This homemade banana pudding is ridiculously rich and creamy! I loaded it up with whole milk, egg yolks, and salted butter so it’s decadently delicious all on its own. The crispy-gone-soggy vanilla wafers add the perfect contrasting texture, and the sweet bananas take it to the next level. This is one pudding I could eat any time of day!
How to Store
Store leftover homemade banana pudding tightly covered with plastic wrap pressed to the surface to prevent a skin from forming. The pudding will keep well for up to 4 days, after which the wafers will start to soften up and disintegrate. I do not recommend freezing this pudding.
Serving Suggestions
I like to serve my homemade banana pudding with a drizzle of chocolate sauce or caramel sauce. It’s also great with some warmed peanut butter or almond butter drizzled over top.
