Best Homemade Banana Pudding From Scratch

Banana pudding is a timeless Southern classic, often spotted at Texas BBQ joints and family gatherings. Its creamy, airy texture pairs perfectly with buttery cookies that soften as they soak up all the sweet flavors. Since it is so light and airy, it is the perfect dessert to enjoy after a heavy meal. Try this best homemade banana pudding from scratch recipe.

Why You’ll Love This Banana Pudding Recipe

Easy from scratch – No complicated steps, just simple ingredients for a homemade classic.

Light and airy – Whipped cream makes it fluffy.

Perfectly layered – Soft bananas, creamy pudding, and buttery Nilla wafers in every bite.

Make-ahead friendly – Chill in the fridge for hours or overnight; flavors only get better!

Classic Southern flavor – Brings the nostalgia of Texas BBQs and family gatherings right to your table.

Ingredients

• 1 can of sweetened condensed milk
  • Gives it the creamy sweetness
• 2/3 cup water
  • Helps lighten the base
• 1 cup milk
  • Helps lighten the base
• 1 family-size box (3.4 oz) vanilla instant banana pudding mix
  • Adds the classic, nostalgic flavor
• 3 cups heavy cream
  • Adds airy texture
• 1 tsp vanilla extract
  • Adds a hint of sweetness
• 3–4 ripe bananas, sliced
  • Soft and natural sweet slices
• Nilla wafers (plus extra for layering and topping)
  • Buttery cookies that soak up the flavors
• Chess cookies (optional)
  • Buttery cookies that soak up the flavors

Click on the images for the direct link to the ingredients/tools I used:

Instructions

In a large bowl, whisk together the sweetened condensed milk, water, and milk until smooth.

Sprinkle in the vanilla banana pudding mix and whisk until fully combined. Refrigerate for 5–10 minutes to let it set slightly.

In a separate bowl, add the heavy cream and vanilla extract. Whip until stiff peaks form.

Gently fold the whipped cream into the pudding mixture until smooth and fluffy.

In a 9×9-inch (or similar) pan, start with a layer of Nilla wafers. Crush some wafers for added texture, then add a layer of sliced bananas. Spread a portion of the pudding mixture on top. Repeat the layers until the pan is filled, finishing with a layer of pudding on top.

Garnish with extra Nilla wafers, sliced bananas, and chess cookies if desired.

Refrigerate for at least 4 hours (or overnight) to let the flavors meld. Serve chilled and enjoy!

Best Homemade Banana Pudding From Scratch Cooking Tips

Pick ripe but firm bananas. If it is too mushy, it will brown quickly. If it is too ripe, it won’t be sweet enough.

Whip to stiff peaks! This is to keep your pudding light and airy.

Chill for four hours for the cookies to soften enough.

Storage Tips

Store the banana pudding in an airtight container in the fridge for up to 3-4 days.

If making ahead, you can keep extra nilla wafers separate and layer them before consuming. This is to add some crunchiness.

Ingredient Substitutions

Sweetened Condensed Milk –> Evaporated Milk + 1/2 cup sugar

Milk –> 2% Milkl, Oat milk

Nilla wafers –> Vanilla Cookies

If you enjoyed this best homemade banana pudding from scratch recipe, you might also like my 4 ingredient marshmallows recipe.

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