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side view of scooping out banana pudding dessert
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5 from 4 votes

Homemade Banana Pudding

This Homemade Banana Pudding is a creamy dessert layered with sweet banana slices and crisp vanilla wafers. It's easy to make with just a handful of ingredients!
Prep Time15 mins
Cook Time15 mins
Chill Time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: banana pudding recipe, banana pudding recipe from scratch, best banana pudding recipe, easy banana pudding recipe, homemade banana pudding recipe
Servings: 10
Calories: 282kcal

Equipment

  • Stove

Ingredients

  • 3/4 cup sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk, 2% or up
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 8 ounces vanilla wafers, divided
  • 4 large bananas, cut into 1/4 inch slices

FOR THE MERINGUE TOPPING (OPTIONAL)

  • 4 egg whites
  • pinch of salt
  • ¼ cup granulated sugar

Instructions

  • In a large saucepan, combine sugar, flour and salt; whisk in the milk and set the saucepan over medium heat.
  • Cook and stir until thickened and bubbly.
  • Reduce heat to low and continue to stir and cook for 2 more minutes; remove from heat and set aside.
  • Whisk the eggs in a separate bowl; add a little amount of the hot milk mixture into the eggs and whisk.
  • Whisk the entire egg mixture into the milk mixture.
  • Set the saucepan back on the stovetop over medium heat; bring to a boil and cook and stir with the whisk for 2 more minutes.
  • Whisk in the vanilla and remove from heat; set aside to cool for 15 minutes, stirring occasionally.
  • Arrange two layers of vanilla wafers in an 8-inch or 9-inch baking dish or brownie pan.
  • Layer half of the sliced bananas over the wafers.
  • Pour half of the pudding over the bananas.
  • Repeat layers with cookies, banana slices, and finish with the remaining pudding.
  • Add plastic wrap over the top and press gently onto the surface of the pudding.
    SKIP THIS PART IF ADDING THE MERINGUE.
  • Refrigerate for 6 hours, or overnight.
  • Serve and enjoy!

FOR THE MERINGUE TOPPING (OPTIONAL)

  • Preheat oven to 425˚F.
  • In your mixer's bowl, beat the 4 egg whites with a pinch of salt until they are stiff.
  • Gradually beat in the sugar and continue beating until the whites will not slide out of the mixing bowl.
  • Spread meringue topping over the banana pudding.
  • Bake for 5 minutes, or until meringue begins to brown on top.

Nutrition

Calories: 282kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 200mg | Potassium: 303mg | Fiber: 2g | Sugar: 32g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 1mg