Homemade Banana Pudding

Layers of banana, vanilla wafers, and from-scratch custard make a chilled pudding. The meringue is heated to a safe temperature before whipping.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 6 large eggs (separated and room temperature (reserve whites))
• 2/3 cup granulated sugar
• ½ teaspoon kosher salt
• 4 tablespoons cornstarch
• 4 cups milk (divided)
• 2 tablespoon unsalted butter (cold)
• 4 teaspoons vanilla extract
• 6 reserved egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 1 box vanilla wafer cookies (plus extra for garnish)
• 6 large ripe bananas (cut into ½ inch slices)

How to prepare it

Whisk the yolks with part of the sugar. Make a slurry with cornstarch and a little milk; heat the remaining milk, sugar, and salt until steaming. Slowly temper the yolks with hot milk, return to the pan, add the slurry, and whisk until the custard thickens and is fully cooked. Stir in butter and vanilla; cover the surface and chill at least 2 hours.

For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.

Frequently asked questions

Where are the amounts?

The recipe card below keeps the measured ingredient list and method together.

How should leftovers be kept?

Refrigerate perishable leftovers promptly in a covered container.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Homemade Banana Pudding

Print Recipe

Layers of banana, vanilla wafers, and from-scratch custard make a chilled pudding. The meringue is heated to a safe temperature before whipping.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: About 2 hrs 35 mins with chilling
• Yield: 10 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 large eggs (separated and room temperature (reserve whites))
• 2/3 cup granulated sugar
• ½ teaspoon kosher salt
• 4 tablespoons cornstarch
• 4 cups milk (divided)
• 2 tablespoon unsalted butter (cold)
• 4 teaspoons vanilla extract
• 6 reserved egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 1 box vanilla wafer cookies (plus extra for garnish)
• 6 large ripe bananas (cut into ½ inch slices)

Instructions

1. Whisk the yolks with part of the sugar. Make a slurry with cornstarch and a little milk; heat the remaining milk, sugar, and salt until steaming.
2. Slowly temper the yolks with hot milk, return to the pan, add the slurry, and whisk until the custard thickens and is fully cooked. Stir in butter and vanilla; cover the surface and chill at least 2 hours.
3. For a cooked meringue, whisk the reserved whites with the second sugar portion over a pan of simmering water until the mixture reaches 160°F. Remove from heat, add cream of tartar, whip to stiff peaks, and mix in vanilla.
4. Layer vanilla wafers, sliced bananas, and custard twice in a dish. Spread on the meringue; brown the top lightly with a kitchen torch if desired. Keep chilled until serving.