Best Ever Banana Pudding (from Scratch)

Alison Needham

homemade banana pudding in coupe glasses on a silver tray

If you’ve only ever had banana pudding made with instant pudding mix and Cool Whip, I have good news: you deserve better. This from-scratch version is silky, rich, and just the right amount of sweet—without any mystery ingredients. The homemade custard is thick and creamy, layered with gluten-free vanilla wafers, and topped with real whipped cream for that just-like-Grandma-made-it vibe. And because we’re using Alta Dena Lactose-Free Whole Milk, you can have all the creaminess without any of the regret. It’s the kind of dessert that somehow gets better the longer it sits—but let’s be honest, it won’t last that long.

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Prep Time 20

Cook Time 10

Chill Time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings servings

Calories 374 kcal

Equipment

Medium Saucepan
Whisk
Heatproof Bowl

Ingredients

2 cups Alta Dena Lactose-Free Whole Milk
½ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
3 large egg yolks
2 teaspoons vanilla bean paste or vanilla extract
2 teaspoons banana extract optional
2 tablespoons unsalted butter lactose-free, if needed
3 ripe bananas sliced
1 teaspoon lemon juice to keep bananas from browning
1 box gluten-free vanilla wafers like Kinnikinnick or Schär

Instructions

Make the custard: In a medium saucepan over medium heat, whisk together the milk, sugar, cornstarch, and salt. Cook until steaming but not boiling.
In a small bowl, whisk the egg yolks. Slowly drizzle in about ½ cup of the hot milk mixture, whisking constantly (this keeps the eggs from scrambling—no one wants banana scrambled eggs).
Pour the tempered eggs back into the saucepan and cook, whisking constantly, until thickened (about 2–3 minutes). Remove from heat and stir in the vanilla, banana extract (if using) and butter. Let cool slightly.
Prep the bananas: Toss the banana slices with lemon juice to keep them looking fresh.
Assemble: In individual cups, layer vanilla wafers, bananas, and warm custard. Repeat until you run out (or get impatient).
Chill: Cover and refrigerate for at least 2 hours (or up to overnight) to let the flavors meld.
Serve: Top with extra vanilla wafers for crunch and try not to eat it all in one sitting.

Nutrition

Serving: 1portionCalories: 374kcalCarbohydrates: 58gProtein: 7gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 176mgSodium: 206mgPotassium: 519mgFiber: 2gSugar: 44gVitamin A: 624IUVitamin C: 8mgCalcium: 174mgIron: 1mg

Keywords banana pudding, gluten free pudding, homemade pudding

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