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Banana pudding in mason jars.

Banana Pudding

A rich, decadent banana pudding made from scratch with homemade gluten free Nilla Wafers.
Prep Time5 mins
Cook Time15 mins
Chill Time3 hrs
Servings: 8
Calories: 426kcal
Author: Amy Duska


Vanilla Pudding Ingredients

  • 2 cups whole milk
  • cup granulated sugar
  • 2 tablespoons tapioca starch (or cornstarch)
  • ½ teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract

Whipped Cream Mixture

  • 2 cups whipped cream
  • 8 oz. cream cheese (room temperature)

Other ingredients


Vanilla Pudding

  • Thicken the milk: Whisk sugar, tapioca starch and salt in a saucepan. Whisk in the milk. Heat the mixture, whisking constantly over medium heat. Once it thickens, cook for one minute.
  • Temper the eggs: Add the egg yolks to a large bowl and add half of the milk mixture, whisking as you add it so that it tempers the eggs.(This will prevent them from scrambling.)
  • Finish: Pour it back into the saucepan and heat for one minute, whisking constantly. Remove from heat, add the butter and vanilla, and stir until melted. Cover with plastic and chill in fridge.

Whipped Cream Mixture

  • Beat: Beat the cream cheese until smooth. Add the cream cheese to the whipped cream and beat until just combined. Chill until ready to assemble.


  • Layer all of the ingredients in 9 x 13 dish, cover and chill for a minimum of 2 hours.


Store leftovers covered in the fridge for up to 2 days.


Calories: 426kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 278mg | Potassium: 607mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1142IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 1mg