Banana Pudding Recipe – A Taste of Home in Every Bite

Introduction

As a warm breeze wafts through the open kitchen window, I’m greeted by the sweet scent of ripe bananas and rich vanilla. This comforting aroma takes me back to Sunday dinners at Grandma’s house, where Banana Pudding Recipe was a staple. Each layer of velvety pudding, crisp wafers, and ripe bananas feels like a warm hug, inviting everyone to gather around the table.

Why You’ll Love This

• Cozy Comfort: Perfect for gatherings or quiet nights at home.
• Simple to Make: With easy steps, it’s beginner-friendly.
• Family Favorite: Kids and adults alike can’t resist!
• Budget-Friendly: Uses simple ingredients you may already have.
• Impressive Layering: Looks beautiful; a real showstopper!

Quick Recipe Snapshot

• Servings: About 8-10
• Prep time: 30 minutes
• Cook time: 20 minutes
• Total time: 2 hours 50 minutes (includes chilling)
• Skill level: Easy
• Taste: Sweet + creamy

With these easy steps, you’ll feel confident diving into this delightful Banana Pudding Recipe!

Ingredients You’ll Need

• 3 cups half and half

• 1 vanilla bean or 2 tsp vanilla extract

• 1/8 tsp nutmeg

• 3/4 cups granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 5 large egg yolks

• 1 Tbsp butter

• 1 pkg vanilla wafer cookies (11 oz)

• 4 medium bananas

• 2 tsp fresh lemon juice

• 1 cup heavy cream

• 2 Tbsp granulated sugar

• 1/2 tsp vanilla extract

• “Fresh lemon juice keeps bananas from browning.”

• “Use a good quality vanilla for best flavor.”

• “Chill everything until you’re ready to serve.”

How to Make It

1. In a medium saucepan, pour the half and half. Scrape the seeds from the vanilla bean (or add vanilla extract) and stir in the nutmeg. Heat over medium until it begins to simmer.
2. Meanwhile, in a large bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
3. Carefully add 1 cup of the hot half and half into the egg mixture, whisking constantly to avoid scrambling the eggs.
4. Pour this mixture back into the saucepan and cook over medium heat, stirring continuously. You want it to thicken and bubble gently—this usually takes about 5-7 minutes.
5. Once thickened and creamy, remove from heat. Stir in the butter and extra vanilla extract, if using. Transfer to a bowl and let it chill for at least 2 hours.
6. In an 8×8 inch baking dish, lay 30 vanilla wafers on the bottom. Spoon half of the pudding over the wafers, then layer on sliced bananas, lightly brushed with lemon juice.
7. Top with the remaining 30 wafers and pour the rest of the pudding over. Cover and chill for another 2 hours.
8. Just before serving, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
9. Slice the remaining bananas, layer them on top of the pudding, and gently spread the whipped cream over.
10. Finish with a sprinkle of crushed vanilla wafers and banana slices for a lovely touch.

Kitchen Tips (From My Kitchen)

1. Time-saver: Make the pudding a day ahead to enhance flavors and ease your serving day.
2. Common mistake: If your pudding curdles, it’s usually because of high heat; reduce heat for a smoother mix.
3. Simple variation: Try adding a pinch of cinnamon for a warm twist!

Serving Ideas

• Weeknight Treat: Serve as a quick dessert after dinner.
• Brunch Delight: A lovely addition to your weekend brunch spread.
• Holiday Gatherings: Impress guests at parties with this classic dessert.
• Easy Picnic: Pack it in containers for a sweet treat outdoors.
• Kids’ Playdates: Make a big batch to share with friends.

Storing & Leftovers

• Store in the fridge for up to 3 days.
• Freezing isn’t ideal, as it may alter the texture.
• If you have leftovers, simply serve them chilled straight from the fridge.

Leftover idea: Enjoy it for breakfast with granola sprinkled on top—it’s like dessert for your first meal of the day!

FAQs

Can I make this ahead?
Absolutely! The Banana Pudding Recipe tastes better when it sits for a day, letting the flavors meld.

What can I substitute for half and half?
You can use whole milk with a bit of heavy cream for a similar effect.

How do I know when the pudding is done?
It should be thick enough to coat the back of a spoon and bubble gently.

Can I freeze it?
I don’t recommend freezing this Banana Pudding Recipe, as the cream and bananas will not hold their texture after thawing.

Final Thoughts

Every bite of this Banana Pudding Recipe is a delightful reminder of simple pleasures and joyous gatherings. I hope you give this classic dessert a try—feel free to tweak it to make it your own. You might just bring a little of that cozy nostalgia into your home!

Banana Pudding

This comforting Banana Pudding Recipe features layers of velvety pudding, crisp wafers, and ripe bananas, perfect for gatherings or quiet nights at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 10 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Pudding Base

• 3 cups half and half
• 1 unit vanilla bean or 2 tsp vanilla extract Use a good quality vanilla for best flavor.
• 1/8 tsp nutmeg
• 3/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 5 large egg yolks
• 1 Tbsp butter

Layering Ingredients

• 1 pkg vanilla wafer cookies (11 oz)
• 4 medium bananas Fresh lemon juice keeps bananas from browning.
• 2 tsp fresh lemon juice

Whipped Cream

• 1 cup heavy cream
• 2 Tbsp granulated sugar
• 1/2 tsp vanilla extract

Method

 

Preparation

1. In a medium saucepan, pour the half and half. Scrape the seeds from the vanilla bean (or add vanilla extract) and stir in the nutmeg. Heat over medium until it begins to simmer.
2. Meanwhile, in a large bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
3. Carefully add 1 cup of the hot half and half into the egg mixture, whisking constantly to avoid scrambling the eggs.
4. Pour this mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens and gently bubbles for about 5-7 minutes.
5. Once thickened and creamy, remove from heat. Stir in the butter and extra vanilla extract, if using. Transfer to a bowl and let it chill for at least 2 hours.

Layering

1. In an 8x8 inch baking dish, lay 30 vanilla wafers on the bottom.
2. Spoon half of the pudding over the wafers, then layer on sliced bananas, lightly brushed with lemon juice.
3. Top with the remaining 30 wafers and pour the rest of the pudding over.
4. Cover and chill for another 2 hours.

Serving

1. Just before serving, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
2. Slice the remaining bananas, layer them on top of the pudding, and gently spread the whipped cream over.
3. Finish with a sprinkle of crushed vanilla wafers and banana slices for a lovely touch.

Notes

Time-saver: Make the pudding a day ahead to enhance flavors and ease your serving day. Common mistake: If your pudding curdles, it’s usually because of high heat; reduce heat for a smoother mix. Simple variation: Try adding a pinch of cinnamon for a warm twist!