Banana Pudding From Scratch That Will Wow Your Tastebuds

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Banana pudding is one of my favorite desserts and is the perfect finish to an Easter meal. It is sweet, smooth, and the texture of pudding, fresh bananas and Nilla wafers can’t be beat. While I like the ease of instant pudding, there is nothing like homemade pudding from scratch.

This may be a big no-no, but I’m giving away two of my big banana pudding secrets: nutmeg and really old bananas. The nutmeg adds a gentle kick to the bananas, which I love. The old bananas are the workhorse of the recipe. As bananas brown, the acids in the fruit break down and complex sugars are broken into sweet simple sugars. In short, bananas get better with age. Don’t throw away those ugly brown bananas! Throw them in the freezer and use them for pudding!


  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • A Pinch of salt
  • 2 eggs
  • 2 cups cold whole milk
  • 2 teaspoons vanilla extract
  • 4 overripe, brown bananas
  • 2 yellow bananas
  • Plenty of Nilla Wafers
  • Whipped Cream for topping
  • Grated nutmeg for garnish


1. Make the pudding: Whisk the eggs in a medium-large bowl until smooth. In a separate bowl mix cornstarch, 3 tablespoons of the sugar and salt. Slowly add the mixture to the eggs while stirring. Mix well. In a small saucepan, add milk and remaining sugar and bring to a boil while stirring. Don’t stop stirring until the sugar is completely dissolved. Remove from heat

Now, do this next part slowly. While constantly whisking the egg mixture slowly pour the hot milk. The goal is to slowly warm the eggs without outright cooking them. Once all the milk has been added to the eggs, return the whole mixture to the saucepan and whisk over medium-low heat until the mixture is thick and glossy, about 2-3 minutes. Remove from heat and stir in vanilla extract until incorporated.

Pour mix into a clean bowl, cover, and refrigerate for 4 hours or until cold.

2. Banana time! Cut the yellow bananas into thin slices and set aside. Peel and mash the overripe bananas in a bowl. Remove the pudding from the fridge and fold overripe banana mash into the pudding until fully mixed. Stir ripe banana slices into the pudding.

3. Serve: In a clear glass bowl layer banana pudding, Nilla Wafers, whipped cream, and a sprinkle of nutmeg. Grab spoon and dig in!