Homemade Banana Pudding

There’s just something special about a big bowl of homemade banana pudding! Layers of sweet vanilla wafers, fresh bananas, and rich, creamy vanilla custard come together to make an old-fashioned dessert that’s comforting, delicious, and perfect for sharing.

This homemade banana pudding recipe is made completely from scratch, including the creamy vanilla custard and fluffy homemade whipped topping. There’s no instant pudding mix needed here! Just simple ingredients and a little patience to create a dessert that’s well worth the effort.

Whether you’re preparing dessert for a Sunday dinner, a holiday gathering, a family barbecue, or simply because you’re craving something sweet, this homemade banana pudding is sure to be a favorite.

Why You’ll Love This Homemade Banana Pudding

If you’ve never made banana pudding completely from scratch, you’re in for a treat! This recipe brings together classic flavors and homemade goodness in every spoonful.

• Made from scratch: Both the vanilla custard and whipped topping are homemade, giving you control over the ingredients.
• Rich and creamy: The homemade custard creates a smooth, comforting dessert with delicious vanilla flavor.
• Simple ingredients: You only need a handful of everyday ingredients to make this recipe.
• Perfect for gatherings: Banana pudding is always a welcome addition to family dinners, potlucks, cookouts, and holiday celebrations.
• Great for making ahead: Refrigerating the pudding allows the layers to settle and the vanilla wafers to soften.

And one of my favorite things about homemade banana pudding is how the vanilla wafers gradually soften between the layers of custard and bananas. Every spoonful is filled with creamy, sweet goodness!

Watch how I make this recipe step-by-step in the video above.

What Makes This Banana Pudding Different?

There are plenty of ways to make banana pudding, but this version keeps things traditional by using a homemade, stove-top vanilla custard.

Instead of relying on boxed instant pudding, the custard is prepared with sugar, flour, eggs, milk, vanilla extract, and a little salt. These simple ingredients come together to create a thick, creamy custard that serves as the foundation of the dessert.

The homemade whipped topping is another delicious addition. It’s made with cold heavy whipping cream, powdered sugar, cornstarch, vanilla extract, and a pinch of salt.

The cornstarch helps stabilize the whipped topping so it can hold its shape better while the banana pudding chills.

When everything is layered together with fresh bananas and vanilla wafers, you get a homemade dessert that’s full of classic flavor.

Ingredients You’ll Need

One of the best things about this banana pudding recipe is that it uses familiar ingredients you may already have in your kitchen.

For the Homemade Vanilla Custard

• 1 cup sugar: Adds sweetness to the homemade custard.
• 2/3 cup flour: Helps thicken the custard as it cooks.
• 4 Eggs: Help create a rich, creamy texture and contribute to thickening the custard.
• 4 cups milk: Forms the creamy base of the custard.
• 2 teaspoons vanilla extract: Adds a warm, classic vanilla flavor.
• 1/8 teaspoon salt: Balances the sweetness and enhances the other flavors.
• 3–5 bananas: Add fresh banana flavor and natural sweetness.
• 3–5 cups vanilla wafers: Create the delicious cookie layers that soften as the pudding chills.

For the Homemade Whipped Topping

• 1 cup heavy whipping cream: Creates a light, fluffy whipped topping.
• 5 1/2 tablespoons powdered sugar: Sweetens the whipped cream.
• 1 1/2 teaspoons cornstarch: Helps stabilize the whipped topping.
• 1 teaspoon vanilla: Adds extra vanilla flavor.
• A pinch of salt: Helps balance the sweetness.

How to Make Homemade Banana Pudding From Scratch

Making banana pudding from scratch is easier than you might think! The process involves preparing your homemade custard, making the whipped topping, and assembling everything into delicious layers.

Step 1: Combine the Dry Ingredients

In a large pot, add the sugar, flour, and salt. Using a whisk, mix the ingredients together until well combined.

Combining the dry ingredients first helps distribute the flour evenly throughout the sugar before adding the wet ingredients.

Step 2: Add the Eggs and Milk

Next, add the eggs to the pot and whisk until well combined with the dry ingredients.

Gradually add the milk, continuing to whisk until everything is thoroughly mixed and the mixture is smooth.

Taking your time during this step helps prevent lumps from forming in the custard.

Step 3: Cook the Homemade Vanilla Custard

Place the pot over medium-low heat and cook the custard, stirring frequently and scraping along the bottom and sides of the pot.

As the mixture heats, it will gradually begin to thicken.

Continue cooking until the custard has thickened into a creamy, pudding-like consistency. Make sure the flour has cooked through and the custard is fully cooked.

Avoid rushing this process by turning the heat too high. Gentle, controlled heating helps prevent scorching and uneven cooking.

Step 4: Add the Vanilla Extract

Once the custard has fully thickened, remove the pot from the heat.

Stir in the vanilla extract until evenly combined.

Allow the custard to cool completely before assembling the banana pudding. For food safety, transfer it to a shallow container and refrigerate promptly rather than leaving it at room temperature for an extended period.

Cooling the custard is especially important because warm custard can soften the whipped topping and affect the finished layers.

Step 5: Prepare the Homemade Whipped Topping

While the custard cools, prepare the homemade whipped topping.

Pour the cold heavy whipping cream into a large mixing bowl.

Using an electric hand mixer, beat the cream on medium speed for approximately 3 minutes, or until stiff peaks form.

Once the cream has reached stiff peaks, add the powdered sugar, cornstarch, vanilla extract, and a pinch of salt.

Mix just until everything is combined, being careful not to over-beat the cream.

Place the whipped topping in the refrigerator immediately to keep it cold until you’re ready to assemble the banana pudding.

Step 6: Assemble the Banana Pudding

Once the homemade custard has completely cooled, it’s time to assemble your banana pudding!

In a large serving dish, begin by arranging a layer of vanilla wafers across the bottom.

Next, add a layer of sliced bananas over the cookies.

Spoon a layer of the homemade vanilla custard over the bananas, spreading it evenly.

Repeat the process, layering the vanilla wafers, bananas, and custard until you have three layers.

Try to distribute the ingredients evenly so that each serving contains a delicious combination of cookies, bananas, and creamy custard.

Step 7: Add the Whipped Topping

After assembling the three layers, spread the homemade whipped topping evenly across the top of the banana pudding.

You can leave the topping smooth or create soft swirls with the back of a spoon for a beautiful homemade presentation.

Step 8: Refrigerate and Serve

Immediately place the assembled banana pudding into the refrigerator.

Allow it to chill for at least a couple of hours so the dessert can set and the vanilla wafers have time to soften.

Once chilled, scoop into individual serving bowls and enjoy!

Tips for Making the Best Homemade Banana Pudding

A few simple tips can make all the difference when preparing homemade banana pudding.

Cook the custard slowly. Medium-low heat is ideal for gently cooking the custard. Turning the heat too high can cause the mixture to scorch or become lumpy.

Whisk thoroughly. Make sure the sugar, flour, eggs, and milk are well combined before cooking. This helps create a smoother custard.

Don’t walk away from the stove. As the custard thickens, stir frequently to keep it from sticking to the bottom of the pot.

Allow the custard to cool completely. This is one of the most important steps! Adding whipped topping to warm custard can cause the topping to lose its fluffy texture.

Use cold heavy whipping cream. Cold cream whips more easily and helps create a fluffy topping with stiff peaks.

Avoid over-mixing the whipped topping. Once the whipped cream has reached the desired consistency and the remaining ingredients are incorporated, stop mixing. Over-beating can make the cream grainy.

Choose ripe but firm bananas. Bananas that are yellow and ripe, but not overly soft, work best for layering.

Give the pudding time to chill. Refrigerating the assembled dessert helps the layers settle and allows the vanilla wafers to soften.

How to Store Homemade Banana Pudding

Homemade banana pudding should always be stored in the refrigerator because it contains milk, eggs, and whipped cream.

Cover the serving dish tightly with plastic wrap or transfer individual portions into airtight containers.

For the best flavor, texture, and appearance, I recommend enjoying homemade banana pudding within 1–2 days.

Although properly refrigerated leftovers may remain safe for up to 3–4 days, the bananas can begin to brown and the vanilla wafers will continue to soften.

Keep the pudding refrigerated at 40°F or below and avoid leaving it at room temperature for more than two hours.

Frequently Asked Questions

Can I make banana pudding without instant pudding mix?

Absolutely! This recipe uses a homemade vanilla custard made with sugar, flour, eggs, milk, vanilla extract, and salt. There’s no instant pudding mix required.

Why is my homemade banana pudding runny?

If your custard is too thin, it may not have cooked long enough to thicken properly. The custard needs sufficient cooking time for the flour and eggs to thicken the mixture.

Also, make sure the custard is completely cooled before assembling the dessert and allow the finished banana pudding time to chill.

How do I keep bananas from turning brown in banana pudding?

Use fresh, ripe but firm bananas and assemble the pudding shortly before refrigerating it.

Keeping the banana slices covered with custard helps reduce their exposure to air, which can slow browning.

More Recipes to Try

If you enjoyed this recipe, here are a few more easy recipes you might love:

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