Can I make this Homemade Banana Pudding Recipe ahead of time?

Absolutely! In fact, chilling the pudding for several hours or overnight helps the flavors develop and the consistency to firm up perfectly before assembling your layers.

What if I don’t have vanilla bean paste?

You can substitute vanilla extract if you don’t have vanilla bean paste. Use about one and a half teaspoons for a comparable flavor, though the color won’t be as rich or speckled.

Can I use a different cookie than Nilla wafers?

Definitely! While Nilla wafers are classic, you can try vanilla sandwich cookies, shortbread, or graham crackers for a different texture and flavor. Just keep in mind that some cookies may soften more quickly.

Is it necessary to use raw egg yolks in the pudding?

Using raw egg yolks tempered with hot milk and cooked on the stove is what gives the pudding its luxurious texture and flavor. Make sure to whisk constantly and cook gently to avoid scrambling the eggs; this method is safe when done carefully.

Homemade Banana Pudding: Creamy, Layered Dessert Delight

Description

This best homemade banana pudding recipe features a rich, creamy pudding layered with nilla wafers, fresh bananas, and a luscious cream cheese topping. Perfectly chilled and garnished with fresh mint, this classic dessert is comforting, flavorful, and ideal for gatherings or a sweet treat.

Ingredients

Scale

Banana Pudding

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana or banana cream extract

Creamy Topping

8 ounces full-fat brick cream cheese, room temperature
8 ounces Cool Whip, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste

Assembly

1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices/coins
Fresh mint leaves for garnish (optional)

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Instructions

Prepare the pudding base: In a saucepan over medium-high heat, combine whole milk, heavy cream, and bourbon (if using). Heat the mixture until it is barely hot but not boiling, about 7 minutes.
Whisk egg yolk mixture: In a medium bowl, whisk together egg yolks, vanilla bean paste, cornstarch, and sugar until smooth and paste-like in consistency.
Temper the egg yolks: Gradually add about a tablespoon of the hot milk mixture to the egg yolk mixture, stirring immediately to combine. Repeat this 2 to 3 more times to temper the yolks and prevent curdling.
Combine and thicken pudding: Remove the saucepan from heat but keep it hot. Pour the tempered egg yolk mixture back into the pan with the hot milk mixture, whisking constantly to avoid scrambling the eggs, for about 2 minutes.
Cook pudding: Return the pan to medium heat and continue whisking until the pudding thickens, about 4 to 5 minutes. Turn off the heat, then stir in cubed salted butter and banana extract until fully melted and combined.
Chill pudding: Transfer pudding to an airtight container. Press plastic wrap directly onto the surface to prevent skin formation, cover with a lid, and refrigerate for at least 4 hours or overnight for best results.
Make creamy topping: In a large bowl, using a handheld electric mixer or vigorous whisking, combine softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk until smooth and well combined.
Assemble the banana pudding: In a trifle dish or individual glasses, layer pudding, Nilla wafers, creamy topping, and banana slices. Repeat the layers until the dish is filled, finishing with creamy topping and some wafer crumbs on top.
Chill assembled pudding: Refrigerate the fully assembled banana pudding for at least 1 hour before serving.
Garnish and serve: Garnish with fresh mint leaves if desired, then serve and enjoy your homemade banana pudding.

Notes

Use full-fat dairy for the creamiest texture and richest flavor.
Tempering the egg yolks is essential to prevent curdling when combining hot milk and eggs.
Cover pudding surface with plastic wrap to avoid a skin forming during chilling.
Allowing the pudding to chill overnight enhances flavor and thickens the texture.
You can substitute banana extract with fresh mashed bananas if desired for a more natural flavor.
For a lighter version, substitute Cool Whip with whipped cream, though consistency will be slightly different.
Use firm, ripe bananas to avoid mushy layers in the pudding.
The bourbon is optional but adds a subtle depth of flavor.
If desired, garnish with nuts or caramel drizzle for extra texture and flavor variation.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 35 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 120 mg