Ingredients: 1 cup unsweetened banana, mashed 1/2 cup sugar 3 tablespoons cornstarch 1 teaspoon vanilla extract 1/4 teaspoon salt Instructions:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch baking dish.
- In a medium bowl, combine mashed banana, sugar, cornstarch and vanilla extract. Stir until well combined. Pour mixture into the prepared baking dish.
- Bake for 30 minutes or until the pudding is set and bubbly. Serve immediately with your favorite ice cream or whipped cream on top!
Easy Banana Pudding Recipe
This old-fashioned, homemade banana pudding is a classic dessert that never disappoints! It’s a real crowd-pleaser, and it’s so easy to make from scratch. This no bake banana pudding recipe combines thick and creamy pudding with layers of fresh bananas and crunchy vanilla wafers. It’s simple, delicious, and it looks beautiful. Be sure to try my S’mores Folded Tortillas and Lemon Bundt Cake!
Ingredients
Eggs: Separate the whites from the yolks–3 of the egg whites can be saved for another recipe. Granulated SugarAll-Purpose Flour: Mixing flour into the pudding helps to thicken the mixture. Milk: I recommend using whole milk for the thickest, creamiest results. Butter: Use unsalted butter. If you only have salted butter, skip the extra salt in the recipe. Vanilla ExtractVanilla WafersBananas: Use ripe bananas for the most sweetness. Whipped Cream: Top off serving of banana pudding with the cream!
How to Make Banana Pudding from Scratch (Easy!)
Pudding: Combine ingredients in a saucepan to make the pudding mixture. Gently heat and whisk everything together until it thickens. Let it cool. Layering: Layer the pudding with the wafers and banana slices into a dish. Serve: You can serve immediately, or let it chill in the fridge before serving.
Serving Suggestions
To serve, scoop banana pudding into parfait cups, small jars, or bowls, and add a big dollop of whipped cream! If you it’s been in the fridge for a couple of days and you’re eating leftovers, I recommend crumbling some fresh vanilla wafers on top to add the crunchy texture back in.
How long does banana pudding last?
Homemade banana pudding will be best if eaten within 3 days of making it. To store: cover the dish with plastic wrap, and it will keep in the refrigerator for up to 3 days. You can also scoop it into airtight containers to save space in the fridge.
How do you thicken no bake banana pudding?
The most important time for thickening your pudding is during the cooking process. The longer you heat and whisk in the saucepan, the thicker the milk mixture will become (just don’t burn it). Next, giving the pudding some chilling time in the fridge before serving will help it to set and thicken.
How do you layer banana pudding with vanilla wafers?
Once you have made the pudding, it’s just a matter of layering and assembling the rest of the ingredients together in a dish. I recommend using a 9×13 casserole dish or baking pan. How to Layer: banana pudding, wafers, banana slices, pudding, wafers, bananas, pudding, crumbled wafers. There’s no rule on the order of layering, but having the layer of pudding then wafers on top will help to protect the bananas from browning. This homemade banana pudding recipe is so quick and easy to make, so it’s the perfect dessert for any time. Every mouthful is so rich, creamy, and decadent. I just know you are going to love it! If you make this recipe be sure to leave us a comment or rating. Enjoy!
