Homemade banana pudding loaded with fresh bananas, Nillas wafers, and topped with fluffy, from-scratch whipped topping!
Course Dessert
Cuisine American, southern
Keyword bananas, vanilla pudding
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 4people (up to 6)
Calories
Ingredients
Vanilla Pudding
1⅓cupsgranulated sugar
6tablespoonscornstarch
salt, pinch
4cupswhole milk
2tablespoonsunsalted butter
2tablespoonsvanilla extract(may need more or less depending on brand)
54vanilla wafers( Can use more if desired)
2large bananas(Can use more if desired)
Whipped Topping
1 cupheavy whipping cream
¼cuppowdered sugar
Instructions
To make the pudding, in a pot whisk together sugar, cornstarch, and salt.
Slowly pour in milk while stirring with a rubber spatula until smooth.
Turn heat to medium and cook until steaming, stirring constantly. (Do not boil/ Lower heat if needed.)
Once pudding has thickened into a pudding-like texture, remove it from heat.
Stir in butter and vanilla extract (see note). Allow pudding to cool completely, while stirring regularly. It will thicken up even more as it cools. Set aside.
In a glass loaf pan, layer 18 vanilla wafers and top with one sliced banana. (see note)
Spread on half of the cooled pudding. Top with another 18 vanilla wafers and the last sliced banana. Spread on the remaining pudding.
To make the whipped topping, add the heavy whipping cream and powdered sugar into a bowl.
Mix until mixture is fluffy with stiff peaks. Spread whipped topping on top of the pudding mixture
Arrange the last vanilla wafers neatly on top. (I like to crush one and sprinkle the crumbs on top as well.) Refrigerate for 1 hour. Serve cold.
Video
Notes
The pudding needs to be stirred constantly to prevent scorching the milk solids.
Vanilla extract: Some vanilla extracts are VERY strong and you may not need to use 2 tablespoons. Add it in gradually to be on the safe side.
Cookies & Bananas: Feel free to add in as many cookies and bananas as you desire. I always serve the pudding with extra cookies (for the crunch) and fresh-cut banana slices.
This recipe is made for layering in a glass loaf pan. If you use a larger pan your layers will be very thin.
Don't skip the whipped topping!! The coolness will tone down the sweetness of the pudding. Use Cool Whip if you don't want to make the homemade whipped topping, although homemade is so much better!