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Homemade Banana Pudding

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Adjust Servings:
3/4 cup Granulated sugar
1/3 cup All-purpose flour
1/4 teaspoon Salt
3 cups whole Milk
4 large egg yolks
1 tablespoon Unsalted butter
2 teaspoons Vanilla extract
3 ripe, sliced Bananas
1 box (about 11 ounces) Vanilla wafers
Optional Whipped cream for topping

Nutritional information


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Homemade Banana Pudding

  • Serves 8
  • Easy



  1. Prepare the Custard:
    • In a medium saucepan, whisk together the sugar, flour, and salt.
    • Gradually whisk in the milk until the mixture is smooth.
    • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.
  2. Temper the Eggs:
    • In a separate bowl, lightly beat the egg yolks.
    • Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, whisking constantly.
  3. Finish the Custard:
    • Cook over medium heat, stirring constantly, until the mixture thickens further, about 2-3 minutes.
    • Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.
    • Let the custard cool slightly.
  4. Assemble the Pudding:
    • In a serving dish or individual serving cups, layer sliced bananas and vanilla wafers.
    • Pour the warm custard over the bananas and wafers, covering them completely.
    • Repeat layers until all ingredients are used, ending with a layer of custard on top.
  5. Chill and Serve:
    • Cover the pudding with plastic wrap, ensuring that the plastic wrap touches the surface of the custard to prevent a skin from forming.
    • Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
    • Before serving, you can optionally top with whipped cream and additional banana slices or crushed vanilla wafers for garnish.

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