Homemade Banana Pudding is so delicious with all real ingredients and just as fast as a box! Layer everything up in jars for a travel-ready dessert!
I LOVE banana pudding, but until recently had only ever made it from a box. While it’s good, there is no comparison between instant pudding and homemade banana pudding!
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After making Heirloom Chocolate Cream Pie from an old cookbook I had inherited from my mom and grandmother I realized how easy it is to make homemade pudding from scratch! It’s one of those classic dishes we all need in our recipe book. It’s worth the time it takes to make pudding from scratch, which isn’t much time at all. Even if my boys are still fixated on this semi-homemade No-Bake Chocolate Banana Pudding Pie.
You’ll love this light and creamy old-fashioned banana pudding. It’s perfect for any occasion and travels well!
HOMEMADE BANANA PUDDING
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Once I finally made the decision to switch from making box mix banana pudding, to this from-scratch recipe, I felt like I was experiencing banana pudding for the first time again. There’s really no going back once you taste this banana pudding recipe, and why would you want to?
I was surprised at just how quick it was to make! It comes together so fast that it was done in just about the same time it takes to make the boxed version!
I was also surprised that the banana flavor comes from the bananas you add to it in the layers. I’m not sure what I was expecting. I was worried that there wouldn’t be enough banana flavor but I was wrong.
The pudding really absorbs a lot of banana flavor. I think it’s key to put the banana layers in while the pudding is at room temperature before cooling in the fridge. As it cools it takes all that yummy flavor!
I can’t wait for you to see how simple it is to make this classic banana pudding dessert from scratch! Just wait until you see for yourself how easy it is to make!
Banana Pudding Ingredients
- Milk (This recipe doesn’t call for sweetened condensed milk. I like that I always have the ingredients I need on hand!)
- Egg yolks (save the egg whites for an omelet later!)
- Vanilla extract
- Butter (You just need a 1/4 cup)
- Vanilla wafers (We’ve always used Nilla Wafers. I love when they get all soft from the pudding.)
- Whipped cream (I love to make mine from scratch using heavy cream! This is my go-to recipe for stabilized whipped cream if you’re taking it on the go!)
How To Make Banana Pudding
Mix together the sugar and cornstarch in a medium saucepan and add milk slowly. In a separate small bowl beat the egg yolks, then heat the sugar and milk mixture over medium heat, stirring constantly. Once it begins to thicken add some of the sugar and milk mixture to the egg mixture VERY slowly. Be sure to stir constantly.
Next, add the rest of the egg mixture back into the sugar and milk mixture, stirring constantly. Once cooked, remove it from the heat, add the vanilla and butter and allow it to cool to room temperature. At this stage, you basically have a really delicious vanilla pudding!
If you’re making it in mason jars, start by lining the bottom of your jar with vanilla wafers and banana slices. Top this with a layer of pudding and then alternate bananas and pudding till you’ve reached just under the top. Lastly, top the jar off with whipped cream and add the lid back to the jar and place in the fridge until cold.
I made these in little mason jars. I love how special it feels for the boys and it makes it so easy to get the perfect proportions of nilla wafer, pudding, and whipped cream.
I will also make it in a casserole dish sometimes too. Especially if I’m taking to a party. If you do, simply layer just like the jars but in the dish. I also end with a layer of nilla wafers over the top of the pudding too for more soft cookies to enjoy!
How To Serve Easy Banana Pudding
I LOVE little desserts in jars, don’t you? It’s great for parties with all the preportioned sizes and so easy to make ahead. Then you or whoever is lucky enough to snag one can just grab a jar out of the refrigerator and have a perfectly portioned snack ready to go.
Speaking of times where you need a good ready-to-go, or on the go snack, I think these little Banana Puddings in a jar are perfect for a picnic. Just grab a basket, a few PB&Js, some veggies, and drinks to go along with this pudding and you’re on your way to a perfect afternoon. So, if you’re are in a picnic-friendly area and can get out there with the kids before school make this quick and have tons of fun!!!
Try Some of My Other Favorite Banana Recipes!
- Strawberry Banana Smoothie
- Banana Nut Bread
- Banana Cream Pie
- Pineapple Banana Whip
- Frozen Banana Daiquiri
- More Dessert Recipes…
Tools Used To Make This Picnic Perfect Banana Pudding
Sauce Pan: Every good cook needs a nice set of saucepans. I like to use a nonstick pan to help prevent any food from sticking to the bottom.
Mason Jar: You can technically serve this banana pudding in any kind of jar, or bowl, but I love how they look in a classic mason jar. Its the cutest presentation, and makes storing so easy.
- Mix together sugar and cornstarch in a medium saucepan. Whisk while pouring in milk slowly into the pan, to prevent clumps.
- In a small bowl beat egg yolks. Set aside.
- Cook the milk mixture over medium heat, stirring constantly.
- Once the milk mixture begins to thicken, add a 1/4 of warm milk to the egg yolks VERY slowly while mixing constantly. (This makes sure you don't scramble your egg yolks.)
- Add the tempered eggs into the saucepan, whisking constantly. Cook for 2 minutes.
- Remove the saucepan from heat. Add vanilla and butter. Stir until butter is completely melted. Allow it to cool to room temperature.
- Line the bottom of a mason jar with vanilla wafers and then a layer of banana slices.
- Top the bananas with pudding, enough to cover the bananas. Alternate layering the bananas, wafers, and pudding until you've almost filled the jar.
- Top the jar off with whipped cream. Cover jar with lid and place in the fridge until cold. Garnish with extra banana slices and wafers, if desired.
- Yield will vary depending on the size of your mason jars. I like the 8-ounce jars for mini desserts.
- You can assemble this recipe in an 8-inch x 8-inch baking dish instead of jars if you prefer.
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