This delicious old fashioned banana pudding recipe is perfect for any occasion! Made from scratch, it’s wonderfully creamy and so simple to make. Your guests will love it when you serve up this dessert!
This traditional banana pudding is a classic for a reason, it always goes down a storm whenever I serve it!
Why you’ll love this Banana Pudding:
- Quick: It takes about 30 minutes to make this pudding and it’s a great make head dessert.
- Simple: Made with just a handful of basic ingredients, this banana pudding can be enjoyed on a whim!
- Perfect for a crowd: This dessert will easily serve 12 so it’s great for big family meals. The leftovers are pretty great too!
How to make banana pudding
You can jump to the recipe card for full ingredients & instructions!
- Whisk and heat the sugar, cornstarch, milk and salt.
- Add some of the milk mixture to the egg yolks to temper.
- Add the eggs to the rest of the milk mixture.
- Whisk in the vanilla and butter.
- Place a layer of wafers on a baking dish and top with banana slices.
- Pour over half of the pudding mix and top again with a layer of wafers and banana.
- Pour the remaining pudding on top and refrigerate.
Can you make it ahead of time?
Yes, this is a great make ahead dessert. You want to make this at least 4 hours before serving so that the pudding sets. You can easily make it a couple of days before you are planning to serve it so it’s ideal if you are planning to make it as part of a big feast.
How long does it keep?
Keep the pudding covered with plastic wrap in the fridge and it will keep well for up to 4 days. After that time the wafers will start to soften.
Can you freeze Banana Pudding?
It’s best not to freeze this recipe as it will change in texture once defrosted.
Why is my pudding runny?
Your banana pudding may be runny if you didn’t heat it for long enough. Keep the pan on the heat when you add in the egg mixture. If your pudding is still runny when you take it out of the fridge, it may just need some extra chilling time.
- If you would like to prepare your banana cream pudding in individual serving dishes instead of an 8 by 8 inch pan feel free to do so. Simply layer on the cookies, bananas, and pudding into the individual dishes just as you would in an 8 by 8 inch pan.
- Don’t use over ripe bananas for this recipe or they will quickly brown. If you are planning on making it a couple of days ahead of time, you can add lemon juice to the banana slices to slow down the browning process.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.