Banana Pudding Recipe – The One I Keep Making (Even When I Say I Won’t)

Creamy homemade Banana Pudding Recipe made with real bananas, silky vanilla pudding, and soft cookies. Easy, cozy, comfort dessert you can whip up anytime.

Alright… let me tell you something very honestly before we get into the Banana Pudding recipe.
Banana pudding Recipe wasn’t even something I planned to love. It just happened. One day I had these bananas sitting on the counter — you know that stage where they get speckled and you keep telling yourself “I’ll eat them tomorrow” but tomorrow never shows up? Yeah. Those bananas.

So I thought, fine, let me just throw a dessert together. Something quick, nothing fancy.
And boom — that evening I ended up with a bowl of warm banana pudding Recipe that tasted way better than it had any right to taste.

Ever since then, I make it whenever I want something sweet but low-effort… or whenever I pretend I’m “baking” even though this barely counts as baking.

And you know what? It always works. Always.

So here we are — I’m sharing my chaotic but reliable banana pudding recipe with you.
Trust me, it’s good.

Why I Think This Banana Pudding Recipe Works So Well

It’s not perfect.
And maybe that’s exactly why it feels so… homey?

The pudding has a kind of smooth-but-not-too-smooth texture that makes it feel homemade.
And the bananas — when they get slightly soft and warm — mm, honestly, that alone is worth making this dessert.

Also:

• uses everyday ingredients
  
• doesn’t require any fancy technique
  
• comes together even if you’re tired
  
• you can eat it warm or cold
  
• and it tastes better the next day (if any survives, which rarely happens)
  

If you want something you can whip up without stressing over measurements down to the last grain… this is it.

Equipment (nothing special)

Let me just keep this super simple:

• saucepan
  
• whisk
  
• 1 bowl
  
• a spatula
  
• a glass dish (or any bowl honestly)
  
• measuring cups/spoons
  

If you have these, you’re good.

Ingredients (very normal stuff)

For the pudding

• 2 cups milk
  
• ½ cup sugar
  
• 3 tablespoons cornstarch
  
• 2 egg yolks
  
• 1 tablespoon butter
  
• 1 teaspoon vanilla
  
• a pinch of salt
  

For layering

• 3–4 bananas (ripe — the soft kind, not the gym-bro green kind)
  
• vanilla wafers or digestive biscuits
  
• whipped cream (optional, but nice)
  

That’s it — nothing exotic.

How I Make Banana Pudding Recipe(the “friend standing next to you” explanation)

I’m not going to write this like a textbook.
This is exactly how I do it in my own kitchen — with small pauses and confusion and little “wait… oh yeah” moments.

1. Warm the milk

Put the milk in a saucepan. Medium heat.
Don’t let it boil — just warm.
If you see tiny bubbles at the edges, you’re there.

2. Mix the sugar + cornstarch + yolks

In a bowl, whisk the sugar and cornstarch.
Add egg yolks.
It looks weird at first — trust the process — keep whisking.

3. Temper (ugh, the word sounds harder than it is)

Take a small spoonful of warm milk.
Drizzle it into your egg mix while whisking nonstop.
You’re basically avoiding scrambled egg pudding.

Been there… tasted it… don’t recommend it.

4. Add it all back

Pour the egg mixture into your warm milk pan.
Whisk like you mean it.
In a few minutes it thickens — sometimes it suddenly thickens, like magic — don’t panic.

When it coats the back of a spoon, turn off the heat.

5. Add butter + vanilla

This makes everything silky.
Also makes the kitchen smell like a dessert shop for a minute.

Let the pudding cool slightly — warm is fine.

6. Slice your bananas

I usually snack on one slice… or five.
Cut medium-thick slices. Too thin gets mushy, too thick feels chunky.

7. Layering

Okay, here we go — the fun messy part.

• little pudding
  
• bananas
  
• wafers
  
• more pudding
  
• bananas again
  

Honestly, I don’t follow a strict pattern.
I just layer until it looks right.
Finish with pudding on top.

8. Chill

Press cling wrap on the surface.
Refrigerate 2–3 hours.
Overnight? Much better.

Variations (aka the “I got bored” versions)

I tweak the Banana Pudding recipe all the time. You can too.

Chocolate version

Add cocoa powder to the milk.
Chocolate + banana = guaranteed happiness.

Caramel banana pudding

Drizzle salted caramel between layers.
Dangerously good.

No-cook shortcut

Instant vanilla pudding mix.
Cold milk.
Stir. Done.
(But homemade tastes deeper.)

Cookie swap

Try Biscoff or graham crackers.
Trust me — Biscoff adds magic.

Warm banana pudding

Skip chilling if you want something cozy.
Weirdly delicious.

Health Benefits (yes, dessert… but still)

Not calling this “healthy,” but it’s definitely not the worst dessert out there.

Bananas give you:

• potassium
  
• fiber
  
• vitamin B6
  
• natural sweetness
  

Milk and eggs add:

• protein
  
• calcium
  
• richness without heavy cream
  

You get comfort + some nutrients. Win-win.

Nutrition (rough estimate)

Per serving (ish):

• 260–320 calories
  
• 45–55g carbs
  
• 6–8g fat
  
• 4–5g protein
  
• 300+ mg potassium
  

Pretty balanced for a dessert.

Little Tips (learned the embarrassing way)

• Don’t use underripe bananas. They taste sad and firm.
  
• If your pudding gets lumpy, whisk it harder and lower the heat.
  
• Don’t cut bananas too early — they brown fast.
  
• If you like softer wafers, chill longer.
  
• If you want crunch, add a few fresh wafers on top when serving.
  

And… don’t stress about it.
Homemade banana pudding Recipe isn’t meant to look restaurant-perfect.

Quick Story (purely for your amusement)

One time — I think it was last winter — I made banana pudding Recipe at midnight.
I told myself I’d save it for the next day.
Yeah… no. I ate half of it warm, directly from the dish, standing in the kitchen like some dessert pirate.

The point is:
This dessert is addictive.
You’ve been warned.

Related Recipes

• Texas Roadhouse Italian Dressing Recipe
• Smoked Chicken Rub Recipe
• Father of the Brine Recipe
• Smoked Chicken Rub

FAQs

1. How long does banana pudding Recipe last?

About 3–4 days in the fridge.

2. Can I skip eggs?

Yep — just add 1 more tablespoon cornstarch.

3. What if my bananas brown?

Dip slices in a tiny bit of lemon water.

4. Do I have to chill it?

If you want the classic flavor — yes.
If you’re impatient — eat it warm.

5. What biscuits work best?

Vanilla wafers, Marie, graham crackers, Biscoff — all good.

6. Can I reduce the sugar?

Sure. Bananas add natural sweetness anyway.

Conclusion

Banana pudding Recipe isn’t glamorous.
It’s not fancy.
It’s not something you brag about like a 15-ingredient French dessert.

But honestly?
That’s what makes it amazing.

It’s comforting.
It’s nostalgic.
It’s messy in a charming way.

And it’s one of those desserts you make once… then again… then again because it just fits into any day when you want something sweet without drama.

Try it once — seriously — and you’ll know exactly what I mean.