Print

Creamy Homemade Banana Pudding Recipe with Nilla Wafers Easy and Perfect

homemade banana pudding - featured image
Print Recipe

A creamy, comforting banana pudding made from scratch with real vanilla and layered with Nilla Wafers and ripe bananas. This easy recipe is a crowd-pleaser perfect for family gatherings or a sweet treat anytime.

Ingredients

Scale
  • 4–5 ripe bananas, sliced
  • About 45 Nilla Wafers
  • 3 cups (720 ml) whole milk or 2% milk
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks, room temperature
  • 1/3 cup (42 g) cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 tablespoons (28 g) unsalted butter, softened

Instructions

  1. Peel and slice 4-5 ripe bananas into 1/4-inch thick rounds. Set aside.
  2. In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale.
  3. Pour 3 cups whole milk into a medium saucepan and warm over medium heat until just simmering (about 5 minutes), stirring occasionally.
  4. Slowly pour about 1 cup of the hot milk into the egg mixture while whisking vigorously to temper the eggs.
  5. Pour the egg-milk mixture back into the saucepan with the remaining milk.
  6. Return saucepan to medium heat and whisk constantly for 5-7 minutes until pudding thickens and bubbles gently.
  7. Remove from heat and stir in softened butter and vanilla extract or vanilla bean paste until fully incorporated.
  8. In a 9×13 inch baking dish or trifle bowl, spread a thin layer of pudding to cover the bottom.
  9. Add a layer of about 15 Nilla Wafers, then a layer of banana slices.
  10. Repeat layering pudding, wafers, and bananas until all ingredients are used, ending with a thick pudding layer on top.
  11. Cover tightly with plastic wrap pressed directly onto the pudding surface to prevent skin formation.
  12. Refrigerate for at least 4 hours, preferably overnight, to let flavors meld and wafers soften.

Notes

Constant whisking during cooking prevents lumps and scorching. Temper eggs slowly with hot milk to avoid scrambling. Slice bananas just before assembling to prevent browning. Cover pudding surface with plastic wrap to prevent skin. Refrigerate at least 4 hours or overnight for best texture. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil. Gluten-free options available by swapping wafers.

Nutrition

Keywords: banana pudding, homemade banana pudding, Nilla Wafers, creamy dessert, easy banana pudding, classic dessert, crowd-pleaser

Find it online: https://elvafood.com/creamy-homemade-banana-pudding-recipe-with-nilla-wafers-easy-and-perfect/