Homemade Banana Pudding with Real Bananas

Why use store bought banana pudding when you can easily make it from home using real bananas!

5 from 1 vote

Course Dessert

In a bowl, mash the ripe bananas until smooth, ensuring no large lumps remain.
In a medium saucepan, combine milk, sugar, cinnamon, salt, vanilla extract, and mashed bananas. Whisk well to blend flavors.
Heat over medium-high heat, stirring occasionally. Slowly whisk in the cornstarch until fully dissolved and smooth.
One at a time, whisk in the egg yolks, ensuring each is fully incorporated before adding the next. This will help prevent curdling.
Continue stirring until the mixture thickens and reaches a gentle boil (about 5 minutes). Reduce heat if needed to prevent burning.
Once large bubbles begin to pop, remove from heat and stir in the butter until fully melted and combined, giving it a glossy finish.
Let the pudding cool at room temperature before transferring to the refrigerator for 2-3 hours to set completely.
Serve chilled, topped with banana slices, whipped cream, and wafer cookies for added texture and flavor. Drizzle caramel on top for an extra treat.

Use ripe bananas for the best flavor and natural sweetness. Overripe bananas work best for maximum flavor.
Stir constantly while cooking to prevent lumps and ensure a smooth consistency.
Let the pudding fully chill for the perfect thick and creamy texture before serving.
Pair with wafers or cookies for a delightful crunch and an added layer of texture.
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Layer with cookies and bananas in a trifle dish for a visually stunning dessert.

Keyword banana, banana pudding, no bake, pudding

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