Craving a classic Southern dessert that’s creamy, sweet, and irresistible? This homemade banana pudding combines layers of smooth vanilla pudding, fresh bananas, crispy wafer cookies, and fluffy whipped cream for a dessert that’s perfect for family gatherings, holidays, or anytime you need a sweet treat. Easy to make and ideal as a make-ahead dessert, this banana pudding will become your go-to recipe for years to come.
Advertisements
Ingredients
- 1 (14-oz.) can sweetened condensed milk
- 1 1/3 cups whole milk
- 1 (5.1-oz.) package instant vanilla pudding mix
- 3 cups heavy cream
- 1 tsp pure vanilla extract
- 1 (12-oz.) box vanilla wafer cookies
- 4 bananas, sliced into coins
- 2 tsp granulated sugar
Equipment Needed:
Advertisements
- 3-quart trifle dish (or similar glass bowl)
Instructions
- Prepare the pudding:
In a large bowl, whisk together sweetened condensed milk, whole milk, and instant vanilla pudding mix until smooth and free of lumps. Refrigerate for about 5 minutes to set slightly. - Whip the cream:
In a separate large bowl, use a hand or stand mixer to whip heavy cream and vanilla extract on medium-high speed until stiff peaks form. Set aside half of the whipped cream for topping. Fold the remaining whipped cream gently into the chilled pudding mixture. - Layer the dessert:
- Cover the bottom of the trifle dish with a layer of vanilla wafers.
- Spread one-third of the pudding mixture over the cookies.
- Add another layer of wafers followed by a layer of banana slices.
- Repeat layers until the dish is full, ending with a final pudding layer. Reserve some wafers for garnish.
- Chill the pudding:
Refrigerate the layered banana pudding for at least 3 hours, or overnight for best results. - Add finishing touches:
Sweeten the reserved whipped cream with 2 tsp sugar, then dollop over the top of the pudding. Crumble the reserved wafers and sprinkle on top just before serving.
Pro Tips
- Prevent browning: To keep bananas fresh and bright, layer them between pudding and whipped cream. A light toss in lemon juice can also help.
- Choosing bananas: Use firm, fully yellow bananas without brown spots for the perfect texture.
- Whipped cream: Stick to heavy cream for stable peaks; lighter creams will not hold shape.
Why This Recipe Works
This recipe is simple, no-bake, and completely customizable. Layers of creamy pudding, fresh bananas, and crisp wafers create a perfect balance of textures and flavors that appeal to both kids and adults. Its make-ahead nature makes it convenient for parties or family meals.
Substitutions & Variations
- Cookies: Swap vanilla wafers for graham crackers, butter cookies, or animal crackers.
- Twists: Try banana pudding bars, banana pudding cookies, or a s’mores banana pudding version for a fun twist.
- Flavor upgrades: Add a layer of caramel sauce or chocolate shavings for extra indulgence.
Advertisements
Make-Ahead, Storage & Reheating Guide
- Storage: Keep in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as it can change the texture of the bananas and pudding.
- Serving: Assemble in individual cups or a large trifle dish. Mini mason jars make great portable servings.
Serving Ideas
- Serve chilled with extra crumbled wafers on top.
- Pair with coffee or tea for a light afternoon dessert.
- Use as a centerpiece dessert for potlucks or holiday gatherings.
Advertisements
Nutrition (Per Serving Estimate)
- Calories: 655
- Fat: 35g
- Carbohydrates: 78g
- Protein: 8g
- Sugar: 60g
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Refrigerate overnight for best flavor and texture.
Q: Can I substitute the pudding?
Instant pudding is recommended for ease, but homemade custard works if preferred.
Q: What if I don’t like soggy cookies?
Assemble closer to serving time, or enjoy individual portions with cookies layered on top.
This no-bake banana pudding is creamy, luscious, and full of flavor. With layers of pudding, bananas, and crisp wafers, it’s a dessert that impresses every time. Perfect for make-ahead meals, parties, or family treats, it’s the ultimate comfort dessert for any occasion.
Creamy No-Bake Banana Pudding Recipe
Equipment
- 3-quart trifle dish (or similar glass bowl)
Ingredients
- 1 (14-oz.) can sweetened condensed milk
- 1/3 cups whole milk
- 1 (5.1-oz.) package instant vanilla pudding mix
- 3 cups heavy cream
- 1 tsp pure vanilla extract
- 1 (12-oz.) box vanilla wafer cookies
- 4 bananas, sliced into coins
- 2 tsp granulated sugar
Instructions
- Prepare the pudding:In a large bowl, whisk together sweetened condensed milk, whole milk, and instant vanilla pudding mix until smooth and free of lumps. Refrigerate for about 5 minutes to set slightly.
- Whip the cream:In a separate large bowl, use a hand or stand mixer to whip heavy cream and vanilla extract on medium-high speed until stiff peaks form. Set aside half of the whipped cream for topping. Fold the remaining whipped cream gently into the chilled pudding mixture.
- Layer the dessert:Cover the bottom of the trifle dish with a layer of vanilla wafers.Spread one-third of the pudding mixture over the cookies.Add another layer of wafers followed by a layer of banana slices.Repeat layers until the dish is full, ending with a final pudding layer. Reserve some wafers for garnish.
- Chill the pudding:Refrigerate the layered banana pudding for at least 3 hours, or overnight for best results.
- Add finishing touches:Sweeten the reserved whipped cream with 2 tsp sugar, then dollop over the top of the pudding. Crumble the reserved wafers and sprinkle on top just before serving.
Notes
- For best flavor, use ripe bananas and freshly whipped cream.
- Adjust sweetness by adding or reducing sugar in the whipped cream.
- Perfect for potlucks, family dinners, or as a make-ahead dessert.
Advertisements