real banana pudding recipe

Written ByJenny Smyth Posted on
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The Best real banana pudding recipe

I’ve been making this real banana pudding recipe for years, and it’s always a hit with my family. It’s a classic dessert that originated in the Southern United States, where bananas were abundant and rich people would serve them in fancy puddings.

The taste is creamy, sweet, and indulgent, with a texture that’s both smooth and chunky at the same time. I love using fresh bananas and making my own vanilla pudding from scratch, which gives the dish a depth of flavor that’s hard to find in store-bought mixes.

My kids adore helping me with the prep work, from mashing the bananas to folding in the whipped cream. This recipe is perfect for any occasion – whether it’s a special dinner party or just a Tuesday night dessert – and it’s also surprisingly easy to make ahead of time and reheat when needed.

Plus, it’s a great way to get some extra fruit into our diets without feeling like we’re sacrificing too much on the taste front.

Real Banana Pudding

4.9 from 671 votes

A classic Southern dessert with layers of vanilla wafers, fresh bananas, and creamy pudding, topped with whipped cream. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pudding

1 1/2 cups granulated sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups whole milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Assembly

1 box vanilla wafers
4-5 ripe bananas
2 cups heavy whipping cream
2 tbsp powdered sugar

👨‍🍳Directions

1In a medium saucepan, combine sugar, cornstarch, and salt.
2Whisk in milk until smooth.
3Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
4Reduce heat to low and simmer for 2 minutes, stirring continuously.
5In a separate bowl, whisk egg yolks.
6Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
7Gradually pour the egg mixture back into the saucepan, whisking constantly.
8Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9Remove from heat and stir in butter and vanilla extract until smooth.
10Transfer the pudding to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
11Then refrigerate until chilled, at least 2 hours.
12Slice bananas into a 1/4-inch thick.
13Arrange a single layer of vanilla wafers in the bottom of an 8×8-inch baking dish.
14Top with a layer of bananas, and then pour about 1/3 of the chilled pudding evenly over the bananas.
15Repeat layers, ending with a layer of pudding.
16Cover and refrigerate for at least 4 hours or overnight.
17In a mixing bowl, beat heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
18Spread the whipped cream evenly over the top layer of pudding.
19Slice and serve.

🔧Equipment

Medium saucepan
Whisk
Mixing bowl
Electric mixer
8×8-inch baking dish

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 8g

📝Notes

Tips: Use ripe but firm bananas for the best flavor and texture. You can make the pudding up to a day ahead and assemble the banana pudding the day of serving.

Watch Video Of How Real Banana Pudding Works

This real banana pudding recipe is always a good idea for any occasion – whether it’s a special dinner party or just a Tuesday night dessert.

It’s easy to make ahead of time and reheat when needed, which makes it perfect for busy families like mine.

Plus, it’s a great way to get some extra fruit into our diets without feeling like we’re sacrificing too much on the taste front.

❓ Frequently Asked Questions About Real Banana Pudding

What type of milk is best for banana pudding?

Whole milk is traditional in this recipe, but you can also use 2% or skim milk if you prefer. I’ve tried using almond milk and coconut milk too, but they don’t give the same rich flavor as dairy milk.

Can I use canned bananas instead of fresh?

While canned bananas can be convenient, they’re not as sweet or flavorful as fresh ones. If you do choose to use canned bananas, make sure to rinse them under cold water before using to remove excess sugar.

How do I prevent my pudding from becoming too runny?

If your pudding is too thin, try adding more vanilla pudding mix or refrigerating it for about 30 minutes to firm up. You can also try adding a little cornstarch or flour to thicken it.

Can I make this recipe gluten-free?

Yes, simply substitute gluten-free vanilla pudding mix for the regular kind and be sure to check the ingredients of your other toppings for gluten content.

How long does banana pudding keep in the fridge?

Banana pudding will keep in the fridge for up to 3 days without spoiling. Just be sure to store it in an airtight container with plastic wrap pressed directly onto the surface of the pudding.

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