Creamy Homemade Banana Pudding Recipe with Vanilla Wafers

This Homemade Banana Pudding is a smooth, creamy dessert layered with ripe banana slices and crisp vanilla wafers. Simple ingredients and an easy no-bake assembly make it perfect for gatherings or a comforting treat at home.

An Easy Banana Pudding Recipe Made from Scratch

Cool, velvety pudding paired with banana and wafer layers is classic Southern comfort. This homemade vanilla pudding comes together quickly on the stovetop and sets in the refrigerator, giving you a rich, satisfying dessert without complicated steps.

The flavor is sweet and creamy, and the texture balances soft banana slices with slightly crunchy wafers that soften as the pudding chills. It’s a reliable choice for potlucks, family dinners, or whenever you want an easy, nostalgic dessert.

Recipe Ingredients

• Sugar
• All-purpose flour
• Salt
• Milk: Use 2% or higher.
• Eggs
• Pure vanilla extract
• Vanilla wafers
• Bananas: Slice into 1/4-inch pieces.

How to Make Banana Pudding from Scratch

1. Combine milk and dry ingredients: In a large saucepan, whisk together sugar, flour and salt. Gradually whisk in the milk and place the pan over medium heat.
2. Cook: Stir constantly until the mixture thickens and begins to bubble.
3. Finish initial cooking: Reduce heat to low and continue stirring and cooking for 2 more minutes. Remove from heat and set aside.
4. Temper the eggs: Beat the eggs in a bowl. Whisk a small amount of the hot milk mixture into the eggs to temper them, then whisk the egg mixture back into the saucepan.
5. Cook again: Return the saucepan to medium heat, bring to a boil, and cook, stirring, for about 2 minutes until thickened.
6. Add vanilla and cool: Stir in the vanilla, remove from heat, and let cool about 15 minutes, stirring occasionally.
7. Assemble: Layer vanilla wafers in an 8- or 9-inch baking dish. Add half the banana slices, then pour half the pudding over them. Repeat layers and finish with the remaining pudding.
8. Chill: Cover the surface with plastic wrap pressed gently onto the pudding to prevent a skin. Refrigerate for at least 6 hours, preferably overnight, before serving.

Tips for the Best Banana Pudding

• Temper the eggs: Always add a bit of the hot milk mixture to the beaten eggs first to prevent scrambling when they’re combined.
• Keep stirring: Pudding needs constant attention while cooking to avoid lumps and burning on the pan bottom.
• Chill thoroughly: Allowing the pudding to set overnight improves texture and flavor.
• Use ripe bananas: Choose bananas that are ripe but not overly soft so slices hold their shape without becoming mushy.

How to Keep Your Banana from Browning

• Toss banana slices lightly in lemon juice before layering if you want to slow browning. Otherwise, use ripe but firm bananas and assemble shortly before chilling.

How to Store Leftover Pudding

• Keep leftovers covered in the refrigerator for 2–3 days. Bananas will gradually brown and wafers will soften over time, so enjoy within a couple of days for best texture and appearance.

How To Freeze Banana Pudding

• You can prepare components ahead: the pudding can be refrigerated for 1–2 days before assembling.
• To freeze, allow the pudding to cool completely, then store in an airtight container or resealable bag for up to 3 months. Thaw in the refrigerator overnight before assembling with fresh bananas and wafers.