There’s nothing quite like the comforting, creamy taste of homemade banana pudding! This Southern-style dessert features layers of fresh bananas, vanilla wafers, and a luscious, velvety pudding made from scratch with sweetened condensed milk. Whether you’re making it for a family gathering, potluck, or just a cozy treat at home, this banana pudding is guaranteed to impress.
Homemade Banana Pudding Recipe from Scratch with Condensed Milk
Servings
8
servingsPrep time
20
minutesCooking time
10
minutesCalories
310
kcalIngredients
1 can (14 oz) sweetened condensed milk
1½ cups cold water
1 package (3.4 oz) instant vanilla pudding mix
2 cups heavy whipping cream (or whipped topping)
4–5 ripe bananas, sliced
1 box vanilla wafers (about 11 oz)
1 tsp vanilla extract
Directions
- Make the Pudding Base
In a large mixing bowl, whisk together the sweetened condensed milk and cold water until fully combined. Add the instant pudding mix and continue whisking for about 2 minutes until smooth. Let it chill in the fridge for 5–10 minutes to thicken. - Prepare the Whipped Cream
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. If using store-bought whipped topping, you can skip this step. - Fold and Combine
Gently fold the whipped cream into the chilled pudding mixture until well incorporated. Be careful not to overmix — you want a light and fluffy texture. - Layer the Pudding
In a trifle dish or 9×13-inch pan, layer the vanilla wafers, sliced bananas, and pudding mixture. Start with a layer of wafers, then bananas, then spoon on the pudding. Repeat until all ingredients are used, ending with pudding on top. - Chill and Serve
Cover and refrigerate for at least 4 hours, or overnight for best flavor. Garnish with extra wafer crumbs or banana slices before serving.
Notes
Enjoy your homemade banana pudding — it’s rich, creamy, and full of nostalgic flavor!