Nothing quite beats the comforting, nostalgic charm of homemade desserts, and this Homemade Banana Pudding with Vanilla and Wafers Recipe is one of my absolute favorites to share. It’s creamy, layered with sweet bananas and crispy wafers, and has that perfect hint of vanilla that just sings through every bite—trust me, it’s worth every minute spent making it.

A clear glass cup shows a dessert with five visible layers. The bottom layer is pale yellow pudding, topped with a thin layer of light beige round cookies. Above the cookies is a layer of thick white cream, followed by another layer of pale yellow pudding interrupted by banana slices. Next is another thick layer of white cream. On top sits a dollop of light beige whipped cream with three banana slices arranged in a row, small green mint leaves, and crumbs of crushed cookies scattered on the surface. The background is a white marbled texture with some whole cookies and a pinkish napkin nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Banana Pudding with Vanilla and Wafers Recipe
Top Tip
How to Serve Homemade Banana Pudding with Vanilla and Wafers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Banana Pudding with Vanilla and Wafers Recipe

Why You'll Love This Recipe

This recipe hits all the right notes: creamy, fragrant, and beautifully balanced between textures. I've tried simpler versions before, but this one—with its homemade pudding and the touch of bourbon—always elevates the whole experience, making it perfect for family dinners or special gatherings.

Homemade Pudding: Crafting the pudding from scratch means richer flavor and silky texture you just don’t get from store-bought mixes.
Vanilla Bean Paste: Using vanilla bean paste over extract gives this pudding a deep, comforting aroma and those tiny vanilla flecks are so pretty!
Layering with Wafers and Bananas: The combination creates a wonderful textural contrast, making every spoonful exciting.
Make-Ahead Friendly: The pudding improves with time, making it perfect to prep a day before your event.

The image shows a clear glass jar filled with a layered dessert. The bottom layer is creamy and light yellow, followed by a layer of round, light brown cookies. Above the cookies is a thick white cream layer, topped again by a creamy light yellow layer. Another layer of cookies sits above, covered by a final thick white cream layer that is spread over the top. The top is decorated with banana slices, small green mint leaves, and crushed cookie pieces. In the background, there are similar glass jars with the same dessert, a glass bottle with milk, a bowl of cookies, and a white marbled surface underneath everything. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Homemade Banana Pudding with Vanilla and Wafers Recipe plays a special role in delivering that nostalgic, luscious taste. Choosing quality dairy and ripe bananas will really amplify the flavors. Here’s a quick breakdown so you know why each piece matters.

Flat lay of fresh whole milk in a small white ceramic bowl, heavy cream in a small white ceramic bowl, a few cubes of salted butter, a small white ceramic bowl of caster sugar, a small white ceramic bowl with cornstarch, five whole uncracked brown eggs, a small white ceramic bowl of sweetened condensed milk, a few dollops of smooth full-fat cream cheese, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl of banana cream extract, a stack of round golden Nilla wafers, four medium bananas sliced into thin coins, fresh bright green mint leaves scattered nearby, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: Adds creaminess and a gentle dairy base for the pudding without overpowering other flavors.
Heavy whipping cream: Gives that rich, velvety texture that makes the pudding feel indulgent.
Bourbon (optional): Just a splash enhances the flavor complexity—trust me, it’s subtle but magical.
Egg yolks: The magic behind that smooth, custard-like thickness—don’t skip or overcook!
Vanilla bean paste: Intensifies vanilla flavor with visible flecks that make the pudding extra inviting.
Cornstarch: Thickens the pudding perfectly without a gummy feel.
Caster sugar (or granulated sugar): Sweetens without graininess, dissolving fully into the custard.
Salted butter: Adds richness and a slight savory balance that elevates sweetness.
Banana/banana cream extract: Boosts the banana flavor in case your bananas aren’t super ripe.
Cream cheese (full-fat): For that luscious creamy topping that pairs beautifully with pudding layers.
Cool Whip: Lightens the cream cheese mixture and adds fluffy texture.
Sweetened condensed milk: Brings extra sweetness and creaminess to the topping.
Nilla Wafers: The classic choice for layering—crispy, sweet, and sturdy enough to soak just right.
Bananas: Go for ripe but firm so they stay fresh and flavorful in the layers.
Fresh mint leaves (optional): Adds a pop of color and a refreshing tiny zing when garnished on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Homemade Banana Pudding with Vanilla and Wafers Recipe is how easy it is to tailor. I often switch up the toppings or add a little twist, so feel free to make it your own!

Variation: I sometimes mix in chopped toasted pecans or walnuts between the layers for a surprise crunch that pairs beautifully with the creamy pudding. It’s a little texture upgrade that keeps this recipe exciting.
Dairy-free option: Swap the milk and cream for full-fat coconut milk, and use coconut whipped topping instead of Cool Whip for a coconutty twist everyone will love.
Extra boozy: If you like more kick, a splash of rum instead of bourbon or both works wonders.
Individual servings: This recipe is perfect for layering in small mason jars or parfait glasses, making it easy and elegant for parties.

Step-by-Step: How I Make Homemade Banana Pudding with Vanilla and Wafers Recipe

Step 1: Warm Up Your Dairy

Start by heating your milk, heavy cream, and a splash of bourbon in a saucepan over medium-high heat. You want it hot and steamy but not boiling, which usually takes about 5-7 minutes. This warm base is key to slowly coax flavor into the pudding and prevents the eggs from scrambling later on—trust me, patience here pays off.

Step 2: Whisk the Egg Yolk Mixture

While the dairy heats, whisk together your egg yolks, vanilla bean paste, cornstarch, and sugar in a separate bowl until it looks smooth and somewhat paste-like. This mix is what will thicken your pudding beautifully. Keep whisking steady and make sure there’s no lumps—it’ll make the difference between silky pudding and a frustrating mess!

Step 3: Temper Your Eggs

Now, here’s a crucial step: gradually stir in a tablespoon of the warm milk mixture into your egg yolks, whisking constantly. Do this 2-3 times. This “tempering” gently brings the eggs up to temperature so they don’t scramble when you add them back into the hot dairy. It always freaked me out at first, but steady whisking is your friend!

Step 4: Cook Your Pudding Until Thick

Pour your tempered egg mixture back into the saucepan and turn your heat to medium. Keep whisking without pause for 4-5 minutes as it thickens. Don’t rush or stop whisking, or you’ll get lumps or curdling. When it’s thick enough to coat the back of a spoon, take it off the heat and stir in your butter cubes and banana extract until melted and smooth.

Step 5: Chill the Pudding

Pour the pudding into a container and press plastic wrap directly onto the surface to keep a skin from forming. Chill it for at least 4 hours, though overnight is better—it will firm up nicely and make the assembly easier.

Step 6: Prepare the Creamy Topping

While your pudding cools, whip together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until light and fluffy. This topping adds the perfect creamy contrast to the dense pudding and crisp wafers.

Step 7: Assemble Your Layers

Time for the fun part! In your chosen serving dish (I love a big trifle bowl or individual glasses), start with a layer of pudding, then Nilla wafers, the creamy topping, and a generous sprinkle of banana slices. Repeat until you reach the top, finishing with creamy topping and some wafer crumbs for texture. Chill it for at least an hour before serving to let everything meld.

Top Tip

I’ve made this pudding countless times, and a few do’s-and-don’ts always stand out that can really make or break your success. These are golden in my kitchen and will help you nail it on your first try.

Temper slowly: Don’t rush adding the hot milk to your egg yolks—too fast and you’ll scramble the eggs. A slow drizzle and constant whisking are key.
Stir constantly: While cooking the pudding, keep that whisk moving! It prevents lumps and ensures smooth custard.
Plastic wrap magic: Press the wrap directly onto the pudding’s surface before chilling to avoid a crusty top that nobody wants.
Choose your bananas wisely: Use bananas that are ripe but firm so they don’t turn mushy in the pudding layers.

How to Serve Homemade Banana Pudding with Vanilla and Wafers Recipe

Garnishes

I like to keep it simple and classic with a few fresh mint leaves on top—they add a lovely burst of green and subtle freshness. Sometimes I crumble extra Nilla wafers over the top for a bit of extra crunch right before serving.

Side Dishes

This pudding is pretty much a showstopper dessert on its own, but if you want to pair it, try a refreshing fruit salad or a light citrus sorbet to balance the creamy richness. It also goes surprisingly well with a fresh brewed coffee or slightly chilled iced tea.

Creative Ways to Present

I once made individual banana pudding parfaits layered in stemless wine glasses for a brunch event. They looked beautiful topped with edible flowers and a dusting of cinnamon. It’s a fantastic way to dress it up for special occasions and let your guests see all those luscious layers.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly with plastic wrap or transfer to an airtight container. It keeps well in the fridge for 3-4 days, and the flavors actually continue to blend, making each bite better than the last.

Freezing

Freezing banana pudding isn’t my favorite because the texture of the bananas and wafers can change, getting a bit soggy or mushy when thawed. But if you must, freeze only the pudding portion separately for best results.

Reheating

This recipe is best enjoyed cold, so reheating isn’t really necessary. If you want to warm the pudding part alone, gently heat it on the stovetop over low heat, stirring constantly until warmed through—just don’t add the wafers or bananas.

Frequently Asked Questions:

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute regular vanilla extract if you don’t have vanilla bean paste. The flavor will still be delicious, but you won’t get those pretty vanilla bean flecks that add visual appeal and a deeper flavor.

How do I prevent the pudding from getting lumpy?

Constant whisking is key during cooking, especially when you add the egg mixture back in. Also, temper the eggs slowly by adding warm milk bit by bit to avoid scrambling. Finally, ensure the heat isn’t too high to keep a smooth texture.

Can I prepare this pudding ahead of time?

Absolutely! I recommend making the pudding the day before and chilling it overnight to let it set perfectly. You can also assemble the pudding layers a few hours ahead and refrigerate until serving for ease and better flavor melding.

What’s the best way to keep banana slices fresh in the pudding?

To keep banana slices from browning, try tossing them with a little lemon juice before layering, or add them just before serving. Also, chilling the assembled pudding promptly helps slow oxidation.

Final Thoughts

Honestly, this Homemade Banana Pudding with Vanilla and Wafers Recipe holds a special spot in my kitchen and heart. It’s one of those timeless desserts that comforts everyone around the table and sparks happy memories. I hope giving it a try brings you joy and a few compliments, too—because it really is that good when you make it yourself!