There’s something magical about banana pudding, it’s like a hug from your childhood, layered with love, nostalgia, and a hint of “I’m definitely having seconds.” Creamy vanilla pudding, fluffy whipped cream, sweet bananas, and crunchy cookies all take turns dazzling your taste buds in this recipe.
It’s the kind of treat that works just as well at a sunny weekend picnic as it does at midnight when you’re “just checking” what’s in the fridge. Serve it after a barbecue to cool everyone down, bring it to potlucks, or simply enjoy a chilled bowl with your afternoon coffee or tea.
What is Banana Pudding?
Banana pudding is a Southern classic that’s earned its place as a beloved dessert far beyond the Mason-Dixon line. Traditionally, it’s made by layering vanilla pudding, sliced bananas, and cookies, most famously Nilla wafers, before letting it chill.
The beauty of this dessert is its adaptability, you can use homemade custard, instant pudding, whipped cream, meringue, or even mix in caramel for a twist. Banana pudding became popular in the U.S. in the late 19th century, when bananas became widely available, and it quickly became a potluck staple.
Pro Tips for the Best Banana Pudding
- Pick perfectly ripe bananas by going for ones with bright yellow skins and just a few freckles. Too green and they’ll be starchy and too brown and they’ll turn mushy fast.
- If you like your wafers soft, then assemble the pudding the night before. If you want some crunch, make it the same day and chill for only 2–3 hours.
- Toss your banana slices in a little lemon juice or pineapple juice before layering. It keeps them fresh and prevent the bananas from browningBoth the pudding and whipped cream need to be chilled before combining. This helps the dessert set perfectly
Frequently Asked Questions
Can I make banana pudding ahead of time?
Yes! In fact, banana pudding is best made a few hours in advance so the layers can meld. Just remember to add the final banana garnish right before serving.
Can I use regular milk instead of condensed milk?
Condensed milk adds sweetness and richness, so substituting with regular milk will make the pudding less sweet and creamy. You’d need to add sugar to taste.
Can I freeze banana pudding?
It’s not recommended. This is because freezing changes the texture of the pudding and bananas, making them watery and mushy when thawed.
How to Store Banana Pudding
Keep banana pudding in the refrigerator for up to 3 days. Beyond that, the bananas will brown and the cookies will get too soggy.
Ingredients
How to Make Banana Pudding
How to Make Banana Pudding
In a medium-sized bowl, whisk together the cold water and vanilla pudding mix until smooth.
In a medium-sized bowl, whisk together the cold water and vanilla pudding mix until smooth.
Add the condensed milk to the pudding and keep whisking until fully combined. Cover the bowl with plastic wrap and refrigerate for 2–4 hours until the pudding sets.
Add the condensed milk to the pudding and keep whisking until fully combined. Cover the bowl with plastic wrap and refrigerate for 2–4 hours until the pudding sets.
In a separate bowl, whip the heavy cream with an electric mixer. Using a spatula, fold the pudding into the whipped cream in two portions. Mix gently to keep it light and fluffy.
In a separate bowl, whip the heavy cream with an electric mixer. Using a spatula, fold the pudding into the whipped cream in two portions. Mix gently to keep it light and fluffy.
Spread a thin layer of pudding mixture on the bottom of your serving dish. Add a layer of waffle cookies, followed by sliced bananas. Continue layering pudding, cookies, and bananas until you reach the top of your dish.
Spread a thin layer of pudding mixture on the bottom of your serving dish. Add a layer of waffle cookies, followed by sliced bananas. Continue layering pudding, cookies, and bananas until you reach the top of your dish.
Cover and refrigerate for 2–6 hours and right before serving, slice your reserved banana and scatter it on top. Grab a spoon and enjoy!
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