My kitchen always has the ingredients to make this easy homemade banana pudding from scratch. It's a perfect easy weekend banana and graham cracker dessert to have on hand. And this banana pudding is great to make ahead and it gets even tastier the next day.
- 1 ripe banana’s, sliced
- 2 sheet graham crackers, crushed
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 ½ cups whole milk
- 1 large egg yolk, lightly beaten
- 1 tablespoon butter
- ¾ teaspoon pure vanilla paste
- In a medium saucepan whisk together the sugar, milk, cornstarch, salt, and lightly beaten egg yolk
- 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.
- Remove from heat and whisk in butter and vanilla paste.
- Place broken-up pieces of graham crackers sliced bananas on the bottom of a small casserole dish.
- Pour the pudding over the bananas and graham crackers, and top with more slices of banana.
- Sprinkle finely crushed graham crackers on top.
- Cover with plastic wrap and refrigerate until set and serve cold.
For a more traditional banana pudding, substitute vanilla wafers for the graham crackers.
Nutrition Information:Yield: 4 Serving Size: ½ cup
Amount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 104mgSodium: 169mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 7g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
Say goodbye to powdered pudding mix and hello to easy homemade banana pudding with these eight simple ingredients.
Ingredient Substitutions and Variations
- Instead of whole milk, you can use low-fat milk with good results, the pudding won't be as rich but still good.
- Vanilla extract can be substituted for the vanilla paste. You can so use a 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 bananas.
- You can substitute chocolate wafers, vanilla 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.
How to Make Pudding from Scratch
- Combine your flour, sugar, cornstarch, and milk in a large, heavy-bottomed saucepan and whisk in the egg yolk.
- Whisk constantly until the pudding begins to thicken, remove from the heat and stir in your vanilla extract and butter.
I use larger pieces of the graham crackers for the bottom layer and fine crumbs sprinkled on top of the banana pudding.
- Arrange sliced bananas and graham crackers on the bottom of a small casserole dish and pour in the vanilla pudding.
- Slice the remaining bananas and place them on top of the pudding and sprinkle with graham cracker crumbs.
- Chill until set.
This pudding is great topped with some homemade whipped cream.
Why don't you use banana-flavored or instant vanilla pudding mix in the recipe?
I like the banana flavor to come from the 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 a homemade vanilla pudding, the flavor of the wafers and fresh banana mixes nicely. Again it really is about personal taste.
Why don't you use Nilla wafers?
I love the lighters 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.
Do I need to refrigerate the pudding?
Yes, the banana pudding should be chilled before serving. Banana pudding is a great make-ahead dessert. For the best banana flavor refrigerate the pudding overnight.
Cornstarch is used as a thickener in the pudding. You can substitute flour at a 2:1 ratio, 2 tablespoons of flour for 1 tablespoon of cornstarch.
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.
Visit A Weekend Cooks Small Kitchen Store for great recommendations on the best products to use when cooking in your small kitchen and whipping up small-batch treats.
What's your favorite graham cracker dessert?
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