The Best Homemade Banana Pudding Recipe
Introduction
This homemade banana pudding is a delightful dessert that combines creamy layers, fresh bananas, and crunchy Nilla wafers. With a rich pudding base and a light, fluffy topping, it’s perfect for family gatherings or a special treat any time.
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. Heat until the mixture is hot but not boiling, about 5 to 7 minutes.
- Step 2: Meanwhile, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar in a medium bowl until smooth and paste-like.
- Step 3: Temper the egg yolks by slowly adding a tablespoon of the hot milk mixture to the bowl while stirring. Repeat this 2 to 3 more times to gradually warm the eggs.
- Step 4: Remove the saucepan from heat but keep it hot. Pour the tempered egg yolk mixture back into the saucepan, whisking constantly for about 2 minutes to combine.
- Step 5: Return the pan to medium heat and continue whisking until the pudding thickens, about 4 to 5 minutes. Remove from heat, then stir in the butter cubes and banana extract until melted and fully combined.
- Step 6: Transfer the pudding to an airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until chilled and slightly thickened.
- Step 7: For the topping, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and well combined.
- Step 8: To assemble, layer pudding, Nilla wafers, creamy topping, and banana slices in your chosen dish or individual glasses. Repeat layers, finishing with the creamy topping and some crushed wafers on top.
- Step 9: Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired and enjoy!
Tips & Variations
- For extra flavor, try swapping bourbon with dark rum or leave it out if serving to children.
- Use firm ripe bananas to avoid mushy layers and enhance texture.
- For a lighter pudding, substitute half the heavy cream with extra milk.
- Layer with crushed cookies for a variation in texture instead of whole Nilla wafers.
Storage
Store leftover banana pudding in an airtight container in the refrigerator for up to 3 days. The cookies will soften over time but the flavor improves. Reheat is not recommended; serve chilled for best texture and taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this banana pudding ahead of time?
Yes, it actually tastes better when made a day ahead as it allows the flavors to meld and the pudding to fully set.
What can I use if I don’t have banana extract?
You can omit the banana extract or replace it with a bit of mashed banana for natural flavor, but be mindful this may slightly change the texture.
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The Best Homemade Banana Pudding Recipe
- Total Time: 5 hours 35 minutes (including chilling time)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This homemade banana pudding recipe features a rich, creamy pudding base made with whole milk, heavy cream, and egg yolks, layered with classic Nilla wafers, fresh banana slices, and a luscious cream cheese and Cool Whip topping. The pudding is cooked on the stovetop, then chilled and assembled in layers to create a delightful, nostalgic dessert perfect for any occasion.
Ingredients
Scale
Pudding
- 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
Creamy Topping
- 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
Assembly
- 1 (11-ounce) box Nilla wafers
- 4 medium bananas, sliced into ½-inch thick slices
- Fresh mint leaves, for garnish (optional)
Instructions
- Heat the dairy mixture: In a saucepan over medium-high heat, combine the whole milk, heavy whipping cream, and bourbon if using. Heat the mixture until it is hot and steaming but not boiling, about 5 to 7 minutes.
- Prepare egg yolk mixture: While the milk mixture heats, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar in a medium bowl until smooth and paste-like.
- Temper the eggs: Slowly add a tablespoon of the hot milk mixture to the egg yolk mixture while stirring constantly to temper the eggs. Repeat this 2 to 3 more times to gradually warm the eggs without scrambling.
- Combine and cook pudding: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Whisk continuously over medium heat for about 4-5 minutes until the pudding thickens. Remove from heat and stir in cubed butter and banana extract until the butter melts completely.
- Chill pudding: Transfer the pudding to an airtight container. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until well chilled and set.
- Prepare creamy topping: In a large bowl, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste using an electric mixer until smooth and combined.
- Assemble banana pudding: In a large serving dish or individual glasses, layer pudding, then Nilla wafers, followed by the creamy topping and sliced bananas. Repeat layers until dish is filled, finishing with the creamy topping and a few Nilla wafers or crumbs on top.
- Chill before serving: Refrigerate the assembled pudding for at least 1 hour to allow flavors to meld. Garnish with fresh mint leaves if desired and serve chilled.
Notes
- If you prefer a boozy flavor, add bourbon; otherwise, omit for a kid-friendly dessert.
- Pressing plastic wrap directly on the pudding surface prevents a skin from forming.
- Use ripe but firm bananas to avoid sogginess in the pudding layers.
- Assembly can be done in various dishes like a trifle bowl or individual parfait glasses.
- Chilling the pudding overnight enhances the flavor and texture.
- This pudding can be made a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: banana pudding, homemade banana pudding, southern dessert, layered pudding, Nilla wafers, creamy dessert
