Strawberry Banana Pudding Recipe
There’s something instantly comforting about a bowl of creamy pudding studded with fresh fruit. The Strawberry Banana Pudding Recipe I’m sharing today is one of those recipes that feels both nostalgic and modern: velvety homemade vanilla pudding, layers of ripe banana, bright macerated strawberries, and a tender crumb (think vanilla wafers or graham crumbs) for texture. It’s perfect for weeknight desserts, potlucks, summer gatherings, or anytime you want a dessert that’s approachable but feels special.
In this deeply detailed guide I’ll walk you through everything — the why and how, equipment, ingredient choices, step-by-step instructions, make-ahead strategies, troubleshooting, variations (vegan, gluten-free, low-sugar), serving ideas, and helpful tips so your Strawberry Banana Pudding Recipe turns out spectacular every time.
Why this Strawberry Banana Pudding Recipe works
A great fruit pudding balances three elements: flavour, texture, and contrast.
- Flavor: Homemade vanilla pudding gives a rich, real-vanilla backbone that complements both strawberry brightness and banana sweetness.
- Texture: Creaminess from the pudding, soft fruit pieces, and a little crunch (from cookies or toasted nuts) create a satisfying mouthfeel.
- Contrast: Macerated strawberries bring acidity and juiciness; bananas add mellow sweetness and body. Together they prevent the dessert from tasting flat.
Using a cooked vanilla pudding (rather than instant mix) produces a silkier, more stable custard that holds up in layers. Macerating the strawberries — a quick dusting of sugar or a splash of citrus — releases their juices for flavour without making the whole dessert watery. Finally, a light whipped cream or stabilized chantilly on top adds lift and a fresh finish.
Ingredients (serves 6–8)
Below I list the full ingredient set for a layered pudding made in an 8×8-inch dish or similar trifle bowl. I’ve included metric and U.S. measurements.
Vanilla Pudding (homemade)
- 500 ml (2 cups) whole milk (use 2% if needed; full-fat yields richest texture)
- 120–140 g (½–⅔ cup) granulated sugar — adjust for sweetness of fruit and personal taste
- 30 g (3 tbsp) cornstarch (cornflour) — thickens the pudding
- 2 large egg yolks — for richness and silkiness
- 25 g (2 tbsp) unsalted butter — adds gloss and richness
- 1½ tsp pure vanilla extract (or 1 vanilla bean, split and scraped)
Fruit & Layering
- 250–300 g (2 cups) strawberries, hulled and sliced (about 12–15 medium strawberries)
- 2–3 medium ripe bananas (but not overripe — ripe but firm, with a few brown specks)
- 1–2 tbsp granulated sugar or honey (for macerating strawberries)
- Zest and/or a splash of lemon juice (optional, to brighten fruit)
Crunch / Binder (choose one or combine)
- 160 g (about 120 g) vanilla wafers, crushed (or 1½–2 cups crushed graham crackers)
- Optional: 50 g chopped toasted pecans or almonds for topping
Finishing
- 240 ml (1 cup) heavy cream (double cream) — whipped to soft peaks
- 1–2 tbsp powdered sugar (optional, to sweeten the whipped cream)
- A few mint leaves for garnish (optional)
Equipment you’ll need
You don’t need fancy tools — most home kitchens have everything you need:
- Medium saucepan
- Whisk
- Mixing bowls (one for eggs/yolks)
- Measuring cups and spoons or kitchen scale (recommended for precision)
- Rubber spatula
- Fine sieve (optional, for extra-smooth pudding)
- 8×8-inch baking dish, trifle bowl, or individual serving glasses
- Electric mixer or whisk for whipping cream
Step-by-step: How to make Strawberry Banana Pudding Recipe
I’ll break this into three manageable components: pudding, fruit prep, and assembly.
1. Make the vanilla pudding (best when made gently)
- In a medium saucepan, whisk together the sugar and cornstarch until evenly combined.
- In a separate bowl, lightly beat the egg yolks.
- Slowly whisk the milk into the sugar–cornstarch mixture until smooth (start with a few tablespoons to make a slurry, then add the rest).
- Place the pan over medium heat and warm the milk mixture, whisking constantly to avoid lumps. When the milk is warm — small bubbles forming at the edges — temper the yolks: take about 3–4 tablespoons of the warm milk and whisk into the egg yolks to raise their temperature slowly.
- Return the tempered yolks back into the saucepan while whisking vigorously.
- Continue to cook over medium heat, whisking constantly. The mixture will thicken gradually. When it reaches a soft boil and thickens to a pudding-like texture (it should coat the back of a spoon), remove from heat.
- Immediately whisk in the butter and vanilla extract (or vanilla seeds). If you used a vanilla bean, scrape the seeds in. For a silkier texture, strain the pudding through a fine sieve into a clean bowl to remove any cooked bits or lumps.
- Cover the pudding surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature. If you want it chilled, place it in the fridge after it has cooled to room temperature; it should be cold before assembly.
2. Prepare the strawberries and bananas
- Macerate strawberries: Toss sliced strawberries with 1–2 tablespoons of sugar (or honey) and a squeeze of lemon juice. Let sit 10–20 minutes — this softens them and draws out their juices, making them juicier and more intensely flavoured.
- Slice bananas: Slice bananas crosswise into ¼-inch (6 mm) slices. If you’re concerned about browning, toss them lightly with a tiny bit of lemon juice (about ½ tsp per banana) — this will slow oxidation without making them tart.
3. Assemble the pudding
There are two assembly approaches: layered in one dish or build as individual parfaits.
For a single 8×8 dish (layered):
- Spread a thin layer of vanilla pudding on the bottom of your dish (about ½–¾ cup) — this helps set the first layer of cookies and fruit.
- Add a layer of crushed vanilla wafers or graham crackers (a single even layer).
- Top with a layer of banana slices.
- Spoon a layer of macerated strawberries over the banana.
- Spread another layer of pudding to cover the fruit (about 1–1½ cups).
- Repeat layers depending on the depth of your dish (cookies → banana → strawberries → pudding), finishing with a generous layer of pudding.
- Chill for at least 2 hours so flavors meld and texture firms up.
For individual parfait glasses:
- Build in this order for each glass: pudding → crushed cookies → banana slices → strawberries → pudding → whipped cream → garnish.
4. Whipped cream finish
- Whip the heavy cream with a little powdered sugar until soft peaks form — fluffy but not grainy. Dollop or pipe the whipped cream onto the top of the pudding just before serving.
- Garnish with reserved strawberry slices, banana slices, a sprinkle of crushed cookies, and mint leaves.
Tips for perfect results
- Use ripe but firm bananas: Overripe bananas are too soft and release too much liquid; underripe bananas are starchy. Aim for bananas with a few brown specks.
- Don’t rush the pudding: Cook it slowly and whisk constantly; cornstarch needs time to activate and thicken without becoming gluey or lumpy.
- Strain for silkiness: Passing pudding through a fine sieve gives an ultra-smooth custard.
- Maceration is optional but recommended: It intensifies strawberry flavor and creates a lovely syrup that layers beautifully with the pudding.
- Prevent sogginess: If you’re making this well ahead, layer cookies sparingly or keep a small bowl of reserved crushed cookies to sprinkle just before serving so they stay crunchy.
- Stabilize whipped cream: If you need the whipped cream to hold longer (for a party), fold in a small amount of stabilized whipped cream (whip cream with 1 tsp of instant vanilla pudding mix) or use a small sprinkle of unflavored gelatin dissolved in water (for advanced users).
Variations and dietary swaps
This recipe adapts beautifully. Here are popular swaps and how to execute them.
Vegan Strawberry Banana Pudding
- Replace dairy milk with full-fat coconut milk (canned) or plant milk like oat for creaminess. Use 2 cups coconut milk + 1 cup unsweetened plant milk for balanced flavor.
- Replace egg yolks with 3 tbsp cornstarch plus 1 tsp agar-agar for body, or use a cooked chia pudding as an alternative custard (mix chia seeds with plant milk, sweetener, and vanilla; refrigerate until thick).
- Use vegan butter or a neutral oil (coconut oil) in place of butter.
- Whip coconut cream for topping.
Gluten-free version
- Use gluten-free vanilla cookies or crushed gluten-free graham crackers, or substitute with toasted oats or almond flour mixed with a little honey for crumb layers.
Lower-sugar or diabetic-friendly
- Reduce sugar in the pudding (use 60–80 g instead of 120 g) and choose a sugar substitute designed for baking (erythritol, monk fruit blend) in a 1:1 replacement.
- Macerate strawberries with a no-calorie sweetener or skip the sugar and rely on the fruit’s natural sweetness; add lemon to brighten.
Boozy twist
- Add a splash of rum or banana liqueur (1–2 tbsp) to the macerated strawberries or to the pudding after it’s off the heat for an adult version.
Pudding cake / baked version
- For a warm, baked dessert, layer pudding and fruit in a deep dish topped with a biscuit or cake batter and bake until golden (this becomes more like a cobbler but keeps the flavor profile).
Make-ahead, storage, and reheating
- Make-ahead: The pudding and fruit can be prepared up to 48 hours ahead. Assemble the dessert up to a day in advance — keep the top layer unsweetened whipped cream until just before serving.
- Storage: Keep covered in the refrigerator for up to 3 days. Note: cookies will soften over time; for best texture, consume within 24–36 hours.
- Freezing: Not recommended — bananas and whipped cream don’t freeze and thaw well. If you must freeze, freeze only the pudding in an airtight container (no fruit) for up to 1 month; thaw in the fridge and use within a day, but texture will change.
- Reheating: If you enjoy the pudding warm, gently reheat small portions in a saucepan over low heat, whisking constantly. Do not microwave large portions as texture can separate.
Presentation & serving suggestions
Presentation elevates simple ingredients into a memorable dessert.
- Serve in clear glasses so the layers are visible — it’s visually striking.
- Top each serving with a whole macerated strawberry, a banana fan, a sprinkle of crushed vanilla wafers, and a mint sprig.
- For special occasions, pipe the whipped cream with a star tip for a pretty finish.
- Serve alongside shortbread cookies or a light lemon biscotti for extra crunch.
Pairings: drinks and other desserts
- Coffee: A smooth latte or cappuccino balances the fruity sweetness.
- Tea: Light black teas (Earl Grey) or floral green teas work well.
- Wine: A late-harvest Riesling or Moscato complements fruit-forward dessert flavors. For a dry pairing, Prosecco adds refreshing bubbles.
- Cheese board: If serving a dessert spread, pair with a mild mascarpone or ricotta topped with honey.
Troubleshooting common problems
- Pudding is lumpy: Whisk quickly while cooking and immediately strain through a fine sieve. Lumps often come from eggs curdling — temper eggs carefully.
- Pudding too thin: Simmer more to activate the cornstarch; if still thin after cooling, mix 1 tsp cornstarch with 2 tbsp cold milk to make a slurry, heat pudding gently while whisking in the slurry until thickened.
- Pudding too thick/starchy: Whisk in a small splash of milk to loosen texture.
- Fruit too watery: Drain macerated berries for a minute before layering, or reduce sugar used to macerate. Less-macerated fruit equals less syrup.
- Bananas brown quickly: Toss immediately with a tiny bit of lemon juice before layering and assemble close to serving time.
Nutrition — a rough idea
Nutrition varies widely depending on ingredient choices (full-fat milk vs. low-fat, sugar amount, cookie type). Rough estimate per serving (if 8 servings, using whole milk, sugar, vanilla wafers, whipped cream):
- Calories: ~330–420 kcal
- Fat: 14–20 g
- Carbs: 45–55 g (includes sugars from fruit & sugar added)
- Protein: 4–6 g
For lighter options, use low-fat milk, reduce sugar, and skip or lightly sweeten the whipped cream.
Frequently Asked Questions
Can I use frozen strawberries?
Yes — thaw them first and drain any excessive liquid. Macerate slightly with a touch of sugar or lemon for best results.
Can I substitute instant vanilla pudding mix?
You can use instant mix to save time, but the flavour and texture won’t be as rich as homemade pudding. If you use instant mix, prepare according to package but reduce added sugar and still macerate the strawberries.
How long will assembled pudding last?
Assembled: best within 24–36 hours. In the fridge, up to 3 days but cookies will get soft and fruit texture will change.
Can I make this into a trifle?
Absolutely — scale up and layer in a trifle bowl with cake or extra cookie layers for a showstopping dessert.
Final thoughts
This Strawberry Banana Pudding Recipe is a beautiful example of how simple ingredients — milk, eggs, flour (cornstarch), fresh fruit, and a few pantry staples — can come together to create a dessert that’s creamy, balanced, and crowd-pleasing. It’s adaptable to dietary needs, visually appealing, and forgiving for home cooks of all levels. Make the pudding the night before for convenience, or assemble it just before guests arrive for maximum texture contrast.
Strawberry Banana Pudding Recipe
Ingredients
For the Vanilla Pudding
- 2 cups 500 ml whole milk
- ½ –⅔ cup granulated sugar adjust to taste
- 3 tablespoons cornstarch
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1½ teaspoons pure vanilla extract
For the Fruit Layers
- 2 cups fresh strawberries hulled and sliced
- 2 –3 ripe bananas sliced
- 1 –2 tablespoons sugar or honey for strawberries
- 1 teaspoon lemon juice optional, to prevent browning
For Assembly
- 1½ –2 cups crushed vanilla wafers or graham crackers
For Topping (Optional)
- 1 cup heavy whipping cream
- 1 –2 tablespoons powdered sugar
Instructions
Prepare the Pudding
- In a saucepan, whisk sugar and cornstarch together. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until warm.
Temper the Eggs
- In a small bowl, lightly beat the egg yolks. Slowly whisk a few tablespoons of the warm milk mixture into the yolks, then pour the yolks back into the saucepan while whisking.
Cook Until Thick
- Continue cooking, stirring constantly, until the mixture thickens and gently bubbles. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap touching the surface and let cool.
Prepare the Fruit
- Toss sliced strawberries with sugar or honey and let sit for 10–15 minutes. Lightly toss banana slices with lemon juice if desired.
Assemble the Pudding
- Spread a thin layer of pudding in the bottom of a dish. Add a layer of crushed cookies, followed by banana slices and strawberries. Repeat layers until ingredients are used, finishing with pudding on top.
Chill
- Refrigerate for at least 2 hours to allow flavors to meld.
Add Topping & Serve
- Whip cream with powdered sugar to soft peaks. Spread or pipe over the pudding just before serving. Garnish with extra fruit if desired.
Notes
- Make Ahead: Can be prepared up to 24 hours in advance.
- Storage: Store covered in the refrigerator for up to 3 days.
- Variation: Use gluten-free cookies for a gluten-free version or coconut milk and dairy-free whipped topping for a vegan option.
- Tip: For firmer layers, let pudding cool completely before assembling.