Homemade banana pudding combines bananas, vanilla pudding, cream cheese, milk, and Nilla wafer cookies to create a cozy, comforting dessert that the whole family will love.
- Flavor: Banana pudding is creamy and sweet with fresh banana flavor, soft cookies, and a smooth vanilla pudding layer.Â
- Prep Note: Slice bananas for garnish right before serving so they don’t brown.
- Swaps: Try graham crackers or shortbread for a twist.
- Time-Saving Tip: Assemble up to a day ahead and chill so the flavors have a chance to meld.
Ingredients Tips for Banana Pudding
- Crust: Nilla wafers are the standard for banana pudding, adding just the right soft, cake-like texture as they soak up all that sweet goodness.
- Bananas: This is the perfect recipe for using the freshest, ripest bananas possible. Use older, over-ripened ones for banana bread.
- Pudding: Banana pudding mix is common, but it can hide the fresh banana taste, so we use vanilla pudding instead. Full-fat cream cheese, sweetened condensed milk, and whole milk give this simple recipe its rich, melt-in-your-mouth flavor and texture.
- Whipped Cream: For the best flavor, make a quick homemade vanilla whip. You can also use premade whipped cream or a ready-made whipped topping.
The Best Variations
- Feel free to layer in (or use as a garnish) sliced strawberries or fresh blueberries with the bananas for an extra colorful and fruity dessert.
- You can substitute graham crackers, a ready-made graham cracker crust, or chessmen cookies for the vanilla wafers.
How to Make Banana Pudding
- Mix Creamy Layer: Make the cream cheese/pudding mixture (full recipe below).
- Make Whipped Cream: Make homemade whipped cream. Fold some of it into the cream cheese mixture.
- Layer the Banana Pudding: Layer cookies and then bananas in a 9×13 pan or two 9×9 pans. Top with the cream cheese mixture, and then with the whipped cream.
- Refrigerate: Cover with plastic wrap and refrigerate for 4 hours or overnight
Tuck it Away for Tomorrow
Store leftover banana pudding in a covered container in the refrigerator for up to 4 days. Freezing isn’t recommended due to the high amount of dairy.
The Best Banana Desserts
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Banana Pudding
Easy banana pudding is a no-bake classic with layers of fresh bananas, smooth vanilla pudding, and fluffy whipped cream.
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In a large bowl, combine the sweetened condensed milk and cream cheese. Use a hand mixer to beat until fluffy.
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Add in pudding mix, milk, and vanilla. Continue beating until well combined.
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In a separate bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
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Reserve 2 ½ cups of whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture.
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Line the bottom of a 9×13-inch pan or two 9×9-inch pans with vanilla wafers, and top with sliced bananas. Spread the pudding mixture over top ensuring the bananas are completely covered.
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Top with the remaining whipped cream. Cover and refrigerate 4 hours or overnight.
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Garnish with additional banana slices for serving if desired.
- Cookies: Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.
- Dish: Use a 9×13 pan, two 9×9 pans, or a trifle dish. Serve with a spoon.
- Bananas: Completely cover the bananas with the other layers to keep them from browning.
- Chill: Allow the dessert to sit at least 4 hours, but overnight is better if possible. This softens the cookies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Â
Calories: 333 | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 140mg | Potassium: 296mg | Fiber: 1g | Sugar: 27g | Vitamin A: 876IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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