The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Homemade Banana Pudding is full of banana flavor, just like it should be! Come and check out the secret to a fruity, homemade banana pudding recipe that will transcend you back to your childhood!
This Banana pudding serves ten and costs $11.30 to make. That is only $1.13 per serving!
This Banana pudding is full of banana flavor, just like it should be! Kids and adults love pudding; it is always a hit! A few of my other favorite puddings include my Lime Rice Pudding, Chocolate Avocado Pudding, and my Rocky Road Pudding Pie.
When Banana Pudding is done right, it is SOOOOO good. For me, “done right” means it’s cold, sweet, very creamy, and fruity. Yes, fruity.
If we call it banana pudding, then I want to taste those fruity and delicious bananas, and not just when I bite into one! This recipe ticks all of the right boxes!
If you are going to call it banana pudding, then I want to taste those fruity and delicious bananas, and not just when I bite into one! This recipe ticks all of the right boxes!
The secret to the best banana pudding recipe you’ve ever had lies in the pudding itself. This recipe starts with roasting bananas in their peel. Roasting the bananas does two things:
- It intensifies the banana flavor.
- It breaks down the banana fibers, so you’re not stuck with fibrous banana pudding!
How to make Banana Pudding:
- First, roast the unpeeled bananas in the oven. Bake until the skins are completely black. Mix sugar, egg yolks, and cornstarch together.
- Next, in a large saucepan, bring half-and-half, sugar, and salt to a simmer. Then whisk ½ cup simmering half-and-half mixture into egg yolk mixture.
- After that, slowly whisk tempered yolk mixture into the saucepan. Then cook, continually whisking for about 2-3 minutes
- Remove from heat and stir in butter and vanilla.
- Transfer pudding to a food processor. Add warm peeled roasted bananas and lemon juice to process until smooth.
- Assemble and chill the pudding in a 3-quart dish, layering with bananas, pudding, and cookies. End with the pudding and wrap with plastic wrap to refrigerate for at least 8 hours.
- Before serving, beat the cream, sugar, and vanilla on medium speed until stiff peaks form. Top the easy banana pudding with whipped cream and additional wafers.
- Finally, serve!
How long is banana pudding good for?
Pudding will stay fresh in the fridge in an airtight container for up to four days.
What keeps bananas from turning brown in the banana pudding?
The secret is the lemon juice. The citrus juice helps the bananas stay fresh while not changing the taste of the pudding.
How ripe should bananas be for banana pudding?
You want the bananas to be extremely ripe. The riper, the better! Riper bananas have a more intense flavor than non-ripe flavor.
Fully assembled puddings (topped with whipped cream) can be refrigerated for up to 4 hours. If you’re going to garnish the top with additional vanilla wafers, I suggest adding those right before serving.
Don’t skip the lemon juice in this recipe! A little squeeze of lemon goes a long way in preventing the banana pudding from turning brown when it’s refrigerated!
If your food processor bowl holds less than 11 cups, you’ll have to puree the mixture in batches.
Make sure your bananas are slightly underripe (their tops should be a little green)! Slightly underripe bananas sweeten when roasted, and they won’t ooze liquid. Overly ripe bananas will ooze too much liquid and could make your pudding loose and liquid.
I like to reserve some of the pudding and make smaller versions of this dessert to keep for later. I just use mason jars to store the pudding.
How much will this Homemade Banana Pudding Recipe Cost to Make?
RECIPE COST: $11.30
PER SERVING COST: $1.13
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 7 large bananas – $1.68
- 1 ½ cups & 1 Tbsp granulated sugar – $0.37
- 8 large egg yolks – $0.40
- 6 tablespoons cornstarch – $0.18
- 6 cups half-and-half – $4.50
- ½ teaspoon salt – $0.12
- 3 Tablespoons unsalted butter – $0.30
- 1 Tablespoon & 1 tsp vanilla extract – $1.24
- 3 Tablespoons lemon juice – $0.21
- 1 12-ounce box vanilla wafers – $1.34
- 1 cup heavy cream – $0.97
More $10 recipes:
- Chicken Enchiladas with Green Chile Cream Sauce
- One-Pot Chicken Burrito Bowls
- Dipped Chewy Chocolate Chip Cookies
- Rotisserie Chicken Noodle Soup
- No-Bake Chocolate Peanut Butter Bars
- Baked BBQ Chicken Drumsticks
Homemade Banana Pudding Recipe
- 7 large bananas slightly under-ripe
- 1 ½ cups granulated sugar
- 8 large egg yolks
- 6 tablespoons cornstarch
- 6 cups half-and-half
- ½ teaspoon salt
- 3 Tablespoons unsalted butter
- 1 Tablespoon vanilla extract
- 3 Tablespoons lemon juice
- 1 12-ounce box vanilla wafers
- 1 cup heavy cream
- 1 Tablespoon granulated sugar
- ½ teaspoon vanilla extract
- Move oven rack to upper-middle position and preheat oven to 325 degrees F. Cover baking sheet with foil and place 3 unpeeled bananas on top. Bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
- Meanwhile, in a medium bowl whisk together 1⁄2 cup sugar, egg yolks, and cornstarch.
- In a large saucepan over medium heat bring half-and-half, remaining sugar, and salt to simmer. Whisk 1⁄2 cup simmering half-and-half mixture into egg yolk mixture.
- Slowly whisk tempered yolk mixture into the saucepan. Cook, whisking constantly until mixture is thick and large bubbles appear at the surface, about 2-3 minutes.
- Remove from heat and stir in butter and vanilla.
- Transfer pudding to a food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth.
- Scrape pudding into a large bowl and place plastic wrap directly on the surface of pudding. Refrigerate until slightly cool, about 60 minutes.
ASSEMBLE AND CHILL:
- Cut remaining bananas into 1⁄4-inch slices and toss in a small bowl with remaining lemon juice. Spoon one-quarter of pudding into a 3-quart dish. Top with a layer of cookies, layer of sliced bananas, and another layer of cookies.
- Repeat twice, ending with pudding.
- Place plastic wrap directly on the surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
TOP AND SERVE:
- In a bowl of electric mixer, beat cream, sugar, and vanilla on medium speed until stiff peaks form, about 2 minutes.
- Top banana pudding with whipped cream, and garnish with vanilla wafers (optional). Serve.
This recipe first appeared on FFF on August 15, 2016. Since I have updated the pictures and some of the content.