Banana pudding lovers, your ship has come in. It has taken me 17 years to get a more-or-less traditional banana pudding recipe on the site, and the wait–if I do say so myself–was worth it.
Vanilla wafers dipped in “banana milk,” layered with roasted banana pudding folded with whipped cream, and finished with sliced bananas for guaranteed banana flavor in every bite.
For more pudding-y goodness, check out all my Custard and Pudding recipes.
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Fluffy Banana Pudding, At a Glance
✅Skill Level: Beginner/Intermediate
✅Skills: Making custard, using a blender, straining, layering
✅Type:Trifle-like dessert
✅Number of Ingredients: 11
✅Prep Time: 45 minutes
✅Cook Time: 45 minutes (custard plus roasting bananas)
✅Chill Time: 12 hours
✅Yield: 12 servings
Jump Straight to the Recipe
Banana Pudding Layers
If you think about it, banana pudding is basically a trifle: layers of something cakey, custard, and fruit. Voilà.
I’ll show you how I layer mine, but first, let’s break down the components.
The Cakey Layer
Traditionally: vanilla wafers. You could also use shortbread or Chessman cookies. Whatever you choose, you want cookies that will soften nicely in the fridge.
That happens naturally over time, but I like to give them a head start and extra banana flavor. I do that by blending milk, a little sugar, and a roasted banana to make “banana milk.”
The cookies soak up all that goodness so the pudding doesn’t have to borrow moisture from the custard. That keeps everything creamy.
The Custard
I make a homemade pudding using more banana milk. I added a cut up vanilla bean to mine, but if you don’t have one, just whisk in vanilla extract at the end of cooking.
Two roasted bananas go into this extra-rich pudding, along with both whole milk and half and half — plus an extra egg yolk, because of course.
Once cool, fold in freshly whipped cream for an extra fluffy, almost mousse-like texture. So good.
The Fruit
Fresh, thinly sliced bananas, no thicker than 1/4″ (6–7 mm).
And that’s it: three components, all bringing banana flavor, for the banana-iest banana pudding in the world. Probably.
Ingredients and Substitutions
Here are all the ingredients you’ll need to make this pudding. I offer substitutions where appropriate. If you just want to get right to it, you may jump straight to the recipe.
- ripe bananas: Ripe, or even slightly overripe bananas will work best here, because ripe bananas are sweeter and have more flavor than less ripe (greener) bananas. But even if you don’t have Perfect Bananas, the roasting will intensify the flavor. You’ll need 3 bananas for roasting and 3-4 for slicing, depending on the size of the dish you’re using
- whole milk: This is the main dairy in the pudding, and it also carries the banana flavor throughout the dish. You can substitute 2% milk if you would rather. And if you need to make this dish dairy free, any plant-based milk that can be brought to a boil without curdling will work just fine.
- half and half: Because I want MORE richness, there are 8 oz (1 cup) of half and half in the pudding. You can absolutely use all milk, since we’re going all in with heavy cream in just a bit.
- granulated sugar: Divided among the three components, sugar brings sweetness to the whole dessert
- egg yolks: lend color, richness, and help thicken and emulsify the pudding.
- kosher salt: To bring out the vanilla and banana flavor to best effect. Please do not leave out the salt, or your pudding will taste bland and flat.
- all-purpose flour: Used to thicken the pudding as the starches gelatinize during cooking
- vanilla bean (optional): I cut up one vanilla bean and used it in the pudding. If you have a bean that needs a job, you can too. Otherwise, flavor the pudding with vanilla paste or extract after you cook it. The flavor the vanilla bean yields is simply lovely, but it is by no means a deal-breaker if you don’t have any.
- vanilla extract: Just a splash in the banana milk and (optionally, if not using a vanilla bean) in the pudding rounds out all the flavors.
- heavy cream: Lightens the texture of the pudding when whipped and folded in. It also adds more richness, which is why I won’t be sad if you use all milk rather than using some half and half in the pudding.
- vanilla wafers: Use store bought or go big with homemade vanilla wafers. Other options are shortbread, Lorna Doone cookies, Chessmen cookies, or sable cookies.
Let’s Talk About Roasting Bananas
Let’s face it. Roasted bananas are just unattractive. But what they lack in looks, they make up for with deep flavor.
Roasting bananas in their skins intensifies the banana flavor and concentrates the sugars. Exactly what you want in a dessert that is all about the bananas.
And bonus? Roasting the fruit kills off the enzyme that causes bananas to get brown and mushy, so your banana pudding will stay a pretty pale yellow. Yay!
To get all that roasted banana goodness into your pudding, you’ll need a blender.
Making Roasted Banana Milk
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Making banana milk is actually pretty straightforward.
- Combine roasted bananas, milk, and a little sugar in a blender.
- Blend until bananas are completely liquified into the milk.
- Strain, although it’ll be pretty smooth. There should be very little “stuff” left in the strainer.
What you end up with is a slightly thickened milk with a pretty intense roasted banana flavor that you will then use in two components of the recipe. And you will be very happy!
How to Make This Roasted Banana Pudding
Here’s what you’ll do:
Roast 3 large bananas until deeply browned. Let them cool, split the skins, and scoop out the fruit, discarding any stringy bits from the peel.
Blend the roasted bananas with 3 cups (24 oz) whole milk until completely smooth, then strain. You’ll use about 2/3 for the pudding and reserve the rest for dipping the cookies.
Cook the pudding with the banana milk, sugar, egg yolks, and thickener until boiling and thick. Chill until no longer warm.
Whip the cream and fold it into the cooled pudding for that fluffy, almost mousse-like texture.
Layer everything up, dipping all but the top layer of vanilla wafers in banana milk. Top with plain wafers, cover, and chill for at least 12 hours so the cookies soften and everything settles into itself.
Layering the Pudding
There’s no real right or wrong way to layer your pudding. I’m showing you a way — the way I did it — not the only way.
Note I made my pudding in a 1 1/2 quart casserole and knew I’d be mounding the pudding up nice and tall. If you don’t have a 1 1/2 quart casserole or don’t want to mound it up like this, then using a regular 9 x 12 or 13 pan or 2 quart casserole will hold all the components without any mounding.
- Spread a thin layer of the pudding mixture in the bottom of your dish.
- Top with banana milk-dipped cookies.
- Add a layer of thinly sliced fresh banana.
- Spread half the remaining pudding on top of the bananas.
- Dip more vanilla wafers into the banana milk and add on top. (NOT PICTURED: Add another layer of sliced bananas, and spread the last of the pudding on top, mounding it up if necessary)
- Top with a last layer of vanilla wafers, this time not dipped in banana milk.
- Cover tightly with plastic wrap and chill for about 12 hours, or until the vanilla wafers on the top are soft.
PRO TIP: Use a large disher for serving. Then your banana pudding will look like big scoops of ice cream when you serve it. Also, it’s easier!
Variations
You can make these as individual desserts by layering in small trifle bowls or ramekins.
If you are a particular fan of the cakey layer, do double layers of vanilla wafers.
Add an extra layer or two of sliced bananas if that is your favorite part of the dessert.
And for a less intensely banana experience, you can leave out the roasted banana in the pudding. Then you’ll have vanilla pudding layered with the bananas and cookies.
Last, for a grown up twist, consider adding some banana liqueur to the banana milk or even to the pudding. Rum would also be a nice addition.
For folks who are happy to have a less traditional banana pudding, try my dulce de leche banana pudding. Good stuff!
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
A Note About Measurements
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
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Fluffy Roasted Banana Pudding
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Ingredients
For the Roasted Bananas
- 3 large ripe bananas unpeeled
For the Banana Milk
- 24 oz whole milk 3 cups
- 3 roasted bananas peeled, from above
- ½ teaspoon vanilla extract
For the Roasted Banana Pudding
- 23 oz banana milk reserve the rest for dipping the cookies
- 8 oz half and half or whole milk, 1 cup
- 5.5 oz granulated sugar about 2/3 cup
- 4 Tablespoons all-purpose flour or cornstarch level
- ½ teaspoon kosher salt I use Morton's. If using Diamond, increase to a scant 1 teaspoon
- 1 vanilla bean, split and cut into 3-4 pieces optional
- 4 egg yolks
For the Whipped Cream
- 12 oz heavy cream 1 1/2 cups
- 2.5 oz granulated sugar 1/3 cup
- ¼ teaspoon kosher salt use a scant 1/2 teaspoon if using Diamond
- ½ teaspoon vanilla extract
For Layering
- 3-4 bananas sliced thinly, no more than 1/4"
- 1 box vanilla wafers if using homemade vanilla wafers, go for roughly 60 cookies
Instructions
For the Roasted Bananas
- Set a rack in the center of your oven and heat to 350F. Line a half-sheet pan with a piece of parchment.
- Peel the stickers of the bananas and place the bananas on the pan.
- Once the oven is hot, bake for 30-40 minutes, or until deep, mahogany brown. The bananas may split in a couple of places and leak some Banana Stuff out. That's fine.
- Remove from the oven, and let cool until easy to handle. If not already split, use a sharp paring knife to cut each banana open from top to bottom and pull out the roasted fruit. If there are any weird, stringy bits on the outside of the fruit, peel those off. Set aside.
For the Banana Milk
- In a high-speed blender (or the blender you have), combine the whole milk, roasted bananas, and vanilla and blend until the bananas are liquefied.
- Strain through a fine mesh strainer into a bowl. There shouldn't be much left behind in the strainer. Pour 24 ounces (by weight) into a large saucepan for the pudding, and reserve the rest for dipping the cookies.
For the Roasted Banana Pudding
- In the saucepan with the banana milk, add the 8 oz half and half, 5.5 oz sugar, 4 level Tablespoons flour or cornstarch, vanilla bean (if using), and the egg yolks.
- Whisk all the ingredients well to break up the eggs, and over medium to medium-high heat, cook, stirring frequently and then constantly as the pudding heats up, until it comes to a boil. If you used flour, reduce the heat to medium-low and let boil for about 30 seconds, or for about 2 minutes if you used cornstarch.
- If you did not use a vanilla bean, whisk in 1 Tablespoon vanilla extract off the heat.
- Strain through a fine-or-medium mesh strainer into a bowl. Press plastic wrap onto the surface of the pudding, and let it cool for about 30 minutes. Then refrigerate for about 2 hours or until the pudding is around room temperature. It doesn't have to be cold, but it shouldn't be warm either.
- Once cool, whisk to loosen the pudding and then gently whisk in about half the whipped cream (see below). Fold in the remainder of the cream with a whisk or spatula, gently but thoroughly, until no white streaks of cream remain. Get ready to assemble!
For the Whipped Cream
- In the bowl of your stand mixer or in a large bowl with a hand mixer, combine the 1 1/2 cups heavy cream, 2.5 oz sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon vanilla extract.
- Whip to medium-stiff peaks. When you pull the beater straight out of the cream and then turn it upright, the peaks should curl over like waves.
Layering the Pudding
- In a 1 1/2 quart or 2 quart casserole or container of your choice, spread a thin layer of the roasted banana pudding in the bottom. One at a time, dip vanilla wafers briefly in the banana milk (you will have more banana milk than you need), and place them in an even layer over the pudding. Top with a layer of sliced bananas.
- Repeat layering process with half the remaining pudding, banana milk-dipped cookies, and sliced bananas.
- Top with the rest of the pudding, mounding it up if you have to to get it all in. Top with plain, non-banana-milk-dipped vanilla wafers.
- Cover the pudding with plastic wrap and let chill in the fridge for about 12 hours, or until the vanilla wafers on top are softened all the way through.
- Scoop out servings as desired and dig in.
Did You Make Any Changes?
Notes
Storing
Keep leftovers, tightly covered, in the fridge for up to 5 days. Do not freeze. For best texture eat within 3 days. It may get a bit watery in the bottom of the dish after 3 days or so. That’s sort of what banana pudding does. You could try blending a teaspoon of instant clear jel with the sugar before adding it to the cream. That may help keep it from weeping a little, but you still have the fresh banana to contend with.Variations
If you want roasted banana intensity throughout your pudding, roast the bananas for layering with the rest of the bananas. Take them out of their skins and mash them really well. Taste and see if they could use a little sugar or a pinch of salt. Use this “banana jam” in place (or in addition to) the fresh, sliced bananas. Experiment with using different cookies to make the layers. For example, gingersnaps would be excellent with bananas. Use double layers of cookies for more cake-like layers if you want. Consider making these as individual parfaits in ramekins, wine glasses, small trifle bowls, etc. Try to keep servings to no more than 6-ish ounces, especially if serving after a big meal.Small-Batch Roasted Banana Pudding Amounts
(follow the same directions in the main recipe) These amounts should yield servings for 4. I’d use individual dishes for these and eyeball how much of each component you add to each serving. For the Roasted Bananas- 1 banana, unpeeled
- the roasted banana
- 8 oz (1 cup) whole milk
- 7 oz banana milk (scant cup)
- 2.5 oz half and half (about 1/3 cup)
- 1.8 oz sugar (scant 1/4 cup)
- 1 1/2 Tablespoons flour or cornstarch (4 1/2 teaspoons)
- healthy pinch of kosher salt
- 1/2 vanilla bean, split (optional)
- 1 egg yolk
- 1/2 cup heavy cream
- 1 1/2 Tablespoons sugar (4 1/2 teaspoons)
- pinch of salt
- wee splash of vanilla
- 1-2 bananas, sliced
- about 30 vanilla wafers
Nutrition
And there you have it: fluffy, intensely banana-forward pudding goodness.
I think you’re going to love it!
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