homemade banana pudding

The secret ingredient in this vanilla wafer banana pudding is the sour cream! It gives this easy dessert an extra rich, creamy taste!

Easy Banana Pudding

vanilla pudding mix

milk

sour cream

(8-ounce) frozen whipped topping, thawed,

(16-ounce) package Vanilla Wafers, reserve 8-10 cookies (for topping)

bananas,

In large mixing bowl, mix together pudding mix,...

In large mixing bowl, mix together pudding mix, milk, and sour cream. Mix well.

Fold in one (thawed) whipped cream topping and...

Fold in one (thawed) whipped cream topping and mix well. Set aside.

In the bottom of a trifle bowl or...

In the bottom of a trifle bowl or other serving dish, place a layer of wafer cookies (side-by-side).

Next, spread a layer of pudding mixture on...

Next, spread a layer of pudding mixture on top of the wafers.

On top of the pudding, add a layer...

On top of the pudding, add a layer of bananas.

Repeat until all ingredients are used, ending with...

Repeat until all ingredients are used, ending with the pudding mixture.

Spread the second thawed whipped topping on top...

Spread the second thawed whipped topping on top of the pudding. (You may not use all of it.)

Place the reserved 8-10 wafer cookies in a...

Place the reserved 8-10 wafer cookies in a sealable bag. Using a rolling pin or mallet, crush the cookies into small, fine pieces. Sprinkle the crushed cookies on top of the whipped topping.

Cover and refrigerate until ready to serve.

Southern Homemade Banana Pudding

tbsp. flour

sugar

salt

vanilla

bananas

vanilla wafers

Mix your flour, sugar, salt, milk, egg yolks...

Mix your flour, sugar, salt, milk, egg yolks and vanilla in a saucepan on medium until thickened. Continue to stir constantly as it will stick. This will take approximately 15-20 minutes to thicken.

Place a layer of bananas and cookies in...

Place a layer of bananas and cookies in bottom of dish.

Pour 1/2 of the mixture of pudding over...

Pour 1/2 of the mixture of pudding over the bananas and cookies.

Repeat steps 2 and 3.

Crumble a few vanilla wafers and sprinkle on...

Crumble a few vanilla wafers and sprinkle on top.

https://mediavine-res.cloudinary.com/video/upload/gohrmub3f4dn9fwu941x.mp4

How to make banana pudding the Black wayYou&#39;ll never be able to look at other banana pudding the same way once you&#39;ve tried this soul food delicious delight - Southern banana pudding prepared the Black way!

Black Folks Southern Banana Pudding

bananas (ripe &

whipped cream (1 container)

cream cheese (1 container, whipped)

Nilla Wafers (1 box and ¼ cup of crumbled Nilla Wafers cookies)

Make the instant pudding according to the pudding mixture instructions and set it aside in the refrigerator.

In a medium-sized bowl, mix the whipped topping and cream cheese and set aside.

Line the bottom and sides of a 9×13 baking pan with Nilla Wafer cookies.

Add a layer of banana slices over the Nilla Wafers.

Using a small spatula, spread the vanilla pudding evenly over the bananas.

Add a layer of the whipped topping and cream cheese mixture over the layer of pudding.

Sprinkle the ¼ cup of crumbled cookies all over the top layer of whipped cream.

Allow the banana pudding to chill in the refrigerator for at least 2 hours.

Serve and enjoy!

This easy, old-fashioned Banana Pudding is made from scratch with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.  

Banana Pudding

heavy cream

egg (, at room temperature)

egg yolks (, at room temperature)

cornstarch

butter (, chopped)

vanilla extract

box Nilla wafers

bananas (, sliced (use ripe, but not overly ripe bananas))

whipped cream (, for topping (optional))

Make Pudding:

Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.

In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.

Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without “scrambling” them).

Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon.

Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.

Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.

Chill:

Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.

Assemble:

To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.

Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).

Refrigerate:

Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.

Top with fresh whipped cream before serving, if desired.

https://content.jwplatform.com/videos/MsG1zfJR.mp4

Easy, old-fashioned Banana Pudding, made from scratch with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.

Grandma's Southern Banana Pudding Recipe is a homemade from-scratch banana pudding that has layers of crunchy vanilla wafers, perfectly fresh bananas, and the best homemade cooked vanilla pudding you've ever had the opportunity to taste!

Grandma's Southern Banana Pudding Recipe

self-rising flour

eggs

milk, divided

(2 sticks) salted butter, melted

In a saucepan, mix together sugar, flour, eggs and 2 cups of milk. Mix until it’s smooth with no clumps of flour. I like to use a whisk for this but Mama uses a spoon most of the time.

Then add another 2 cups of milk, the melted butter, and vanilla extract. Whisk until smooth.

Cook on medium heat until thick, stirring constantly. This will take probably 15-20 minutes. Once it’s thickened, remove the pan from heat and let the pudding mixture rest for 10 minutes.

Line a 9x13 baking dish with vanilla wafers (prop some up on the sides too), then top with sliced bananas (about ¼ inch thick). Pour the warm homemade vanilla pudding over the cookies and bananas and cover the top with sliced bananas.

Finally top the dish with more vanilla wafers. Mama usually uses whole vanilla wafers but if you have a box with a bunch of broken ones in the bottom, crumble them up and top the whole thing with crushed cookies! Either way it'll be delicious!

Allow it to sit and thicken at room temp for up to an hour.  Serve warm or chill for 3-4 hours (or overnight) to serve cold.

This looks so much like my family recipe - thanks for sharing!

Delicious!! My mom made the pudding the same way. Thank you for taking me back to my childhood desert

I just made it and think it’s way too sweet and buttery.  Next time I will cut the sugar and butter in half.

THIS IS KID APPROVED!! my boys ate this up in no time, definitely going to make again!!

This is my son's favorite dessert! It was easy to make and so good!

While I give this recipe 5 stars,(it truly is devine). However, my momma used to cook same way except she did the ole fashioned meringue, hand beating with fork no mixer in her kitchens

it was very easy to make and everyone loved it

https://content.jwplatform.com/videos/aK9RGEBU.mp4

Rose_s Mama_s Banana Pudding HORIZONTAL FORMAT.mp4

Sweet, rich, and creamy pudding goes light on added sugars and big on fresh banana flavor!

Homemade Banana Pudding

corn starch

whip cream (for serving, optional)

In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.

Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.

Transfer the pudding into a serving bowl or individual cups. Chill to desired temperature, then place sliced bananas on top and serve immediately.

https://content.jwplatform.com/videos/9ixU6JjS.mp4

This sweet, rich, and creamy banana pudding recipe goes light on added sugars and big on fresh banana flavor! Whip up this kid-friendly fruit dessert in under 15 minutes, then chill it for an after-dinner treat.

HOMEMADE BANANA PUDDING

How to make old-fashioned banana pudding from scratch with homemade vanilla pudding, fresh sliced bananas, vanilla wafers, and whipped cream.

Old-Fashioned Banana Pudding from Scratch

all-purpose flour

egg yolks (slightly beaten)

vanilla wafers)

bananas (peeled and sliced)

whipped cream

In a large saucepan, whisk together the sugar, flour, and salt.

Over medium heat, whisk the milk in, stirring constantly 'til the mixture comes to a boil and thickens.

Once your mixture has thickened, reduce the heat to low, and cook 15 minutes longer, constantly stirring to avoid scorching.

Next pour a small amount of the hot milk mixture over the beaten egg yolks, beating together well.

Return the egg yolk mixture to the saucepan with the rest of the milk mixture; over medium heat, cook for 2-3 more minutes, stirring constantly.

Remove your thickened pudding from the heat, and add vanilla extract to the mixture, stirring 'til the vanilla is mixed into the pudding.

Now you're ready to layer everything together. Begin by layering a small amount of the pudding on the bottom of your baking dish.

Add half the vanilla wafers, creating an entire layer of vanilla cookies on the bottom and just up the side.

Layer half the sliced bananas on top of the wafers.

Add half the remaining pudding as another layer.

And then you'll start all over again… Form a new layer with the rest of the vanilla wafers.

Add the rest of the sliced bananas.

Finally, spread the rest of the pudding on top of the bananas.

Add a top and final layer of whipped cream on top, and serve while still warm; or you can chill it and serve it cold.

Introducing an incredibly moist banana cake that makes its own cinnamon caramel sauce! This self-saucing banana pudding is super moist, cinnamony, and packed with banana flavor.

Self-Saucing Banana Pudding Cake

oat flour

almond flour

coconut sugar

baking powder

tsp baking soda

cinnamon

tsp salt

banana

almond milk

tbsp melted coconut oil

water

Preheat the oven to 350 °F (175°C).

Whisk together the dry ingredients. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.

Mash the bananas. Using a fork, mash the bananas until smooth. Alternatively, you can add the bananas to a blender and blend until smooth. I generally use 2 and 1/2 bananas but the exact amount will depend on the size of your bananas. You want to end up with 1 cup of mashed bananas.

Incorporate the wet ingredients. Add the mashed bananas, almond milk, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined using a wooden spoon. The batter will be thick. It is normal.

Transfer to a baking dish. Transfer the batter to a 10×7-inch baking dish and spread it into an even layer using a spoon. Set aside.

Make the sauce. In a small saucepan, warm the water over medium heat. Once warm, remove from the heat and add the coconut sugar. Whisk until the sugar is fully dissolved. Note: if the sugar has trouble dissolving, place the saucepan back on the heat for a few minutes.

Pour it over the batter. Slowly pour the coconut sugar water over the pudding batter. I recommend pouring it over the back of a spoon. This way you won’t make holes in the batter and distribute it more evenly. Note: It will look a bit messy at first, with the sauce floating on top of the cake, but as it bakes, the cake will rise, and a sauce will form at the bottom.

Bake. Bake for 22-25 minutes, or until the top looks cooked. Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. You will end up with a moist banana cake with a thick sauce at the bottom!

You can store this pudding for up to 5 days in the refrigerator.

I love this pudding. The best part is that, despite being gluten-free, it has an excellent taste. The non-vegan members loved it too. They were surprised to know it was vegan. Bravo Thomas!

Thomas, you have created an amazing and wonderful dessert. I followed the directions faithfully--however I didn't have a 10x7 pan. I used an 8x8 pan and baked it an extra 20 minutes or so, pulling it out of the oven when the top was brown and the sides pulled away a bit from the pan. I had some when it cooled a bit, so delicious, and there was another serving with warmed almond milk on it.... and some left for today! Thank you!!

Thank you Thomas for this unique receipe. I made it today and the family could not get enough of it. The non-vegan family members could not tell. It was so delicious. I will make it again!

Thanks for sharing this. it is superb. I modified it the second time I made it by adding some organic cacao nibs, which give it a chocolatey element without overwhelming the other flavours. 
This is one of my favourite recipe blogs - keep up the good work!

This pudding is quick and easy , but so  Just sweet enough thanks to the natural sweetness from the bananas . Even though i made one last night , it was so good i have to make another again tonite

This is a beautiful desert and so easy to make. I took it to our friend's house, reheated for 10 mins and served it with ice cream. The flavour was great, no sauce as I cooked it earlier in the day and reheated it later, it was lovely and moist though, everyone had seconds so not so good for the waistline! Thank you.

Thomas I’ve made your blue and Camembert cheeses a few times - brilliant recipes! I’ve now started branching out to your others like Chick’n (I’m still working to nail that one) and now this one - soooo good! We actually prefer it with the sauce absorbed .. and I’ve swapped to walnut meal and MCT as well and it works brilliantly.  Thank you for sharing all your wonderful recipes!

This Banana Pudding is made from scratch, packed with flavor, and a perfect dessert to enjoy year round! Layers of Vanilla Wafers, banana slices, and vanilla pudding...what&#x27;s not to love??

Old-Fashioned Homemade Banana Pudding

flour

tsp vanilla extract

Vanilla wafers (*about 8 oz.)

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!

Hey N- it looks like you owe Kristen an apology! Maybe you should be do as Thumper's mother once said " if you can't say something nice,don't say it at all"! 
And learn some manners. That was incredibly rude of you. How dare you accuse someone that they are lying. Grow up and look in the mirror and find out why you think it is okay to go around and attack someone for sharing "Their" recipe.

One word: AMAZING! Thank you for sharing!

OH MY. this is by far one of the best banana puddings I've ever had. no arficial taste. no boxed pudding mix. I added mashed bananas to the pudding mixture as well just based off our preferences. it's a definite hit for my southern man! thank you!!

This Banana Pudding strays from the ordinary with a creamy filling made with cream cheese, whipped cream, and pudding.

Pepperidge Farm Chessmen Cookies

bananas sliced*

vanilla pudding**

cream cheese (softened)

condensed milk

whipped topping (thawed)

Line the bottom of a 13”x 9”x 2”dish with 1 bag of cookies. Place the bananas on top.

Blend the milk with the pudding mix.

Using an electric mixer on medium speed, beat the cream cheese and condensed milk together until smooth. Fold in the whipped topping. Add this mixture to the pudding and stir until blended. Pour over the bananas.

Cover the top with the remaining cookies. Refrigerate until serving.

This homemade banana pudding is a rich, creamy Southern classic made completely from scratch. With layers of silky vanilla custard, fresh bananas, Nilla wafers, and fluffy whipped cream, it’s the perfect make-ahead dessert for barbecues, holidays, or any time you’re craving comfort food. No boxed mix or Cool Whip—just real ingredients and nostalgic flavor that always impresses.

Top 11 homemade banana pudding recipes from across the web

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Self-Saucing Banana Pudding Cake

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Homemade Banana Pudding

Top 11 homemade banana pudding recipes from across the web

The most viewed homemade banana pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Banana Pudding

Southern Homemade Banana Pudding

Black Folks Southern Banana Pudding

Banana Pudding

Grandma's Southern Banana Pudding R...

Homemade Banana Pudding

Old-Fashioned Banana Pudding from S...

Self-Saucing Banana Pudding Cake

Old-Fashioned Homemade Banana Puddi...

Banana Pudding

Homemade Banana Pudding

The most viewed homemade banana pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine