The Banana Pudding Recipe I Learned in Culinary School (and Still Make Today)

There are a few recipes that stay with you long after you leave the kitchen — and this banana pudding is one of them.

This is the exact recipe I learned in culinary school, and it instantly became a favorite. It’s the kind of dessert that doesn’t just taste good — it tells a story. It brings people together. It makes you pause after the first bite and say, “Now that’s banana pudding.”

Unlike the instant versions, this one is made entirely from scratch. That means:

• No pudding mix
• No shortcuts
• Just homemade custard, real ingredients, and layers of love

This creamy banana pudding is guaranteed to be the one your family asks for again and again.

Why You’ll Love This Recipe

•  Made from Scratch: Rich, creamy custard made  with eggs, milk, sugar, and vanilla
• Authentic Flavor: Tastes like a true Southern dessert should
• Make-Ahead Friendly: Even better the next day after chilling
• Tried & True: Passed my final exam and still passes the family taste test every time

Ingredients 

• 2 cups whole milk
• 2/3 cups granulated sugar ( 2 portions of 1/3 cup)
• 1/4 cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 large whole egg
• 2 tbsp unsalted butter
• 1  tbsp  vanilla
• 2-3 ripe bananas, sliced
• 1 box vanilla wafers
• 1 tbsp fresh lemon juice (for brushing the bananas)

• Optional: whipped cream or meringue topping

Step-by-Step Instructions

1. Make the Custard:
In a saucepan, add milk and 1/3 cup sugar. Heat gently over medium until the  milk  comes to a simmer.

2. Mix Eggs,  Sugar , and Cornstarch
In a separate bowl, combine the egg yolks, whole egg, sugar, and cornstarch. Whisk thoroughly and set aside.

3. Temper the Eggs: 

Slowly add half of the warm milk mixture, whisking constantly. Pour the yolk mixture back into the pan.

3. Thicken the Custard:
Stir constantly over medium heat until the mixture thickens (about 1-2 minutes). Remove from heat and stir in the butter and vanilla.

4. Assemble the Layers:
In a serving dish, layer wafers, sliced bananas, and warm custard. Repeat layers until full.

5. Chill or Serve Warm:
Cover and refrigerate for 2–4 hours for a classic chilled pudding. Or serve warm for that fresh-out-of-the-kitchen feel.