The homemade banana pudding mystery is a real thing.
When you try to make it, you’ll hit a serious roadblock. If you’re like me, you’ll imagine the “from scratch” version goes something like this…
- Mash bananas
- Mix together some eggs n’ milk n’ cornstarch and have pudding.
Yeah, not so much.
Why homemade banana pudding doesn’t really work.
If you use real bananas in the pudding, the bananas turn into a grey mush. GREY. MUSH. It doesn’t matter if you add lemon juice, the cold hard facts are that mashed bananas look like gruel from the movie, Oliver. And you definitely won’t want some more.
If you check out recipes online, you’ll see they ALL use banana-flavored pudding — from a box. Yep, every expert chef, including self-proclaimed-southern-from-scratch-chef, Paula Deen, uses a boxed pudding that has the following ingredients:
“Sugar, Dextrose (From Corn), Modified Food Starch, Contains Less Than 2% Of Natural And Artificial Flavor, Salt, Disodium Phosphate And Tetrasodium Pyrophosphate (For Thickening), Mono- And Diglycerides (Prevent Foaming), Yellow 5, Yellow 6, Artificial Color, BHA (Preservative).”
What the actual hell, people.
Hey, I’m not trying to be a perfect eater over here, but when I search for a homemade recipe, I don’t know, shouldn’t it be from scratch? As in, NOT from a box? As in, not to include dyes and artificial flavoring? I get that using a box is the shortcut way, that’s cool. But what’s the real way? The “from scratch” way?
Making REAL banana pudding.
Here are your options when making homemade banana pudding from scratch. You can either:
- Include pureed bananas for the banana flavor and don’t mind the grey color or add natural food coloring.
- Give up on the banana pudding idea & just make vanilla pudding and top with sliced, fresh bananas.
- Use 2 TBS. of homemade banana liqueur or store bought banana liqueur to flavor your homemade banana pudding.
I decided to go the last option because A) I love a challenge, and B) I am in serious love with banana pudding. The end result turned out to be amazing!
What started out as a simple experiment turned into the MOST DELICIOUS banana pudding I’ve ever tasted, and it’s ALL REAL INGREDIENTS, folks. No boxes or mixes are included.
RECIPE | Homemade Banana Pudding {from scratch}
Homemade Banana Pudding {from scratch}
Ingredients
- 1/2 c whole cane sugar
- 3 TBS organic cornstarch
- 1/4 tsp salt
- 2 egg yolks
- 1 whole egg
- 2 c milk
- 3 TBS butter , cut into pieces
- 2 1/2 TBS homemade banana liqueur (recipe here)
- 1 tsp vanilla extract
Instructions
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Combine sugar, cornstarch, & salt in a saucepan.
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Add all the eggs, and whisk until well incorporated.
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Add the milk, and whisk until well incorporated.
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Heat saucepan over medium heat, stirring constantly, for 5-10 minutes or until thickened.
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Remove from heat and add butter pieces and stir until dissolved.
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Add banana liqueur & vanilla. Mix well.
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Cover with saran wrap directly on top of the pudding to avoid skin formation, then refrigerate for 2 hours until cool.
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Serve plain or topped with bananas or even whipped cream! Mmm~
Recipe Notes
SUBSTITUTIONS FOR STARCH: You can substitute potato starch for the cornstarch, just know that potato starch thickens at colder temperatures, but cornstarch doesn't achieve full thickening power until it is boiled so you won't want to get it as hot. Arrowroot starch won't work for this recipe because arrowroot, when mixed with milk, turns slimey.
SUBSTITUTIONS FOR SUGAR: I haven't tried honey or maple syrup in mine, but I would imagine it would work well.
Let’s talk about the alcohol content in banana liqueur.
Before you get worried about the alcohol content in banana liqueur, did you know that vanilla extract contains alcohol? It’s true! You’ll find that homemade vanilla recipes are as simple as filling a bottle with vodka and adding a few opened beans of vanilla.
To be called “pure vanilla extract,” the FDA requires the product to have been made from at least 35% alcohol and 13.35 ounces of vanilla beans per gallon. More alcohol is fine, and often results in a much richer flavor. But it can be no less than 35% alcohol. (source)
Banana liqueur contains 17%–25% alcohol content, less than vanilla extract. This is because banana liqueur is diluted with a sugar syrup, which lowers the content. If you feel comfortable putting vanilla in anything you prepare, you should feel just as comfortable with banana liqueur because it is used much in the same way as vanilla extract, as a flavoring. Now, if you add a cup of the stuff, that’s another story 😉
Ready to make some delicious homemade banana pudding from scratch?
All you need to do is make the banana liqueur and you’ll be good to go. Banana pudding goodness is coming your way. Mystery solved.
I used tapioca flour instead of corn starch and used almond milk. Mixed the bananas in with the pudding and used a quick graham cracker crust bottom and top sprinkling. I quit using pudding mixes eons ago, and this is a quick substitution. My pudding doesn’t last long enough at our house to worry about the bananas turning dark. Thanks for the alternative to boxed pudding mixes.
Can I use honey instead of cane sugar
Hi Roxie-
Yes, you can use honey. Just use about half the amount of honey to adjust for sweetness and reduce the liquid by about 1/8 or 1/4 cup so the recipe isn’t too runny.
I hope that’s helps!
Thank you -Bobbi (DaNelle’s Assistant)
I made this because the wife bought bananas, and I don’t really like them. I made this pudding and added one banana mushed into the pudding. It was a bit lumpy so rather than beating the heck out of it I took my blending stick and made it all smooth.
I just had a tooth extracted and smooth pudding is good with me. Light taste of banana. Nice.
Forgot to add that the pudding I make also contains vanilla.
I make a vegan banana pudding that I’ve never had a problem with. It uses real banana and has never come out grey. The pudding is made with plant based milk (I tend to use either soy or flax milk), sugar, cornstarch, salt and vegan butter / margarine. I used vanilla wafer that have vanilla beans in them. The pudding is made stove top. Pudding, vanilla wafers, and sliced bananas are layered then entire dish is placed in the refrigerator. Until I discovered this vegan version, I hated banana pudding. Most were made from a box, had the nasty snot yellow look and tasted even worse than they looked. I’ve introduced my friends to the vegan version that I make and now whenever we have potlucks, everyone is always requesting that I bring my banana pudding.
I’m a big fan of banana and this looks delicious! Sounds like it could be a great pudding. I am going to make this recipe for my family tomorrow. Thanks for your sharing.
This has my mouth watering, and it’s perfect timing, I happen to have ripe bananas right now!
What other things would you use the banana liqueur in? Any ideas?
I live alone and wonder if I would actually be able to use it all.
People use it in mixed drinks & such!
love you and your recipe amazing
Oh I’ve got to make this! And the banana liqueur could probably be used for other things. Can’t wait to try it!
Any reason we couldn’t substitute coconut or almond milk?
I don’t see why not, go for it! 🙂
This turned out GREAT
Awesome! I’m so glad!
When making the banana liqueur, did you use the turbinado surgar? She gives lots of options. Was wondering which one you went with.
Hi Melody,
I used just regular organic cane sugar, not the turbinado.
I’m so excited to see this recipe! My husband laughs at my banana pudding obsession, and it’s been even worse with my latest pregnancy. I’m definitely going to have to try this out!
Haha, me too! ALL THINGS BANANAS!
Give me gray pudding! If it’s delicious who these heck cares what computer it is??
*color! Haha
I think you mean ‘color’ haha, but yes, I agree! My kids — not so much:)
I really like banana pudding, but I have never been a fan of cornstarch thickened puddings of any type. Although I have not made any in years, I used to make banana pudding when I was a kid using all real bananas in a custard base. Layer it with banana slices and bake it to thicken. I have never had anything from a box or semi-homemade that ever came close to tasting as good. This makes me want to break out some dishes and bananas, now. 🙂