjoying your site for a few years now. As an experienced home cook and baker of many years, just wanted to say thanks! Yours is one of my favorites. Some of the best, and now beloved, tried and true recipes that I have come across. You rock! And the recipes that you put on the site, it’s like you are picking my brain sista! Love them all!
Oh my gosh, this looks yummy! coming up with a way to make Banana Pudding cupcakes and I think I am going to use your Banana Pudding recipie!!! And let me say I am from the South and I have never had a meringue topping on my Banana Pudding and I never want one. Whipped topping is the best on Banana Pudding! Thanks for this amazing looking Banana Pudding!
This looks to die for. Born in Louisville, KY but primarily raised between Memphis, TN and West Memphis, AR, banana pudding has always been a favorite. But to shame my southern heritage, to all you who say it’s not southern without browned meringue, this southern belle HATES meringue. To me, it always leaves a layer of “slime” underneath it and it has nothing on the refreshing sweet coolness of fresh whipped cream.
As soon as I read the name of this I started getting teary eyed. My Mom made this for us while growing up in Texas. She didn’t use whipped cream on top just another layer of Nilla wafers. As I read your recipe and the preceeding words about your Grandmama I was dropping tears down my cheeks of happy love filled memories. thank you for sharing this recipe, I don’t know why I never ask my Mama to tell me hers…
Just finished making this. Brain blown. Pudding soooo easy to make! I’m going to make chocolate pudding now. I hope my family likes pudding because I will be making it constantly now.
I just made this last week…. But I add another layer, a layer of deliciousness that I like to call 8 oz. of cream cheese mixed together with about half a can of sweetened condensed milk. That’s how my grams made it and that extra layer of goodness has never let me down!
PS – rum is a good addition. in the pudding and the whipped cream. so is using brown sugar in the whipped cream. particularly muscovado sugar if you can get it.
I have made this three times already! So easy, and such a hit! :)
Fabulous recipe. My family is from KY but I am not so I can let the whipped cream instead of meringue slide – I probably like the whipped cream better. Was so good I re-blogged it on my site.
History major’s best guess….that the fruit coming in during the early 1900s was maybe coming in from trade routes with the Caribbean and coming into the Southern ports first? Jello has actually been around a while lol…http://en.wikipedia.org/wiki/Jell-O#History…it could have been a marketing thing they did back then…. Just a guess…still delicious though :)
This brings back memories! My mom used to make this all the time and it was my dad’s favorite dessert. (And yep, I’m from the south.) I haven’t had it for years, but I may have to remedy that situation. Thanks for the recipe and the memories. :) Betty
whoa yum!
I fell in love with this dessert when we were living in Memphis. It seems to always be good, but when it’s done completely from scratch it is AMAZING! I haven’t made it in forever. Thank you for giving me the excuse to make it again, because I HAVE to try your recipe. :)
How delightful this is…I could have this as a meal:)
I have to admit I can relate when you say the cool whip and boxed pudding mixture. I spent many a birthday making boxed cakes. Now that I’ve started making from scratch, I realize how much better it is! You can really put so much more into it than just ingredients. This recipe looks lovely!
I always make “from scratch” banana pudding for my FIL’s birthday & Father’s Day. We are from NC so we too are accustomed to the meringue topping but he doesn’t care for the meringue so I always leave it off. I’m going to try this recipe tonight to see how it compares to the one I always use out of a cookbook by Mrs. Hanes, the lady who is famous nationwide for her delicious, paper-thin Moravian cookies (www.hanescookies.com). Thanks for the time & effort you dedicate to your site. I always love to see a new entry in my inbox!
Mmmm, banana pudding is one of my favorites but I’ve never made it at home before – thanks for the inspiration :)
The pudding looks so creamy and delicious.
I love recipes that use bananas. I’ll have to try this banana pudding. It looks absolutely delicious!
What an amazing recipe! It looks delish :P
This is going on my “must-make” list for SURE. Yum!!
I reallllllly love me some good Banana Pudding and this looks yummy, Thanks, now I am craving Banana Pudding=}
I’m with Tara and Susan – the banana pudding I grew up with was always topped with a browned meringue. Your version looks delicious too though!
Looks delicious but TRUE southern banana pudding has a baked meringue topping. The meringue made with egg whites and white sugar. This is the way my grandmother and mom have always made it. It tastes heavenly when warm from the oven and even better the next day after it has chilled in the fridge (if there was ever any left over the next day, lol!).
This looks amazing! Okay so I was raised by some Tennessee Hillbillies and I’m here too tell ya that this recipe would make my grandma proud! I agree with your all from scratch philosophy! Thanks for this post!!!
~Becky Sue
This looks so delicious!
This is my husband’s favorite! He likes it when the cookies get squooshy. Thanks for motivating me to make it from scratch.
I LOVE bananas, and I LOVE pudding, so I know I’ll like this dish. It looks so amazing. Mmm.
Leftovers? What is this that you speak of???
oh my! I’ve had this at many parties and showers, so very yummy! Your from scratch version sounds fabulous!
Ooooh, I so want this! I haven’t had it in ages, and like you said–the last time I did, it was with boxed pudding and Cool Whip. Yours looks WAY better!
I’ve been sick and haven’t eaten much, but I know I could eat a big portion of your pudding. Looks so good!
Southern Living did an issue a while ago where they “updated” some classics, including banana pudding- they swapped the vanilla wafers for Nutter Butters. It was amazing!
Mmmm! Looks so good! And the banana custard looks so creamy…
I have been lurking on your site and love it!!! But I had to comment on the banana pudding recipe. It’s almost perfect except for the topping. To be truly an authentic Southern banana pudding the topping HAS to be an egg white meringue browned on the oven before refrigerating. Where I’m from, a whipped cream topping would have all the church ladies shaking their heads and murmuring, “Bless her heart…”
Im glad someone said that bc where im from it aint southern at all without meringue on top & we call it “Nanner Puddin”
How incredible does this LOOK? I have never had bananas in bread pudding but I’m not sure why I never thought of that before. Awesome job Michelle :)
YUMMY!! This is a great alternative to box pudding! Which is what I grew up on ;)
Tana- cracking me up because yes you are right that you can’t bring this to a Southern church deal with out perfectly peaked meringues! Bless your heart is right! We also crushed the vanilla wafers mixed w/ melted butter and formed the bottom like a graham cracker crust, but I can’t say that I like it better that way.
Well, this looks divine. Maybe banana pudding caught on in the South more than the North because of the hot weather? Cold desserts being highly desirable? Or maybe it was the proximity to banana producing trade routes?
Looks yummy! I always forget to try some sort of anti browning treatment on the bananas when I make pudding. I hate when they get all sad looking the next day. Any tips?
Ahh banana pudding from scratch! Soooo much better!
I made some for Derby Day but cheated and used boxed pudding and condensed milk. I bet this is a million times better! Next time I’ll use this recipe!
I am so flattered that you adapted one of my recipes on your site! Your pudding looks lip-smackin’ good! :D