Banana Pudding Recipe

If you’re looking for a comforting, nostalgic dessert that never fails to impress yet isn’t fussy, this Banana Pudding recipe is truly the answer to every sweet craving (and busy schedule!). Creamy, silky pudding layers, light-as-air whipped cream, sweet bananas, and those classic Nilla Wafers all meld together into pure bliss—no baking required! Each bite is a cool symphony of flavors and textures, bursting with banana, rich vanilla, and just the perfect hit of buttery crunch. The best part? It’s a breeze to pull together, making it absolutely ideal for a last-minute weeknight treat or prepping ahead for a potluck. This is the kind of recipe you’ll come back to again and again—because nobody, and I mean nobody, can resist homemade banana pudding.

Ingredients You’ll Need

Here’s what goes into making the most luscious banana pudding—with some tips for making each ingredient shine!

• Whole Milk & Half and Half – These build a creamy, velvety pudding base. Use whole milk for richness.
• Sugar – Sweetens the pudding perfectly without going overboard.
• Cornstarch – Essential for thickening. Skip it, and your pudding will be runny.
• Kosher Salt – Sharpens every flavor. Don’t omit!
• Egg Yolks – Creates a custardy texture and rich yellow color.
• Butter – Adds silkiness and richness to your pudding; use unsalted for better control.
• Vanilla Extract (or Vanilla Bean) – The secret to a deeply aromatic pudding. Real vanilla bean makes it extra special.
• Sweetened Condensed Milk – Gives a luscious, milky sweetness to both pudding and whipped cream—no other sweetener compares!
• Heavy Cream – Whips up into a cloud-like topping. Splurge on fresh, high-quality cream if you can.
• Bananas – Go for ripe but not overly mushy; too ripe can turn stringy or brown too quickly.
• Nilla Wafers – The iconic classic for a tender, cake-like bite. Don’t even think about skipping these!

Tip: You can add a pinch of cinnamon or nutmeg for warmth, but keep it classic for that true southern vibe.

Variations

• Extra Banana-Licious: Layer in more banana slices, or mash a banana into your pudding for even more flavor.
• Gluten-Free: Substitute gluten-free vanilla cookies for Nilla Wafers for a celiac-friendly twist.
• Coconut Dream: Swap half the milk for coconut milk and sprinkle toasted coconut over the top.
• Individual Servings: Assemble in mason jars or parfait glasses for a fun, portable dessert.
• Boozy Kick: Add a splash of dark rum or banana liqueur to the pudding mixture for the adults.
• Berry Fresh: Mix in a few layers of fresh berries for extra color and brightness.

How to Make Banana Pudding

Here’s how to whip up this show-stopping dessert with total confidence—even if desserts make you nervous. You’ll be so proud of the outcome!

Step 1: Make the Pudding Base

Heat the whole milk and half and half in a saucepan over medium heat. While it warms, whisk sugar, cornstarch, half the salt, egg yolks, and a splash of milk together in a big bowl until it’s silky-smooth (no lumps, please!). Slowly stream in half of the hot milk into the egg mixture, whisking quickly so the eggs don’t scramble. Combine everything back into the pot and return to the heat, whisking constantly until the mixture thickens up and bubbles—about five minutes. No shortcuts here—keep whisking for that dreamy consistency!

Step 2: Finish the Pudding

Off the heat, blend in butter cubes until melted. Stir in half the can of condensed milk and half your vanilla extract. Give it a taste—the flavor is unreal! Pour into a clean bowl, cover with plastic wrap (press it right against the pudding to prevent a skin), and cool to room temperature before chilling for at least 4 hours (or overnight for best results).

Step 3: Whip the Cream

With a mixer, whip up the heavy cream with the remaining condensed milk, vanilla, and a pinch of salt until stiff peaks form. Stash it in the fridge until ready to use. Homemade whipped cream makes all the difference here—skip store-bought, trust me.

Step 4: Assemble the Layers

Slice your bananas. In a 9×13 dish, spread a layer of pudding, then add Nilla Wafers, followed by banana slices, then top with whipped cream. Repeat layers (about three in all), ending with a thick, snowy layer of whipped cream. Decorate with more banana slices and some crushed wafers right before serving.

Tip: The chilling time allows the wafers to soften and the flavors to mingle—it’s worth the wait!

How to Serve

Banana pudding is meant to be served cold—nothing beats the refreshing, creamy bite. Whether it’s scooped into a bowl, layered up in a trifle dish, or dressed up in individual glasses, this dessert makes a stunning presentation with its cheerful banana slices and cookie crumbles on top. Want to get fancy? Add a drizzle of caramel, a few fresh berries for pop, or serve alongside a cup of strong coffee or tea. For parties, serve in mini mason jars or parfait cups for easy grab-and-go desserts!

Make Ahead and Storage

Storing Leftovers

Cover the assembled banana pudding tightly with plastic wrap and refrigerate. It keeps beautifully for up to 2 days (after that, the bananas start to soften a bit too much and the wafers can get too soft).

Freezing

Not recommended—freezing changes the texture of the pudding and the bananas. This is best enjoyed fresh or from the fridge.

Reheating

No need! This is a cold dessert. If you want to revive leftovers, add a dollop of fresh whipped cream and extra wafer crumble to perk it up.

FAQs

Final Thoughts

Don’t let another weeknight go by without treating yourself to this Banana Pudding. With its creamy, classic layers and effortless assembly, it’s the perfect dessert for busy evenings or special occasions alike. Every spoonful is comfort food at its finest—give it a try and watch it become a favorite in your own home!

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