Small Batch Banana Pudding from Scratch

This small batch banana pudding is just right when you want homemade banana pudding without making a dessert for a crowd. It makes two generous servings using one banana, a simple stovetop vanilla custard, and graham crackers. No instant pudding mix or Cool Whip required.

This is the kind of banana pudding I grew up with. My mother made the pudding from scratch, and I’ve always preferred the fresh banana flavor and creamy homemade custard to the sweeter boxed-pudding versions.

I use graham crackers because I love the way they soften into the pudding without making it overly sweet. If you grew up with traditional Nilla Wafers in your banana pudding, you can absolutely use those instead.

Trust me, once you taste homemade banana pudding, you’ll never go back to those boxes again. Not in a million years!

Why I Love This Recipe

• Truly small batch: Makes about 2 cups, or two generous servings.
• Made with one banana: Perfect when you have a single ripe banana on the counter.
• Homemade pudding: The creamy vanilla custard is cooked from scratch with milk, egg yolk, cornstarch, butter, and vanilla.
• Not overly sweet: Fresh banana provides the banana flavor rather than banana pudding mix.
• Make ahead friendly: A few hours in the refrigerator softens the graham crackers and lets the flavors come together.

If you have some leftover bananas. you might also like my mini banana cream pie, or the popular mini eggless banana bread recipe for one.

Ingredients Notes for Homemade Banana Pudding

• Banana: Choose a ripe banana that is yellow and flavorful but still firm. Save very soft, heavily spotted bananas for banana bread because they can become mushy when layered into pudding.
• Milk: Whole milk makes the richest custard, although 2% milk also works well.
• Cornstarch: Thickens the homemade vanilla pudding without requiring a packaged pudding mix.
• Egg yolk: One yolk adds richness and helps give this small batch custard its creamy texture.
• Vanilla: I like vanilla paste, but pure vanilla extract works perfectly well.
• Graham crackers: This is how I like to make my banana pudding—the crackers soften as the pudding chills and aren’t quite as sweet as vanilla wafers. For a more traditional version, substitute Nilla Wafers or your favorite vanilla wafer cookie.

• You can use low-fat milk instead of whole milk with good results. The pudding will not be as rich, but it will still be good.
• ¾ teaspoons of vanilla extract can be substituted for the vanilla paste. You can also use lemon extract for a lemony pudding. For extra banana flavor, add a drop or two of banana extract.
• The basic pudding from scratch is really a base for other flavors. Try adding in mixed berries instead of banana slices.
• You can substitute chocolate wafers, vanilla wafers, nilla wafers, or even go another direction and layer in granola instead of using graham crackers.
• If out of cornstarch you can substitute flour at a 2:1 ratio, 2 parts flour to 1 part cornstarch.

Let Make This Recipe

1. Start by whisking the sugar, milk, cornstarch, salt, and beaten egg yolk together in a medium saucepan.
2. Cook over medium heat, whisking frequently, until the pudding begins to bubble and thicken, about 10 to 12 minutes. Keep the heat moderate rather than trying to rush it; slow cooking helps prevent the milk from scorching.
3. Remove the saucepan from the heat and whisk in the butter and vanilla.
4. Arrange pieces of graham cracker and sliced banana in the bottom of a small serving dish. Pour the warm vanilla pudding over the top, add another layer of banana, and finish with finely crushed graham crackers.
5. Cover and refrigerate for at least 2 hours. For an even softer, old-fashioned banana pudding texture, refrigerate it overnight.

A Few Recipe Notes

This pudding is great topped with some homemade whipped cream.

• I like the banana flavor to come from fresh ripe bananas; a banana-flavored pudding mix overpowers the fresh flavor, and the instant vanilla pudding is always a little too sweet for my liking.  It’s really about personal preference, I love sweets, just not so sweet that it is all you taste.  By using homemade vanilla pudding, the flavor of the wafers and fresh banana mixes nicely. Again it really is about personal taste.
• I love the lighter texture and flavor of the graham crackers. On the bottom layer, the graham crackers are in larger pieces and the top is sprinkled with a finer crumb.

Frequently Asked Questions

Can I use Nilla Wafers instead of graham crackers?

Absolutely. Substitute vanilla wafers for the graham crackers in the same layers. I prefer graham crackers because they’re less sweet, but Nilla Wafers will give the pudding the more familiar classic banana pudding flavor.

How ripe should the banana be?

Use a banana that is fully yellow and ripe but still firm. Unlike banana bread, banana pudding isn’t the best place for a very soft or heavily browned banana because the slices can become mushy after chilling.

Can I make banana pudding the day before?

Yes, and I actually think it’s better that way. Refrigerating the pudding overnight gives the graham crackers time to soften and allows the banana, vanilla, and custard flavors to blend together.

Homemade Banana Pudding

4.50 from 14 votes

An old-fashioned creamy dessert.

Estimated Cost: $1.35 recipe / $0.34 serving

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 2 cups

Calories: 291

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 ripe banana, sliced
• 2 sheets graham crackers, crushed
• 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 pinch salt
• 1 ½ cups whole milk
• 1 large egg yolk lightly beaten
• 1 tablespoon butter
• ¾ teaspoon pure vanilla paste or extract

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Recipe Directions

 

1. In a medium saucepan whisk together the sugar, milk, cornstarch, salt, and lightly beaten egg yolk
2. Cook over medium heat, whisking frequently. Cook until the mixture begins to bubble and starts to thicken about 10-12 minutes. Don't turn up the heat to make it cook faster, you want the pudding to cook slowly to avoid burning the mixture.
3. Remove from heat and whisk in butter and vanilla paste.
4. Place broken-up pieces of graham crackers and sliced bananas on the bottom of the casserole dish.
5. Pour the pudding over the bananas and graham crackers, and top with more slices of banana.
6. Sprinkle finely crushed graham crackers on top.
7. Cover with plastic wrap and refrigerate until set and serve cold. 
   
   

Nutrition

Serving: 1cupCalories: 291kcalCarbohydrates: 43gProtein: 7gFat: 10gSodium: 169mgFiber: 1gSugar: 25g

Notes

Choose the Right Bananas: Just like with banana bread, the choice of bananas can make a big difference. However, in contrast to banana bread, where overripe bananas are preferred, for banana pudding, you want to use bananas that are ripe but still firm, to prevent them from turning mushy.

Make Homemade Custard: The custard is the backbone of banana pudding. It does make a difference in terms of flavor and richness. Use fresh ingredients for the best result.

Layering Is Key: The arrangement of your ingredients can affect the final result. Always start and finish with a layer of graham crackers, with bananas and custard in between. This will allow the graham crackers to absorb some moisture and become deliciously soft.

Use Plain Graham Crackers: The cookies play a substantial role in banana pudding, so opt for a plain graham crackers to avoid an overly sweet taste. For a more traditional banana pudding, substitute vanilla wafers for the graham crackers.

Let It Sit: Banana pudding gets better with time. Allowing it to sit in the fridge for a few hours, or even overnight, lets the flavors meld together and enhances the overall taste.

Top with Fresh Whipped Cream: Instead of store-bought, try making your own whipped cream for topping. It’s simple to make and the freshness will enhance the taste of your pudding. 

Serve Chilled: Banana pudding is best served chilled. Before serving, make sure it has had enough time in the refrigerator.

 

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Storage

Refrigerate any unused pudding in a covered container. The bananas may brown but will still taste wonderful!

Your banana pudding should last for about two days if you leave it covered in the refrigerator. The bananas might start to look brown but they will still taste amazing.