This Easy Homemade Banana Pudding is made with creamy, homemade vanilla pudding, loaded with fresh bananas and of course, crunchy Vanilla Wafers. Made with real food, this is the most wholesome, delicious banana pudding you will ever eat!
Add the eggs and the egg yolk to a large heat-safe bowl. Add 1/4 cup of sugar, 1/4 tsp salt, 1/4 cup cornstarch and 1/2 cup of milk. Whisk vigorously until smooth and combined. Set aside.
To a medium saucepan, add the remaining 2.5 cups of milk along with 1/4 cup of sugar. Using medium heat, let it come to ALMOST a boil and then take it off immediately.
Slowly, VERY SLOWLY, pour in your milk to your egg mixture. I recommend having the milk in the saucepan in one hand, and a whisk in the egg mixture in the other hand. Do it a little bit at a time, constantly whisking as you pour in your milk. You don't want to the egg mixture to get hot too fast, otherwise your eggs will cook and your pudding will be lumpy Patience is key here!
Once all whisked in, add the combined mixture back into your sauce pan and place on medium low heat. Whisk and/or stir with a rubber spatula for 8-10 minutes, or until thickened. Make sure to continuously get the bottom of the pan to prevent scorching.
Once it has thickened, pour pudding back into the heat-safe bowl. Add in the butter and vanilla extract and whisk to combine. Let cool in fridge.
Slice your bananas 1/8 inch thick. Take 4-5 vanilla wafers, place them in a ziploc bag and crush them into crumbs. Save for the end.
Once your pudding has fully cooled, get a large baking dish. Begin layering your banana pudding. Start with vanilla wafers, cover the wafers with the pudding and then cover the pudding with slices of banana. Repeat until dish is filled to the top.
At the end of the layering, sprinkle the vanilla wafer crumbs on top. Enjoy a large scoop and garnish with additional wafers and banana slices if desired!
If you are making this for an event ahead of time, coat your banana slices in lemon juice to prevent them from turning brown.