No Bake Banana Pudding Recipe: Creamy, Dreamy, and Impossible to Resist
There are desserts that simply make you smile the moment you think about them. For some, it’s a fudgy brownie fresh out of the oven. For others, it might be a slice of warm apple pie with ice cream. And then, there’s banana pudding, a dessert so simple, yet so comforting, it feels like a hug in a bowl.
Banana pudding isn’t flashy. It’s not the kind of dessert that screams for attention at the dessert table. But the first spoonful creamy custard layered with sweet bananas and crunchy-soft cookies reminds you why classics never go out of style. It’s the kind of treat that feels homemade, nostalgic, and universal all at once.
In this article, I’ll walk you through exactly how to make banana pudding from scratch using custard, not the shortcut boxed pudding mix. We’ll cover everything: step-by-step instructions, practical tips, why the process matters, and a few fun FAQs. By the end, you’ll not only know how to make this dessert, you’ll also feel confident enough to put your own twist on it.
So grab your whisk, ripen those bananas, and let’s make pudding magic.
Why Banana Pudding Deserves the Spotlight
Let’s be real bananas are underrated. They’re inexpensive, always available, and naturally sweet. Pair them with custard (made from milk, sugar, egg yolks, and cornstarch) and suddenly you have a dessert that’s rich but not too heavy, comforting but elegant enough for guests.
The best part? Banana pudding is a no-bake dessert. You don’t need to turn on the oven, which makes it perfect for warm weather or when you’re short on time. It’s a dessert you can prepare ahead, chill in the fridge, and bring out later looking like you spent hours on it.
And the texture? Oh, it’s everything. Creamy custard meets soft banana slices and slightly softened cookies, all melding together into one harmonious bite.
This image is provided by Foodiez team
This image is provided by Foodiez team
Ingredients You’ll Need (Serves 4–6)
Here’s the shopping list to make this pudding:
- Bananas 3 ripe bananas (about 300 g), sliced thinly
- Milk 500 ml
- Sugar 70 g (adjustable depending on your sweet tooth)
- Cornstarch 25 g, for thickening
- Egg yolks 2 large
- Vanilla extract 1 teaspoon
- Vanilla cookies 80–100 g, for layering
Step-by-Step: How to Make Banana Pudding
Step 1: Make the Custard
Custard is the heart of banana pudding. Unlike instant pudding mix, homemade custard has depth, richness, and that irresistible velvety texture. Here’s how you do it:
1. In a saucepan, whisk together the milk, sugar, and cornstarch until smooth. Make sure there are no lumps of cornstarch.
2. Place the pan over medium heat and stir constantly. You want the mixture to warm up to around 70–75°C (158–167°F). At this stage, the milk should feel hot to the touch but not boiling. Boiling can cause the milk to curdle or the mixture to split, so keep it calm and steady.
3. In a small bowl, whisk the egg yolks. Now, slowly pour a ladleful of the warm milk mixture into the yolks, whisking constantly. This process is called tempering, and it prevents the eggs from scrambling when they meet the heat.
4. Pour the tempered yolk mixture back into the saucepan. Keep stirring over medium heat until the custard thickens. You’ll know it’s ready when it coats the back of a spoon and a line drawn with your finger stays in place. This usually happens when the mixture reaches about 82–84°C (180–183°F).
5. Remove the pan from the heat and stir in the vanilla extract. Now you have a luscious, sweet-smelling custard ready to layer.
Step 2: Assemble the Pudding
1. Place a layer at the bottom of your serving dish or individual cups. The cookies will soften as they absorb the custard, creating a cakey texture.
2. Pour a layer of the warm custard over the cookies, spreading evenly.
3. Place slices of banana on top of the custard.
4. Continue layering cookies, custard, and bananas until everything is used up. Finish with custard on top for a smooth finish.
Step 3: Chill and Serve
1. Cover your dish and place it in the fridge for at least 2 hours. This chilling time allows the flavors to meld and the custard to fully set.
2. When ready to serve, garnish with extra banana slices or crushed cookies on top for texture.
Tips for Success
- Use ripe bananas. The sweeter and softer the bananas, the better your pudding will taste. Avoid overly green bananas; they'll taste bland.
- Whisk constantly. Custard can go lumpy quickly if you stop stirring, so keep that whisk moving.
- Cool slightly before layering. Don’t pour boiling hot custard directly onto the cookies, or they’ll turn mushy too fast.
- Make ahead. Banana pudding actually tastes better the next day as the flavors deepen overnight.
QnA
Q1: Can I replace cow’s milk with nut milk?
A: Yes, you can use almond milk, cashew milk, or oat milk. However, keep in mind that these milks are thinner than dairy milk, so the custard may not be as rich. You might need to increase the cornstarch slightly (by 5 g) to help it thicken.
Q2: How do I know if my milk is hot enough without using a thermometer?
A: Dip your finger (carefully!) or the back of a spoon into the milk mixture. If it feels hot but doesn’t burn and you see small wisps of steam but no bubbling, you’re at the right stage around 70–75°C.
Q3: If I want it less sweet, how much sugar should I reduce?
A: You can safely reduce the sugar from 70 g to about 50 g without affecting the custard’s texture. If your bananas are very ripe, they’ll naturally add extra sweetness too.
Q4: Can I use cookies other than vanilla cookies?
A: Absolutely! Graham crackers, digestive biscuits, or even shortbread cookies work beautifully. Each brings a slightly different texture and flavor, so feel free to experiment.
Wrapping It Up
Banana pudding is proof that simple ingredients can create extraordinary results. With just bananas, milk, eggs, and cookies, you get a dessert that feels like a warm memory in every bite.
It’s easy enough for beginners but impressive enough for guests. Plus, it’s endlessly adaptable you can add a layer of whipped cream, sprinkle cinnamon, or even drizzle a bit of caramel sauce on top if you’re feeling extra indulgent.
So the next time you’ve got a bunch of ripe bananas sitting on your counter, don’t let them go to waste. Turn them into this creamy, dreamy banana pudding. Trust me your taste buds (and anyone you share it with) will thank you. 🍌🍮
