I have been craving homemade banana pudding so much the last few weeks and I really wanted to pin down my recipe and get it on here so I could share it with you all. This homemade banana pudding is rich, silky and so delicious! I serve mine with homemade shortbread cookies, fresh banana chunks and whipped cream for the ultimate banana cream pudding concoction! You can also use this pudding as a filling for banana cream pie, just cook as directed and pour into prepared pie shell and chill.
Banana pudding from scratch can seem a little intimidating but I assure you it is easy to do and you will love it! The trickiest thing about making this pudding is tempering the eggs so they don’t curdle on you when you add them. All you have to do is add a little warm pudding to the egg yolks and mix them together before adding the eggs to the whole pudding mixture.
Another note, the best way to get a silky pudding after cooking it is to use a fine mesh strainer to keep out any chunks or clumps that might happen during the cooking process. Once pudding is thickened pour through a fine mess strainer into a bowl or container and it will remove any chunks.
To make a banana pudding cup, add crumbled shortbread cookies or vanilla wafers and banana chunks, followed by banana pudding, whipped cream and more bananas and a shortbread cookie or vanilla waters on top.
What you need to make homemade banana pudding:
Serves 6
- 2 cups milk
- 1 cup cream
- 2 cups powdered sugar
- 1/4 cup corn starch
- generous pinch of salt
- 1 teaspoon banana flavoring
- 1 teaspoon vanilla extract
- 3 egg yolks
- 3 bananas – cut into chunks
- vanilla wafers OR homemade shortbread cookies (recipe link here)
Instructions
- Separate egg yolks into a bowl and set aside.
- In a pot, add milk, cream, powdered sugar, corn starch, salt, banana flavoring and vanilla extract and whisk together.
- Heat over medium heat whisking continuously.
- Once mixture starts to steam, scoop up a little pudding mixture and whisk it into the egg yolks so they come to a warm temperature, this will prevent them from curdling.
- When pudding starts to thicken, add egg yolks and whisk into mixture.
- Remove from heat and pour through a fine mesh strainer to remove any chunks.
- *If using for pie, pour into prepared baked pie shell and chill.
- Chill pudding in the refrigerator before serving.
- To make a banana and cookie pudding cup, add crumbled shortbread or vanilla wafer cookies in the bottom of jar or serving container, followed by chunked bananas, banana pudding, whipped cream, more bananas and shortbread or vanilla wafer cookies and serve.
Here are a few other recipes you may love:
- Chocolate Fudge Pie RECIPE HERE
- Honey Pecan Banana Bread RECIPE HERE
- Banana Rum Oatmeal Bowl RECIPE HERE
Homemade Banana Pudding
Ingredients
- 2 cups milk
- 1 cup cream
- 2 cups powdered sugar
- 1/4 cup corn starch
- generous pinch of salt
- 1 teaspoon banana flavoring
- 1 teaspoon vanilla extract
- 3 egg yolks
- 3 bananas – cut into chunks
- vanilla wafers OR homemade shortbread cookies
Instructions
- Separate egg yolks into a bowl and set aside.
- In a pot, add milk, cream, powdered sugar, corn starch, salt, banana flavoring and vanilla extract and whisk together.
- Heat over medium heat whisking continuously.
- Once mixture starts to steam, scoop up a little pudding mixture and whisk it into the egg yolks so they come to a warm temperature, this will prevent them from curdling.
- When pudding starts to thicken, add egg yolks and whisk into mixture.
- Remove from heat and pour through a fine mesh strainer to remove any chunks.
- Chill pudding in the refrigerator before serving.
- To make a banana and cookie pudding cup, add crumbled shortbread or vanilla wafer cookies in the bottom of jar or serving container, followed by chunked bananas, banana pudding, whipped cream, more bananas and shortbread or vanilla wafer cookies and serve.