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+ servings

Homemade Banana Pudding

This rich, creamy banana pudding is like none you've ever tasted!

Course Dessert
Cuisine American
Keyword banana pudding, banana pudding recipe, homemade banana pudding
Prep Time 12 minutes
Cook Time 25 minutes
Chilling Time 2 hours 20 minutes
Total Time 3 hours 40 minutes
Servings 8 -1/2 cup servings (makes 4 cups total)
Calories 439 kcal
Author Toni Dash


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


How to Roast Bananas (optional)

  1. Preheat oven to 350 degrees.
  2. Place bananas on an ungreased cookie sheet. Do not peel or piece the peel.
  3. 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.

    Roasting Bananas
  4. Allow to cool enough to peel and proceed with the banana milk recipe below.

Making Banana Milk

  1. Place all ingredients into a heavy bottomed pot over medium heat and bring to a simmer.

  2. Simmer 10 minutes. Using a potato masher or the back of a wooden spoon mash the bananas. 

  3. Cool overnight or until fully chilled.
  4. Strain mixture, pushing the bananas with a wooden spoon or firm spatula to release all the milk. Set aside for the pudding recipe.

Making the Banana Pudding

  1. 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.

  2. In a blender, blend the eggs, yolks and cornstarch/arrowroot starch to combine. Pour into a large heat proof bowl.
  3. Slowly drizzle the heated milk mixture into the egg/starch mixture, whisking all the time.*NOTE: pouring too fast will scramble the eggs.

  4. Pour back into the saucepan on low-medium. Whisk constantly until mixture is very thick (aproximately 5-10 minutes over medium heat).

  5. Remove from heat. Add the melted butter and banana liqueur, whisking until smooth.
  6. Add pudding in batches to the blender. Blend until smooth. 

  7. 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.

    How to strain custard (method photo)

Recipe Video


Recipe Notes

Select ripe bananas (not under ripe green bananas or over ripe black or spotty bananas)

*Tip: use a soup ladle to slowly drizzle the hot liquid into the egg mixture while whisking with the other hand so the eggs do not cook.

Nutrition Facts
Homemade Banana Pudding
Amount Per Serving
Calories 439 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 219mg73%
Sodium 171mg7%
Potassium 473mg14%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 57g63%
Protein 9g18%
Vitamin A 630IU13%
Vitamin C 6.4mg8%
Calcium 168mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.