Description

This homemade banana pudding recipe features a rich and creamy pudding made from whole milk, heavy cream, and egg yolks, flavored with vanilla bean paste and banana extract. Topped with a luscious cream cheese and Cool Whip mixture, layered with Nilla wafers and fresh bananas, this classic Southern dessert is perfect for any occasion and can be assembled in a trifle dish or individual glasses.

Ingredients

Scale

Banana Pudding

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana or banana cream extract

Creamy Topping

8 ounces full-fat brick cream cheese, room temperature
8 ounces Cool Whip, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste

Assembly

1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices
Fresh mint leaves, for garnish (optional)

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Instructions

Heat the Cream: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon if using. Heat the mixture until it is barely hot and simmering gently but not boiling, about 7 minutes.
Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined and pasty in consistency.
Temper Egg Yolks: Gradually add a tablespoon of the hot cream mixture into the egg yolks while stirring constantly to temper the eggs. Repeat 2 to 3 more times to prevent curdling.
Combine Mixtures: Remove the pan from heat but keep it on the stove. Pour the tempered egg yolk mixture slowly into the hot cream, whisking constantly to avoid cooking the eggs, for about 2 minutes.
Thicken the Pudding: Reduce heat to medium and return the pan to the stove. Continue whisking for 4 to 5 minutes until the pudding thickens to a custard-like consistency. Turn off the heat.
Finish Pudding: Stir in the cubed butter and banana extract until fully melted and incorporated by the residual heat.
Chill Pudding: Transfer pudding to an airtight container and cover the surface directly with plastic wrap to avoid skin formation. Refrigerate for at least 4 hours or overnight for best texture.
Prepare Creamy Topping: In a large bowl, using a handheld mixer or whisk, combine softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and well blended.
Assemble the Banana Pudding: In your chosen dish or individual glasses, layer pudding, Nilla wafers, creamy topping, and banana slices in that order. Repeat layers until filled, finishing with creamy topping and wafer crumbs on top.
Chill Before Serving: Refrigerate the assembled pudding for at least 1 hour to set. Garnish with fresh mint leaves if desired, then serve and enjoy.

Notes

Make sure to temper the egg yolks carefully to prevent scrambling.
Use ripe but firm bananas to avoid mushiness in the pudding.
The bourbon is optional but adds a depth of flavor.
Plastic wrap directly on the pudding surface helps prevent a gel skin from forming.
For a dairy-free version, substitute milk and cream with plant-based alternatives and use dairy-free cream cheese and whipped topping.
Chilling the pudding overnight improves flavor and texture.
The pudding can be assembled in large or individual dishes depending on preference.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 150 mg