Homemade Banana Pudding Recipe

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This sweet, rich, and creamy banana pudding recipe goes light on added sugars and big on fresh banana flavor! Whip up this kid-friendly fruit dessert in under 15 minutes, then chill it for an after-dinner treat.

For chocolate lovers, try our Thick and Creamy Chocolate Mousse.

freshly made banana pudding with ripe bananas in the background

Pudding is an underappreciated dessert. And that’s probably because when we think of pudding, a lot of us think of the instant kind that comes in a box or a plastic cup: gelatinous, overly sweet, with a lingering taste of “fake food.”

Kids might eat instant pudding and store-bought pudding cups, but there are so many reasons to share good, homemade pudding with them! Here’s one you won’t want to miss.

This pudding is rich, creamy, super-fresh, and topped with real fresh bananas and whipped cream. And it takes just minutes to make! Try it yourself, and share the god stuff with your kids.

close up of banana pudding in glass serving dish with fresh banana slices and whipped cream

5 Reasons to Love This Banana Pudding Recipe

  1. With just 1/4 cup of added sugars in the full recipe, this dessert has less sugar than most desserts.
  2. The pudding is absolutely delicious: sweet, creamy, and so fresh you’ll wonder why you ever bought instant pudding.
  3. This pudding lets you add an extra serving of fruit to your kids’ day.
  4. It has no artificial ingredients or flavorings.
  5. It’s quick and easy to make on your stove-top in less than 10 minutes!
two cups of banana pudding with fresh whipped cream

Tips for Making Great Banana Pudding

If you’ve never made homemade pudding before, you might not realize how insanely easy it is to make. If you have 10 minutes, you can have this pudding chilling in your fridge. It’s that fast!

The basic process goes like this: whisk the ingredients together in a saucepan, simmer until the mixture thickens, then put the pudding in serving dishes and pop it in the fridge.

Here are a couple of details that help you have the best experience making this banana pudding recipe:

  • Add all your ingredients to a saucepan at the same time and whisk them together BEFORE heating. This keeps your pudding super smooth-and lump-free.
  • Once the pudding starts to simmer, stay at the stove and whisk it more or less continually. You really only need to whisk like this for 3-4 minutes.
  • Watch out for splatters! When the pudding is just about done, the bubbles can start to pop out of the saucepan. If your kids are helping, help them steer clear.
  • Chill the pudding for a couple hours and add bananas until just before serving. (If you portion the pudding into individual cups, it’ll chill faster. If it’s in on big serving bowl, it might take a little longer.)
  • Have fun with presentation! You can layer the bananas and pudding like a parfait, top it with whipped cream, or even a drizzle of melted chocolate.

More Healthy Desserts Kids Love

Lower Sugar Vanilla Cake with Strawberry Frosting
Double Chocolate Banana Cake
How to Make Perfect Chia Pudding

Homemade Banana Cream Pudding

Sweet, rich, and creamy pudding goes light on added sugars and big on fresh banana flavor!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pot of Golden Banana Pudding
Prep Time: 5 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Calories: 237kcal

Ingredients

  • 2 cups milk
  • 1/4 cup granulated sugar
  • 2 egg yolks
  • 3 tablespoons corn starch
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 large bananas for slicing

Instructions

  • In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.
  • Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.

  • Transfer the pudding into a serving bowl or individual cups. Chill to desired temperature, then place sliced bananas on top and serve immediately.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 237kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Sodium: 205mg | Fiber: 2g | Sugar: 27g

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62 Comments

I’ve got these chilling in the fridge right now. Tasted delicious warm so I’m hopeful my 2.5 yr old eats it. Would this work with any other puréed fruit instead of banana?

I don’t know if it will- but if you try it Susan, let us know. I meant to try it, as I have some soy milk in the fridge right now, but I haven’t got to it yet.

Bananas are so thick and creamy, but I’d definitely love to try it with other fruit. I just ate a bowlful of strawberries that would have been fun to try- I’ll keep you posted next time I have some berries!

this is a fantastic website. the first thing that i spotted was the banana pudding with NO ADDED SUGAR! amazing content and super healthy. i totally love the recipe. i must go try it right now and the pictures look great too!

I tried making it with vanilla flavored soy milk. It worked fine and tasted fine. Yes there’s added sugar in vanilla soy milk so could probably be made with plain soy milk. I sprinkled cinnamon on top.

I made it with soy milk, as well, and the taste was delicious but it was brownish by morning. I guess I am used to the package version but is there something I may have done wrong? The kids deemed it to go on the “favorites” list.

anyone try it with almond milk? I bought some for a different recipe and have lots left over (we usually drink cows milk)

I’ve been making plain vanilla pudding for years with egg yokes. I’m totally amazed that this could work without the eggs… Very curious to try it! 🙂

In the past I have put fruits in the pudding after made just before it goes in the fridge. Always yummy!

Thanks for sharing!!

I haven’t Nikki- but I saw a similar recipe on a vegan site where they used coconut milk, and it looks like it turned out fine!

I tried making this, but it never thickened up on the stove. I ended up chilling it and drinking it as banana-flavored milk. It was pretty good, but I was hoping for pudding! Any idea what I did wrong?

I tried making this, but it never thickened up on the stove. I ended up chilling it and drinking it as banana-flavored milk. It was pretty good, but I was hoping for pudding! Any idea what I did wrong?

Finally, a banana pudding that actually cooks the banana into the pudding! Everything else I found just pours vanilla pudding over sliced bananas, and since I’m allergic to raw banana, that’s a no-go. Can’t wait to try this!

Sorry but I don’t see any bananas going in until after it is chilled. am I missing something or is this vanilla pudding with banana slices in it?

Hi there, I don’t recommend using honey because it burns a lot easier than sugar. You can reduce the sugar if you like (although we already reduced it quite a bit!)

Some of these comments sound like the banana is cooked into the pudding, yet the recipe just says sliced on top. Maybe it was an older version? Would you mind clarifying? I was looking to make true banana pudding, not just vanilla with banana on top. Thank you!

Hi Michael, yes, there was an older version of this recipe that had pureed banana in it, but the texture and taste wasn’t turning out for us the way we really wanted a pudding to be. We updated the recipe to use the fresh banana instead because that’s what really makes the pudding amazing!

One commenter asked about using another puréed fruit and you said the bananas are thick and creamy. The recipe is titled Banana Pudding but your recipe, as published, is vanilla pudding with banana garnish. I’m confused. Is there banana IN the pudding anywhere?

Hi C, this recipe used to have pureed bananas in it, but it wasn’t very appetizing, so we did some recipe testing and updates so there’s no longer pureed banana inside the pudding. I hope this clears up any confusion.

I made this per the recipe above and it was good but a little bland. My question is….the comments say about”no added sugar” and “cooked bananas”. What was the original recipe? As we made it, I told my daughter we should put some bananas in while our cooked

Hi Sarah, thanks for your feedback. The original recipe involved blending bananas and milk and simmering it with corn starch. But the old recipe was not a great recipe, so we updated it.

Hi there, this looks great for the kids but i’m confused! Some comments say it’s only 3 ingredients, but i see several more. And there is no mention of banana puree in the ingredient list or the directions?

Hi Sam, thanks for reaching out. We recently tested and updated this recipe so it’s tastier than before. Some of those comments are old–from when the original recipe was on the site. The updated version is much better!

I can’t see where the bananas are included in the pudding. Are the bananas only a topping? I made this tonight and although delicious it thickened up too much after cooling.

Hi SD, yep, the fresh bananas are the only ones in the recipe. We found this gave the best taste, texture, and appearance to the pudding.

Hi Lilian, the banana flavor comes from the fresh bananas only. We tried a bunch of tests using bananas cooked right in but it never turned out as delicious as using the fresh bananas on top of a creamy vanilla pudding.

5 stars
Very big fan of this recipe! I replaced the cornstarch with cornflour in exact amounts as we don’t have readily available cornstarch in Australia, and it worked out fine!

Also used 3 tablespoons of sugar instead of 1/4 cup to make it slightly less sweet, but its still desirable.

Just wanted to let anyone else know in case they don’t have access to corn starch either!

Hi.
I was just wondering if you could freeze this. I have herd mentions of this being used for breakfast, and it would be very handy to have it ready and not have to spend the time making and chilling it in the morning.

Can you please include a comment to make sure to wrap the custard container with cling wrap, to prevent a “skin” from forming on the top? Thank you

5 stars
Ok ladies and gentleman- truth time. I saw this recipe on a whim and decided to try it at 10:30 at night on a Tuesday whennnn I hadn’t gone grocery shopping in two weeks. Single 34 year old lifestyle for the win! I used oat milk cause that and two over-ripe bananas were all that was left in my fridge. So why not be extra? I mashed up a banana and added it to the pudding mix when it was done simmering, and then strained the whole thing through a mesh strainer. (I accidentally also added half of an egg white so it needed de-chunking). I may have given myself carpel tunnel syndrome trying to get the pudding through the strainer, but whatevs it tastes delicious and extra banana-y! Woo! I’m giving myself all the awards for making this after a crap day at work- who says adults can’t enjoy toddler food? And nope, I don’t have a toddler.

5 stars
I was looking for a banana pudding recipe made with less eggs and sugar. I made it no less than 10 min. And it is really good. I used cool whip and served as a parfait in 4 oz glasses. Better than boxed pudding

If anyone was wondering, Ive tried it with soymilk, it works great!

Also, I think there is a better way than heating it over a stove. Just get a large bowl, add your milk, add your eggs and vanilla (then whisk until combined), add flour (whisk) add sugar (whisk).

Now, microwave it for 1:30. Take it out, whisk it, then put it back in the microwave for another 1:30, take it out, whisk it, and then put it back in for a final minute to 1:30. Get it out, whisk it thoroughly to make sure it doesnt curdle, and you have your custard! Easy peasy, and tastes just as good as the stove method!