Homemade Banana Pudding tastes like buttery caramelized bananas with the texture of silk! This pudding from scratch will become a decadent favorite!
Usually we are all looking for fabulous recipes that are quick, easy and convenient. I am at least.
But sometimes taking extra time to make a recipe from scratch truly makes all the difference in the world.
Such is the case with this luxurious Banana Pudding recipe.
If you’ve only had pudding from a box mix, your life is about to change!
Jump to:
- Homemade Banana Pudding from Scratch
- What’s ‘So Special’ about this Banana Pudding Recipe?
- Ingredients in Homemade Banana Pudding
- What Gives Banana Pudding Its Color?
- Roasting Bananas for Homemade Banana Pudding
- What is an Ice Bath?
- How to Make Banana Pudding
- Tip for Tempering the Eggs
- Supplies for Making Banana Pudding
- Original Recipe Credit – Chef Alex Seidel
- Recipe
To be clear, this is a recipe for actual banana pudding; not a banana pudding dessert which includes vanilla wafers and whipped cream.
HOWEVER, it sure would be good in that too!
Homemade Banana Pudding from Scratch
I realize banana pudding may not sound like the sexiest thing on the dessert tray but this homemade banana pudding definitely is.
Banana pudding from scratch is a rich dessert with a texture of silk.
The banana flavor is caramelized and authentic; buttery, very much like that of Bananas Foster.
It’s delicious on its own and perfect for recipes calling for banana pudding.
This homemade banana pudding recipe is great for making Trifles or Ice Box Cake.
What’s ‘So Special’ about this Banana Pudding Recipe?
Unlike most pudding recipes, this banana pudding recipe has a special touch:
- It’s made with homemade ‘banana milk’
- The bananas are roasted (game changer)
- It includes banana liqueur
- A whole lot of butter is used.
If that list doesn’t win you over, nothing will.
Ingredients in Homemade Banana Pudding
The ingredients in the banana pudding recipe are ordinary ingredients you may have in your kitchen now!
- Homemade Banana Milk (made with ripe bananas or roasted bananas, granulated sugar, butter and whole milk)
- Granulated Sugar
- Kosher Salt
- Egg Yolks
- Eggs
- Cornstarch or Arrowroot Starch
- Unsalted Butter
- Banana Liqueur
What Gives Banana Pudding Its Color?
It’s yellow so you’d guess bananas, right?
It’s actually the egg yolks and butter!
Homemade Banana Pudding can be drab in color or even look a bit green’ish. That is from the actual bananas.
Once the egg yolks and butter are added you’ll notice it becoming more yellow (see the process photos below).
TIP: if the Homemade Banana Pudding doesn’t have an end color you love, add whipped cream and banana slices to top it!
Roasting Bananas for Homemade Banana Pudding
My first experience with roasting bananas was through this banana pudding recipe and I’ve never looked back.
Roasting bananas is easy and produces a caramelized flavor unlike using very ripe bananas.
I’ve added them to The Best Hummingbird Cake, Pumpkin Roasted-Banana Quick Bread, Roasted Banana Chia Pudding Breakfast Bowl and more.
To Roast Bananas:
- Preheat the oven to 350 degrees.
- Place bananas on an ungreased baking sheet. Do not peel or piece the peel.
- Place in the middle of the oven for about 12 minutes until the peel has turned black (note: the banana may begin to seep from the peel.)
Once roasted, allow the bananas to cool long enough to peel.
If you are in a time pinch, or want to streamline the banana milk portion of the recipe, ripe bananas also may be used.
What is an Ice Bath?
This recipe uses an ‘ice bath’, a technique common in custard making for ice cream.
Once a hot custard or pudding is ready to be chilled, it is strained through a fine-mesh strainer, into a bowl set on top of ice.
Using an ice bath creates a quick chill which will stop the cooking of egg-based custards before chilling them for a longer time.
How to Make Banana Pudding
The banana pudding recipe is made in two main parts:
- Making the Homemade Banana Milk
- Making the Banana Pudding
Though it can all be done in one day, it’s easiest to make the banana milk the day prior to making the pudding.
The banana milk can also be made early in the day so it chills fully before making the banana pudding.
For recipe specifics, please check the recipe card at the bottom of the post.
Making Homemade Banana Milk
STEP 1. Simmer ingredients
Place all ingredients into a heavy-bottomed pot and bring to simmer.
STEP 2. Chill
Remove from heat, and cool overnight or until fully chilled (photo 1).
STEP 3. Strain
Strain mixture, pushing the bananas with a wooden spoon or firm spatula to release all the milk (photo 2).
Set aside for the pudding recipe (photo 3; finished banana milk).
NOTE: the bananas left in the strainer will NOT be used further. You can discard them or use them for another recipe like banana bread, baked oatmeal, etc.
Making Homemade Banana Pudding
STEP 4. Heat ingredients
In a heavy-bottomed sauce pan, heat banana milk, sugar and salt. Bring just to the start of a boil, stirring frequently.
STEP 5. Blend
In a blender, blend the eggs, yolks and cornstarch/arrowroot starch to combine (photo 4). Pour into a large heat proof bowl (photo 5).
STEP 6. Combine and whisk
Slowly pour the heated milk mixture into the egg/starch mixture, whisking all the time (photo 6).
Pour back into the saucepan on low-medium. Whisk constantly until mixture is very thick (photo 7). Remove from heat.
Add the melted butter and banana liqueur, whisking until smooth (photo 7).
STEP 7. Blend
Add pudding in batches to the blender. Blend until smooth (photo 8).
STEP 8. Ice bath
Pour into a fine mesh strainer over a bowl set in an ice bath (refer to Ice Bath diagram photo above) and push pudding through the strainer with a spatula. Fully cool.(photo 9)
Tip for Tempering the Eggs
‘Tempering eggs’ is a method of adding a hot liquid to uncooked eggs.
When adding a hot liquid to eggs, the liquid needs to be added very slowly or the eggs will scramble!
I found an easy way to temper the eggs in the banana pudding is to use a soup ladle and slowly drizzle the hot liquid into the eggs while whisking constantly with the other hand.
Supplies for Making Banana Pudding
- Rimmed Baking Sheet (for roasting bananas)
- Heavy Pot
- Wooden Spoon or firm Spatula
- Whisk
- Blender
- Fine Mesh Strainer
Original Recipe Credit – Chef Alex Seidel
I was originally provided this recipe from one of my favorite local chefs, James Beard Award Winner Chef Alex Seidel.
‘Top Chef’ viewers will have seen him and his Fruition farm featured on the TV show’s Colorado season.
We crossed paths at a culinary festival years ago and he gave me this recipe to share with my readers.
I have adapted the original recipe to be home-chef friendly!
Check out his Thai-Style Octupus Ceviche recipe too!
Recipe
Homemade Banana Pudding
Ingredients
For Homemade Banana Milk:
- 5 medium (aproximately 25 ounces with peel on) Ripe Bananas or Roasted Bananas (recommended) see below for roasting instructions
- 1/3 cup Granulated Sugar
- 2 1/2 tablespoons Unsalted Butter
- 4 cups Whole Milk
For Banana Pudding
- 3 3/4 cups Homemade Banana Milk see recipe below
- 1 1/4 cups Granulated Sugar
- 1/4 teaspoon Kosher salt
- 4 large Egg Yolks
- 4 large Eggs
- 1/3 cup plus 1 Tablespoon Cornstarch or Arrowroot Starch
- 1/2 stick (4 tablespoons) Unsalted Butter melted
- 2 ounces Banana Liqueur
Instructions
How to Roast Bananas (optional)
- Preheat oven to 350 degrees.
- Place bananas on an ungreased cookie sheet. Do not peel or piece the peel.
- Place in the middle of the oven for about 12 minutes until the peel has turned black. NOTE: the banana may begin to seep from the peel.
- Allow to cool enough to peel and proceed with the banana milk recipe below.
Making Banana Milk
- Place all ingredients into a heavy bottomed pot over medium heat and bring to a simmer.5 medium (aproximately 25 ounces with peel on) Ripe Bananas or Roasted Bananas (recommended), 1/3 cup Granulated Sugar, 2 1/2 tablespoons Unsalted Butter, 4 cups Whole Milk
- Simmer 10 minutes. Using a potato masher or the back of a wooden spoon mash the bananas.
- Cool overnight or until fully chilled.
- Strain mixture, pushing the bananas with a wooden spoon or firm spatula to release all the milk. Set aside for the pudding recipe.The bananas in the strainer will not be used further for this recipe. You can discard them or use them for another purpose.
Making the Banana Pudding
- In a heavy bottomed sauce pan heat banana milk, sugar and salt. Bring just to the start of a boil, stirring frequently, scraping the bottom of the pan.3 3/4 cups Homemade Banana Milk, 1 1/4 cups Granulated Sugar, 1/4 teaspoon Kosher salt
- In a blender, blend the eggs, yolks and cornstarch/arrowroot starch to combine. Pour into a large heat proof bowl.4 large Egg Yolks, 4 large Eggs, 1/3 cup plus 1 Tablespoon Cornstarch or Arrowroot Starch
- Slowly drizzle the heated milk mixture into the egg/starch mixture, whisking all the time.*NOTE: pouring too fast will scramble the eggs.
- Pour back into the saucepan on low-medium. Whisk constantly until mixture is very thick (aproximately 5-10 minutes over medium heat).
- Remove from heat. Add the melted butter and banana liqueur, whisking until smooth.1/2 stick (4 tablespoons) Unsalted Butter, 2 ounces Banana Liqueur
- Add pudding in batches to the blender. Blend until smooth.
- Pour into a fine mesh strainer over a bowl set in an ice bath (see diagram) and push pudding through the strainer with a pliable spatula. Fully cool.
Video
Notes
Nutrition
Originally published August 10, 2011; updated February 2019.
Stephanie says
Love this banana pudding recipe! So easy and incredibly delicious!
Kristyn says
Thank you for sharing this! We love pudding, but haven’t made our own banana pudding. My kids love bananas, so I know this would go fast!
kim says
What a fabulous recipe idea! My whole family will love this one!
Julia says
This is a very informative and helpful post! I had absolutely no idea you roast bananas in their skin.
Corina Blum says
I’m not sure if I’ve ever had a banana pudding before but this sounds so good! I love the fact that the bananas are roasted first.
Edyta says
Wow, this is amazing. I appreciate all your tips and steps. It helps a lot with this fantastic recipe.
Jennifer says
We love banana pudding in our house. I use my mom’s recipe from back in the day and every time I make it, it gets gobbled up quickly!
Lope says
Hey there, I know this post is a few years old but just wanted to say thank you for posting this recipe 🙂 I searched through about fifty online recipes for banana pudding, and all of them were either vanilla pudding with banana slices mixed in or made with banana pudding mix 🙁 This is the first one I’ve found that is actual banana pudding.
I’m looking forward to making it! Thanks again.
Toni Dash says
Lope so lovely to get your comment. And now I can’t wait for you to try this recipe because you will completely love it. It is so lush with authentic buttery banana flavor; it’s like nothing you’ve tasted! The chef from whom it originated is a great, down to earth guy who really respects food and uses quality ingredients and innovative methods. You are in for a treat; promise! Thanks for taking the time to leave your comment.
USA_BraT says
I have the exact same comment. A few years have passed since this persons comment, Over the past year I have taken on cooking and always seem to have too many bananas. I looked high and low for an ACTUAL banana pudding recipe instead of a vanilla pudding with bananas recipe and it was not easy but I finally landed here. Now I am excited to try this as well as maybe a few variations. I don’t have the licquer so I will have to pick some up. How necessary is that? Also, if the recipe only uses the liquid from the bananas, has anyone tried extracting the bananas and using just the liquid?
Thank you soo much for posting a “REAL” banana pudding recipe!
Toni Dash says
The liqueur really adds to the flavor. I wouldn’t exclude it. I would recommend following the recipe as written regarding the steps for infusing the flavor and straining the banana. That process contributes more than just the liquid.
nkokar says
Are the bananas placed into the milk whole?
Boulder Locavore says
It doesn't really matter since they function only to release flavor into the milk. As the recipe for the milk notes you will strain them out of the final milk by mashing them at the end to release all moisture into the milk but the fruit of the banana is not included in the milk. Does that help?
nkokar says
It does help, thank you.
For the same step, how long should the mixture be at a boil for? Is it enough for it to simply reach boil, and then remove from heat?
I apologize if I am reading the recipe far too simply. Thank you for taking the time to read and respond.
Boulder Locavore says
Yes, just bring it to a slight boil and remove from heat, following the rest of the recipe. That allows the flavor to transfer to the liquid without overheating the milk.
I'm happy to answer any questions to make the directions more clear. This pudding is fantastic; I want to be sure you can enjoy it!
nkokar says
I finished this recipe literally minutes ago. It is divine.
Thank you for the posting and helpful follow-up.
nkokar says
My preparation resulted in a pudding of a pale avocado colour–what might have caused that?
The flavour was fine–if a tad sweet–but otherwise nothing seemed off.
Boulder Locavore says
I'm relpying to both of your last comments in one! I'm so glad it was 'divine' and I'm happy to help.
My guess about the color (comment 2) is something relating to the bananas and maybe the type of oxidation the fruit has when cut and exposed to the air. My pudding was as pictured, a more pale yellow which I think depending on what it is served in can visually skew toward a greenish tint. On the sweetness, it IS a very rich pudding. My suggestion if the sweetness was too much would be to decrease the sugar to your liking when you make it in future. Hope you'll enjoy!
nkokar says
Second time around!
The colour was spot-on (I deduced that the failure in my previous attempt arose from too-ripe bananas) and the flavour so much better–I used 2oz (not 2.5oz) sugar for the milk, and fully halved the sugar from 9oz to 4.5oz that is called for later in the recipe. (I also slightly reduced the liqueur amount from 2oz to 1 3/4oz.)
The banana flavour was much more pronounced.
mistergandme says
I can't wait to try your recipe! I included a link to your recipe on my Fat Tuesday dessert recipe blog post.