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5 from 3 votes

Ultimate Banana Pudding

Ultimate Banana Pudding is the ultimate delectable dessert with all parts made from scratch!
Prep Time35 mins
Cook Time55 mins
Chill Time2 hrs 45 mins
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Refrigerated Banana Pudding
Servings: 12
Calories: 607kcal
Author: Amanda Rettke--iambaker.net



  • 3/4 cup (150g) granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups whole milk
  • 2 tablespoons unsalted butter, cubed and chilled
  • 1/2 teaspoon vanilla extract


  • 1 1/2 cups (187.5g) flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup (62.5g) confectioners' sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon whole milk


  • 2 cups (400g) granulated sugar
  • 2/3 cup water
  • 1/4 teaspoon salt
  • 6 ripe bananas, cut into 1 inch pieces


  • 1 pint heavy whipping cream
  • 1/2 cup (64g) confectioners' sugar



  • In a large bowl, combine the sugar, cornstarch, and salt.
  • Add the eggs and egg yolk and whisk to combine.
  • Add the milk and whisk until well combined, about 30 seconds.
  • Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5 to 10 minutes.
  • Remove from the heat and whisk in the butter, 1 piece at a time.
  • Whisk in the vanilla extract.
  • Cover with plastic wrap and chill 2 hours. While the pudding, make your bananas, wafers, and whipped topping.


  • In a saucepan over medium heat, add sugar, water, and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10 minutes).
  • Reduce heat to medium-low and simmer for 10 minutes.
  • Add chopped banana pieces, simmer for 10 more minutes.
  • Strain out bananas and set aside.
  • Reserve 4 ounces of the banana syrup and set aside.


  • Preheat oven to 350°F.
  • In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, cream together butter and sugars on medium speed for at least 2 minutes, scraping down the sides as needed.
  • Add the egg, vanilla, and milk, and blend until smooth and fluffy, (about 30 seconds).
  • Add the flour mixture and mix on low until fully incorporated.
  • Chill the batter for 10-15 minutes.
  • Scoop ½ teaspoon-sized dollops of the batter (about 1 inch apart) onto a baking sheet lined with parchment.
  • Bake about 15 minutes, rotating halfway through baking (cookies will be golden brown)
  • Set aside to cool.
  • Lay the cooled vanilla wafers, flat side down, on a parchment-lined baking sheet.
  • Evenly distribute the banana simple syrup over the cookies. Set aside for 10 minutes.


  • Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
  • When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff.


  • · In an 8x8 baking dish layer 1/3 of the soaked wafers, 1/3 of the bananas, and 1/3 of the pudding. Repeat with the remaining ingredients, ending with a final layer of pudding.
  • Spoon the whipped topping over the cooled pudding and spread to cover completely. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.


Calories: 607kcal