Introduction

This homemade banana pudding is creamy, rich, and bursting with fresh banana flavor. Layered with Nilla wafers and a luscious cream cheese topping, it’s a delightful dessert perfect for any occasion. With a smooth pudding base and just the right amount of sweetness, it’s sure to become a family favorite.

The Best Homemade Banana Pudding Recipe - Recipe Image

Ingredients

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana or banana cream extract
8 ounces full-fat brick cream cheese, room temperature
8-ounce Cool Whip container, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste
1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices
Fresh mint leaves, for garnish (optional)

Instructions

Step 1: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon if using. Let the mixture simmer until barely hot but not bubbling, about 5 to 7 minutes.
Step 2: Meanwhile, in a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined and paste-like in consistency.
Step 3: Slowly add a tablespoon of the hot cream mixture to the egg yolk mixture, stirring immediately to combine. Repeat this 2 to 3 more times to temper the eggs.
Step 4: Remove the pan from heat without turning it off. Pour the egg yolk mixture into the hot cream while whisking constantly to prevent curdling, about 2 minutes.
Step 5: Return the pan to medium heat and continue whisking until the pudding thickens, about 4 to 5 minutes. Shut off the heat and stir in the cubed butter and banana extract until melted and well combined.
Step 6: Transfer the pudding to an airtight container. Press plastic wrap directly on the surface to prevent skin forming, then cover and refrigerate for at least 4 hours or overnight for best results.
Step 7: For the creamy topping, in a large bowl, whisk together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and well combined.
Step 8: To assemble the pudding, use a trifle dish, baking dish, or individual glasses. Layer pudding, Nilla wafers, creamy topping, and banana slices. Repeat layers until the dish is full, finishing with creamy topping and Nilla wafer crumbs.
Step 9: Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy!

Tips & Variations

Use ripe but firm bananas to avoid mushy layers in the pudding.
Substitute bourbon with rum or omit it entirely for a kid-friendly version.
For a lighter version, try substituting half the heavy cream with milk.
Add crushed Nilla wafers on top for extra texture and crunch.

Storage

Store the assembled banana pudding covered in the refrigerator for up to 3 days. The flavors meld beautifully over time, but the bananas may brown slightly. To refresh before serving, stir gently or add fresh banana slices. Reheat is not recommended as the pudding is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pudding in advance?

Yes, the pudding base can be made up to a day ahead and refrigerated. Just be sure to cover it with plastic wrap pressed against the surface to prevent a skin from forming.

What can I use instead of Nilla wafers?

If you don’t have Nilla wafers, graham crackers or shortbread cookies make excellent substitutes for layering in the pudding.