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Banana Pudding

Banana Pudding

Homemade Banana Pudding - a classic Southern no-bake dessert with decadent layers of vanilla wafers, fresh banana slices, whipped cream, and vanilla custard all made from scratch. This is a fantastic make-ahead dessert that is a hit all year round!
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 232kcal
Author Imma


  • Saucepan
  • Whisk 
  • Medium bowl
  • Larg trifle bowl or 3-inch casserole dish


  • 2 ½ tablespoon s (18.75 g) cornstarch 
  • 6 tablespoons (75 g) granulated sugar 
  • Pinch of salt 
  • 2 cups (480 ml) whole milk 
  • ½ cup (120 ml) heavy cream
  • 6 large egg yolks 
  • 3 tablespoons  (28 g) unsalted butter , softened to room temperature 
  • 1 tablespoon (13 g) pure vanilla extract  
  • vanilla wafers  
  • 4-5 large ripe firm bananas 
  • homemade whipped cream  


  • Add dry ingredients to a saucepan: cornstarch, sugar and salt. Mix to combine. 
  • In a medium bowl, whisk together milk, heavy cream, and egg yolks. Gently whisk wet ingredients into the saucepan making sure there are no lumps or until sugar has dissolved . 
  • Place saucepan on the stove at medium high heat – keep stirring constantly until it starts to bubble.
  • Cook for about 7-10 minutes, until the mixture has thickened. Remove from heat.
  • Continue stirring to slightly cool down the hot pudding. Then stir in the butter and vanilla until thoroughly mixed
  • Pour in a bowl, then cover the surface directly with plastic wrap. This is to prevent skin from forming at the top of the pudding. 
  • Allow it to come to room temperature, then refrigerate until ready to use. 

Banana Pudding Layering

  • In a large trifle bowl (a 3-inch casserole dish will work as well), lay an even layer of vanilla wafers on the bottom. Follow with an even layer of banana slices on the bottom and up the side of the bowl. Follow with pudding and whipped cream and repeat these steps, alternating wafers and bananas on the side, finishing with whipped cream.  
  • Top with crushed vanilla wafers and garnish with vanilla wafers and banana slices.  
  • Serve or refrigerate until ready to eat.  


  1. This banana pudding lasts in refrigerator up to 4 days. Wrap it all around with a palstic wrap before storing in the fridge.
  2. No available whipped cream? Try checking out my homemade whipped cream HERE.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 232kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 165mg | Sodium: 146mg | Potassium: 326mg | Fiber: 2g | Sugar: 20g | Vitamin A: 470IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg