A true Southern Classic, this Homemade Banana Pudding Recipe is flavored with ripe banana and vanilla essence and is perfectly creamy and rich from the addition of egg yolks and heavy cream.
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This wonderful recipe comes from my dear friend Carla Hall and her cookbook Carla Hall’s Soul Food. It is such a fantastic book with so much heart and well “soul” that you must add to your collection. I felt so genuinely connected to all of the recipes in the book but this one stood out to me.
The Heart and Soul of the Best Banana Pudding Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Stovetop, Refrigeration
Dietary Info: Vegetarian
Key Flavor: Sweet, Creamy Banana
Skill Level: Easy
Sweet Highlights:
- Nostalgic Bliss: This banana pudding brings you right back to grandma’s kitchen, offering a hug in every bite.
- Simple and Satisfying: No need for a culinary degree here—this recipe is straightforward and foolproof, perfect for bakers of all levels.
- Creamy Consistency: With layers of velvety pudding, soft bananas, and meringue, every spoonful is a dream.
- Versatile Sweetness: This banana pudding is adaptable; enjoy it as a comforting dessert at home or dress it up for a fancy gathering.
- Make-Ahead Magic: Prep this delight ahead of time, and watch it become even more flavorful as it chills in the fridge.
Ingredients
Each ingredient in this pudding is vital; they each add their own flavor, texture and flare.
- Cornstarch
- Sugar
- Egg yolks
- Salt
- Whole milk
- Half & Half
- Bananas
- Vanilla extract
- Unsalted butter
- Heavy cream
- Vanilla shortbread cookies
How to Make Banana Pudding
This recipe requires a ton of whisking. You whisk your cornstarch, sugar and egg yolks together, then you heat your milk, half and half and mashed bananas in a medium sized sauce pan over medium heat. While whisking your egg yolk mixture, add your heated milk mixture to it a little at a time. Your prep time for all this whisking to create your pudding is roughly 10 to 15 minutes. Once your pudding is finished, put the bowl it is in in the refrigerator to cool and top it with plastic wrap.
How to Keep Bananas From Turning Brown
You can spray a small amount of citrus juice on the bananas before adding it to the completed dish. This keeps the bananas from turning brown.
How to Store
Refrigerated banana pudding can last up to a week. If you want to keep it a little longer, you can freeze it. Before serving the dish, take a portion out right after completing it. Scoop it into a freezer-safe and airtight container and place in the freezer.
Together, each component of this recipe creates a more elevated version of this classic dessert. That’s not to say that it’s any better but occasionally a slight variation is just what we need. A little change never hurt anybody. The best part of this pudding is its simplicity; you can assemble it quickly without compromising on flavor or quality. Regardless of where you bring it, who you serve it to or what you serve it in, it’s guaranteed to be a crowd pleaser anywhere you serve it.
If you like my banana pudding recipe, you’ll some of my other recipes that feature pudding.
- Banana Pudding Cheesecake Blondies
- Banana Pudding Tiramisu
- Caramelized Banana Pudding Pie
- Rice Pudding
- Banana Pudding Pound Cake
Homemade Banana Pudding Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Banana Pudding
- 1/4 cup cornstarch
- 3/4 cup sugar
- 6 large egg yolks
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 1/2 cup half and half
- 1/2 cup mashed ripe banana
- 2 tsp vanilla extract
- 1 tbsp unsalted butter
- 2 cups heavy cream
- 2 ripe bananas, cut into 1/2 inch slices
For the Meringue
- 6 large egg whites
- 1 cup plus 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp apple cider vinegar
Instructions
For the Pudding
- Whisk the cornstarch, sugar, egg yolks and salt in a medium bowl. Heat the milk, half-and-half, and mashed banana in a medium saucepan over medium heat until bubbles form around the edges. While whisking the egg yolks, add the hot milk a little at a time. When the bowl feels warm, whisk in the remaining milk. Make sure you whisk well.
- Return to the saucepan and set over medium heat. Whisk until the custard thickens and then boils for 2 minutes. Put the vanilla and butter in a large bowl and strain the hot cream over them through a fine-mesh sieve. Stir until smooth, then press a piece of plastic wrap directly on the surface and refrigerate until cold.
- Whisk the cream in a large bowl until soft peaks form. Whisk one third of the whipped cream into the pastry cream to loosen it, then gently fold the remainder until incorporated. Fold in the banana chucks.
For the Meringue
- Whisk the egg whites and the sugar in the bowl of an electric mixer set over a saucepan of simmering water until the sugar dissolves and the mixture is warm to the touch. Immediately transfer to the mixer fitted with the whisk attachment and whisk on medium-high speed until shiny, stiff peaks form. The bowl should no longer feel warm. Whisk in the vanilla and vinegar.
- Preheat the broiler.
- Place 12 ramekins on a half-sheet pan. Crumble one cookie into the bottom of each. Divide the pudding among the ramekins, then top with the meringue. Broil until golden brown. Stick 2 shortbreads into each ramekin and serve immediately.
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I’ve made this for Christmas a few years in a row now and I always keep the whipping cream in step 3 separate from the banana cream/pudding in step 2. I layer the banana portion in step 2 first and then layer the whipped cream on top. This way you have a thicker, banana layer on the bottom with creamy whipped cream on top. I then top with Chessman butter cookies. I skip the meringue because it’s already perfect as is.
That sounds amazing. Gotta try it.
My husband, son, Grandma and I loved this! We ate it while it was still hot without the meringue. Would the pudding turn out if I used less sugar? What is the smallest amount of sugar I could get away with using?
We only had 1% milk (instead of whole milk with half and half) and yet it still turned out perfect for us! I also skipped the 2 cups of heavy cream since Grandma has to watch how much cream she eats. Thank you for inspiring me to try making banana pudding!
The recipe itself doesn’t include cookies in the ingredients list. It probably should so people that save or print just the recipe will remember to buy them.
This is the best banana pudding I have ever made, I used coconut milk instead of whole milk which made it fantastic, and rich and I did not use the cookies, I am gluten free and it was not necessary! I’m going to make this for my granddaughter and daughter they will love it. My husband said it was the best ever!! Thanks for the recipe
Taste great but has more of a mousse like consistency after adding the heavy cream. Was looking for more of a thicker banana pudding since I’m using it as a cake filling.
My banana pudding came at with a whipped texture after adding the cream.
I have my fingers crossed hoping that’s what you mean by “creamy”
It’s my first time tasting creaming banana pudding.
Hello looking for a recipe for homemade yellow and caramel cake do not want butter cream but the old fashion caramel frosting. I have already order your book waiting for it in the mail. Hope you can help have a great day.
Hi Brenda, you can find my caramel cake here: https://grandbaby-cakes.com/caramel-cake/