Homemade Banana Pudding

Hey look! Homemade banana pudding recipe! It’s time for a creamy treat, kids! This was one of my favorite desserts when I was wee, perhaps tied with pistachio pudding out of a box which I just loved, and coming in a close second to bubblegum ice cream from Baskin Robbins which sounds absolutely appalling to me now.

My mom and grandma used boxed pudding mix those many years ago and while I honestly believe that boxed pudding is delicious, it also does have a lot of weird ingredients listed in it, most of which are not “milk, eggs, sugar” which is pretty much all that’s in this homemade vanilla pudding. Pudding which may in fact truly be considered custard, but I’m not from England so I don’t eat that stuff.

I kid. I kid. I’m pretty sure pudding = custard = pudding again.


See banana pudding recipe in video form!

Or recipe card!


Homemade Banana Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Homemade vanilla pudding with bananas and vanilla wafers

  • Yield: 6 1x


  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups milk (I’ve used both whole and 2% with good results)
  • 2 egg yolks
  • 2 tablespoons butter, softened or cut into small bits
  • 1 teaspoon vanilla extract
  • For assembly:
  • 1 large ripe banana, peeled and sliced
  • about 2030 vanilla wafer cookies


  1. Combine the sugar, cornstarch, and cold milk in a pot. Whisk thoroughly until the sugar is dissolved.
  2. Add the egg yolks and whisk again to combine well.
  3. Add the butter and turn the heat to medium.
  4. Stir constantly until the mixture just begins to bubble (see video). This will take about 5 minutes.
  5. Reduce heat to low and simmer another 2 minutes, stirring constantly.
  6. By now it should be thickened. Remove from heat and stir in vanilla. Set aside.
  7. Layer half the cookies and half the banana slices in the bottom of a 1 1/2 quart dish (or an 8×8 cake pan).
  8. Top with half the pudding, more bananas and/or cookies, and the rest of the pudding.
  9. Top with cookies or lay a piece of plastic wrap right over the top of the pudding and refrigerate for 4-8 hours.
  10. Add more crispy cookies on top when you serve it.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Oh oh oh! And if you’de like to make your own HOMEMADE VANILLA WAFERS click here. I did so for the photo you see on the post, and they were ever-so-heavenly. In fact, way way way better than Nilla wafers, I thought. But I also understand if two homemade things in one day is too much for you. It was too much for me on the day we shot this video, evidently.


  1. Mother Effingby on June 12, 2012 at 7:53 pm

    I have made this many times, using the egg whites as a meringue. And then I toast it for a few minutes under the broiler. I once ran out of Nilla Wafers, so I broke up a bunch of Oreos and made crumbs and layered it with those. Which was awesomer!

    • Hilah on June 13, 2012 at 9:13 am

      Yumm! I’ve never tried with Oreos, but I’ve often imagined them – like a cookies’n’cream banana split pudding!
      I need to put on my big-girl britches and try making a baked meringue some time. I’ve only ever done meringue cookies. Meringue-topped pies and such frighten me. 😉

  2. David on June 13, 2012 at 1:26 am

    I want to taste this yummy homemade banana pudding *now* (but I don’t wanna cook it now, heheh). I’ll keep it in the file.

    This is obviously more wholesome than the boxed mix, but you are so brave to admit that you find boxed pudding mix delicious as well. See, I do too, but I didn’t know I could…SAY it. Out loud?? Ahem, “I too find packaged pistachio pudding delicious!”

    Free at last! Free at last!

    • Hilah on June 13, 2012 at 9:11 am

      Hahaha! I’m so glad I could help you face your demons and love them anyway, David. 🙂 Man, boxed pudding, right?! Especially that pistachio flavor – it just can’t* be duplicated.

      *Not that I’ve actually tried to duplicate it. I’m just assuming that artificial pistachio flavoring is impossible to make at home.

  3. Great Stone Face on June 13, 2012 at 11:50 am

    I did a little Internet research and all I could find for the home cook is this method for making pistachio paste.

  4. Amber Boegly on June 14, 2012 at 11:19 am

    Oh my god, my mom will LOVE this. I have to make it now… Looks so yummy and probably just as good as boxed pudding…though maybe a tad healthier.

    • Hilah on June 14, 2012 at 5:56 pm

      Yeah, I think it might be a little healthier, if only because there’s no preservatives!

  5. Adrian Apollo on August 7, 2012 at 9:57 am

    You are amazing! I think you are hilarious, educational, and essential in my learning process of cooking. Thanks for all your fun and great videos you have. I particuarily follow your vegetrian recipes as I have been vegeterian for the past year(transitioning into vegan) and cant wait to make your bean burgers this week. I cant wait to try this banana pudding one too; looks badass. I hope one day to be able to spread recipes too and do it as entertaining as you do. As a gay latino ameican vegeterian I salute you! Lol.


    • Hilah on August 7, 2012 at 10:06 am

      Hi Adrian!
      Thank you so much for taking the time to write! You’re very kind. I’m glad to help you learn to cook, so let me know how it turns out!

  6. Missy on April 18, 2014 at 11:58 pm

    Hello, i just wanted to say that this pudding is really good. I did have a problem with it not being thick enough. I know it was something that I did. Can you help? Should I add an extra tablespoon of cornstarch?

    • Hilah on April 19, 2014 at 8:54 am

      Hi Missy!
      I’m glad you enjoyed the pudding. It’s difficult to say what could have gone wrong. Cornstarch is a fickle beast. If you undercook it, it doesn’t set up as thick, but if you over cook it, it will completely not set up and just be really thin and watery. Sounds like if it set up partially, you may have undercooked it a bit, but yes, you can always add a little more cornstarch next time, rather than risk over cooking it. Maybe just an extra teaspoon, though; a whole tablespoon might make it too firm.
      Thanks for writing!

      • Missy on April 19, 2014 at 10:49 am

        I’ll give it a try. Thanks!

  7. Filip on July 30, 2014 at 1:36 pm

    Awesome custard recipe! Definitely my favourite one! 😀 I have made it as is, and I did make a chocolate variation and a raspberry variation. I will try to turn it into a chocolate raspberry mousse by folding in some whipped heavy cream. I’m certain that it will turn out awesome! Thanks for the recipe Hilah!!! <3 😀 For others, this is defintely an excellent pudding/custard recipe and a must try!!! Recommend it to everyone!

    • Hilah on July 30, 2014 at 2:00 pm

      Thanks, Filip! So glad you had success. Can’t wait to hear how your chocolate raspberry mousse turns out!

      • Filip on July 31, 2014 at 3:05 am

        It is divine! >.< I used half of this recipe for the base. Then I added 45g of milk chocolate, 40g of dark chocolate, 1/2 tsp. of instant coffee powder and a pinch of salt. Finally, after the chocolate melted completely and after everything was uniform I took it off the heat. I cooked the raspberries (around 125g) with some water and sugar to form a syrup and then I passed it through a sieve. Added around 4-7 tablespoons of the mixture, didn't really measure, went by taste and instinct 😀 I mixed it in with the chocolate pudding and added a little bit o' buttah' #LOLIHaveToSayItLikeThat xD *ehm.. butter 😀
        I set it aside to cooldown till room temperature. Then I saved the egg white and I whipped it with some salt, just by hand until foamy and until the peaks stay stiff once you lift them. I also whipped around 75ml of heavy cream until soft peaks formed. #IHaveNoReasonForDoingItThisWay : I slightly stirred through the first half of the whipped cream, then I folded in all of the egg whites and finally I folded in all of the heavy cream. I set it in the fridge overnight and since it's the morning here now, I'm gonna go and indulge! Who needs a savoury breakfast? Am I right? 😀 #LOLJK Have an awesome day Hilah! Pleasure chatting with you! :))

        • Hilah on July 31, 2014 at 8:09 am

          Thank you for sharing! This sounds wonderful!

  8. aminah on September 7, 2014 at 4:06 pm

    Hi Hilah,

    Just wanted to say that your recipe is the best that I have had. I made it a few times and everyone loves it. I plan on making it again but I am going to use Pepperidge Farm Chessman cookies this time. Have u tried those yet?

    • Hilah on September 8, 2014 at 4:52 pm

      So happy to hear that, Aminah! I bet Chessmen would be really good with the banana pudding. 🙂

      • aminah on September 14, 2014 at 1:31 pm

        I’m actually making your banana pudding right now and will let you know how it turns out. Thanks again for the delicious recipe! 🙂

      • Aminah on October 15, 2016 at 2:45 pm

        Hi Hilah! YOU’RE RECIPE IS THE BOMB! Everyone loves it! It’s the only recipe I use. I don’t even tweak it! People are always begging me to make banana pudding now and I always use the Chessman cookies because they taste so much better than Nilla wafers! Thanks so much! ????

        • Hilah on October 15, 2016 at 3:11 pm

          That’s wonderful to hear, Aminah!! 😀

  9. Aminah Arroyo on October 30, 2016 at 7:27 am

    Hi Hilal! Just wanted to tell you that I made your pudding and added strawberries and bananas and chessman cookies AND cubes of strawberry cake! Oh my goodness! You have got to try it!

    • Hilah on October 30, 2016 at 2:26 pm

      That sounds delicious!

  10. Aminah on August 14, 2017 at 6:18 pm

    This is the only recipe I use! Best banana pudding ever!

    • Hilah on August 15, 2017 at 6:16 am

      Yay! So glad to hear that, Aminah! 🙂

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.