Homemade Banana Pudding {from scratch}

Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Author: DaNelle Wolford
Real banana pudding made from scratch without any boxed mixes.



  1. Combine sugar, cornstarch, & salt in a saucepan.
  2. Add all the eggs, and whisk until well incorporated.
  3. Add the milk, and whisk until well incorporated.
  4. Heat saucepan over medium heat, stirring constantly, for 5-10 minutes or until thickened.
  5. Remove from heat and add butter pieces and stir until dissolved.
  6. Add banana liqueur & vanilla. Mix well.
  7. Cover with saran wrap directly on top of the pudding to avoid skin formation, then refrigerate for 2 hours until cool.
  8. 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.