Banana Pudding Recipe

Introduction

Banana pudding is a classic Southern dessert that combines creamy vanilla pudding, fresh bananas, and crunchy vanilla wafers for a delightful treat. It’s easy to prepare and perfect for gatherings or a comforting homemade dessert.

Ingredients

• 14 oz can sweetened condensed milk
• 1½ cups ice cold water
• 3.4 oz package instant vanilla pudding mix (Jell-O brand recommended)
• 3 cups heavy cream
• 11 oz box vanilla wafers (Nabisco Nilla Wafers recommended)
• 5 ripe bananas, sliced

Instructions

1. Step 1: In a medium bowl, whisk together cold water and sweetened condensed milk. In another bowl, place the instant vanilla pudding mix, then slowly whisk in the milk mixture until smooth and lump-free, about one minute. Cover and refrigerate for at least one hour, or overnight, until firm.
2. Step 2: Using an electric mixer, whip the heavy cream until it begins to thicken. Increase speed and whip until stiff peaks form.
3. Step 3: Fold the chilled pudding mixture into the whipped cream gently, whisking until the mixture is fully combined with no streaks.
4. Step 4: In a trifle dish or wide glass bowl, spread one-quarter of the pudding mixture on the bottom. Add a layer of one-third of the vanilla wafers and then about 1 to 1½ sliced bananas to cover the layer evenly. Repeat layers two more times, finishing with a final layer of pudding on top. Garnish with some remaining wafers.
5. Step 5: Cover the dish with plastic wrap and refrigerate for 4 to 6 hours before serving. For best flavor and texture, serve within 12 hours.

Tips & Variations

• Use ripe but firm bananas to avoid mushy layers.
• For a lighter version, substitute half the heavy cream with whipped coconut cream.
• Add a sprinkle of cinnamon or nutmeg on top for a warm spice note.
• Layer with strawberries or other fresh fruit for a fruity twist.

Storage

Store banana pudding covered in the refrigerator for up to 2 days. Because bananas tend to discolor and soften over time, it’s best enjoyed fresh. Reheat is not recommended as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding ahead of time?

Yes, you can prepare it up to a day in advance. Just keep it covered in the fridge and add fresh bananas on top just before serving if you want to prevent browning.

What can I use instead of vanilla wafers?

If you don’t have vanilla wafers, ladyfingers or graham crackers can be good substitutes. Just keep in mind the texture and sweetness may vary slightly.

Banana Pudding Recipe

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This classic Southern Banana Pudding is a creamy, layered dessert combining smooth vanilla pudding, whipped cream, sweet vanilla wafers, and fresh ripe bananas. It’s an easy, no-bake treat perfect for gatherings and offers a luscious balance of textures and flavors.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours 15 minutes (including chilling time)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pudding Mixture

• 14 oz can sweetened condensed milk
• 1½ cups ice cold water
• 3.4 oz package instant vanilla pudding mix (Jell-O brand recommended)

Whipped Cream

• 3 cups heavy cream

Assembly

• 11 oz box vanilla wafers (Nabisco Nilla Wafers recommended)
• 5 ripe bananas, sliced

Instructions

1. Prepare the pudding: Whisk together the ice cold water and sweetened condensed milk in a medium-sized bowl until blended. In a separate bowl, place the instant vanilla pudding mix and gradually whisk in the liquid mixture until completely smooth and lump-free, about one minute. Cover and refrigerate for at least one hour or preferably overnight to allow the pudding to set firmly.
2. Whip the cream: Using an electric mixer, begin whipping the heavy cream until it starts to thicken. Increase the speed and continue whipping until stiff peaks form, indicating the cream holds shape securely.
3. Combine pudding and whipped cream: Gently fold the chilled pudding mixture into the whipped cream with a whisk or spatula until fully integrated with no streaks. This creates a light and creamy base for the dessert.
4. Assemble layers: In a large trifle bowl or wide glass dish, spread one-quarter of the pudding mixture evenly over the bottom. Layer one-third of the vanilla wafers over the pudding, then cover with about 1 to 1½ sliced bananas to ensure full coverage. Repeat layering steps with pudding, wafers, and bananas two more times, finishing with a final layer of pudding on top. Garnish the top with some remaining vanilla wafers for texture and presentation.
5. Chill and serve: Cover the assembled pudding with plastic wrap and refrigerate for four to six hours to allow flavors to meld and cookies to soften. For best taste and texture, serve within 12 hours.

Notes

• Use ripe but firm bananas for the best texture and sweetness.
• Refrigeration time is critical to achieve the ideal pudding consistency and softened wafers.
• You can substitute the heavy cream with a lighter alternative but whipped cream’s richness contributes significantly to the dessert.
• For an added twist, try sprinkling crushed wafers or a few banana slices on top before serving.
• Ensure the whipped cream has stiff peaks before folding to maintain a fluffy texture in the final pudding mix.

Keywords: banana pudding, southern dessert, no-bake dessert, vanilla pudding, whipped cream, layered dessert