Homemade Banana Pudding

With the extra time on our hands, we recently decided to make a fun dessert for our weekend treat that we’ve never made before … Homemade Banana Pudding!

I don’t have banana pudding very often, maybe once every five years, but the last time I had some it was super yummy (from a local Charlotte restaurant called Haberdish). So, when I passed by the (organic) Vanilla Wafers at the store the other day I was like, “That’s it, we are totally going to make this at home!” Nothing like a fun new recipe to get you through right now.

What’s funny is that when we ordered the banana pudding at Haberdish I had to talk my husband into it; he didn’t think he liked banana pudding. But, as it turns out, he’d never had the real deal made from scratch, and once he had a bite his mind changed instantly. He was even fighting us over the last few bites when we made our version at home.

He was quickly converted, and you can be too … even if you’ve never had this southern dessert before. It’s the perfect time to try it and see what all the hype is about!

This recipe does, of course, contain some processed ingredients, such as sugar and corn starch, but it is made from scratch and does not include any artificial ingredients (as long as you make your cookies or buy the organic ones). We eat mostly real food, but usually have a weekend treat to look forward to. And these days we’ve regularly had the time to make something more elaborate than usual!

Ingredients to Make Banana Pudding

  • Milk – 4 cups.
  •  Sugar – Granulated.
  • Corn starch – 1/4 cup.
  • Eggs – If you can’t get them from a farmers’ market check out what to look for here.
  • Butter – Organic or Non-GMO.
  • Pure vanilla extract – Store-bought or homemade.
  • Heavy whipping cream – 1 1/2 cups.
  • Vanilla wafers – Organic or homemade.
  • Bananas – Cut into round slices.

How to Make Banana Pudding

  1. Whisk: Whisk together the pudding ingredients in a wide-bottomed saucepot over medium heat. Whisk frequently and when the mixture begins to bubble up, turn the heat down to medium-low. Keep stirring until the sauce thickens, 10 to 15 minutes. It’s very important to continue whisking frequently so the eggs don’t curdle!
  2. Beat: Use electric beaters or a whisk to whip the cream, sugar, and vanilla together until peaks form. Set aside.
  3. Assemble: In jars or a trifle dish, layer the cookies, bananas, and then the pudding; top with whipped cream (and cookie crumbles for garnish, if desired); and refrigerate for at least one hour or up to 24 hours before serving.

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