Banana Pudding with Homemade Vanilla WafersA Creamy, Cozy Classic Made Entirely from Scratch

Some desserts never go out of style—and banana pudding is one of them. It’s the kind of treat that feels like home with every bite. Creamy layers of vanilla-scented custard, fluffy whipped topping, soft sliced bananas, and delicate homemade cookies come together in a dessert that’s as comforting as it is delicious. This from-scratch version ditches boxed mixes and prepackaged cookies in favor of freshly baked vanilla wafers and a silky stovetop custard. The result is a light, flavorful, and irresistibly nostalgic dessert that’s perfect for any occasion.

Why You’ll Love This Recipe

• Made from scratch – No shortcuts, no artificial flavors—just real ingredients.
• Soft and creamy texture – A perfect balance of layers that soften into each other.
• Fresh flavor – Real bananas and homemade custard make it richer and more satisfying.
• Make-ahead friendly – Chill overnight for the best flavor and texture.
• Layered beauty – It looks gorgeous in a trifle dish or glass pan.

Ingredient Breakdown

For the Cookies:

• 113g unsalted butter – Softened and creamed for a tender, buttery base.
• 150g powdered sugar – Adds a smooth sweetness and keeps the cookie texture delicate.
• 2 eggs – Provide structure and richness.
• 1 tsp vanilla essence – Essential for that warm, aromatic flavor.
• 170g all-purpose flour – The sturdy base that gives the cookies shape.
• Pinch of salt – Balances the sweetness.
• 1/4 tsp baking soda – Helps the cookies rise just a little for a soft, rounded bite.

For the Custard:

• 3 egg yolks – Create a rich, velvety base.
• 60g granulated sugar – Sweetens the custard perfectly.
• Pinch of salt – Enhances the vanilla and banana flavors.
• 25g cornstarch – Thickens the custard into a silky consistency.
• 360g whole milk – A creamy, full-bodied base.
• 1 tsp vanilla essence – For that comforting vanilla note.
• 1–2 tbsp unsalted butter – Added at the end for shine and depth.

For Assembly:

• 3–4 ripe bananas – Sliced for layering. Choose bananas with brown speckles for the best flavor.
• 200ml heavy cream – Whipped until stiff for a light, cloud-like texture.

Step-by-Step Instructions

Step 1: Bake the Vanilla Cookies

1. Preheat your oven to 150°C (300°F).
2. In a bowl, cream together the butter and powdered sugar until pale and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla essence.
4. Sift in the flour, baking soda, and salt. Fold until just combined.
5. Pipe or spoon small rounds onto a baking sheet lined with parchment.
6. Bake for 10–12 minutes or until the edges are just beginning to turn golden.
7. Let cool completely on a rack before using.

These cookies are delicate, lightly sweet, and designed to absorb the custard beautifully in the final dish.

Step 2: Make the Custard

1. In a saucepan, whisk together the egg yolks, granulated sugar, salt, and cornstarch until smooth.
2. Slowly add the milk while whisking to avoid lumps.
3. Place over medium-low heat and whisk constantly until thickened (about 8–10 minutes).
4. Remove from heat and stir in the vanilla and butter until fully incorporated.
5. Pour the custard into a bowl, cover the surface directly with plastic wrap, and let cool completely in the fridge.

This step ensures your custard will be smooth, rich, and free of skin on top.

Step 3: Whip the Cream and Fold

1. Beat the cold heavy cream in a mixing bowl until stiff peaks form.
2. Gently fold the whipped cream into the chilled custard to create a lighter, more airy texture.

This step makes the final pudding less dense and more cloud-like.

Step 4: Assemble the Banana Pudding

1. In your chosen dish (a 9×9 glass dish or trifle bowl works well), start with a layer of homemade cookies.
2. Top with sliced bananas, then a thick layer of the custard-whipped cream mixture.
3. Repeat layers: cookies, bananas, custard.
4. Finish with a layer of custard and top with extra banana slices and crushed cookies for texture.

Cover and refrigerate for several hours or overnight. The flavors will meld, and the cookies will soften into cake-like bites.

Tips for Success

• Use ripe bananas – Not green, not mushy. Look for brown speckles for optimal flavor and sweetness.
• Chill overnight – Letting the dessert sit makes a world of difference.
• Don’t overbake the cookies – They should be just golden and tender.
• Whip cream gently – Be careful not to overwhip. Stop at stiff peaks.
• Fold, don’t stir – When combining whipped cream and custard, use gentle motions to keep the mixture light.

Storage and Serving

• Refrigerator: Store covered for up to 3 days.
• Make ahead: Prepare the cookies and custard a day in advance and assemble the next day.
• Not freezer-friendly: Custard doesn’t freeze well and can become grainy.

Serve chilled and scoop into individual bowls or glasses. Garnish with extra whipped cream and cookie crumbles if you like.

Final Thoughts

This from-scratch banana pudding is the definition of a comfort dessert. The tender cookies, luscious vanilla custard, and fresh bananas work together to create a layered experience of taste and texture that only improves with time. It’s an easygoing dessert with a made-with-love soul—and once you’ve had it this way, you’ll never want it any other way.

So grab your apron, slice up some bananas, and build yourself a pudding worth remembering.

Enjoy!