Lemon-Blueberry Banana Pudding
This lemon-blueberry banana pudding is spring sunshine in a dish! It’s not your average banana pudding. We’re taking the classic southern dessert, giving it a citrusy twist, and layering in a jammy blueberry compote for the ultimate flavor upgrade. A silky lemon custard, ripe bananas, soft vanilla wafers, and pockets of sweet-tart blueberry goodness all melded together into one ridiculously delicious dessert! And the best part? No artificial flavors—just real lemons, real fruit, and real good flavor.
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Looking to stun family and guests? This is the perfect no-bake dessert for spring gatherings, summer barbecues, or when you just want a little something sweet. The homemade custard base is made just like Nana’s – completely from scratch with whole & simple ingredients. Forget the sweetened condensed milk, instant pudding mix, cream cheese, cool whip or the stand mixer! This homemade pudding is thick, creamy, and infused with fresh lemon zest (because that’s where all the bold lemon flavor lives)! And instead of tossing in raw blueberries, we make a quick & easy compote to intensify the natural sweetness and create a dreamy, jam-like layer that pairs perfectly with the bananas.
You can never go wrong with a thoughtfully reinvented classic (like this banana pudding cheesecake for example)! Whether you’re serving this at a party or just treating yourself, one thing’s for sure—you’re gonna want to grab an extra spoon. Because once you dig in, it’s impossible to stop!
If classics are more your thing – check out this recipe. Its hands down the best banana pudding recipe plus it’s Nana approved!
Key Ingredients
Bananas. Pick ripe bananas that have a few brown spots for optimal sweetness and texture.
Blueberries. Made into a compote first to concentrate the flavor and give a jammy texture
Lemon zest. True lemon flavor and aroma lives in the zest – no need for lemon extract!
Evaporated milk. Sweeter than whole milk adding a subtle warmth and richness to this banana pudding.
Egg yolks. Used to thicken the custard base for the pudding.
Granulated sugar. Used for sweetness in the pudding base and also in the blueberry compote to concentrate the flavor.
All-purpose flour. Used in the pudding base to help thicken the custard as well as to help make it airy
Nilla wafers. Softens into cake-like bites while absorbing any excess moisture from the fruit as it is refrigerated. Feel free to get creative and swap out for your other favorites like golden Oreos or even a lemon flavored cookie to complement the bright flavors of this dessert!
Tips for the Best Lemon-Blueberry Banana Pudding!
Rub the zest into the sugar. The flavor and aroma of lemons lives in the zest and as it is agitated, more flavor is released. This makes it so there’s no need to use any artificial flavorings or extracts!
Heat the custard gradually – especially if this is your first try at a homemade custard. If the custard base heats too quickly it increases the chances of the mixture overheating and subsequently curdling.
Start layering the lemon-blueberry banana pudding while the custard is still hot. Firstly, the once the custard is removed from the heat it will continue to thicken which may make it more difficult to spread evenly when layering. Secondly, heat draws out the naturally occurring sugars in the fruit allowing all the flavors to permeate throughout the entire dish!
Steer clear of artificial banana flavoring. Old-school banana pudding is overflowing with natural flavor & sweetness from fresh bananas. Using banana extract really isn’t needed for this recipe and it can result in an unpleasant and overwhelmingly artificial taste
Resist the urge to add vanilla extract. You’ll notice it’s not included in this recipe and that’s not a mistake.I find that it muddies the flavor of the lemon and prevents it from completely shining through.
Frequently Asked Questions
- What if my bananas aren’t ripe enough? Optimally ripe bananas are best for flavor and texture but if your bananas aren’t quite there yet you have 2 options. Disclaimer: these tips work best for bananas that are NOT green and already somewhat ripe. As mentioned before, heat draws out and intensifies the natural flavor of fruits.
The first option is to bake the bananas whole at 300°F for 10-20 minutes for a deeper and sweeter flavor. Allow the bananas to cool slightly before peeling and slicing.
The second option is to macerate the bananas. Simply add a couple tablespoons of sugar to your peeled and sliced bananas. This method will result in some extra liquid which is essentially banana syrup so it will be important to have a generous layer of cookies to help absorb the extra moisture. - Can I make this recipe gluten free? Absolutely. You can swap out the all-purpose flour for your favorite gluten-free flour or for 1 tablespoon of cornstarch (half of the flour called for). Swap out the vanilla wafers with your favorite gluten free cookies – I’ve used these allergy-friendly cookies with success!
- Can I use fresh blueberries in banana pudding? No. Making a compote transforms the blueberries into a jammy layer with a more favorable texture especially since fresh blueberries will get mushy and watery once layered in with the rest of the pudding. If you want to skip making your own compote you can sub in some blueberry preserves!
How to Make the Blueberry Compote
Step 1. Add the blueberries, sugar and lemon zest to a saucepan and stir to incorporate. Crush about half of the blueberries with a spoon or potato masher. This will release more of the blueberries’ natural moisture and flavor.
Step 2. Cover and reduce over medium heat for 5-7 minutes. The consistency should be like a chunky blueberry syrup. Set aside until time to assemble the lemon-blueberry banana pudding.
How to Make the Custard for the Pudding
Step 1. Add the lemon zest and granulated sugar to a medium saucepan. Rub the zest into the sugar until the mixture resembles kinetic sand. This should only take about 1-2 minutes.
Step 2. Add the evaporated milk, egg yolks & all-purpose flour to the lemon zest/sugar mixture in the saucepan. Using a ballon whisk stir the ingredients incorporate and continue to do so over medium heat (or up to medium-high heat) until thickened then remove from heat.
The custard should have a consistency similar to cake batter. It will continue to thicken once removed from heat to it will be important to work quickly when layering.
Assembling the Lemon-Blueberry Banana Pudding
Step 1. Slice the bananas and set aside along with the other ingredients.
Step 2. Arrange a layer of vanilla wafers (or other desired cookies) along the bottom of your trifle dish or other container.
Step 3. Follow with a scattered layer of bananas.
Step 4. Carefully pour a layer of the lemon custard on top of the bananas – just enough to cover them. Use a spatula to evenly spread the custard if needed.
Step 5. Add another layer of vanilla wafer cookies followed by a couple dollops of the blueberry compote made earlier. Since the blueberries add a bit more liquid an extra layer of cookies will help to offset and balance the texture.
Step 6. Repeat this layering process until all the custard and blueberry compote is used up finishing with a final layer of vanilla wafer cookies. Crush a couple cookies and sprinkle on top to cover any gaps between the whole cookies.
Step 7. Cover with a lid or plastic wrap and refrigerate for a minimum of 6 hours (preferably overnight) to allow the cookies to soften and the flavors to permeate.
Enjoy within 4-5 days for optimal texture and flavor.
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Equipment
- trifle dish or other heat-safe container
- saucepan
Ingredients
for the Pudding and Add-Ins
- 1 large banana ripe with a couple brown spots
- 1 large lemon, zest only
- 12 oz evaporated milk 1 can
- ½ cup granulated sugar
- 2 large egg yolks
- 2 TBSP all-purpose flour
- Nilla wafer cookies
for the Blueberry Compote
- 12 oz blueberries about 2¼ cups
- 3 TBSP granulated sugar
Instructions
Make the Blueberry Compote
- Add the blueberries, sugar and lemon zest from half of the lemon to a saucepan and stir to incorporate. Crush about half of the blueberries with a spoon or potato masher.
- Cover and reduce over medium heat for 5-7 minutes. The consistency should be like a chunky blueberry syrup. Set aside until time to assemble the lemon-blueberry banana pudding.
Make the Lemon Custard
- Add the lemon zest from the other half of the lemon and the granulated sugar to a medium saucepan. Rub the zest into the sugar until the mixture resembles kinetic sand. This should only take about 1-2 minutes.
- Add the evaporated milk, egg yolks & all-purpose flour to the lemon zest/sugar mixture. Using a ballon whisk, stir the ingredients to incorporate. Continue whisking over medium heat (or up to medium-high heat) until thickened then remove from heat.
- Use while still hot to assemble the lemon-blueberry banana pudding.
Assembling the Lemon-Blueberry Banana Pudding
- Slice the bananas and set aside along with the other ingredients.
- Arrange a layer of vanilla wafers (or other desired cookies) along the bottom of your trifle dish or other container.
- Add a scattered layer of bananas on top of the cookies.
- Carefully pour a layer of the lemon custard on top of the bananas – just enough to cover them. Use a spatula to evenly spread the custard if needed. As the custard cools it will start to thicken. This is normal but you should work quickly.
- Add another layer of vanilla wafer cookies followed by a couple dollops of the blueberry compote made earlier.
- Repeat this layering process until all the custard and blueberry compote is used up. Finish with a final layer of vanilla wafer cookies. Crush a couple cookies and sprinkle on top to cover any gaps between the whole cookies.
- Cover with a lid or plastic wrap and refrigerate for a minimum of 6 hours (preferably overnight) to allow the cookies to soften and the flavors to permeate.
- Enjoy within 4-5 days for optimal texture and flavor.
