Estimated reading time: 6 minutes
Nothing beats a creamy banana pudding with Italian S cookies for dessert after dinner.
Today, I will show you how to prepare the creamiest banana pudding.
BANANA PUDDING IS HAPPENING RIGHT HERE
If someone put a bowl of old-fashioned banana pudding near me and left, it would be gone when they returned.
I’m sneaky that way, ha!
Before you scroll down to check, I want to tell you that this is an old-fashioned banana pudding with mixed, mashed bananas.
I did not layer sliced bananas because I don’t usually have an issue with ripe bananas but rather over-ripe bananas that need use.
Making banana pudding sounds complicated, so many opt for instant boxed puddings.
Honestly, this is a quick and easy banana pudding that tastes 100 times better than anything in a box.
Toss them out!
British Desserts Mixed With Italian Desserts
I’m a HUGE pudding guy, but I’ve had enough banana bread recipes and wanted to try something traditional, like when I was a kid.
Growing up, my mum would make various banana dessert recipes, but I like her thick vanilla custards the most.
Related: Coconut Custard Tarts
When we went to the UK in 2017, my wife and I would watch my mum and dad work together to make little pots of vanilla custard for the week.
No word of a lie; you would find a tray 12 in the refrigerator for their after-dinner sweet treat.
Puddings and custards are a big deal back home, so I want to share what my mum taught me.
Italian S Cookies
Keep Your Overripe Bananas
No boxed pudding mixes are used in this easy banana pudding recipe, and you can forget about those expensive Nilla cookies, too; I used Italian “S Cookies.”
The Italian S Cookie is a traditional buttery, lemon breakfast cookie with a crunchy texture that would be dunked in your coffee.
The lemon flavour is slight that it won’t overpower your banana pudding. I don’t even taste it when I’m eating it.
You can’t go wrong at a little over $1.00 for a package of ten “S Cookies,” and they taste AMAZING layered in my banana pudding recipe.
My favorite “S Cookies” brands are Milano S Cookies and Gioia S Cookies (we used these).
You can make Italian Homemade S Cookies if you feel extra creative in the kitchen.
When unexpected company comes to our house, this is a quick banana pudding that we whip up in under 20 minutes with 30 minutes of chilling time in the refrigerator.
The best part is if you have bananas that are too ripe to eat and you’ve frozen them, defrost, mash, and you’re ready to make the best banana pudding you’ve ever tried.
How to Make Old-Fashioned Banana Pudding

Prepare The Ingredients
You’ll need ten critical ingredients for this cooked banana pudding, which are all staples in most pantries; however, they are easy to find.
Like all others on this blog, my goal for this recipe is to consider the frugal budget and keep the recipe simple.
Printable Recipe Below
- 2% milk
- Whipping Cream
- Eggs
- Sugar
- Flour
- Cornstarch
- Bananas, of course!
- Butter
- Salt
- S Cookies
If you don’t have whipping cream, you can use an extra cup of milk instead, but it’s nice to have so you can also decorate the banana pudding.
Once the pudding is thick, add a layer of cling wrap to the top of the bowl to prevent any skin from forming, and refrigerate for 40 minutes to chill.
If you can do it overnight, even better only because I find the flavours tend to come together with any baked or sweet recipe I’ve ever made.
It’s not necessary to keep it for that long, though.
Banana Pudding Recipe
Old-Fashioned Banana Pudding With S Cookies
- Recipe Type: Dessert
- Author: Mr.CBB
- Serves: 6
You will love how easy it is to make this old-fashioned banana pudding with S cookies.
Ingredients
- 3 medium ripe bananas
- 2 cups of milk
- 2 cups whipping cream
- 1 tbsp cornstarch
- 2 tbsps flour
- 1/4 tsp salt
- 1/2 cup sugar
- Three large egg yolks
- 3 tbsps butter
- 1 tsp vanilla
- 1 package Italian S Cookies
- Nutmeg (optional)
Instructions
- In a medium saucepan, add milk, butter, and 1 cup of the whipping cream, vanilla, and over-ripe bananas on medium heat and bring to a boil stirring constantly.
- Add salt, sugar, flour, and cornstarch in a small bowl and mix.
- Remove the pan from the heat and mix in your sugar mixture until completely dissolved.
- In a small bowl, crack eggs, separate the yolks, and whisk. Temper the eggs with a teaspoon of hot milk and stir quickly.
- Then add the egg yolk mixture to the hot milk mixture and stir to combine.
- Put back on the stove and bring to a boil, stirring constantly for 1 or 2 minutes until thickened.
- If you want a chunky banana pudding, leave the bananas chunky for a smooth banana pudding you can use a banana masher or hand blender, which I did to make it smoother.
- Add a layer of Italian S cookies on the bottom in a medium to large round baking dish or serving bowl, then top with some banana pudding. Do this until all of the cookies and pudding are gone.
- Add a plastic wrap to the top so it doesn’t create skin, and refrigerate for 40 minutes or until cold.
- Add the last cup of whipping cream and a bit of sugar in a bowl or stand mixer if you want sweet whipping cream. I’d add about two tablespoons or leave it as is. Blend for 5 minutes or until a whipping cream forms peaks.
- Put the whipping cream in a piping bag and make an x design across the centre of the bowl. Optional
- Top with sprinkles of fresh nutmeg and serve. Optional
- I also added Graham Cracker cookies. Optional
Printable Version
Old-Fashioned Banana Pudding With S Cookies
Creamy homemade banana pudding made with very ripe bananas with Italian S cookies.
Ingredients
- 3 medium ripe bananas
- 2 cups of milk
- 2 cups whipping cream
- 1 tbsp cornstarch
- 2 tbsps flour
- 1/4 tsp salt
- 1/2 cup sugar
- 3 large egg yolks
- 3 tbsps butter
- 1 tsp vanilla
- 1 package Italian S Cookies
- Nutmeg (optional)
Instructions
- In a medium saucepan add milk, butter and 1 cup of thewhipping cream, vanilla along with the over-ripe bananas on medium heat andbring to a boil stirring constantly.
- In a small bowl add your salt, sugar, flour andcornstarch and mix.
- Remove the pan from the heat and mix in your sugarmixture until completely dissolved.
- In a small bowl crack eggs and separate the yolks andwhisk. Temper the eggs with a teaspoon or two of the hot milk and stir quickly.
- Then add the egg yolk mixture to the hot milk mixtureand stir to combine.
- Put back on the stove and bring to a boil stirringconstantly for 1 or 2 minutes until thickened.
- If you want a chunky banana pudding leave the bananaschunky but if you want a smooth banana pudding you can use a banana masher or hand blender which I did to make it smooth.
- In a medium to a large round baking dish or servingbowl add a layer of Italian S cookies on the bottom then top with some of thebanana pudding. Do this until all the cookies and pudding are gone.
- Add a plastic wrap to the top so it doesn't createskin and refrigerate for 40 minutes or until cold.
- In a bowl or stand mixer add the last cup of whippingcream and a bit of sugar if you want sweet whipping cream. I'd add about 2tablespoons or leave it as is. Blend for 5 minutes or until a whipping creamforms peaks.
- Put the whipping cream in a piping bag and make an xdesign across the centre of the bowl. Optional
- Top with sprinkles of fresh nutmeg and serve. Optional
- I also added Graham Cracker cookies. Optional
For decorations, I added two pieces of graham cracker cookies that slid into the dessert side, along with the whipped cream and nutmeg.
You could also sprinkle with crushed graham crackers or drizzle homemade caramel on top and sliced bananas.
If you prefer a warm banana pudding, enjoy it right from the pot as is, which is equally as delicious.
Mr.CBB
Please don’t forget to leave this recipe a review and share it if you love it. I enjoy hearing from all of you, and I’m sure my mum would be proud.
Other Recipes On CBB
Please have a read of my recipe index to see if there are more delicious recipes that interest you.

I love it but couldn’t figure out what to do with the butter
Love the recipe but what do you do with the butter
Hi Patt,
Oops, good catch. I’ve added it in. Thanks for letting me know and for dropping by. 🙂 I hope you try it.
I did try it- that’s why I wondered about the butter. Excellent even without the butter. Thanks for sharing it. Came at a good time as I had exactly three overripe bananas about to be tossed?
I just wanted something different than banana loaf. Did you use cookies?