Homemade Banana Pudding made with Sweetened Condensed Milk, layers of fresh bananas, and vanilla wafers. Easy, delicious and made from scratch!

This Southern Banana Pudding is pure comfort in a bowl! It's based on my mother's classic recipe, with a few personal twists. One evening, I called her for the recipe...well I first at her to make it for me and she said I could make it myself lol. Of course, she recited the recipe from memory-she's been making it for years!

Her secret? Using crushed Nilla wafers instead of flour to thicken the pudding. It may give the pudding a slightly darker color, but the flavor is unbeatable. Ready to see how it's done? I got you covered with step-by-step photos and video tutorial!

Video Tutorial

What Makes This Banana Pudding Special

Made from Scratch - No boxed pudding here, just real ingredients and bold flavors.
Southern Tradition - A family recipe passed down and perfected over time.
Ultimate Comfort Dessert - Creamy, rich, and filled with nostalgia.

Ingredients You'll Need

Sweetened Condensed Milk - Adds creaminess and sweetness.
Whole Milk - For a rich, smooth texture.
Egg Yolks - Helps create a thick, custard-like pudding.
Crushed Nilla Wafers - The secret ingredient for depth and flavor.
Vanilla Extract - Classic flavor boost.
Fresh Bananas - Perfectly ripe for natural sweetness.

Tip: Use bananas that are ripe but still firm. Overripe bananas can become mushy and affect the layers.

Image of Southern Banana Pudding - Southern Banana Pudding recipe - Kultural Kreations

Tips for the Perfect Southern Banana Pudding

Use Ripe, But Firm Bananas: Bananas that are too ripe will turn mushy and brown quickly, while underripe bananas won't be sweet enough. Aim for slightly yellow bananas with a few brown spots.
Crush Wafers for Creaminess: Using crushed Nilla wafers in the pudding mixture (instead of flour) thickens it naturally and infuses rich vanilla flavor. This is the secret from my mother's recipe!
Chill Before Serving: Refrigerate the assembled pudding overnight (24 hours preferred), to allow the the pudding to set perfectly.
Prevent Browning: Place bananas between pudding and wafers to minimize air exposure. Store the Banana Pudding in an airtight container. Also, cover it and return it to the refrigerator when it is not being served.
Layer Evenly: For consistent texture and flavor, alternate layers of pudding, bananas, and wafers evenly. Make sure the top layer has a little extra crushed wafers for a crunchy finish.
Make Ahead: This pudding is perfect for preparing a day in advance. Just cover and refrigerate-it will taste even better the next day.
Optional Toppings: Fresh whipped cream for extra flavor and visual appeal.

Serving Homemade Banana Pudding

Presentation Tips: Serve your banana pudding in a large trifle dish, individual cups, or classic dessert bowls. Top with freshly whipped cream for an extra-special touch.
Temperature: This dessert is best served chilled, straight from the refrigerator.
Layering Advice: For a visually appealing presentation, layer pudding, bananas, and wafers evenly. Make sure the top layer has crushed wafers for a crunchy finish.

Banana Pudding Variations

Cookie Variations: Swap Nilla wafers with other cookies like Chessmen cookies for a unique flavor and texture.
Mini Puddings: Make individual servings using mason jars or small dessert cups-perfect for parties or grab-and-go desserts.

Step-by-Step Instructions to make the Banana Pudding

Step 1: Make the Pudding

In a medium saucepan, whisk together condensed milk, whole milk, vanilla, eggs, and crushed Nilla wafers. Cook over medium heat, stirring constantly until the mixture thickens into a smooth, creamy pudding.

Cream-filled mini pancakes in a food processor, ready to be whipped into batter.

Step 2: Layer the Pudding

In a large serving dish, layer the Nilla wafers, sliced bananas, and warm pudding. Repeat layers until the dish is full, finishing with cookies or pudding layer on top. (I prefer to omit the pudding layer on top).

Step 3: Chill & Serve

Cover and refrigerate for at least overnight (24 hours preferred) for best flavor).

Homemade Banana Pudding with Condensed Milk

Homemade Banana Pudding made with Sweetened Condensed Milk, layers of fresh bananas, and vanilla wafers. Easy, delicious and made from scratch!

4 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: banana pudding, pudding

Prep Time: 5

Cook Time: 30

Servings: people

Calories: 190kcal

Author: Ashley Frederick

Ingredients

3 bananas - sliced
1 can condensed milk
2 c whole milk
2 whole eggs
1 teaspoon vanilla
1-2 boxes Nilla wafers (Grind 2 cups of the wafers for the pudding mix)

US Customary - Metric

Instructions

In a large pan, add the condensed milk and vanilla.
In a bowl, whisk the whole milk and eggs until blended. Add the ingredients to the pot and whisk together.
Heat for about 10 minutes on low heat stirring occasionally.
Add the ground Nilla wafers to the pan and whisk.
Heat stirring occasionally until pudding-like consistency forms (about 15-20 minutes).
Remove the pudding from the heat and allow to cool for about 10 minutes.
In a baking dish, layer the bottom with Nilla wafers.
Then add a layer of sliced bananas.
Pour about half of the pudding over the bananas and Nilla wafers (Just enough to cover them).
Add an additional layer of bananas then Nilla wafers.
Pour the remaining pudding over the Nilla wafers.
Add an additional layer of Nilla wafers on top of the dish.
Cover and refrigerate overnight (24 hours recommended).

Video

Notes

Use Ripe, But Firm Bananas: Bananas that are too ripe will turn mushy and brown quickly, while underripe bananas won't be sweet enough. Aim for slightly yellow bananas with a few brown spots.

Crush Wafers for Creaminess: Using crushed Nilla wafers in the pudding mixture (instead of flour) thickens it naturally and infuses rich vanilla flavor. This is the secret from my mother's recipe!

Chill Before Serving: Refrigerate the assembled pudding overnight (24 hours preferred), to allow the the pudding to set perfectly.

Prevent Browning: Place bananas between pudding and wafers to minimize air exposure. Store the Banana Pudding in an airtight container. Also, cover it and return it to the refrigerator when it is not being served.

Layer Evenly: For consistent texture and flavor, alternate layers of pudding, bananas, and wafers evenly. Make sure the top layer has a little extra crushed wafers for a crunchy finish.

Make Ahead: This pudding is perfect for preparing a day in advance. Just cover and refrigerate-it will taste even better the next day.

Optional Toppings: Fresh whipped cream for extra flavor and visual appeal.

Nutrition

Tips for the Best Southern Banana Pudding

Use ripe, but firm bananas to avoid mushy layers.
Chill overnight for the flavors to allow the pudding to set.

How to Store Homemade Banana Pudding

Refrigeration: Cover the pudding tightly with plastic wrap or a lid and store in the refrigerator. It will stay fresh for up to 3 days, though it's best enjoyed within 24-48 hours for optimal texture and flavor.
Preventing Sogginess: Be sure to store in an airtight container. Only uncover to serve. Immediately cover and return to the refrigerator after serving.

Your Top Banana Pudding Questions Answered (FAQs)

What keeps the bananas from turning brown in the pudding?

Place bananas between pudding and wafers to minimize air exposure.Store the Banana Pudding in an airtight container. Also, cover it and return it to the refrigerator when it is not being served.

Do the bananas need to be ripe for the Banana Pudding?

They need to be ripe, but not brown. The bananas as sweeter once they become ripe.

Can I use boxed pudding instead?

Yes, but homemade gives the best flavor and creamy texture.

My Pudding Isn't Setting! What do I need to do?

Ensure to allow the pudding to cook long enough before removing from the heat. Allow to set 24 hours in the refrigerator before serving. Its important to allow enough time for this process for proper setting.

Can I Use Different Cookies or Toppings?

Yes! Chessmen cookies can be substituted for Nilla wafers or used in combination with them.

Baked vs. No-Bake Banana Pudding: What's the Difference?

- Baked: flour-based custard, oven-cooked.
- No-Bake: crushed wafers thicken the pudding for a smooth, creamy texture.
- This recipe is somewhat of a combination since we cooked the pudding on top of the stove.

Can I Make This Ahead of Time?

Absolutely! Chilling overnight enhances flavor and simplifies serving.

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