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Easy Date Night Banana Pudding

Savor a classic comfort dessert elevated—my Date Night Banana Pudding marries rich vanilla pudding, banana liqueur whipped cream, and love in every spoonful.

  • Total Time: 0 hours
  • Yield: 6 servings 1x


Units Scale

For the Pudding:

  • 750 g (3 c) milk
  • 200 g (1 c) granulated sugar
  • 43 g (1/3 c) all-purpose flour
  • 1/2 tsp salt
  • 4 egg yolks, room temperature
  • 2 tbsp butter, room temperature
  • 1 vanilla bean pod
  • Bananas
  • Nilla wafers

For the Banana Liqueur Whipped Cream:

  • 500 g (2 c) heavy cream, cold
  • 120 g (1 c) confectioner’s sugar
  • Pinch fine salt
  • 1 tbsp banana extract or banana liqueur
  • 1 tsp pure vanilla extract



To Make the Pudding:

  1. Combine the egg yolks together in a small bowl until they make a cohesive mixture and are lighter in color.  Set aside.  
  2. Carefully slice the vanilla bean pod down the middle and scrape out the vanilla beans.
  3. Add the sugar, flour, vanilla beans, and salt to the bottom of a large saucepan.  Whisk to combine.
  4. Turn on the heat to medium and slowly stream in the milk, whisking constantly. Add the vanilla bean pod. Continue to whisk as the mixture heats to a simmer.  Make sure to whisk the corners of the saucepan.
  5. Once the mixture gets to 160°F (or just before it starts to simmer), slowly add 1/4 c of the milk mixture to the egg yolks in a slow stream, whisking constantly, to temper the egg yolks.
  6. Remove the vanilla bean pod, then strain the tempered egg/milk mixture back to the rest of the milk mixture using a fine mesh strainer (like this one) to catch any errant egg pieces, and continue to whisk the mixture as it thickens.  This will start to happen very quickly at this point.
  7. Once the pudding coats the back of a spoon, remove from the heat and add the butter.  Stir until the butter is fully incorporated and the mixture is smooth.  
  8. Place the pudding in a large heat-resistant glass bowl and place plastic wrap directly over the pudding to avoid a skin.  Place in the refrigerator for 4 hours, or up to overnight, before building the final banana pudding.  The pudding will thicken as it cools.

To Make the Banana Liqueur-Infused Whipped Cream:

  1. Add the confectioner’s sugar, salt, and heavy cream to the chilled bowl of a stand mixer, or a large, chilled mixing bowl.  Stir gently to combine.
  2. Starting on low speed, mix the milk mixture until it starts to thicken slightly.  Increase the speed of the mixer gradually, making sure not to spray the mixture everywhere.
  3. Once the mixture reaches soft peaks, add the banana liqueur (if using) and the pure vanilla extract.  Mix on high speed until the mixture reaches stiff peaks.

To Build the Banana Pudding:

  1. Use small, clear dessert dishes (like these!) to build the banana pudding.
  2. Place a layer of Nilla wafers at the bottom of the dish.  
  3. Spoon a small layer of whipped cream over the Nilla wafers.
  4. Place banana slices around the glass dish, then place a generous amount of the cooled banana pudding in the dessert cup.  Make sure to completely cover the bananas with the vanilla pudding!
  5. Add another, thicker layer of whipped cream to the top of the banana pudding.Add a few additional mini Nilla wafers to the top of the dessert for garnish, and enjoy!


  • These can be made up to two days ahead.  However, you’ll want to put the Nilla Wafers on right before serving.
  • Author: Shani
  • Prep Time: 10 minutes
  • Chill Time: 4-24 hours
  • Cook Time: 20 minutes

Keywords: Banana Pudding, Easy Banana Pudding, Simple Banana Pudding