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Easy Homemade Banana Pudding in Glass Cup
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5 from 2 ratings

Easy Banana Pudding

The best, thick, creamy, old fashioned, easy banana pudding recipe from scratch, homemade with simple ingredients. Full of mashed bananas, milk, butter, eggs, vanilla wafers.
Prep Time10 minutes
Cook Time20 minutes
Chill time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 People
Calories: 635kcal
Author: Abeer Rizvi

Ingredients

  • 4 cups Milk Whole
  • 2 cups Granulated sugar
  • 6 tablespoon Butter Unsalted, Divided
  • 4 Bananas Ripe, Mashed
  • 4 Eggs Large
  • 4 Egg yolks From large eggs
  • 1 tablespoon Cornstarch
  • 3 teaspoon Banana Liqueur
  • 2 teaspoon Vanilla extract
  • 2 cups Vanilla wafers Crushed
  • 2 cups Homemade whipped cream For topping, Optional

Instructions

  • In a medium nonstick saucepan, add milk, sugar, 3 tablespoon butter, mashed bananas and cook on medium heat and bring to a simmer.
  • Strain this sweetened banana milk through a fine mesh sieve into another nonstick saucepan.
  • Bring to a boil on medium heat.
  • Remove from heat and keep aside
  • In a large mixing bowl, whisk together eggs, egg yolks, cornstarch until smooth.
  • Now, pour the banana milk slowly into this egg mixture, whisking constantly to prevent the formation of any lumps. Do not pour all the milk quickly because that will scramble the eggs.
  • Add this mixture back into the nonstick saucepan and cook on medium-low heat for about 10-12 minutes, whisking constantly until pudding is thick and creamy.
  • Remove from heat.
  • Stir in remaining 3 tablespoon butter, banana liqueur, vanilla extract until smooth.
  • Optional step: Use a hand held immersion blender to blend pudding until it's ultra smooth and then, strain it again if you like.
  • Pour pudding in individual cups.
  • Top them off with whipped cream, crushed vanilla wafers and slices of bananas (I skipped the fresh bananas and whipped cream this time). You can also add some crushed vanilla wafers at the bottom of the cup before pouring pudding on top.
  • Chill in fridge for 4-6 hours or until the pudding becomes thick and firm. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 635kcal | Carbohydrates: 94g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 276mg | Potassium: 463mg | Fiber: 2g | Sugar: 74g | Vitamin A: 849IU | Vitamin C: 5mg | Calcium: 183mg | Iron: 1mg