recipe

Banana Pudding: an easy recipe for a classic no-bake Southern dessert

Total time: 2H20
Difficulty: Low
Serves: 10 people
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Banana pudding is a traditional dessert recipe from the American South that's beloved for its creamy layers of banana pudding, slice bananas, and crispy vanilla wafers. Because it's a no-bake recipe, banana pudding is ideal for balmy summer days when you don't want to turn on the oven.

This is the ultimate recipe for anyone who loves banana desserts. Serve it with toasted chopped nuts, fresh seasonal berries, coconut, or chocolate to make a gorgeous, delicious dessert to serve at potlucks, picnics, and barbecues.

Tips for Making Southern Banana Pudding

To keep your bananas from oxidizing and turning brown, wait to peel and slice them until it's time to assemble the banana pudding.

Banana pudding can be put into jars or ramekins for single-serve portions or into a casserole dish for feeding a crowd.

Swap out the banana pudding for chocolate, coconut, banana, butterscotch, or caramel to put a delicious spin on this creamy dessert.

Love banana and peanut butter? Add peanut butter between the layers. Other varieties of nut and seed butter would be tasty as well.

No vanilla wafers? Graham crackers, digestive biscuits, butter cookies, and animal cookies are fabulous substitutes.

Use plant-based milk and coconut cream to make a vegetarian-friendly banana pudding.

Garnish your banana pudding with sliced bananas, shredded coconut, chopped nuts, chocolate swirls, a drizzle of caramel, or fresh berries.

How to Store Banana Pudding

Cover and store your banana pudding in the fridge. Enjoy within 4 days.

Ingredients
cold whole milk
2 cups
pure vanilla extract
1 tsp
instant vanilla pudding
2 3.4-ounce boxes
Sweetened Condensed Milk
1 14-ounce can
heavy whipping cream
2 cups
vanilla wafers
11 ounces
Ripe bananas
4
Powdered sugar
3 tbsp

How to Make Banana Pudding

Whisk the milk, and instant pudding mix in a large bowl until smooth.

Stir in the vanilla extract and condensed milk.

In a second bowl, whisk heavy cream to form stiff peaks.

Fold 2/3 of the whipped cream into the pudding. Beat the powdered sugar in the remaining whipped cream. Cover and place in the fridge.

Layer 1/4 of the wafers along the bottom of your serving bowl.

Layer 1/4 of the bananas on top of the wafers.

Cover the bananas with 1/4 of the pudding.

Repeat in the same order until the dessert is assembled.

Top the banana pudding with the remaining whipped cream. Cover the serving dish and place the pudding in the fridge for at least two hours.

When you're ready to serve it, garnish it with desired toppings.

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