Banana pudding is a classic dessert that brings the taste of childhood to anyone who tries it. With its creamy layers of pudding, fresh bananas, and crunchy Nilla Wafers, it’s a treat that never goes out of style. This recipe is simple and tasty, perfect for family gatherings, potlucks, or just a sweet snack at home.
Why Make This Recipe
Banana pudding is loved for its comforting flavors and creamy texture. It’s easy to make and requires no baking, making it a great option for cooks of all skill levels. Plus, it’s a crowd-pleaser that satisfies both kids and adults. Making this recipe at home also allows you to control the ingredients and customize it to your taste.
How to Make Banana Pudding
Here’s a step-by-step guide to making your own banana pudding.
Ingredients:
- ½ cup granulated sugar (100 grams)
- ⅓ cup cornstarch (37 grams)
- 2½ cups whole milk (568 grams)
- ½ teaspoon kosher salt
- 3 egg yolks (42 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 3 tablespoons salted butter (42 grams, cold)
- 4 drops yellow food coloring (optional)
- 11 ounces Nilla Wafers (312 grams, 1 box)
- 2 large bananas (thinly sliced, plus more for garnishing, optional)
- 8 ounces whipped topping (227 grams, 1 tub, such as Cool Whip)
Directions:
- Add sugar, cornstarch, milk, and salt to a double boiler (or a heatproof bowl set over a saucepan) placed over medium heat.
- Whisk frequently until the mixture begins to thicken, about 10-15 minutes.
- Place the egg yolks in a separate bowl.
- Add about ½ cup of the thickened milk mixture to the egg yolks and whisk to temper the eggs.
- Add the tempered eggs to the milk mixture and continue to whisk until thickened, about 3-5 minutes. It may look slightly thinner than pudding at this point, but it will thicken further in the refrigerator.
- Remove from the heat then whisk in the vanilla extract, butter, and food coloring (if using) until the butter has melted.
- Arrange an even layer of vanilla wafers on the bottom of an 8×8-inch baking dish.
- Top the vanilla wafers with banana slices. Pour half of the pudding over the cookies and banana slices.
- Smooth the pudding in an even layer, then top with more cookies and banana slices.
- Pour the remaining pudding on top in an even layer.
- Let cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 4-6 hours.
- Top with whipped topping before serving. Crush any remaining cookies and use to garnish along with additional banana slices.
How to Serve Banana Pudding
Serve banana pudding chilled for the best flavor. You can scoop it into bowls or serve it directly from the baking dish. Adding extra banana slices or crushed Nilla Wafers on top makes it look even more appetizing!
How to Store Banana Pudding
Store any leftover banana pudding in the refrigerator, covered with plastic wrap. It should be eaten within 3-4 days for the best taste and texture.
Tips to Make Banana Pudding
- Use ripe bananas for the best flavor and sweetness.
- Don’t skip refrigerating the pudding; it helps to thicken and improve the texture.
- For a fun twist, try adding layers of chocolate pudding or different fruits.
Variation
You can make banana pudding with other flavors, like chocolate or vanilla, by changing the pudding base. Adding layers of berries can also create a lovely mixed fruit version.
FAQs
1. Can I use instant pudding instead of making it from scratch?
Yes, you can use instant pudding mix to save time. Just follow the instructions on the package and layer it with bananas and Nilla Wafers.
2. Can I make this recipe gluten-free?
Yes, simply use gluten-free cookies instead of Nilla Wafers, and check your cornstarch brand to make sure it’s gluten-free.
3. How can I make this recipe dairy-free?
Use almond milk or oat milk and substitute the whipped topping with a dairy-free version to make it dairy-free.
Banana Pudding
Ingredients
Pudding Mixture
- ½ cup granulated sugar 100 grams
- ⅓ cup cornstarch 37 grams
- 2½ cups whole milk 568 grams
- ½ teaspoon kosher salt
- 3 large egg yolks 42 grams
- 2 teaspoons pure vanilla extract 8 grams
- 3 tablespoons salted butter 42 grams, cold
- 4 drops yellow food coloring optional
For Assembling
- 11 ounces Nilla Wafers 1 box, 312 grams
- 2 large bananas thinly sliced, plus more for garnishing, optional
- 8 ounces whipped topping 1 tub, such as Cool Whip, 227 grams
Instructions
Preparation
- Add sugar, cornstarch, milk, and salt to a double boiler or a heatproof bowl set over a saucepan placed over medium heat.
- Whisk frequently until the mixture begins to thicken, about 10-15 minutes.
- Place the egg yolks in a separate bowl.
- Add about ½ cup of the thickened milk mixture to the egg yolks and whisk to temper the eggs.
- Add the tempered eggs to the milk mixture and continue to whisk until thickened, about 3-5 minutes.
- Remove from the heat then whisk in the vanilla extract, butter, and food coloring (if using) until the butter has melted.
Assembly
- Arrange an even layer of vanilla wafers on the bottom of an 8×8-inch baking dish.
- Top the vanilla wafers with banana slices. Pour half of the pudding over the cookies and banana slices.
- Smooth the pudding in an even layer, then top with more cookies and banana slices.
- Pour the remaining pudding on top in an even layer.
- Let cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 4-6 hours.
Serving
- Top with whipped topping before serving. Crush any remaining cookies and use to garnish along with additional banana slices.
