24 Delicious Homemade Banana Pudding Recipes Easy to Make

Delight in the creamy, comforting embrace of homemade banana pudding with our roundup of 24 easy-to-make recipes! Whether you’re craving a classic Southern treat or a modern twist on this beloved dessert, we’ve got something to satisfy every sweet tooth. Perfect for potlucks, family gatherings, or just a cozy night in, these recipes promise to be as fun to make as they are delicious to eat. Let’s dive in!

Classic Homemade Banana Pudding

There’s something incredibly comforting about a bowl of Classic Homemade Banana Pudding, especially when it’s made from scratch. I remember my grandmother whipping this up on lazy Sunday afternoons, and now, it’s my go-to dessert for family gatherings. The layers of creamy pudding, fresh bananas, and vanilla wafers just melt in your mouth, creating a symphony of flavors and textures.

Ingredients

• For the pudding:
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 3 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
• For assembling:
  • 4-5 ripe bananas, sliced
  • 1 box (11 oz) vanilla wafers

Instructions

1. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 tsp salt.
2. Gradually whisk in 3 cups whole milk until the mixture is smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10 minutes. Tip: Keep stirring to prevent the pudding from sticking to the bottom of the pan.
4. Reduce heat to low. Slowly whisk about 1 cup of the hot mixture into 3 lightly beaten egg yolks to temper them.
5. Pour the tempered egg yolks back into the saucepan, whisking constantly. Cook for 2 more minutes.
6. Remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until smooth. Tip: For an extra rich flavor, use high-quality vanilla extract.
7. Let the pudding cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
8. In a serving dish, layer vanilla wafers, sliced bananas, and warm pudding, repeating until all ingredients are used. Tip: For the best texture, assemble the pudding just before serving to keep the wafers crisp.

Here’s the magic of this dessert: the pudding is luxuriously creamy, the bananas add a fresh sweetness, and the wafers provide a delightful crunch. Serve it chilled or at room temperature, and watch it disappear before your eyes!

Southern Style Banana Pudding

There’s something about Southern Style Banana Pudding that takes me back to my grandma’s kitchen, where the smell of vanilla and ripe bananas filled the air. It’s a dessert that’s as comforting as it is delicious, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• For the pudding:
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
• For assembling:
  • 4 ripe bananas, sliced
  • 1 (11-ounce) box vanilla wafers
  • 1 cup heavy cream, whipped to stiff peaks

Instructions

1. In a medium saucepan, whisk together the sugar, flour, and salt over medium heat.
2. Gradually whisk in the milk until smooth, then cook, stirring constantly, until the mixture thickens, about 10 minutes.
3. Remove from heat and temper the egg yolks by slowly whisking in 1/2 cup of the hot milk mixture. Then, whisk the yolk mixture back into the saucepan.
4. Return to heat and cook for 2 more minutes, stirring constantly, until the pudding is thick and coats the back of a spoon.
5. Remove from heat and stir in the butter and vanilla until fully incorporated. Let cool slightly.
6. In a large serving dish, layer vanilla wafers, sliced bananas, and pudding, repeating until all ingredients are used, ending with pudding on top.
7. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
8. Before serving, top with whipped cream and additional vanilla wafers for garnish.

Rich and creamy with layers of soft bananas and crisp vanilla wafers, this pudding is a textural dream. Serve it chilled with a sprinkle of cinnamon or a drizzle of caramel for an extra special touch.

No-Bake Banana Pudding

Unbelievably, the first time I tried no-bake banana pudding was at a potluck, and I was hooked from the first bite. It’s the perfect dessert for those sweltering summer days when turning on the oven feels like a crime against comfort. Plus, it’s a fantastic way to use up those bananas that are just a tad too ripe for your morning cereal.

Ingredients

• For the pudding:
  • 2 cups cold whole milk
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
• For the layers:
  • 4 ripe bananas, sliced
  • 1 (11 oz) box vanilla wafer cookies
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Instructions

1. In a large bowl, whisk together the cold whole milk and instant vanilla pudding mix until smooth, about 2 minutes. Tip: For a smoother pudding, let the mixture sit for 5 minutes before proceeding.
2. Stir in the sweetened condensed milk and vanilla extract until fully combined. This will give your pudding a rich, creamy texture.
3. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for best results.
4. Gently fold the whipped cream into the pudding mixture until no white streaks remain. This lightens the pudding, making it fluffy and airy.
5. In a 9×13 inch dish, layer vanilla wafer cookies, sliced bananas, and pudding mixture, repeating until all ingredients are used, ending with pudding on top. Tip: For even layers, use a spatula to spread the pudding gently over the bananas.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.

Kind of magical how this no-bake banana pudding transforms in the fridge, with the vanilla wafers softening into a cake-like layer and the bananas infusing the pudding with their sweet, mellow flavor. Serve it chilled with a dollop of extra whipped cream and a sprinkle of crushed cookies for that extra touch of indulgence.

Vegan Banana Pudding

Last summer, I stumbled upon the creamiest, dreamiest vegan banana pudding at a potluck, and I’ve been obsessed ever since. It’s the perfect blend of sweet, creamy, and banana-y goodness that even non-vegans rave about. Here’s how I make my version, with a few personal tweaks that make it extra special.

Ingredients

• For the pudding:
  • 2 cups unsweetened almond milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
• For the layers:
  • 1 box vegan vanilla wafers
  • 2 ripe bananas, sliced

Instructions

1. In a medium saucepan, whisk together almond milk, sugar, and cornstarch over medium heat until the sugar dissolves.
2. Continue whisking constantly for about 5 minutes, or until the mixture thickens to a pudding consistency. Tip: A silicone whisk prevents scratching your pan and ensures a smooth pudding.
3. Remove from heat and stir in vanilla extract and mashed bananas until fully incorporated. Tip: For an extra smooth texture, blend the pudding with an immersion blender before cooling.
4. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours to set. Tip: Pressing plastic wrap directly onto the surface prevents a skin from forming.
5. In a serving dish, layer vanilla wafers, sliced bananas, and pudding, repeating until all ingredients are used.
6. Chill the assembled pudding for another hour before serving to allow the flavors to meld.

Ultra-creamy and bursting with banana flavor, this pudding is a hit at any gathering. Try topping it with coconut whipped cream and a sprinkle of cinnamon for an extra special touch.

Gluten-Free Banana Pudding

Finally, a gluten-free banana pudding that doesn’t skimp on flavor or texture! I remember the first time I tried making this, skeptical that it could rival the classic, but one bite proved me wrong. It’s become a staple in my kitchen, especially when I’m craving something sweet but need to keep it gluten-free.

Ingredients

• For the pudding:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
• For assembling:
  • 3 ripe bananas, sliced
  • 1 box (12 oz) gluten-free vanilla wafers
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of milk, sugar, cornstarch, and salt over medium heat until smooth.
2. In a separate bowl, whisk the remaining 1/2 cup milk with egg yolks. Gradually whisk this into the saucepan.
3. Cook the mixture, stirring constantly, until it thickens and bubbles, about 5 minutes. Tip: A silicone whisk prevents scratching your pan.
4. Remove from heat and stir in butter and vanilla until smooth. Let cool for 10 minutes, stirring occasionally to prevent a skin from forming.
5. Layer half the wafers, half the banana slices, and half the pudding in a serving dish. Repeat the layers.
6. Whip the heavy cream and powdered sugar to stiff peaks, then spread over the pudding. Tip: Chill your bowl and beaters for faster whipping.
7. Refrigerate for at least 4 hours, or overnight, to set. Tip: Cover with plastic wrap touching the surface to prevent a skin.

What you’ll love about this pudding is its creamy texture and the way the bananas and wafers soften just enough. Serve it in individual jars for a cute, portable dessert option.

Chocolate Banana Pudding

Kicking off the weekend with a dessert that’s as fun to make as it is to eat, Chocolate Banana Pudding has been my go-to for potlucks and family gatherings. There’s something about the creamy texture and the rich chocolate that makes it irresistible, not to mention the bananas add a fresh twist that keeps everyone coming back for more.

Ingredients

• For the pudding:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 2 large egg yolks
  • 1 tsp vanilla extract
• For assembling:
  • 3 ripe bananas, sliced
  • 1 box (11 oz) vanilla wafers
  • 1 cup heavy cream, whipped to stiff peaks

Instructions

1. In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt over medium heat until smooth.
2. Continue to cook, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes.
3. Reduce heat to low and cook for 2 more minutes, stirring continuously to prevent scorching.
4. Remove from heat. Quickly whisk in egg yolks and vanilla extract until fully incorporated.
5. Transfer the pudding to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
6. In a serving dish, layer vanilla wafers, sliced bananas, and pudding, repeating until all ingredients are used.
7. Top with whipped cream and refrigerate for another hour before serving.

Finally, this Chocolate Banana Pudding is a dreamy combination of creamy, chocolatey goodness with the fresh, light contrast of bananas. Serve it in individual glasses for a fancy touch or straight from the dish for a family-style dessert that’s sure to impress.

Peanut Butter Banana Pudding

First off, let me tell you, there’s nothing quite like the comfort of a creamy peanut butter banana pudding to end your day on a sweet note. I stumbled upon this recipe during a late-night craving session, and it’s been a staple in my dessert rotation ever since.

Ingredients

• For the pudding:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
• For the layers:
  • 3 ripe bananas, sliced
  • 1 cup vanilla wafer cookies
  • 1/2 cup whipped cream

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of milk, sugar, cornstarch, and salt over medium heat until smooth.
2. Bring the mixture to a boil, stirring constantly, then reduce heat and simmer for 1 minute until thickened.
3. In a separate bowl, whisk the remaining 1/2 cup milk with egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the eggs.
4. Pour the egg mixture back into the saucepan, whisking constantly. Cook for another 2 minutes until the pudding is thick.
5. Remove from heat and stir in peanut butter and vanilla extract until smooth. Let cool for 5 minutes.
6. In a serving dish, layer vanilla wafers, banana slices, and pudding. Repeat layers, ending with pudding on top.
7. Cover and refrigerate for at least 4 hours, or overnight, to set.
8. Before serving, top with whipped cream and additional banana slices if desired.

Last but not least, this pudding is a dreamy, creamy delight with the perfect balance of peanut butter and banana flavors. Serve it in individual jars for a cute, portable dessert option at your next gathering.

Banana Pudding Cheesecake

Wow, have I got a treat for you today! Combining the creamy dreaminess of cheesecake with the nostalgic comfort of banana pudding, this Banana Pudding Cheesecake is a game-changer. I stumbled upon this idea during a late-night fridge raid, and let me tell you, it was a happy accident.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 3 ripe bananas, mashed
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
• For the topping:
  • 1 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • Banana slices for garnish

Instructions

1. Preheat your oven to 325°F (163°C). This ensures a perfectly even bake for your cheesecake.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust down evenly.
3. Bake the crust for 10 minutes, then let it cool. This step prevents a soggy bottom.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in mashed bananas, vanilla, and sour cream. Tip: Ensure all ingredients are at room temperature to avoid lumps.
5. Pour the filling over the crust and smooth the top. Bake for 55-60 minutes until the edges are set but the center slightly jiggles.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents cracking.
7. For the topping, whip heavy cream, sugar, and vanilla until stiff peaks form. Spread over the cooled cheesecake and garnish with banana slices.

Silky smooth with a hint of banana bliss, this cheesecake is a showstopper. Serve it chilled with a drizzle of caramel for an extra decadent touch.

Banana Pudding Parfaits

How many times have you found yourself with overripe bananas and no idea what to do with them? I can’t count the number of times I’ve been in that exact situation, which is how these Banana Pudding Parfaits came to be. They’re the perfect way to use up those bananas, and they’re so easy to make that they’ve become a staple in my dessert rotation.

Ingredients

• For the pudding:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
• For the layers:
  • 3 ripe bananas, sliced
  • 1 cup vanilla wafer cookies, crushed
  • 1 cup whipped cream

Instructions

1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until the mixture begins to thicken, about 5 minutes.
2. In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks.
3. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Cook for another 2 minutes until the pudding is thick and bubbles appear on the surface.
4. Remove from heat and stir in the butter and vanilla extract until fully incorporated. Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.
5. In serving glasses, layer the pudding, sliced bananas, and crushed vanilla wafers, repeating until the glasses are filled.
6. Top each parfait with a dollop of whipped cream and a few additional banana slices or cookie crumbs for garnish.

What I love most about these parfaits is the contrast between the creamy pudding, the soft bananas, and the crunchy cookies. They’re a hit at parties, but honestly, I love making them just for myself as a little treat. Try serving them in mason jars for a cute, portable dessert option!

Banana Pudding Trifle

My love for banana pudding trifle started on a lazy Sunday afternoon when I was craving something sweet but didn’t want to spend hours in the kitchen. This dessert is a delightful twist on the classic banana pudding, layered with creamy goodness and a touch of crunch that’ll have you coming back for seconds.

Ingredients

• For the pudding: 2 cups whole milk, 1/2 cup granulated sugar, 1/3 cup all-purpose flour, 3 large egg yolks, 1 tsp vanilla extract
• For the layers: 4 ripe bananas, sliced, 1 box (11 oz) vanilla wafers, 2 cups heavy whipping cream, 1/4 cup powdered sugar

Instructions

1. In a medium saucepan, whisk together 2 cups whole milk, 1/2 cup granulated sugar, 1/3 cup all-purpose flour, and 3 large egg yolks over medium heat until the mixture thickens, about 10 minutes. Tip: Constant whisking prevents lumps.
2. Remove from heat and stir in 1 tsp vanilla extract. Let the pudding cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming.
3. In a large bowl, whip 2 cups heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form, about 3 minutes. Tip: Chill your bowl and whisk for better volume.
4. In a trifle dish, layer vanilla wafers, sliced bananas, and pudding, repeating until all ingredients are used. Top with whipped cream.
5. Refrigerate for at least 4 hours before serving to allow the flavors to meld. Tip: For an extra crunch, add a layer of crushed wafers on top just before serving.

Banana pudding trifle is a dreamy dessert with layers of creamy pudding, fresh bananas, and crunchy wafers. Serve it in individual glasses for a charming presentation that’s sure to impress.

Banana Pudding Ice Cream

Yesterday, I found myself staring at a bunch of overripe bananas on my kitchen counter, and instead of making the usual banana bread, I decided to whip up something cooler—literally. Banana Pudding Ice Cream became my mission, and let me tell you, it was a game-changer for my summer dessert repertoire.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
• For the banana pudding mix-in:
  • 2 ripe bananas, mashed
  • 1/2 cup vanilla wafer cookies, crushed
  • 1 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and salt. Heat the mixture until the sugar dissolves completely, stirring occasionally, about 5 minutes. Do not let it boil.
2. Remove the saucepan from the heat and let the mixture cool to room temperature. For quicker cooling, place the saucepan in an ice bath and stir occasionally.
3. Once cooled, stir in the mashed bananas and vanilla extract until well combined. Tip: For a smoother texture, blend the banana mixture before adding it to the cream.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. In the last 5 minutes of churning, add the crushed vanilla wafer cookies. Tip: Reserve some cookies to sprinkle on top for extra crunch.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Lay a piece of parchment paper directly on the surface of the ice cream before freezing to prevent ice crystals.

The first spoonful of this Banana Pudding Ice Cream takes you right back to childhood, with its creamy texture and the nostalgic crunch of vanilla wafers. Serve it in a waffle cone for an extra special treat, or layer it with fresh banana slices and whipped cream for a decadent parfait.

Banana Pudding Pie

Delightfully creamy and nostalgically sweet, this Banana Pudding Pie is my go-to dessert when I need a little comfort. It’s a twist on the classic Southern banana pudding, but with a pie crust that adds a delightful crunch. I remember my grandmother making something similar, though she’d never admit it was anything but her ‘secret recipe.’

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 3 ripe bananas, sliced
• For the topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely.
4. In a saucepan, whisk together 1/2 cup sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
5. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5 minutes.
6. Remove from heat. In a small bowl, beat egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the yolks.
7. Whisk the yolk mixture back into the saucepan. Return to heat and cook for 2 more minutes, stirring constantly.
8. Remove from heat; stir in 2 tbsp butter and 1 tsp vanilla until smooth.
9. Layer half of the banana slices over the cooled crust. Pour half of the pudding over the bananas. Repeat layers.
10. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 4 hours.
11. Before serving, beat heavy cream, powdered sugar, and 1/2 tsp vanilla until stiff peaks form. Spread over the pie.

Zesty and rich, this Banana Pudding Pie is a dream with its silky filling and crisp crust. Serve it chilled with a sprinkle of cinnamon or a drizzle of caramel for an extra touch of indulgence.

Banana Pudding Cake

Finally, a dessert that combines the creamy delight of banana pudding with the comforting texture of cake. I stumbled upon this idea during a lazy Sunday when my craving for something sweet but not too heavy led me to experiment with my favorite flavors. The result? A Banana Pudding Cake that’s as fun to make as it is to eat.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1/2 cup buttermilk
• For the pudding layer:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter
• For the topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 banana, sliced

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt for the cake.
3. Add the softened butter, eggs, vanilla extract, mashed bananas, and buttermilk to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake bakes, prepare the pudding layer. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat.
6. Once the mixture begins to thicken, temper the egg yolks by slowly adding a small amount of the hot mixture to them, then return everything to the saucepan. Cook for another 2 minutes, stirring constantly. Tip: This prevents the eggs from scrambling.
7. Remove from heat and stir in the vanilla extract and butter until smooth. Let it cool slightly.
8. Once the cake has cooled, spread the pudding layer evenly over the top.
9. For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pudding layer and garnish with banana slices. Tip: For best results, chill the bowl and beaters before whipping the cream.

Every bite of this Banana Pudding Cake offers a delightful contrast between the moist cake, creamy pudding, and light whipped topping. Serve it chilled for a refreshing summer dessert, or enjoy it at room temperature when you’re in need of comfort food.

Banana Pudding Cookies

Kind of like stumbling upon a hidden gem in your grandma’s recipe box, these Banana Pudding Cookies are a delightful twist on the classic Southern dessert. I remember the first time I tried making them; the kitchen smelled like a cozy bakery, and the cookies disappeared faster than I could plate them!

Ingredients

• For the cookies:
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed
• For the pudding mix-in:
  • 1/2 cup instant banana pudding mix
• For the topping:
  • 1/2 cup vanilla wafers, crushed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined, then mix in the mashed banana.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the instant banana pudding mix until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Sprinkle the tops of the cookies with crushed vanilla wafers before baking. Tip: Lightly press the crumbs into the dough to help them adhere.
9. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven, so don’t overbake.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies are wonderfully soft with a chewy center, packed with banana flavor and a nostalgic crunch from the vanilla wafers. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an extra indulgent treat.

Banana Pudding Bread

Very few things bring me as much joy as transforming classic desserts into something new and exciting. That’s exactly what I did with this Banana Pudding Bread, a delightful twist on the traditional banana bread that’s infused with the creamy, dreamy flavors of banana pudding. It’s perfect for those mornings when you’re craving something sweet but want to keep it somewhat wholesome.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
• For the pudding swirl:
  • 1/2 cup instant banana pudding mix
  • 1 cup cold milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in the eggs one at a time, then stir in the milk and vanilla extract.
5. Fold in the mashed bananas until well combined. Tip: The riper the bananas, the sweeter and more flavorful your bread will be.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
7. In a small bowl, whisk together the pudding mix and cold milk until thick. Tip: Let the pudding sit for a minute to thicken before swirling into the batter.
8. Pour half of the bread batter into the prepared loaf pan. Dollop half of the pudding mixture on top, then use a knife to swirl it into the batter. Repeat with the remaining batter and pudding.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

This Banana Pudding Bread is incredibly moist with a tender crumb, thanks to the bananas and pudding swirl. The flavors are reminiscent of classic banana pudding but in a comforting, sliceable form. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Banana Pudding Muffins

Unbelievably, these Banana Pudding Muffins came into my life during a lazy Sunday when I was craving something sweet but didn’t want to put in too much effort. They’re the perfect blend of comforting banana pudding and the convenience of a muffin, making them a hit in my household.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
• For the pudding layer:
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 egg yolk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can make your muffins lighter.
3. In another bowl, mix the melted butter and brown sugar until well combined. Add the eggs one at a time, then stir in the vanilla and mashed bananas.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin liners, filling each about 2/3 full.
6. For the pudding layer, heat the milk in a saucepan over medium heat until warm. In a separate bowl, whisk together the sugar, cornstarch, and egg yolk. Slowly whisk in the warm milk, then return the mixture to the saucepan.
7. Cook the pudding mixture over medium heat, stirring constantly, until it thickens, about 5 minutes. Remove from heat and stir in the vanilla.
8. Spoon a small amount of pudding onto the center of each muffin batter-filled liner. Use a toothpick to swirl the pudding into the batter slightly.
9. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part comes out clean. Tip: The pudding layer will remain soft, so don’t worry if it seems underdone.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re best enjoyed the same day but can be stored in an airtight container for up to 2 days.

You’ll love how these muffins offer a creamy pudding surprise in every bite, with the banana flavor shining through. Serve them slightly warm with a dollop of whipped cream for an extra indulgent treat.

Banana Pudding Pancakes

Remember those lazy Sunday mornings when you’d wake up craving something sweet and comforting? That’s exactly how I stumbled upon the idea of Banana Pudding Pancakes. It’s like having dessert for breakfast, but hey, who’s judging?

Ingredients

For the pancakes:

– 1 cup all-purpose flour
– 2 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp melted butter
– 1 tsp vanilla extract
– 2 ripe bananas, mashed

For the pudding:

– 1 cup whole milk
– 1/4 cup sugar
– 2 tbsp cornstarch
– 1/4 tsp salt
– 1 egg yolk
– 1 tsp vanilla extract
– 1 tbsp butter

For serving:

– 1 banana, sliced
– 1/2 cup whipped cream
– 1/4 cup vanilla wafer crumbs

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the pancakes.
2. In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and mashed bananas until well combined.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: Keep the heat medium to avoid burning.
5. For the pudding, heat the milk in a saucepan over medium heat until warm but not boiling.
6. In a bowl, whisk together the sugar, cornstarch, salt, and egg yolk. Slowly whisk in the warm milk.
7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Tip: Don’t stop stirring to prevent lumps.
8. Remove from heat and stir in the vanilla extract and butter until smooth. Let it cool slightly.
9. Layer the pancakes with the pudding, sliced bananas, whipped cream, and vanilla wafer crumbs. Tip: Serve warm for the best flavor and texture.

Velvety pudding sandwiched between fluffy, banana-infused pancakes creates a dreamy breakfast experience. Try drizzling with caramel sauce for an extra indulgent twist.

Banana Pudding Waffles

Goodness, have I got a treat for you today! Remember those lazy Sunday mornings when grandma would whip up something magical with whatever was lying around? That’s the vibe we’re going for with these Banana Pudding Waffles. They’re a playful twist on the classic Southern dessert, transformed into a breakfast that’ll have everyone at the table begging for seconds.

Ingredients

• For the waffle batter:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
• For the pudding topping:
  • 1 cup vanilla pudding (prepared)
  • 1/2 cup whipped cream
  • 1 banana, sliced
  • 1/2 cup vanilla wafers, crushed

Instructions

1. Preheat your waffle iron to 375°F (medium-high setting) to ensure it’s ready when your batter is.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. This dry mix is the foundation of your waffles, so make sure it’s well combined.
3. In another bowl, beat the eggs, then mix in the milk, vegetable oil, and vanilla extract. Pour this into the dry ingredients and stir until just combined. Overmixing leads to tough waffles, so a few lumps are okay.
4. Gently fold in the mashed bananas. The riper the bananas, the sweeter and more flavorful your waffles will be.
5. Lightly grease the waffle iron with cooking spray or a brush of oil. Pour about 1/2 cup of batter onto the iron, close, and cook until golden brown and crisp, about 4-5 minutes. Tip: Don’t peek too early; let the waffle set to avoid sticking.
6. While the waffles cook, prepare the topping by gently folding the whipped cream into the vanilla pudding. This creates a light, fluffy topping that’s perfect for draping over your waffles.
7. Serve the waffles warm, topped with a generous dollop of the pudding mixture, sliced bananas, and a sprinkle of crushed vanilla wafers for that classic banana pudding crunch.

The first bite of these waffles is a revelation—crispy on the outside, tender and banana-packed on the inside, with the cool, creamy pudding topping melting into every nook and cranny. For an extra indulgent twist, drizzle with caramel sauce or a sprinkle of cinnamon before serving.

Banana Pudding Smoothie

Every time I think about banana pudding, I’m transported back to my grandma’s kitchen, where the smell of vanilla wafers and fresh bananas filled the air. This Banana Pudding Smoothie is my way of bringing those memories into my busy mornings, blending all the classic flavors into a drinkable treat.

Ingredients

• For the smoothie:
  • 2 ripe bananas, peeled and frozen
  • 1 cup vanilla yogurt
  • 1/2 cup milk
  • 1 tbsp honey
  • 1 tsp vanilla extract
• For the topping:
  • 1/4 cup crushed vanilla wafers
  • 1 banana, sliced

Instructions

1. Place the frozen bananas, vanilla yogurt, milk, honey, and vanilla extract in a blender.
2. Blend on high speed for 1 minute, or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a little more milk until you reach your desired consistency.
3. Pour the smoothie into two glasses.
4. Sprinkle the crushed vanilla wafers over the top of each smoothie. Tip: For extra crunch, toast the vanilla wafers lightly before crushing them.
5. Garnish with banana slices on top. Tip: Dip the banana slices in lemon juice to prevent browning if you’re not serving immediately.

You’ll love how this smoothie captures the creamy, dreamy essence of banana pudding with a refreshing twist. The crushed wafers add a delightful crunch, making every sip a little adventure. Try serving it in a mason jar with a long spoon for a fun, picnic-ready presentation.

Banana Pudding Milkshake

Every summer, I find myself craving something sweet, creamy, and utterly refreshing, and that’s how my Banana Pudding Milkshake came to be. It’s a twist on the classic Southern dessert, blending all its beloved flavors into a drinkable treat that’s perfect for those sweltering August afternoons.

Ingredients

• For the milkshake:
  • 2 ripe bananas, sliced and frozen
  • 2 cups vanilla ice cream
  • 1/2 cup whole milk
  • 1/2 cup vanilla pudding mix, prepared and chilled
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup whipped cream
  • 4 vanilla wafers, crushed
  • 1 banana, sliced for garnish

Instructions

1. In a blender, combine the frozen banana slices, vanilla ice cream, whole milk, prepared vanilla pudding, and vanilla extract.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and creamy. If the shake is too thick, add a tablespoon of milk at a time until desired consistency is reached.
3. Pour the milkshake into two tall glasses, filling them about three-quarters full.
4. Top each milkshake with a generous dollop of whipped cream.
5. Sprinkle the crushed vanilla wafers over the whipped cream for that classic banana pudding crunch.
6. Garnish with a few slices of fresh banana on top for a fresh, fruity finish.

My favorite part about this milkshake is how the creamy texture of the pudding and ice cream contrasts with the crunchy vanilla wafers. It’s like sipping on a deconstructed banana pudding, with every sip offering a perfect balance of flavors. Serve it with a straw and a long spoon to get every last bit of goodness from the bottom of the glass.

Banana Pudding French Toast

Goodness, have I got a treat for you today! Imagine combining the creamy, dreamy flavors of banana pudding with the comforting warmth of French toast. That’s exactly what I did one lazy Sunday morning when I had some overripe bananas staring me down from the counter. The result? A breakfast masterpiece that’s as fun to make as it is to eat.

Ingredients

• For the French toast:
  • 4 slices of thick-cut brioche bread
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter
• For the banana pudding topping:
  • 1 ripe banana, sliced
  • 1/2 cup vanilla pudding
  • 1/4 cup whipped cream
  • 1 tbsp crushed vanilla wafers

Instructions

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan.
3. Dip one slice of brioche bread into the egg mixture, allowing it to soak for about 10 seconds on each side for maximum flavor absorption.
4. Place the soaked bread in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining slices, adding more butter as needed.
5. While the French toast is cooking, prepare the banana pudding topping by layering vanilla pudding, sliced bananas, and whipped cream on top of each cooked slice.
6. Sprinkle crushed vanilla wafers over the top for that classic banana pudding crunch.
7. Serve immediately while warm, ensuring every bite is a perfect mix of creamy, crunchy, and utterly delicious.

Remember, the key to perfect French toast is not rushing the soak—give it time to really absorb the custard. Also, keeping your skillet at a consistent medium heat prevents burning while achieving that ideal golden crust. Lastly, for an extra indulgent twist, drizzle a little caramel sauce over the top before serving. Rich, creamy, and with just the right amount of sweetness, this Banana Pudding French Toast is a breakfast game-changer that’ll have everyone asking for seconds.

Banana Pudding Crepes

Goodness, have I got a treat for you today! Remember those lazy Sunday mornings when grandma would whip up something magical with just a few ingredients? That’s the vibe we’re going for with these Banana Pudding Crepes. They’re a twist on the classic, blending the comfort of banana pudding with the elegance of crepes, and trust me, they’re as fun to make as they are to eat.

Ingredients

• For the crepes:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tbsp melted butter
  • 1/4 tsp salt
• For the banana pudding filling:
  • 2 ripe bananas, mashed
  • 1 cup vanilla pudding
  • 1/2 cup whipped cream
  • 1 tsp vanilla extract
• For garnish:
  • 1 banana, sliced
  • 1/4 cup crushed vanilla wafers

Instructions

1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the melted butter and salt, beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat (about 350°F). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for another 2 minutes. Repeat with remaining batter.
4. In a medium bowl, combine the mashed bananas, vanilla pudding, whipped cream, and vanilla extract. Mix until well blended.
5. Spread a generous amount of the banana pudding filling onto each crepe, then fold the crepe into quarters. Garnish with sliced bananas and crushed vanilla wafers.

Every bite of these Banana Pudding Crepes is a delightful mix of creamy and fluffy textures, with the bananas adding a natural sweetness that’s just perfect. Serve them at your next brunch for a dish that’s sure to impress, or enjoy them as a decadent dessert—either way, they’re a win.

Banana Pudding Donuts

Sometimes, the best recipes come from the simplest cravings. Just last week, I found myself staring at a bunch of overripe bananas and a box of donut mix, and voilà—Banana Pudding Donuts were born. They’re the perfect blend of nostalgic banana pudding and fluffy donuts, with a little twist that makes them irresistibly delicious.

Ingredients

• For the donuts:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mashed ripe bananas
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
• For the pudding glaze:
  • 1 cup powdered sugar
  • 2 tbsp banana pudding mix
  • 3-4 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a donut pan with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, buttermilk, egg, melted butter, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined—overmixing can lead to tough donuts.
5. Pipe or spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
7. While the donuts cool, whisk together the powdered sugar, banana pudding mix, milk, and vanilla extract for the glaze until smooth.
8. Dip each cooled donut into the glaze, then set on a wire rack to allow the excess to drip off.
9. Let the glaze set for about 10 minutes before serving.

Light and fluffy with a creamy banana flavor, these donuts are a dream. For an extra touch, sprinkle some crushed vanilla wafers on top before the glaze sets for that classic banana pudding feel.

Banana Pudding Cupcakes

Craving something sweet and nostalgic? I recently stumbled upon the idea of combining two classic desserts into one, and let me tell you, Banana Pudding Cupcakes are a game-changer. Perfect for potlucks or a cozy night in, these cupcakes bring the creamy, dreamy flavors of banana pudding into a handheld treat.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup mashed ripe bananas (about 1 large banana)
  • 1/2 cup buttermilk
• For the frosting:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup vanilla pudding mix (prepared)
  • Nilla wafers, for garnish
  • Sliced bananas, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold in the mashed bananas until just combined. Tip: Don’t overmix to keep the cupcakes tender.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the prepared vanilla pudding.
10. Frost the cooled cupcakes and garnish with a Nilla wafer and a slice of banana.

The cupcakes are wonderfully moist with a tender crumb, thanks to the bananas and buttermilk. The frosting is light yet rich, echoing the classic banana pudding flavor. Serve them chilled for a refreshing twist on a traditional dessert.

Conclusion

Ready to delight your taste buds? This roundup of 24 homemade banana pudding recipes offers something for everyone, from classic to creative twists. Each recipe is a breeze to make, ensuring delicious results every time. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow banana pudding enthusiasts to enjoy. Happy cooking!