Homemade Banana Pudding {How to Video}

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Homemade Banana Pudding is a classic recipe made consisting of made from scratch pudding, Nilla wafers and ripe bananas.

This Southern Banana Pudding is going to make you do a happy dance! This is my mother’s banana pudding recipe with a few additions of my own. I called my mom one night and asked her for the recipe. Of course, she has been making it for so long that she was able to tell me how to make it from memory. One of her special ingredients is using crushed Nilla wafers in the mix vs. flour.

The wafers can make your pudding a little darker, but they will taste so much better than using flour to thicken your pudding. So lets get into it so I can show you how its done!

More recipes ---> Eggnog Pound Cake, Peach Cobbler Cream Cheese Pound Cake, Coconut Cream Cheese Pound Cake, Gingerbread Pound Cake

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

Ingredients needed to make the Old Fashioned Banana Pudding:

Bananas
Sweetened Condensed milk
Whole milk
Eggs
Vanilla
Nilla wafers

How to make Homemade Banana Pudding:

In a medium-sized pot, add condensed milk and vanilla. Whisk whole milk and eggs until blended.

Add the milk and eggs to the pot and whisk. Heat for about 10 minutes on low heat. Then add the ground Nilla wafers (1-2 cups) and whisk.

Steps to make the Banana Pudding:

Heat stirring occasionally until a 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 Nilla wafers over the bananas.

Steps to make the Banana pudding continued:

Pour the remaining pudding over the Nilla wafers. Add an additional layer of Nilla wafers around the edges and/or on top of the dish.

Cover and refrigerate for at least four to six hours before serving to give the pudding additional time to thicken and set. The banana pudding is best refrigerated overnight.

Frequently Asked Questions:

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.

How long can I store the Banana Pudding?

The Banana Pudding should be stored in the refrigerator for approximately 3-4 days.

What keeps the bananas from turning brown in the pudding?

Store the Banana Pudding in an airtight container. Also, cover it and return it to the refrigerator when it is not being served.

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Southern Banana Pudding

Homemade Banana Pudding is a classic recipe made consisting of made from scratch pudding, Nilla wafers, and ripe bananas.

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Prep Time: 5

Cook Time: 30

Course: Dessert

Cuisine: American

Keyword: banana pudding, pudding

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

Instructions

In a medium-sized pot, 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.
Add the ground Nilla wafers to the pot 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).¼
Add an additional layer of bananas then Nilla wafers.
Pour the remaining pudding over the Nilla wafers.
Add an additional layer of Nilla wafers around the edge and/or on top of the dish.
Cover and refrigerate for at least four to six hours before serving to allow the pudding to set; however, it is best refrigerated overnight.

Video

Notes

Best chilled overnight.

Nutrition

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