How to Make Banana Pudding 

Most cooks know how to make banana pudding. I believe that banana pudding has to be America’s all time favorite refrigerator dessert. Every picnic I have ever attended throughout my years has had some form of banana pudding recipes. No matter what the version as long as it has bananas and a creamy pudding mixture it has been delicious and always a big hit. 

This first recipe is one of the more basic banana pudding recipes which I remember from the past; of course with vanilla wafers. Many start learning how to make banana pudding with very simple recipes. For instance you can make an easy but still very tasty recipe using a no cook instant bananas pudding mix. Just mix the pudding as the package directs and then stir in sliced bananas and vanilla wafers. This is quick and easy for a sudden dessert craving. 

You can also learn how to make banana pudding using multiple other ingredients. Although vanilla wafers are traditional for banana pudding recipes you can also use graham crackers, lady fingers or other cookies. Often these desserts will be topped with baked meringue or whipped cream topping. A variety of milks and creams will be included in different recipes and sometimes extra ingredients like nuts. I do have my favorite “made from scratch” recipes but have never tasted “bad” banana pudding.


How to Make Banana PuddingHow to Make Banana Pudding with a Meringue Topping
  • ¾ Cup sugar
  • ¼ Teaspoon salt
  • 1/3 Cup flour
  • 2 Cups scalded milk
  • 2 Eggs, separated
  • 1 ½ Teaspoons lemon juice
  • 1 Small box vanilla wafers
  • 3 Medium bananas

Preheat oven to 325F degrees.

Combine and mix sugar, salt and flour; gradually add to scalded milk in double boiler.

Cook mixture in double boiler for 15 minutes stirring constantly until thick.

Beat egg yolks; pour about ½ of cooked mixture into yolks while whisking and then return to double boiler.

Cook and stir for 2 more minutes; stir in lemon juice and cool.

Line a 7 inch casserole baking dish with vanilla wafers, then make a layer of sliced bananas, then spoon a layer of pudding over the bananas.

Continue making layers of wafers, bananas and pudding until all pudding is used and end with the pudding.

Beat egg whites until stiff peaks form adding 2 Tablespoons sugar; spread meringue over pudding.

Bake in oven about 20 minutes until the meringue is lightly browned and set.

Layering Vanilla WafersLayering Vanilla Wafers
Layering Banana SlicesLayering Banana Slices
Layer with Vanilla Wafer CrumbsLayer with Vanilla Wafer Crumbs
Spoon Meringue on TopSpoon Meringue on Top
Gently Spreading MeringueGently Spreading Meringue
Ready for the OvenReady for the Oven


If you know how to make banana pudding, you will find this one is easy and quick to mix up by using packaged ingredients.

  • 2 Cans (14 ounces each) Eagle brand sweetened condensed milk
  • 3 Cups cold water
  • 2 Packages (3 ½ ounces) instant French vanilla pudding mix
  • Large tub Cool Whip
  • Box vanilla wafers
  • 6 Bananas, sliced

Mix this recipe by hand.

Combine and mix sweetened condensed milk and cold water in a large bowl; add pudding mix and beat until thick.

Chill for 5 minutes.

Fold in Cool Whip with pudding.

Layer vanilla wafers, bananas and pudding until all is used.

Top with sliced bananas and crushed vanilla wafers.


Learn how to make banana pudding by using this recipe. It is different from most banana pudding recipes because it has a crust and cream cheese in it; more like cheesecake.


  • ½ Cup softened butter
  • 1 Cup flour
  • 1 Cup finely chopped nuts

Preheat oven to 350F degrees.

Combine and press into the bottom of 9 X 13 inch baking pan; bake until light brown and cool.

Cook pudding layer

  • 3 Egg yolks
  • 1 Cup sugar
  • 3 Tablespoons cornstarch
  • 2 Cups milk
  • 1 Teaspoon banana flavoring

Blend ingredients in a saucepan and cook over medium heat until thick; set aside to cool and do cheese layer.

Cheese layer

  • 8 Ounces softened cream cheese
  • 1 Cup powdered sugar
  • 10 Ounces whipped topping
  • 6 Sliced bananas

Cream together cream cheese and sugar; fold in whipped topping and spread over baked crust.

Spread sliced bananas over top.

Spread pudding layer over top of bananas.

Spread more whipped topping on top of pudding; refrigerate for a couple hours to set.

HOW TO MAKE BANANA PUDDING with my favorite recipe

My Favorite Banana Pudding RecipeMy Favorite Banana Pudding Recipe
My Favorite Banana Pudding RecipeMy Favorite Banana Pudding Recipe
  • 3 ½ Tablespoons flour
  • 1 1/3 Cups sugar
  • 1/8 Teaspoon salt
  • 4 Eggs separated (at room temperature)
  • 3 Cups whole milk
  • 1 Teaspoon vanilla
  • 1 Large box (12 ounces) vanilla wafer cookies
  • 6 Large bananas
  • ¼ Cup plus 2 tablespoons sugar
  • 1 Teaspoon vanilla

Combine flour, 1 1/3 cups sugar and salt in a heavy saucepan.

Beat egg yolks; add milk to yolks and mix well.

Stir egg mixture into dry ingredients; cook over medium heat stirring constantly until thick and smooth.

NOTE: After mixture comes to a rolling boil, stir and cook 5 to 6 minutes until thickened.

Remove from heat and stir in 1 teaspoon vanilla.

LAYER one third of the vanilla wafers in a 9 x 13 inch casserole dish.

Slice 2 bananas and LAYER over the wafers.

Pour one third of the custard over the bananas; repeat layer twice.

Beat egg whites until foamy; gradually add ¼ cup plus 2 tablespoons sugar (1 tablespoon at a time).

Beat egg whites and sugar mixture until stiff peaks form; add 1 teaspoon vanilla beating until blended.

Spread meringue over the custard sealing to the edge of the dish.

Bake at 400F degrees until golden brown about 12 minutes.


  • 1 Cup sugar
  • 3 Tablespoons cornstarch
  • 3 Cups milk
  • 3 Egg yolks slightly beaten
  • 2 Teaspoon vanilla
  • ½ Cup commercial sour cream
  • Vanilla wafers
  • 4 Medium bananas
  • 2 Cups frozen whipped topping

Combine sugar and cornstarch in a 2 quart glass bowl; gradually stir in the milk.
Microwave on HIGH for 9 minutes or until mixture is thickened stirring every 3 minutes.
Gradually stir about 1 cup of the hot mixture into beaten egg yolks.
Add back into remaining hot mixture stirring constantly.
Microwave on HIGH 1 to 2 minutes or until thickened stirring twice; fold in vanilla and sour cream.
Line bottom and sides of 2 quart bowl with vanilla wafers; slice 2 bananas and layer over wafers.
Pour half of custard over the bananas; repeat layers of wafers, bananas and custard.
Refrigerate until cold; spread whipped topping over custard.


  • ¾ cup sugar
  • 3 Tablespoons flour
  • 2 Cups milk
  • 3 Egg yolks (Beaten slightly)
  • 1 Teaspoon vanilla
  • 4 Tablespoons butter
  • 3 Medium sliced bananas
  • Vanilla wafers

Meringue Topping

  • 3 Egg whites
  • ¼ Teaspoon cream of tartar
  • 6 Tablespoons sugar
  • 1 Teaspoon vanilla

Preheat oven to 350F degrees.

TO MAKE PUDDING in top of double boiler mix together sugar and flour; slowly stir in milk.

Cook and stir until thickened.

NOTE: You can cook over medium low heat stirring constantly until thickened.

Beat a small amount of the hot mixture into egg yolks.

Return yolk mixture back to pan; cook 2 minutes longer.

Layer 9X13 inch baking dish with vanilla wafers, then banana slices; top with hot pudding.

TO MAKE MERINGUE beat egg whites and cream of tartar until foamy.

Gradually add sugar and beat until stiff peaks form; spread over top of the pudding.

Place in oven until meringue is golden brown.


  • 2 Slices stale bread
  • Sliced bananas 
  • Mini chocolate chips
  • 1 Egg
  • 2 Teaspoon sugar
  • ½ cup half and half cream
  • Whipped topping or ice cream

Preheat oven to 350F degrees.

Butter 2 small baking “ramekin” dishes; break bread into small pieces in each.

Top bread in each dish with 1 tablespoon of chips and about ½ sliced banana each.

Beat together the egg, sugar and cream; divide evenly and pour into each dish.

Place the dishes in a pan of hot water half way up side of dishes.

Place in oven and bake 30 minutes.


  • 1 Quart milk
  • 4 Eggs
  • ½ Cup yellow cake mix
  • ½ Cup flour
  • 1 Cup sugar
  • ¼ Cup melted butter
  • 1 Tablespoon vanilla
  • 1 Small can (5 ounces) evaporated milk
  • 1/8 Teaspoon salt
  • 1 Box (11 ounces) vanilla wafers
  • 4 Medium bananas (Ripe)

In top of double boiler heat milk just before boiling.

In mixing bowl combine eggs, cake mix, flour and sugar.

Gradually add to the milk stirring constantly and heating until it bubbles.

Remove from the heat; stir in the butter, vanilla, canned milk and salt.

Line bottom of 9X13 inch pan with broken vanilla wafers. (Reserve some for topping)

Slice the bananas over the vanilla wafers; pour the pudding over the bananas.

Top with crushed vanilla wafers.