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Have you ever made homemade Banana Pudding from scratch? This recipe is about to blow you away! It has a rich vanilla custard base, banana-infused whipped cream with layers of Chessman cookies for texture. There’s creamy, dreamy banana flavor in every spoonful and that homemade banana whipped cream is straight from heaven and I cannot be convinced otherwise.
For more classic desserts, you’ll love my caramel cake, skillet peach cobbler and lemon icebox pie!
Banana pudding is one of those desserts that will split a room real quick. Some folks pass on it, and others are already grabbing the biggest spoon in the drawer. I’m team banana pudding, through and through. It’s one of those desserts that feels like home. For me, the perfect banana pudding is creamy but not runny, sweet but not too sweet, and layered so every scoop gives you a little bit of everything. So I made it just like that – boom!
Homemade Banana Pudding
It’s old fashioned banana pudding meets Chessman banana pudding – and y’all, I brought my A-game with this one. Everything is made completely from scratch, and while that may sound intimidating, I walk you through every step so it turns out perfectly every single time.
We’re using quality yet simple ingredients, which means no premade Cool Whip and definitely no vanilla pudding mix. No shade, it has its place, just not here.
I also add crushed graham crackers to the layers, which gives this banana pudding a little banana cream pie energy. I got the idea from my banana pudding cake and it’s genius (if I do say so myself 😉). It’s nostalgic, buttery, and truly out of this world.
Table of contents
Why This is the BEST Banana Pudding EVER
- It’s a show-stopping dessert. This banana pudding looks gorgeous in a trifle bowl and is perfect for special occasions, cookouts, birthdays, holidays, or anytime you need a dessert that makes people hover around the table.
- The banana flavor tastes real. The cream is infused with actual bananas, so the flavor is soft, natural, and not artificial-tasting.
- The texture is rich but not heavy. The homemade custard is thick, silky, and spoonable, while the banana whipped cream keeps everything light and fluffy.
- Every scoop has a little bit of everything. You get creamy pudding, fresh bananas, buttery cookies, fluffy cream, and graham cracker crunch in each bite.
Key Ingredients
(full list of ingredients can be found in the recipe card below)
- Egg Yolks give the pudding that rich, silky custard texture. Just temper them slowly (this just means to pour the warmed milk in slowly) so the pudding stays smooth and doesn’t scramble.
- Cornstarch works with the egg yolks to help the pudding thicken and set without tasting floury or heavy.
- Heavy Cream gets warmed with sliced bananas, then whipped, so the cream soaks up real banana flavor without pudding mix or extra shortcuts.
- Cream Cheese gives the whipped cream structure, a little tang, and that subtle banana pudding cheesecake vibe. Yes, she’s doing a little extra work here.
- Sweetened Condensed Milk sweetens the whipped cream layer and gives it that creamy banana pudding richness.
- Bananas are used two ways: steeped into the cream and layered into the pudding. Use just-ripe bananas so they bring sweetness without turning mushy.
- Chessman Cookies are my pick because I love their buttery shortbread flavor more than Nilla wafers. But if you’re team Nilla wafer, use them — no banana pudding drama over here.
- Graham Crackers add a buttery, honey-like crunch and keep each bite from being too soft-on-soft. They give this banana pudding a little banana cream pie energy.
Substitutions and Variations
- I prefer Chessman cookies, however, if you prefer Nilla wafers (or something else), you can use that. This recipe is quite forgiving, so you can feel free to get creative.
- If you don’t have a trifle bowl, you can use mason jars instead and make them into mini banana puddings!
- Replace whipped cream with meringue for a Southern banana pudding feel.
How To Make Banana Pudding From Scratch
Step 1: Make the banana-infused cream. Warm the heavy cream in a saucepan over low heat until it reaches a low simmer, then add the sliced bananas. Remove from the heat and let the bananas steep in the cream for 1 hour at room temperature, then cover and chill for at least 4 hours, or overnight for the best flavor.
Step 2: Make the vanilla pudding. Whisk together the egg yolks, sugar, salt, and cornstarch in a medium bowl.
Step 3: Cook and chill the pudding. Warm the milk in a saucepan until just warm, but not boiling. Then slowly whisk in the warm milk to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and pudding-like. Remove from the heat, whisk in the butter, vanilla, nutmeg, and optional banana flavoring, then cover with plastic wrap and refrigerate until completely cold.
Step 4: Whip the banana cream. Once both the pudding and the banana cream mixture are cold, remove the banana cream bowl from the refrigerator. Strain the chilled banana cream through a fine mesh sieve, pressing gently to get as much cream out as possible. Whip the infused cream until soft peaks form, then mix in the cream cheese, sweetened condensed milk, vanilla, and salt until stiff peaks form.
Assemble the Banana Pudding
- Prep the layers: Remove the pudding from the refrigerator – if it appears lumpy, just mix it together for a minute or two with the hand mixer to make it nice and smooth.
- Crush up a sleeve of graham crackers.
Step 5: Assemble the layers. In a 7 or 8 inch trifle dish (I used this trifle bowl). Add just enough whipped cream to the bottom of the bowl to coat, then add a layer of Chessman cookies.
Step 6: Then add sliced bananas, then cover with half of the pudding. Sprinkle a layer of graham cracker crumbs on top, and then repeat. For the top layer, after adding the graham cracker crumbs, top with bananas, slightly crushed Chessman cookies, and the remaining banana whipped cream. Sprinkle any remaining Chessman cookies on top and garnish with sliced bananas. Chill for at least 2 hours before serving.
Pro Tips
- Serve cold always! Chill before serving so the custard sets, the cookies soften slightly, and the banana flavor settles into the layers.
- Use ripe bananas! When they’re just spotted, they’re perfect. At this stage, they’ll hold their shape a little better and won’t become soggy as quickly. I don’t recommend using black bananas like you’d do for banana bread. They’ll become slimy and are too sweet.
- Temper your eggs carefully! When making the custard, slowly whisk hot milk into the yolks to prevent scrambled eggs. This step is crucial for a smooth, lump-free pudding.
- Let everything chill before layering. Cold pudding and cold banana cream layer more cleanly and help keep the whipped cream from melting into a gloopy mess.
- Layer smart. Start with a thin layer of banana whipped cream on the bottom, then add cookies, bananas, pudding, and graham cracker crumbs. Keep some cookies closer to the top so they stay more defined after chilling.
Recipe FAQs
Banana pudding is best when it has at least 4 hours to chill, but I love making it about 6–8 hours before serving so the layers have time to settle and the cookies soften just enough. It will last in the refrigerator for 3–4 days, but the texture is best within the first 24 hours. After that, the bananas can start to brown, the cookies will soften more, and the pudding may loosen slightly.
This usually means it wasn’t cooked long enough to activate the thickening power of the cornstarch or eggs. Make sure the pudding reaches a gentle boil. It should coat the back of a spoon and be slightly thickened, custard-like (not runny) before removing it from the heat.
Freezing banana pudding is not recommended—once thawed, the texture turns watery and the bananas get mushy. It’s best enjoyed fresh or chilled from the fridge.
More Classic Desserts
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Banana Pudding From Scratch
Equipment
- Saucepan
- Trifle Bowl or 9×13 Dish
Ingredients
Homemade Banana Pudding
- 6 Egg Yolks
- 3/4 cup Sugar
- 1/2 tsp Kosher Salt
- 5 tbsp Cornstarch
- 4 cups Whole Milk
- 1 tbsp Vanilla Bean Paste
- 3 tbsp Salted Butter
- 1/8 tsp Nutmeg
- 1 tsp Banana Flavoring, (optional)
Banana Whipped Cream
- 3 cups Heavy Cream
- 3 Bananas
- 14 oz Sweetened Condensed Milk
- 8 oz Cream Cheese, (room temperature)
- 2 tsp Vanilla Bean Paste
- Pinch Kosher Salt
Assembling
- 2 packs Chessman cookies , (or nilla wafers)
- 1 sleeve Graham Crackers, (crushed, 9 graham crackers)
- 6 large Bananas
Instructions
- Start by making the banana whipped cream. Add heavy cream to a medium saucepan over low heat. Bring to a low simmer, about 10 minutes, then add in sliced bananas. Remove from heat and allow it to sit at room temperature for an hour, then cover with plastic wrap and place into the refrigerator. For at least 4 hours, until cold throughout (ideally overnight for the best flavor). 3 cups Heavy Cream 3 Bananas
- While the whipped cream is resting, begin making the homemade vanilla pudding. Add whole milk to a medium saucepan over low heat, about 5 minutes until just warm (do not boil). In a separate mixing bowl, whisk together egg yolks, granulated sugar, salt, and cornstarch. 4 cups Whole Milk 6 Egg Yolks 3/4 cup Sugar 1/2 tsp Kosher Salt 5 tbsp Cornstarch
- Begin adding the warm milk to the egg yolk mixture, slowly, constantly whisking so as to not cook the eggs. Once all of the milk is added, pour everything back into the saucepan and place back onto the stove over medium heat, stirring constantly until it begins to thicken, about 10-15 minutes. Once you’re able to see ribbons in the pudding, you’re nearly there, keep whisking until it reaches a thick, pudding-like consistency. Remove from the heat and add in the butter, vanilla bean paste (or vanilla extract), nutmeg, pinch of salt, and banana extract (optional) and whisk vigorously for 1 minute. Pour into a large bowl and cover with plastic wrap. Place into the refrigerator to set for at least 2-4 hours, once it’s cold throughout. 3 tbsp Salted Butter 1 tbsp Vanilla Bean Paste 1/8 tsp Nutmeg 1 tsp Banana Flavoring
- Once both the pudding and the banana cream mixture are cold, remove the banana cream bowl from the refrigerator. Using a fine mesh sieve, strain the cream into the bowl of a stand mixer, removing the bananas. Gently push the bananas to remove as much cream as possible (it’s ok to get a little bit of banana into the cream, this adds more flavor) Fit the mixer with the whisk attachment. Beat on medium speed for about 3 minutes, until soft peaks form.
- In a separate bowl, use an electric hand mixer to mix together sweetened condensed milk, cream cheese, vanilla bean paste, and a pinch of salt until smooth. Then add to the whipped cream in the stand mixer and continue to mix until stiff peaks form, about another 2-3 minutes, do not overmix. 14 oz Sweetened Condensed Milk 8 oz Cream Cheese 2 tsp Vanilla Bean Paste Pinch Kosher Salt
- Remove the pudding from the refrigerator – if it appears lumpy, just mix it together for a minute or two with the hand mixer to make it nice and smooth.
- Crush up a sleeve of graham crackers. 1 sleeve Graham Crackers
- Now assemble. In a 7 or 8 inch trifle dish (I used this trifle bowl). Add just enough whipped cream to the bottom of the bowl to coat. Add in a layer of chessman cookies, then sliced bananas, then cover with half of the pudding. Sprinkle a layer of graham cracker crumbs on top, and then repeat. 2 packs Chessman cookies 6 large Bananas
- For the top layer, after adding the graham cracker crumbs, top with bananas, slightly crushed chessman cookies, and the remaining banana whipped cream. Allow it to chill in the refrigerator for at least 2 hours.
- Before Serving, Sprinkle any remaining chessman cookies on top and garnish with sliced bananas.
Video
Notes
- Serve cold always! This is not a warm pudding situation. Banana pudding needs to be served chilled for best results!
- Use ripe bananas! When they’re just spotted, they’re perfect. At this stage, they’ll hold their shape a little better and won’t become soggy as quickly. I don’t recommend using black bananas like you’d do for banana bread. They’ll become slimy and are too sweet.
- Temper your eggs carefully! When making the custard, slowly whisk hot milk into the yolks to prevent scrambled eggs. This step is crucial for a smooth, lump-free pudding.
- Let the pudding cool before layering. The pudding needs time to set before layering along with the banana whipped cream. Both should be nice and cold before assembling the banana pudding.
- Layer smart. Start with cream on the bottom, then the whipped cream and cookies. Put the cookies on top to prevent them from getting soggy too fast. Then alternate pudding, bananas, and cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok so i gave this recipe 5 stars. I did it for the 2nd time and took my time to make it work. The taste is wonderful.
Ok so this recipe did turn out amazing. I did it for the 2nd time and took my time to make it work. The taste is wonderful.
I’m so happy that you enjoyed it!
This was really, really delicious. My adult son loves banana pudding and he said this is how he imagines it should taste perfectly. I didn’t add banana extract to the pudding or bananas to the whipped cream, just layered in the fresh bananas. The whipped cream with sweetened condensed milk and cream cheese was phenomenal. Pudding was smooth (I did strain the mixture after tempering the eggs) and yummy.
Thank you, so happy to hear this!
I made this for Thanksgiving and everyone raved about how good it was, the consistency, and flavor were phenomenal. I was never a big fan of banana pudding, and made it for my husband, and family. But wow this had me coming back for seconds it was that good. Can you please make a recipe for chocolate pudding? That’s my fav and would love to make it from scratch too!
I’m so happy to hear that, thanks for your kind words! I’ll certainly work on a chocolate pudding recipe for you!!
The instructions are quite confusing and the layering described does not seem to match the picture. Could you clarify Step 4 please. It says strain the bananas from the banana cream mixture into a stand mixer bowl and the mix until soft peaks form. Do you mean remove the bananas and put the whipping cream in the stand mixer bowl and whip the whipping cream until soft peaks form?
Thank you.
Hi Shani! The photo aligns with the layering, I’m not sure what you mean. It’s banana whipped cream, chessman cookies, sliced bananas, pudding, crushed graham crackers – then repeat. For step 4, I’ve updated it to say: Once both the pudding and the banana cream mixture are cold, remove the banana cream bowl from the refrigerator. Strain the bananas from the heavy whipping cream mixture into the bowl of a stand mixer. Gently push the bananas to remove as much cream as possible (it’s ok to get a little bit of banana into the cream, this adds more flavor)
I hope that this helps!