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4 from 1 vote

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!
Prep Time5 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: banana pudding, pudding
Servings: 10 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

  1. 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.
  2. 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!
  3. Chill Before Serving: Refrigerate the assembled pudding overnight (24 hours preferred), to allow the the pudding to set perfectly.
  4. 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.
  5. 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.
  6. Make Ahead: This pudding is perfect for preparing a day in advance. Just cover and refrigerate—it will taste even better the next day.
  7. Optional Toppings: Fresh whipped cream for extra flavor and visual appeal.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 348mg | Fiber: 1g | Sugar: 28g | Vitamin A: 209IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 0.2mg