If there’s one dessert that never fails to bring a smile to my face, it’s Banana Pudding. With its fluffy clouds of vanilla pudding, creamy whipped layers, and perfectly ripened bananas nestled between crisp vanilla wafers, this treat is pure Southern comfort in a dish. Every bite is nostalgia and celebration, a true crowd-pleaser that’s as fitting for a sunny family BBQ as it is for a cozy weeknight treat. Whether you’re trying to win over guests or just craving something sweet and satisfying, Banana Pudding will always deliver gentle sweetness, a touch of whimsy, and that irresistible homemade charm.
Ingredients You’ll Need
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For the pudding:
- 1 (5.1 oz) package instant vanilla pudding mix
- 2 cups cold whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy whipping cream
For assembling:
- 1 box (11 oz) vanilla wafer cookies
- 4 ripe bananas, sliced
- Whipped cream or crushed cookies for topping (optional)
How to Make Banana Pudding
Step 1: Make the Vanilla Pudding Base
In a large mixing bowl, whisk together the instant vanilla pudding mix with the cold whole milk. Whisk vigorously for about two minutes, or until the mixture thickens up and is completely free of lumps. This is your rich, creamy canvas for what’s to come!
Step 2: Add Sweetness and Flavor
Stir the sweetened condensed milk and vanilla extract into the thick pudding base. Don’t rush this step—make sure everything is beautifully blended so each spoonful is silky and sweet, with that extra layer of complexity from the vanilla.
Step 3: Whip the Cream
Using a separate clean bowl, beat the heavy whipping cream until stiff peaks form. If you’re using a hand mixer or stand mixer, watch closely to avoid over-whipping—it should be light, fluffy, and able to hold its shape when you lift out the beaters.
Step 4: Fold and Fluff
Gently fold the whipped cream into the pudding mixture. This is what gives Banana Pudding its signature airy, mousse-like texture. Take your time and use a gentle folding motion to keep all that lovely fluffiness intact.
Step 5: Layer Like a Pro
In a 9×13-inch dish or a clear trifle bowl (my favorite for that wow-factor presentation), layer vanilla wafer cookies across the bottom. Top with a single layer of sliced bananas, then spoon over a layer of the pudding mixture. Repeat these layers—cookies, bananas, pudding—until you’ve used everything up, making sure to finish with a generous layer of pudding on top.
Step 6: Chill for Perfection
Cover your assembled Banana Pudding with plastic wrap and let it rest in the refrigerator for at least four hours (overnight if you can stand the wait!). This gives the cookies enough time to soften and the flavors to meld into pure dessert harmony.
Step 7: Add the Toppings and Serve
Right before serving, crown your pudding with a flourish of whipped cream or a sprinkle of crushed cookies. It’s the final touch that makes the whole thing look as enticing as it tastes!
How to Serve Banana Pudding
Garnishes
A proper Banana Pudding practically begs for a finishing touch. Pile on a cloud of fresh whipped cream, scatter a handful of gently crushed vanilla wafers, or fan out a few elegant banana slices on top. A drizzle of caramel sauce? That’s a personal favorite for when you’re feeling a bit extra.
Side Dishes
This dessert shines on its own, but if you want to round out a Southern-inspired meal, serve Banana Pudding alongside fresh berries, a light citrus salad, or even a scoop of creamy vanilla ice cream. It also partners beautifully with a strong cup of fresh-brewed coffee or sweet iced tea.
Creative Ways to Present
Banana Pudding is as much about presentation as it is about taste. Try layering it in individual mason jars for the perfect picnic treat, or create elegant parfait glasses for dinner parties. If you’ve got a trifle bowl, those gorgeous layers will steal the show every time. For a cozy touch, scoop it into tumblers and top each serving with cookie crumbles and a cherry.
Make Ahead and Storage
Storing Leftovers
Banana Pudding keeps well in the refrigerator, tightly covered, for up to three days. The cookies will continue to soften over time, so if you love those distinct layers, enjoy it soon. Press a piece of plastic wrap directly onto the surface to ward off any pudding skin and keep flavors intense.
Freezing
Freezing Banana Pudding isn’t highly recommended since the bananas may discolor and the texture can become grainy once thawed. If you must, freeze in individual portions, tightly wrapped, and thaw overnight in the fridge—but expect a slightly softer pudding layer upon serving.
Reheating
There’s no need to reheat Banana Pudding; this sweet treat is best served chilled straight from the refrigerator. If you’re taking it to a picnic or potluck, pack it well with an ice pack to ensure it stays cool and refreshing.
FAQs
Can I make Banana Pudding a day ahead?
Absolutely! In fact, making it in advance lets the flavors meld beautifully and allows the wafers to soften into just the right consistency. Prepare everything the night before, cover well, and you’ll have a stress-free dessert the next day.
How can I keep the bananas from turning brown?
To prevent that pesky browning, toss your banana slices lightly in a little lemon juice before layering them into the pudding. This keeps the bananas looking fresh without affecting the lovely sweet taste.
Can I use a different type Dessert
Definitely! While vanilla wafers are the classic choice, shortbread or butter cookies make a delicious (and slightly richer) twist. Graham crackers can also add a unique, toasty flavor. Feel free to experiment to suit your taste and pantry.
Is it possible to make Banana Pudding dairy-free?
Yes, you can swap in dairy-free whipped topping, plant-based milk, and a non-dairy pudding mix. Just double-check the ingredient labels to ensure everything fits your dietary needs. The end result is still creamy and fabulous!
Why is my Banana Pudding runny?
If your pudding layer is too thin, it may be due to not whisking the instant pudding long enough with the milk, or not chilling the dessert the full amount of time. Give it enough time to thicken and set, and you’ll achieve that perfect spoonable consistency.
Final Thoughts
If you’ve been craving something sweet, simple, and seriously delightful, there’s nothing quite like a homemade Banana Pudding to hit the spot. I hope you’ll gather your ingredients, layer up some love, and treat yourself and your loved ones to this classic comfort dessert—there’s truly nothing quite like it!
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Banana Pudding Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, comforting goodness of this classic Southern American dessert with layers of vanilla wafers, fresh bananas, and a luscious pudding mixture.
Ingredients
For the pudding:
- 1 (5.1 oz) package instant vanilla pudding mix
- 2 cups cold whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy whipping cream
For assembling:
- 1 box (11 oz) vanilla wafer cookies
- 4 ripe bananas, sliced
- Whipped cream or crushed cookies for topping (optional)
Instructions
- Prepare the pudding: In a large mixing bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Add flavor: Stir in the sweetened condensed milk and vanilla extract until well combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pudding mixture.
- Layer it up: In a 9×13-inch dish or trifle bowl, layer vanilla wafers, banana slices, and pudding mixture.
- Repeat and chill: Repeat the layers until all ingredients are used, ending with a layer of pudding. Cover and refrigerate for at least 4 hours, or overnight for best flavor and texture.
- Final touch: Just before serving, top with extra whipped cream or crushed cookies if desired.
Notes
- For a classic touch, use homemade whipped cream instead of store-bought.
- To prevent bananas from browning, toss them lightly in lemon juice before layering.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 29g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
