Ever since I was a young child growing up in southeast Georgia, I’ve enjoyed banana pudding. Whenever I see it on a buffet, I make a point of saving room for dessert. There’s something so refreshing about the silky vanilla pudding, bananas, whipped cream, and vanilla wafers that makes banana pudding one of the best summer desserts on a hot day. Don’t forget the glass of sweet tea to go with it! 😊
Making banana pudding at home from scratch is actually quite easy. Don’t be nervous about making your own pudding without a mix; it’s really simple! Just make sure to gradually add the hot milk to the eggs, whisking constantly. Adding the milk too quickly could cook the eggs, resulting in a lumpy pudding. Even if you get a few lumps, just pour it through a sieve to make it smooth again. 👍
Whether you live in the South or not, banana pudding is one dessert you need to make this summer. Even my non-banana-pudding-loving sister, Bookworm Beth 📚🐛, was willing to have seconds of this homemade version! The only reason I didn’t take seconds was because my first helping was so large. 😂 Anyway, your family will love this classic Southern dessert, especially since you can make it a few hours in advance. Make sure to serve it chilled for the best flavor. Can you wait to dig in your spoon?
Make your own gluten free cookies, whip your own cream, and make a glass of sweet tea to go with this banana pudding. You’ll be glad you did!
4 Ingredient Gluten Free Ratafia Biscuits: these almond-flavored Scottish cookies are a perfect after-dinner snack with coffee.
Easy Homemade Whipped Cream: these step-by-step photos will help you make your own whipped cream–it’s actually really easy!
Southern Sweet Tea: learn how to make this easy classic drink like a true Southerner.Print
This easy recipe shows you how to make no bake homemade banana pudding from scratch. It’s a simple summer treat that’s so refreshing on a hot day! Fresh bananas, homemade pudding, whipped cream, and cookies make this soul food dessert a real family favorite.
For the Vanilla Pudding
- 2 1/2 cups whole milk (600 ml)
- 3 large egg yolks
- 2/3 cup granulated sugar (132g)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Banana Pudding
- 1 1/4 cups heavy whipping cream (296 ml)
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 5 medium bananas
- 50 ratafia biscuits or vanilla wafers
Making the Vanilla Pudding (20 minutes + cooling)
- Pour the milk into a medium saucepan and set over medium heat, stirring occasionally, until the milk is just barely simmering.
- While the milk is heating, whisk together the egg yolks and sugar with a handheld electric mixer until the mixture is pale and thick, then beat in the cornstarch until blended.
- Remove the gently simmering milk from the heat and allow to cool for about 30 seconds. Gradually add the milk to the egg yolk mixture, whisking constantly, until all the milk is added.
- Pour the custard back into the saucepan and set over medium heat. Whisk constantly until the pudding boils and thickens. Immediately remove from the heat and stir in the vanilla extract.
- Transfer the pudding to a bowl to cool. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming, then place in the fridge until it’s no longer hot.
Assembling the Banana Pudding (20 minutes + 2 hours chilling)
- Pour the whipping cream, sugar, and vanilla extract into a medium bowl and beat on medium speed with a handheld electric mixer or stand mixer until stiff peaks form.
- Peel and slice the bananas in about 1/4 inch slices.
- Spread a single layer of about 20 ratafia biscuits or vanilla wafers in the bottom of an 9 1/2-inch square pan. Spread about 1 cup of the cooled vanilla pudding on top, making sure to cover all the cookies, then cover the pudding with a single layer of banana slices. Repeat the layers, ending with a layer of banana slices.
- Spread the whipped cream evenly over the bananas and arrange 9 ratafia biscuits or vanilla wafers on top for decoration. Cover and refrigerate for at least 2 hours, but preferably 4 hours, before serving. Serve chilled.