Eggless Banana Pudding with Real Bananas

Eggless Banana Pudding with Real Bananas

How to make the BEST homemade banana pudding from scratch with real banana flavor! No instant pudding, no eggs, & no baking required. A delicious banana flavored pudding on its own, or layer it with vanilla wafers for an old-fashioned banana pudding treat!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Salt, Vegetarian

Keyword banana pudding, banana pudding from scratch, banana pudding with real bananas, banana pudding with vanilla wafers, eggless banana pudding, eggless pudding, homemade banana pudding, homemade banana pudding without eggs, homemade pudding, how to make pudding from scratch, nilla wafer banana pudding, old fashioned banana pudding, pudding from scratch

Prep Time 15

Cook Time 15

Chill time 4

Total Time 4 30

Servings banana pudding trifles

Calories 337

Author Alyssia Sheikh

Ingredients

Fresh Banana Pudding

2 ripe bananas, mashed well (~1 cup mashed)
2 Tbsp butter (1 oz)
¼ cup granulated white sugar (50g)
3 Tbsp cornstarch (30g)
¼ tsp salt
2 cups whole milk (474mL)
1½ Tbsp vanilla extract

Nilla Wafer Banana Pudding Trifles

20-40 eggless vanilla wafers (or store-bought)
4-6 bananas sliced
whipped cream for topping
6 trifle glasses (or a 1-2-quart clear serving dish)

Instructions

How to Make Banana Pudding from Scratch

In a bowl, mash ripe bananas well until they’re super mashed & as smooth as possible. (This will help them integrate better & make the pudding texture smoother.)
Heat butter in a pot over medium heat until melted. Add mashed banana and sugar and cook about 3-4 minutes, stirring regularly, until it smells nutty and is light brown in color. Don’t let it burn!
Whisk in cornstarch and salt and continue to cook for 1 minute.
Pour milk into pot in a slow stream, whisking constantly but slowly to avoid scorching the milk. Bring mixture to a boil, then reduce heat and simmer until pudding thickens, about 4-5 minutes.
Remove pot from heat and stir in vanilla extract. (It will continue to thicken as it cools.)
Cover pudding with plastic wrap, pressing the plastic so it’s flush against the surface of the pudding to prevent a film from forming on top.
Let covered pudding cool completely at room temperature (~30-45 minutes). Then refrigerate 3-4 hours, until cooled and thickened.
~3 cups banana flavored pudding.

To Assemble Trifles with Vanilla Wafers

After chilling, layer pudding, sliced bananas, and vanilla wafers into desired serving dish(es). (I used individual trifle dishes, but you could also use a large clear bowl or a loaf pan if you’d like.)
Enjoy right away if you prefer crunchier wafers, or refrigerate overnight to let the cookies soften up and enjoy the next day! Best served topped with whipped cream and cinnamon.
Yields 6 banana pudding trifles.

Video

Notes

Nutrition Notes

Nutrition for ½ cup fresh banana pudding alone:

Nutrition for 1 banana pudding trifle—with ½ cup pudding, 5 homemade vanilla wafers, & ½ a sliced banana:

Nutrition