Description

This best homemade banana pudding recipe features a rich, creamy pudding layered with classic Nilla wafers and fresh bananas, topped with a luscious cream cheese and Cool Whip topping. Perfectly balanced with vanilla and banana extract, this dessert is a comforting Southern classic ideal for family gatherings or special occasions.

Ingredients

Scale

For the banana pudding:

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon, optional
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana/banana cream extract

For the creamy topping:

8 ounces full-fat brick cream cheese, room temperature
8 ounces Cool Whip container, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste

For banana pudding assembly:

1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices/coins
Fresh mint leaves, for garnish - optional

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Instructions

Heat the cream mixture: In a saucepan over medium-high heat, combine the whole milk, heavy whipping cream, and bourbon (if using). Let it simmer until the mixture is barely hot but not bubbling, about 7 minutes.
Prepare egg yolk mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined and smooth, resembling a paste-like consistency.
Temper the egg yolks: Gradually add about a tablespoon of the hot cream mixture into the egg yolk mixture, stirring immediately to combine. Repeat this tempering process 3 more times to prevent the eggs from cooking.
Combine mixtures and thicken pudding: Remove the pan from heat but keep the heat on. Pour the tempered egg yolk mixture into the pan with the hot cream. Whisk constantly for about 2 minutes to blend without cooking the eggs too quickly. Return the pan to medium heat and continue whisking until the pudding thickens, approximately 5 minutes.
Finish pudding base: Turn off the heat and add the cubed salted butter and banana extract. Stir until the butter melts and the pudding is smooth. Transfer to an airtight container, cover the surface with plastic wrap to prevent skin formation, and refrigerate for at least 4 hours or overnight for best results.
Make creamy topping: In a large bowl, mix the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk with an electric mixer or by hand until smooth and well combined.
Assemble the banana pudding: In a trifle dish or individual glasses, start layering with pudding, followed by Nilla wafers, creamy topping, and banana slices. Repeat the layering until you finish with creamy topping and a few wafers or crumbs on top.
Chill and garnish: Refrigerate the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired and enjoy.

Notes

Use a good quality vanilla bean paste for enhanced flavor.
Tempering the egg yolks carefully prevents scrambling and achieves smooth pudding.
Cover the pudding surface with plastic wrap to avoid skin formation as it cools.
The bourbon is optional but adds a subtle depth to the pudding.
For a dairy-free option, substitute milk and cream accordingly but note texture differences.
Chilling the pudding overnight improves firmness and flavor absorption.
Feel free to use ripe but firm bananas to avoid mushy layers.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 135 mg