This homemade, from scratch Banana Pudding recipe makes the creamiest and most flavorful banana pudding around! Layered with bananas and vanilla wafer cookies, this Southern dessert recipe is hands down the best banana pudding.
An Incredible Homemade Southern Banana Pudding
My mom used to make a version of this pudding when I was younger. I remember loving it and eating it up as fast as I could. Since getting married, I had forgotten about it, and therefore, never made it myself.
My hubby had mentioned a few times banana pudding was a favorite of his, so I decided to attempt to make it and see if I could make it as tasty as moms was!
The pudding is made from scratch, no boxed mixes needed, which was nice, because I ended up having all the necessary ingredients just laying around the house.
This was the perfect refreshing dessert to enjoy on a hot evening.
What makes this banana pudding the BEST?
Honestly? The flavor is INCREDIBLE! Creamy, flavorful, and downright amazing! This pudding is a Southern classic recipe and after one bite, you’ll understand why. The texture is spot on, just the right consistency. With layers of sweet vanilla wafers, fresh banana slices, and this pudding in every bite, you can’t go wrong. Plus, using only a few simple ingredients, you may never want to go back to the days of pudding mix! Make this ahead of time and allow to chill overnight so the flavors can all fuse together! Yum!
Ingredients Needed for this Southern Banana Pudding
Layers of vanilla wafers, sliced bananas, and homemade vanilla pudding combined into a dish that is sure to be a hit with all! You can make this in an 8×8 baking pan or serve it in mini glass dishes for individual servings!
You can make this ahead of any gathering you have and its best when allowed to chill overnight! From start to finish, this can be ready to chill in less than 20 minutes! Doesn’t get easier than that, right?!
How to prepare
Tips for the perfect banana pudding
Don’t rush the thickening process! Trust me on this one, I have burned many of batches trying to cut time and I ended up having to start over due to burning/scorching the milk. Go slow, it will be well worth it, I promise!
Make sure you add a little of the warm mixture to the eggs prior to adding eggs in. You don’t want to deal with scrambled eggs in this pudding. You want this step, so it brings the temperature up slowly.
Allow the pudding mixture to chill overnight if possible. Yes, you can serve after only a few hours, but by allowing to sit overnight, the flavors really fuse together, and the vanilla wafers soften up a bit for the perfect consistency in every bite.
Don’t add fresh slices of banana until just ready to serve. Although this step is optional, be sure to add just before as no one likes the look of brown banana slices on this, right?!
How to serve this homemade pudding
Just before serving, crush additional vanilla wafers on top and place fresh banana slices on top!
You can simply scoop this into bowls using a spoon, or you can slice a piece and serve using a spatula. For a fun variation, make these in small glass dishes, such a mini trifle bowl or parfait dish.
How to store this banana pudding
This needs to be stored in your refrigerator, covered by plastic wrap or a lid. This will last in your refrigerator for up to 3 days. Unfortunately, this pudding does not freeze well, and the consistency won’t be one enjoyed once frozen. Try to enjoy this fresh or within a few days for best results.
Other tasty banana recipes to check out:
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 3 cups milk
- 3 eggs
- 2 teaspoon vanilla extract
- 1 box Vanilla wafers *about 8 oz.
- 4 bananas, sliced
- In a saucepan, mix the sugar, flour, and salt.
- Whisk in the milk and cook over medium heat.
- Allow to cook until thickened and bubbly. Reduce heat to low and cook an additional 2 minutes.
- Remove from heat.
- In a small bowl, whisk together the eggs.
- Add in a small amount of the hot mixture to the eggs and mix.
- Add egg mixture to hot mixture and return to heat. Heat until a gentle boil starts, cook for about 2 minutes.
- Add in vanilla and remove from heat. Allow to cool for about 15 minutes, stirring every few minutes.
- In an ungreased 8 inch square pan, layer about 25 vanillas wafers on bottom, followed by half of the banana slices.
- Pour half the pudding mixture on top. Follow layers one more time, ending with pudding layer.
- Cover dish with plastic wrap and place in the refrigerator. Allow to chill for a minimum of 4 hours, preferably overnight.
- Prior to serving, crush remaining wafers on top of pudding. Serve cold!