Banana Pudding HOMEMADE from Scratch
About this recipe
Banana pudding is a classic dessert that brings a taste of nostalgia to any gathering. This homemade version from Southern Sassy Mama is not only delicious but surprisingly easy to make from scratch.
With a creamy pudding base layered with ripe bananas and vanilla wafers, this recipe captures the essence of traditional banana pudding without the need for instant mixes. It's perfect for any occasion, especially when you want to impress your family and friends with a comforting treat.
Ingredient notes
- Use whole or 2% milk for the pudding mixture.
- The amount of Vanilla Wafers needed depends on the size of your dish.
Tips from Southern Sassy Mama’s video
- Stir the pudding mixture constantly while cooking to prevent it from scorching or sticking to the pot.
- Cook the pudding until it starts bubbling, then continue for another minute or two to ensure it thickens properly.
- Add the vanilla extract after removing the pudding from heat for the best flavor.
- Let the pudding cool for 5 to 10 minutes before layering it with the bananas and wafers.
Good to know
- What happens if I don't cook the pudding long enough?
- If you don't cook the pudding mixture long enough, it will be runny and won't firm properly.
- How long should I let the pudding sit before refrigerating?
- Let the dish sit at room temperature for about an hour before refrigerating.
- What can I do to prevent the pudding from becoming watery in the fridge?
- Cover the dish with a styrofoam plate to prevent too much steam from making the pudding watery.
No life story here — the video and the recipe are the whole point. All credit to Southern Sassy Mama: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by adding 4 large egg yolks, 1 cup of white sugar, 2 tablespoons of self-rising flour, and 2 cups of milk into a pot on the stove.
- 2
Whisk the ingredients together well and cook on medium to high heat, stirring constantly to prevent scorching.
- 3
Once the mixture starts to bubble, continue cooking for another minute or two while stirring.
- 4
Remove the pot from heat and add 1 teaspoon of vanilla extract.
- 5
Let the pudding mixture cool for about 5 to 10 minutes.
- 6
In a 2-quart dish, start layering with vanilla wafers at the bottom.
- 7
Slice 1 banana and layer it over the vanilla wafers.
- 8
Pour half of the pudding mixture over the bananas and wafers.
- 9
Add another layer of vanilla wafers and slice the second banana on top.
- 10
Pour the remaining pudding mixture over the second layer.
- 11
Allow the dish to sit at room temperature for about an hour before refrigerating.
- 12
Cover the dish with a styrofoam plate to prevent too much steam from making the pudding watery.
- 13
Refrigerate for a few hours until firm and cold. Optionally, top with Cool Whip or additional vanilla wafers before serving.
Heads up — we had to guess a little:
- The amount of vanilla wafers is inferred based on typical usage in banana pudding recipes.
Credit where it’s due: this recipe was transcribed from Southern Sassy Mama’s original video on YouTube. Follow them there — it’s their dish.
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