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