Buc-ee’s Banana Pudding Recipe

When I had my baby girl, my sisters were always there to help me. They brought lots of tasty snacks and drinks to my home in Florida.

While my little one was sleeping, I would rest in bed and enjoy all the delicious treats.

One day, my youngest sister, Melissa, brought me the famous banana pudding from Buc-ee’s. Even after living in Florida for 13 years, I had never tried it before.

It tasted really good—sweet, creamy, and full of banana flavor. I wanted to make it at home, and luckily, I found a copycat recipe on TikTok.

It was so easy to follow that I didn’t have to struggle at all to replicate the dish. Honestly, this Buc-ee’s Banana Pudding Recipe is a must-try.

It’s simple to make and tastes just like the original—maybe even better!

Buc-ee’s Banana Pudding Ingredients

Here’s everything you’ll need to make this creamy, layered dessert:

For the Vanilla Pudding:

• 1/2 cup heavy cream – This rich, fatty liquid adds smoothness and a luxurious mouthfeel to the pudding. Make sure it’s cold when you start.
• 2 cups whole milk – The main liquid base for our pudding. I don’t suggest using low-fat milk here – the fat in whole milk helps create that classic Buc-ee’s richness.
• 4 large egg yolks – These thicken the pudding naturally and add a lovely golden color. Save the whites for another recipe like meringue cookies!
• 1/2 cup granulated sugar – Just the right amount of sweetness without going overboard. Regular white sugar works perfectly.
• 1/4 tsp kosher salt – A tiny bit enhances all the other flavors and balances the sweetness. Don’t skip this!
• 1/4 cup cornstarch – This is our main thickener that helps the pudding set up properly. Make sure to mix it well to avoid lumps.
• 3 tbsp unsalted butter – Adds richness and a silky texture to the finished pudding. I cut mine into small pieces so it melts faster.
• 2 tsp vanilla extract – Use real vanilla extract for the best flavor, not the imitation kind. It makes a big difference!

For the Whipped Cream:

• 3 cups heavy cream – Make sure it’s very cold for the best whipping results. I even chill my bowl and beaters in the freezer beforehand.
• 2 tbsp Greek yogurt (or sour cream) – This secret ingredient adds stability to the whipped cream and a subtle tangy flavor that balances the sweetness.
• 1/4 cup powdered sugar, sifted – Sweetens the cream without making it grainy. The sifting prevents lumps.
• 1 tsp vanilla extract – Ties the flavors together with the pudding layer for a cohesive dessert.

To Assemble:

• 4 cups sliced ripe bananas – Choose bananas that are yellow with small brown spots for the best flavor. Not too green, not too brown.
• 1 (11-oz) box vanilla wafer cookies – The classic choice for banana pudding. They soften perfectly as the dessert sits in the fridge.

Recipe Variations

Want to change it up a little? Here are a few ideas I’ve tried:

1. Chocolate Lovers Version – Add 1/4 cup cocoa powder to the pudding mix and use chocolate wafer cookies instead of vanilla ones.
2. Caramel Banana Pudding – Drizzle each layer with caramel sauce and add a sprinkle of sea salt on top.
3. Peanut Butter Twist – Mix 1/4 cup smooth peanut butter into the pudding for a nutty flavor that goes great with bananas.
4. Tropical Style – Add 1/2 cup drained crushed pineapple and 1/4 cup shredded coconut between layers.
5. Banana Pudding Parfaits – Make individual servings in small glasses or jars. Great for parties!
6. Lighter Option – Use low-fat milk and light cream cheese instead of heavy cream for a less rich version.

Kitchen Equipment Needed

Here’s what you’ll need to make this Buc-ee’s Banana Pudding:

1. Medium saucepan – For cooking the pudding base without burning it.
2. Whisk – To keep the pudding smooth and lump-free while cooking.
3. Fine mesh sieve – Helps catch any lumps and ensures a silky-smooth pudding.
4. Mixing bowls – You’ll need at least two: one for the pudding and one for whipping the cream.
5. Electric mixer or stand mixer – Makes whipping the cream much easier, though you can use a whisk if you have strong arms!
6. Rubber spatula – For folding the whipped cream into the pudding without deflating it.
7. Cutting board and knife – For slicing bananas evenly.
8. Measuring cups and spoons – For accurate measurements.
9. Large serving dish or trifle bowl – Something clear shows off the pretty layers. You can also use individual serving cups.
10. Plastic wrap – To cover the pudding while chilling to prevent a skin from forming.

How To Make Buc-ee’s Banana Pudding

Step-by-step Instructions:

Step 1 | Make the Pudding Base

In a saucepan, whisk together heavy cream, milk, egg yolks, sugar, salt, and cornstarch. Place it over medium-low heat. Keep whisking until it starts to thicken (about 6–8 minutes). Once it bubbles and looks like pudding, remove from heat.

Step 2 | Add Butter and Vanilla

Mix in butter and vanilla. Stir until smooth. Pour it through a sieve to remove lumps. Cover it with plastic wrap (touching the pudding surface) and chill in the fridge for at least 2 hours.

Step 3 | Whip the Cream

In a mixing bowl, combine heavy cream, Greek yogurt, powdered sugar, and vanilla. Whip until it forms stiff peaks (about 4–6 minutes).

Step 4 | Fold the Cream Into the Pudding

Take half of the whipped cream and gently fold it into the chilled pudding. This makes the pudding light and fluffy.

Step 5 | Layer the Dessert

In your dish, start with a layer of vanilla wafers. Add sliced bananas on top. Spread 1/3 of the pudding over the bananas. Repeat this two more times. Finish with the rest of the whipped cream on top.

Step 6 | Chill and Serve

Cover and chill for 2–3 hours before serving. This helps the wafers soften and flavors blend together. Optional: sprinkle some crushed wafers on top before serving.

Recipe Tips for Success

• Ripe Bananas Are Key: Choose bananas that are ripe but still firm. They should have some small brown spots for sweetness, but not be mushy.
• Cold Equipment Helps: Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. It whips up much faster and fluffier.
• Prevent Pudding Skin: Always place plastic wrap directly on the pudding’s surface while cooling to prevent a skin from forming.
• Patient Whisking: Don’t rush the pudding cooking process. Keep the heat medium-low and whisk constantly for the smoothest result.
• Quick Banana Prep: Slice bananas just before assembling to prevent browning. A light brush with lemon juice can help if you need to slice them ahead.
• Cookie Freshness: Make sure your vanilla wafers are fresh and crisp. Stale cookies will affect the final texture.
• Layer Evenly: Try to create even layers for the prettiest presentation, especially if using a clear dish.

Make Ahead Tips

You can save time with this recipe! I like to make the pudding the day before and keep it in the fridge. The whipped cream can be made a few hours ahead too—just store it cold.

But put the dessert together 2–3 hours before you serve it. That way, the cookies get soft but not too mushy.

How to Store Leftover Buc-ee’s Banana Pudding

If you have leftovers (which doesn’t happen often), cover the dish tightly with plastic wrap or use an airtight container. Keep it in the fridge. It stays good for about 3 to 4 days.

After that, the bananas may get a little brown, but it still tastes yummy.

I don’t suggest freezing it—the texture won’t be the same after thawing.

Best Ways to Serve Banana Pudding

You can enjoy Buc-ee’s Banana Pudding in different ways:

• In a clear trifle dish to show off all those pretty layers
• In individual serving cups for parties – mason jars work great!
• With extra vanilla wafers on the side for dipping
• Topped with fresh banana slices added just before serving
• With a sprinkle of crushed wafers or graham crackers on top
• Alongside a hot cup of coffee for the perfect contrast
• Slightly chilled but not ice-cold for the best flavor
• As a special weekend breakfast (I won’t tell if you don’t!)

Buc-ee’s Banana Pudding Recipe FAQs

Here are some things people often ask about this recipe:

1. Can I use instant pudding mix instead of making pudding from scratch?

Yes, but homemade pudding gives richer flavor and texture. If short on time, use two 3.4 oz boxes of instant vanilla pudding with 3 cups of cold milk (not 4) for a thicker result. Then fold in 1 cup whipped cream to get closer to the Buc-ee’s texture.

2. Why did my pudding turn out lumpy?

Lumps happen if cornstarch wasn’t mixed well or if the pudding cooked too hot. Always whisk thoroughly before heating and cook on medium-low. If lumpy, strain through a sieve or blend briefly.

3. What’s the difference between Buc-ee’s banana pudding and traditional Southern banana pudding?

Buc-ee’s version is creamier and fluffier thanks to whipped cream in the pudding. Traditional versions may be more dense or baked with meringue. Both have similar flavors but different textures.

4. My bananas turned brown quickly. How can I prevent this?

Brush slices lightly with lemon or pineapple juice. Use firm (not overripe) bananas and fully cover them with pudding. Save a few fresh slices to add just before serving if looks matter.

5. Why did my whipped cream deflate when I folded it into the pudding?

The pudding was likely too warm or the folding too rough. Always chill the pudding first and fold gently with a spatula. Also, make sure the whipped cream is at medium-firm peaks.

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