Have you ever had one of those days where nothing is going right—like, your coffee spills, your phone battery dies at 4%, and somehow your laundry eats a whole sock family? Yeah. That kind of day. I had one of those not too long ago. And in the middle of my mini meltdown, I randomly flipped on the TV and landed on Joanna Gaines making banana pudding on Magnolia Table. Something about the way she layered those Nilla wafers with all that creamy goodness—it just hit me right in the soul.
I mean, I grew up eating banana pudding. My grandma had her own old fashioned banana pudding recipes, and let’s be real—it was usually straight from a box of instant pudding with some Cool Whip on top. No shame in it! But this? This was something else. It was giving homemade banana pudding in the best way. It was cozy, creamy, dreamy… like the Magnolia Bakery banana pudding recipe, but with a Southern charm twist.
So, I did what any emotionally fragile, dessert-obsessed human would do—I made it. But I added my own flair. I tinkered with it just a little, enough to call it my own. It became my “comfort in a bowl” recipe, the one I whip up when I need a hug but only have bananas. And now, I’m sharing it with you—because I believe every person deserves a taste of the best banana pudding recipe from scratch.
Why You’ll Go Bananas for This Pudding (See What I Did There?)
1. It’s Not Just a Dessert—It’s an Experience
You don’t just eat this pudding. You feel it. From the cool, rich pudding to the soft, slightly chewy wafers, every bite hits like a little wave of nostalgia and joy. It’s cozy in a cup.
2. Layers That Actually Mean Something
Let’s be real—layered desserts can be meh if the flavors don’t talk to each other. But here? Every layer is doing its job. Bananas bringing the freshness, the custard giving creaminess, and those cookies? Textural magic.
3. It’s Magnolia Farms in a Bowl
This dish tastes like something Joanna Gaines would serve up at the farm. There’s a wholesomeness to it—Southern banana pudding vibes all the way, with a bit of Magnolia charm thrown in. You’ll feel like you’re sitting on a porch in Waco.
4. Perfect for Literally Any Occasion
This is your go-to easy banana pudding for a crowd. Birthday? Yep. BBQ? Duh. Netflix binge night? Absolutely. It scales up effortlessly and everyone—everyone—loves it.
5. No Fancy Skills Required
You don’t need to be a baking genius to pull this off. If you can slice a banana and stir a pot without burning it down, you’re golden. It’s the best banana pudding recipe from scratch that doesn’t stress you out.
6. Kids Love It. Adults Love It. Your Dog Will Try to Steal It
Okay, maybe don’t let the dog eat it. But seriously—this is one of those rare desserts that works for every age group. It’s not overly sweet, but still indulgent. Just… right.
7. It’s Comfort Food That Actually Comforts
You know how some comfort foods leave you with that “ugh, why did I eat that?” feeling? Not this one. This banana pudding hugs your insides without weighing you down. It’s creamy, light-ish, and satisfying.
Ingredients for This Sweet Southern Delight
- Ripe bananas – 4 to 5, sliced
- Nilla wafers – about 1 box (11 oz)
- Whole milk – 2 cups
- Sweetened condensed milk – 1 can (14 oz)
- Heavy cream – 1½ cups
- Granulated sugar – ⅓ cup
- Egg yolks – 5 large
- Cornstarch – 3 tbsp
- Vanilla extract – 2 tsp
- Salt – just a pinch
Optional Twists:
- Add a splash of bourbon for grown-up flair.
- Use vanilla bean paste instead of extract for deeper flavor.
- Swap in graham crackers or shortbread if you wanna get wild.
Cooking Equipment You’ll Need
- Medium saucepan
- Electric hand mixer or whisk
- Mixing bowls
- Whisk
- 9×9 glass dish or trifle bowl
Let’s Make Magic: Step-by-Step Banana Pudding
Step 1: Make the Custard
In a saucepan, combine milk, egg yolks, sugar, cornstarch, and salt. Whisk constantly over medium heat until it thickens—like, coat-the-back-of-a-spoon thick. Don’t walk away—this part’s needy.
Step 2: Stir in the Good Stuff
Once it thickens, pull it off the heat. Stir in the vanilla. Let it cool for a few minutes. This is where your kitchen starts smelling like heaven, by the way.
Step 3: Mix the Creamy Fluff
In a bowl, whip the heavy cream with a mixer until it starts forming soft peaks. Gently fold in the sweetened condensed milk. Boom—fluffy, creamy goodness.
Step 4: Combine the Layers
Now the fun part. In your glass dish, start layering: Nilla wafers on the bottom, then banana slices, then custard, then whipped cream mixture. Repeat until the dish is full or your spoon “accidentally” keeps stealing bites.
Step 5: Chill, Baby, Chill
Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is even better. The cookies soften, the flavors meld—trust me, the wait is worth it.
Notes for Nailing It Every Time
Use Ripe but Firm Bananas
You want that sweet banana flavor, but not mushy texture. Spotty bananas = perfect.
Don’t Skip the Chill Time
Seriously. Let it sit. It’s 1000x better the next day. Patience is your friend here.
Wanna Make It Gluten-Free?
Use gluten-free vanilla wafers. Everything else in this recipe is already safe for GF folks.
Make It Ahead
This is the ultimate make-ahead dessert. It actually gets better the longer it sits in the fridge.
Switch Up the Cookies
Feeling adventurous? Try ginger snaps, butter cookies, or even Oreos for a twist.
Add a Crunch Factor
Top with crushed candied pecans or a dusting of cinnamon graham cracker crumbs for a fun little crunch.
Macronutrient Count (Per Serving)
- Calories: 390
- Carbs: 45g
- Protein: 6g
- Fat: 21g
- Sugar: 30g
- Fiber: 1g
Joanna’s Little Secrets (a.k.a. Pro Tips)
Whisk Like You Mean It
Don’t stop whisking when making the custard or it’ll clump faster than bad mascara.
Go Full-Fat or Go Home
Skip the skim milk. Whole milk and heavy cream are what make this the best banana pudding recipe.
Layer Like a Pro
Start and end with wafers for that beautiful presentation and perfect texture balance.
Don’t Overwhip the Cream
You want soft peaks, not butter. If it looks like a fluffy cloud, you nailed it.
Serve in Jars
For parties? Scoop it into little mason jars. It looks cute and makes cleanup a breeze.
“Pudding the Questions to Rest” (Q & A Time)
What’s the best thing to serve with banana pudding?
Honestly? Fried chicken, cornbread, and sweet tea. Or just a spoon. It’s perfect solo too.
Can I freeze banana pudding?
Ehhh… not really. It gets watery and weird. Stick to refrigerating it instead.
How long does it last in the fridge?
About 3 to 4 days max. But good luck making it last that long without devouring it.
Can I make this without eggs?
Yep! Use instant vanilla pudding as a cheat. Won’t be quite the same, but it works in a pinch.
Can I use boxed pudding instead of homemade?
You can, but let’s be real—it won’t have that same magic. Homemade banana pudding is worth the extra love.
