Banana Pudding


This Banana Pudding Recipe is made up of layers of deliciously smooth vanilla pudding, crispy Nila wafers and fresh banana. It’s the perfect summer dessert.

How to Make Banana Pudding

This recipe is for the best pudding with bananas and Nila Wafers. I adore pudding. When I think of pudding, I think of that famous scene in Billy Madison where he proclaims his love for Snack Pack. What a delight a Snack Pack was when you once opened up your lunch box. A true treat!

Nila Stacked Wafers Banana Pudding

I’ve wanted to make this for over a year and finally got around to it. Total plus: not super fussy. It’s about 20 minutes away from start to finish. I urge you to have the patience to let it get really cold in the fridge. It’s way better that way.

It truly is a great summer dessert.

Why is Banana Pudding the Best Summer Dessert

  • This is a true proclamation of my love for this dessert. But here are my reasons:
  • It’s easily transportable.
  • The only recipe is for the vanilla pudding and whipped cream. It’s a very simple recipe.
  • There are people who dislike bananas but we don’t trust those people anyway so they don’t matter!
  • Nila Wafers are a delicious, underrated cookie that deserve more.

Banana Pudding

History of Banana Pudding

When I think of American desserts, I think of pie, pudding and well, pie. Turns out this pudding is as American as it gets. It first came on the scene in the late 1800s in parts of Massachussets. Good Housekeeping is where it was first published; but many believe it was being served all around the states for a decade before it was published.

While there certainly is southern banana pudding, its origins are not from the south. Interesting, eh?

Banana Pudding Nila Wafers and Bananas

How to Make Banana Pudding

  1. We start with making the pudding. All of the ingredients go into a saucepan and then they’re warmed until nice and thick.
  2. Run it through a strainer, in case there are any lumps. 
  3. Allow it cool. In order to prevent any pudding skin forming, I like to press the plastic wrap onto the surface.
  4. Layer the banana pudding. I like to add a layer of pudding, a few slices of banana and a few Nila wafers.
  5. And then repeat the layering! 
  6. Chill in the fridge for 2 hours. 
  7. Top with whipped cream right before serving. 

Banana Pudding Recipe

5 from 12 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time 2 hours
Total Time: 2 hours 30 minutes
Serving Size: 6
Calories: 502kcal
This Banana Pudding Recipe is made up of layers of deliciously smooth vanilla pudding, crispy Nila wafers and fresh banana. It's the perfect summer dessert.


  • 3 cups whole milk
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1/4 cup + 1 teaspoon all-purpose flour
  • Pinch of kosher salt
  • 1 teaspoon vanilla
  • 6 oz. vanilla wafers, (about half of a box)
  • 3 bananas
  • 3/4 cup whipping cream, , (or more if you’d like!)
  • 2 tablespoons powdered sugar, , sifted


  • To Make the Vanilla Pudding:
  • Add milk and egg yolks to a medium saucepan and whisk. Add sugar, flour, and salt and whisk until smooth. Cook over medium heat, stirring constantly, 20 minutes or until thickened. If it’s not getting as thick as you’d like after 20 minutes, feel free to add another teaspoon of flour. Remove from heat; stir in the vanilla. Allow to come to room temperature.
  • To Arrange and Assemble the Banana Pudding:
  • You can arrange in a big bowl or small mason jars. For either, arrange vanilla wafers in bottom of a small serving dish (or mason jar). Slice 1 banana and layer over wafers. Spoon custard over bananas. Repeat until custard is gone and you have a few solid layers.
  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar to mixture, beating until soft peaks form. Spread over custard. Serve immediately or cover and chill for eight hours.
Keywordbanana pudding recipe, easy banana pudding, homemade banana pudding, old fashioned banana pudding
Serving: 6g | Calories: 502kcal | Carbohydrates: 77g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 179mg | Potassium: 418mg | Fiber: 2g | Sugar: 58g | Vitamin A: 673IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 1mg
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Recipe Rating

  • Reply Lanna February 1, 2013 at 12:46 pm

    Hi! Would coconut flour work for this or should I stick w/ all purpose?

    • Reply Adrianna February 1, 2013 at 12:49 pm

      Oooo…good question. I’m guess you’re trying to make this gluten-free. I’m not totally sure but I just looked around on the internet to see if coconut flour works in rouxs and apparently a lot of people are saying it separates. A lot of people’s suggestions are to use rice flour. I’d give that a whirl! Good luck and sorry I’m not more verse in gluten-free cooking.

  • Reply Carolyn December 3, 2011 at 8:46 pm

    5 stars
    i’m hoping to make this pudding for an upcoming gathering…can you tell me how many servings it makes? thanks!

    • Reply Adrianna December 4, 2011 at 1:03 am

      Hi Carolyn, It fills about 6-7 1/2 pint mason jars. If you were using small ramekins, I bet it’d fill about 10. Hope that helps!

  • Reply Lupe August 31, 2011 at 3:55 pm

    5 stars
    I just made this and LOVED IT! I gave one to my neighbor and she called me and begged me for the recipe! She mentioned how upset her husband was that I didn’t send one for him too! I think I need to make more! 😉 Thanks for the recipe!!! This will be put in my recipe for many future uses!

  • Reply Tonia July 22, 2011 at 1:53 am

    5 stars
    YUM!! I made this tonight and it’s SO delicious!! My husband claims he’s not a custard/pudding guy, but he loved this. I roasted the bananas in the oven for 20 minutes because I love the taste of sugary cooked bananas…probably a remnant of my childhood in Peru where cooked/fried bananas were a staple of the typical meal. Thanks for the great recipe, it was the perfect dessert for a hot summer night.

    • Reply Adrianna July 22, 2011 at 6:35 am

      This makes me so so happy! I looove the caramelized banana addition.

  • Reply Lucy July 19, 2011 at 1:16 pm

    5 stars
    I love the creaminess of this pudding – looks gorgeous. Also, I’m a new visitor to your blog and it is so pretty! Can’t wait to read some more 🙂

    • Reply Adrianna July 19, 2011 at 5:15 pm

      So glad you’re here! x

  • Reply chelsea July 19, 2011 at 5:10 pm

    would you be able to put a canning lid on these and serve as a favor at a wedding reception?

    • Reply Adrianna July 19, 2011 at 5:14 pm

      For sure! I’d recommend making the pudding the day before, putting it in a bowl and assembling the day of–just to ensure that the Nila wafers don’t get soggy. 🙂

  • Reply Nicole @ itsfeedingtimeatthezoo July 17, 2011 at 4:22 am

    Wow, beautiful. I love banana pudding. And I love that mixing bowl. Is it Pyrex? I have a big collection of Pyrex bowls, I love them.

    • Reply Adrianna July 17, 2011 at 9:56 pm

      Yep, it’s an old milk glass Pyrex. It was a thrift store find a few weeks ago!

  • Reply Elle (Bromography) July 16, 2011 at 11:45 pm

    I fell in love with banana pudding year ago, but have not had it lately. Thanks for sharing the concept of the little jars.

  • Reply Betty @ scrambled hen fruit July 14, 2011 at 5:03 pm

    I love banana pudding! It’s one dessert that my mom made frequently when I was little, because it was my dad’s favorite. She never made it in these cute little canning jars though! I love individual desserts- these would be so cute to take on a picnic! 🙂

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