Banana Pudding


How to Make Banana Pudding
Hi cute people. It’s me Adrianna. Yeah, me. Hi. What day is it? Tuesday? You dunno…yeah, me neither. I’m swamped in work. I don’t know where the day starts and where it ends. Is this real life?

The fun part about being busy is having a proper reason to stress eat. I have a legit excuse to eat more! And since this banana pudding was in my fridge, it was my tool of choice.

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.

Banana Pudding

This pudding is cozy creaminess delivered in a super refreshing, cold way. It’s a perfect dessert for hot summer night.

Cutest thing about this pudding is the layers. Who doesn’t like layers? Even in the summer I like dressing in layers. I know we’re talking about pudding and not dressing but it’s relatable, I swear.

P.S. Teresa’s (from Real Housewives of NJ) money problems stress me out. WHY?!

Cure: More banana pudding.

Banana Pudding Nila Wafers and Bananas

P.P.S. Summer and work should be totally illegal. That’s all. I like you, per usual. Bye.

Banana Pudding

Recipe tweaked from A Sweet Spoonful

Print this recipe!

3 cups whole milk

3 egg yolks

1 cup sugar

1/4 cup + 1 tsp flour

Pinch of salt

1 tsp. vanilla

6 oz. vanilla wafers (about half of a box)

3 bananas

3/4 cup whipping cream (or more if you’d like!)

1/8 cup powdered sugar

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.

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.




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Leave a Reply

  • Reply Katrina July 11, 2011 at 8:05 am

    I love the sound of this. Yum!

  • Reply Rachael July 11, 2011 at 10:35 am

    I am a fairy new subscriber to your blog and wanted to say “hey!”.
    The “Banana Pudding” title grabbed me..I mean how much better can it get? Cold, creamy, banana-y, crunchy…delicious! Plus the mason jars make it look that much better!
    P.s. Theresa’s money problems stress me out too! I think it’s because they obviously don’t stress her out! She throws parties, wears fur boots to the mountains..and her husband looks like he must drink alot..but I’m not sure about that. Oh my gosh don’t even get me started on her kids..the
    Anyway just wanted to say I enjoy your blog!

    • Reply Adrianna July 12, 2011 at 5:12 am

      Hiiiii Rachael! I’m glad you’re here.

  • Reply Jessica @ How Sweet July 11, 2011 at 10:38 am

    love love love banana pudding!

  • Reply Angharad July 11, 2011 at 1:59 pm

    This is so pretty, I love it! Sorry you’re stressed. Agree, re: work/summer. Gross. Also, today is the day they are fixing something at my office and so we have no AC. No biggie. High is only meant to be 92. So…bring me banana pudding?

  • Reply Amy July 11, 2011 at 4:08 pm

    My question is… Why is that not in my belly right now?? I need to get on that.

  • Reply bianca July 11, 2011 at 4:41 pm

    Nice! I love pudding- its always so creamy and cool; and perfectly summer! I, too, am very stressed by Theresa’s money problem, which I balance by eating more Nutella!

  • Reply Jamie-Lee July 11, 2011 at 4:59 pm

    Woah Lady! Holy Revamp! I love, love, LOVE the new blog!

    • Reply Adrianna July 12, 2011 at 5:12 am

      Thanks, Jamie!

  • Reply Lindsay @ Pinch of Yum July 11, 2011 at 5:58 pm

    What a gem of a blog! I love the look of it and the recipes sound delicious.

  • Reply France July 11, 2011 at 6:21 pm

    That pudding does sound great. I don’t do a lot of desserts, could you tell me if substituting honey or maple for sugar messes with the consistency. I would love to make this but maybe with a little less processed sugar. Do you have any suggestions?

    • Reply Adrianna July 11, 2011 at 6:25 pm

      I recommend subbing out the sugar for agave. I think the flavor will be much more agreeable with the bananas. The standard conversion is 2/3 cup of agave for 1 cup sugar. So add 2/3 cup of agave and you should be good to go!

  • Reply Naomi July 11, 2011 at 9:16 pm

    I don’t even really like bananas, but this looks absolutely dreamy.

  • Reply laura @ glutton for nourishment July 11, 2011 at 9:41 pm

    now i want pudding with a vengeance. yum, this looks amazing!

  • Reply Stacey July 11, 2011 at 9:53 pm

    I LOVE homemade banana pudding! We have a good ol’ southern family recipe that calls for sweetened condensed milk and lots of whipped cream!

    I think the new layout is really gorgeous, but I have a dumb problem: when I go to your recipe index, each font for each catagory get progressively larger as I scroll down. Appetizers appears to be normal size, but then everything gets bigger and bigger, and I can’t see past desserts I believe. I know it has to be some kind of issue with my browser settings… any ideas on how I can fix this?

    • Reply Adrianna July 12, 2011 at 5:13 am

      Oh whoa. That’s strange. It doesn’t look like that to me. Hmmm…not sure what it could be?

  • Reply Laurel July 12, 2011 at 12:34 am

    I just came over here from i made that and I absolutely love your site. I can’t wait to spend some time going through your archives. Absolutely adorable!

  • Reply Katelyn July 12, 2011 at 5:48 pm

    I made this pudding and it was really great! A few suggestions to make it even better. (1) Add less sugar (may 3/4 of cup or less); putting the full cup in made it too sweet. (2) Use name brand Nilla Wafers (the Keebler ones I got just weren’t the same). And most importantly, if you don’t want the wafers to get soggy, chill the custard separately for a few hours before layering everything together. Allowing the custard to chill first lets it set, which prevents it from being too wet and getting the wafers wet as well. (Also, I used 2% milk and that seemed to work fine with a tablespoon or so of extra flour.)

    • Reply Katelyn July 12, 2011 at 5:50 pm

      And if you press plastic wrap directly onto the custard before you chill it you won’t get a weird skin on it.

      • Reply Adrianna July 18, 2011 at 6:36 am

        Katelyn, your ideas are super helpful. I actually served this for some friends for dinner, so it went that night, but I definitely agree with your notes if not eaten right away!

  • Reply Kitty July 14, 2011 at 2:39 am

    You got me when you put in the vanilla wafers… I love this!!!

  • 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! 🙂

  • 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 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 Lucy July 19, 2011 at 1:16 pm

    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 Tonia July 22, 2011 at 1:53 am

    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 Lupe August 31, 2011 at 3:55 pm

    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 Carolyn December 3, 2011 at 8:46 pm

    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 Banana Pudding | Simply Sifted April 3, 2012 at 9:54 am

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  • 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 My Favorite Foods, A to Z July 21, 2014 at 5:33 pm

    […] in chocolate, and  they can be used in just about every baking recipe. Recipe to try: Banana Pudding C: Clif Bars: My go-to energy bar and on-the-go snack. There are so many flavors to choose from and […]