Creamy Vanilla Wafer Banana Pudding from Scratch
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
This Creamy Vanilla Wafer Banana Pudding from Scratch is the kind of dessert that feels fancy, nostalgic, and wildly comforting—without requiring pastry-school energy.
It’s creamy, dreamy, layered, and dangerous in that “I’ll just have one more spoonful” way. If desserts could give hugs, this one absolutely would.
Why This Recipe is Awesome
Let’s get this out of the way: this pudding is next-level creamy. None of that bland, boxed stuff pretending to be pudding.
It’s also shockingly easy for something that tastes like grandma-level excellence. You make a simple homemade pudding, layer it with bananas and vanilla wafers, and suddenly people think you really know how to cook. It’s basically a confidence booster in dessert form. Bonus: it’s crowd-approved and idiot-proof—even I didn’t mess it up.
Ingredients You’ll Need
- Ripe bananas – Sweet, soft, and doing the emotional heavy lifting
- Vanilla wafers – Crunchy, nostalgic, and absolutely non-negotiable
- Whole milk – For rich, creamy pudding vibes
- Heavy cream – Because we’re not here to be sad
- Egg yolks – They make the pudding luxuriously thick
- Granulated sugar – Sweetness without drama
- Cornstarch – The quiet thickening hero
- Unsalted butter – Adds silkiness and flavor
- Vanilla extract – Use the good stuff; it actually matters
- Pinch of salt – Trust me, it wakes everything up
Step-by-Step Instructions
- Heat the milk and cream.
Pour milk and heavy cream into a saucepan and warm over medium heat. Don’t boil it—just get it hot enough to steam. Walk away now and you will regret it. - Whisk the yolks and sugar.
In a bowl, whisk egg yolks and sugar until pale and smooth. This step feels fancy, but it’s really just arm cardio. - Add cornstarch and salt.
Whisk until completely smooth. Lumps here = pudding sadness later. Be thorough. - Temper the eggs.
Slowly pour some hot milk into the egg mixture while whisking. This prevents scrambled eggs, which—FYI—are not pudding. - Cook the pudding.
Pour everything back into the saucepan and cook while whisking constantly. After a few minutes, it thickens fast. Don’t blink. - Finish with butter and vanilla.
Remove from heat and stir in butter and vanilla extract. The pudding should look glossy and luxurious. Congratulations, you did that. - Start layering.
In a dish, layer vanilla wafers, banana slices, and pudding. Repeat until everything’s used up. End with pudding on top like a professional. - Chill (the pudding, not you).
Cover and refrigerate for at least 2–3 hours. Overnight is even better. Patience pays off here.
Nutritional Facts (Approximate, Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Calcium | 15% DV |
| Potassium | 10% DV |
This dessert is indulgent, no lies—but it also delivers calcium, potassium, and real ingredients you can pronounce. Bananas add nutrients, eggs bring protein, and homemade pudding avoids the weird additives found in boxed versions. IMO, if you’re going to treat yourself, do it properly. This one is worth every spoonful.
Common Mistakes to Avoid
- Using under-ripe bananas.
If they’re green, they’re wrong. Sweet, spotty bananas only. - Not whisking enough.
Lumpy pudding is not “rustic.” Whisk like you mean it. - Boiling the milk.
This leads to scorched milk sadness. Medium heat is your friend. - Skipping the chill time.
Warm pudding is fine, but chilled pudding is elite. Don’t rush greatness. - Using low-fat dairy.
Technically possible, emotionally disappointing.
Alternatives & Substitutions
- No vanilla wafers? Graham crackers or shortbread cookies work in a pinch.
- Dairy-free? Use coconut milk and plant-based butter. It’ll taste slightly different but still delicious.
- Extra indulgent? Add whipped cream layers. Zero regrets.
- Chocolate lover? Add cocoa powder to the pudding—controversial, but tasty.
- Less sweet? Reduce sugar slightly and let bananas shine. IMO, balance is key.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely. It actually tastes better the next day.
How long does banana pudding last?
About 2–3 days in the fridge. After that, the bananas get moody.
Can I freeze it?
Technically yes, but texture suffers. I wouldn’t.
Do I have to use egg yolks?
Yes. They’re the reason this pudding is rich and dreamy.
Can I use store-bought pudding?
You can, but why hurt your soul like that?
Why are my bananas turning brown?
Air exposure. Keep them covered and chilled to slow it down.
Final Thoughts
This Creamy Vanilla Wafer Banana Pudding from Scratch is comfort food at its finest—simple, nostalgic, and wildly satisfying. It’s perfect for family dinners, potlucks, or late-night fridge raids. Once you make it from scratch, there’s no going back. Now go impress someone—or just sit on the couch with a spoon and live your best life. You’ve earned it. 🍌🍮
