not yo mama banana pudding recipe

Written BySheba G Updated On
not yo mama banana pudding recipe
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The Best not yo mama banana pudding recipe

I am thrilled to share with you my family’s favorite banana pudding recipe that has been passed down for generations. This creamy, dreamy dessert is a staple in our household, and I’m sure it will become one in yours as well. The origins of this recipe are unclear, but I like to think it’s a classic Southern treat that has been perfected over the years.

The first time I tried it was at my grandmother’s house when I was a child. She would make it for special occasions and holidays, and it always felt like a treat. The combination of ripe bananas, creamy pudding, and crunchy Nilla wafers is absolute perfection.

My kids love helping me in the kitchen, and this recipe is one of their favorites too. They can’t get enough of the sweet and tangy flavors. When I serve it at family gatherings, everyone raves about how delicious it is.

This recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion. Plus, it’s healthy enough to feel good about serving to your loved ones. I love how versatile this recipe is – you can make individual servings or a large batch for a crowd.

The leftovers are just as tasty the next day, making it an excellent choice for meal prep or packing lunches for school.

Not Yo Mama Banana Pudding

Not Yo Mama Banana Pudding

4.8 from 679 votes

This banana pudding layers creamy vanilla pudding, fresh bananas, and vanilla wafers for a classic dessert. It is chilled until set for a cool and satisfying treat.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pudding

1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
4 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the Assembly

4 ripe bananas, sliced into 1/4-inch rounds
1 (12-ounce) box vanilla wafers
1 cup heavy cream
2 tablespoons powdered sugar

👨‍🍳Directions

1In a medium saucepan over medium heat, whisk together the sugar, flour, and salt.
2Gradually whisk in the milk until smooth, then cook for 8 to 10 minutes, stirring constantly, until the mixture thickens and begins to bubble at the edges.
3In a separate bowl, lightly beat the egg yolks.
4Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
5Continue cooking over medium heat for 2 to 3 minutes, stirring constantly, until the pudding is thick enough to coat the back of a spoon.
6Remove the saucepan from heat and stir in the vanilla extract and butter until the butter is fully melted and incorporated.
7Pour the pudding through a fine-mesh strainer into a large bowl to remove any lumps, then let it cool for 10 minutes at room temperature, stirring occasionally.
8In a large bowl using an electric mixer on medium-high speed, beat the heavy cream and powdered sugar for 3 to 4 minutes until stiff peaks form.
9Set the whipped cream aside.
10To assemble, spread a thin layer of the cooled pudding on the bottom of a 9×13-inch baking dish.
11Arrange a single layer of vanilla wafers over the pudding, then top with a layer of banana slices.
12Pour half of the remaining pudding over the bananas and spread it evenly.
13Repeat the layers with the remaining wafers, bananas, and pudding.
14Spread the whipped cream over the top layer of pudding, covering it completely.
15Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to overnight, until the pudding is set and the wafers have softened.

🔧Equipment

Medium saucepan
Whisk
Large bowl
Electric mixer
9×13-inch baking dish
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 34g🥩Protein: 7g

📝Notes

For best results, use ripe but firm bananas to prevent them from becoming mushy. The pudding needs to chill for at least 4 hours so the wafers soften and the flavors meld.

Watch Video Of How Not Yo Mama Banana Pudding Works

This banana pudding is the one I bring to every family gathering because it feeds a crowd, travels well, and gets eaten before anything else on the table.

It takes very little effort and works just as well for a holiday dinner as it does for a random Sunday cookout.

If you need a dessert that everyone will actually finish, make this one.

❓ Frequently Asked Questions About Not Yo Mama Banana Pudding

1. How far ahead can I make Not Yo Mama’s Banana Pudding?

You can assemble it up to 24 hours in advance, and it actually gets better after at least four hours in the fridge so the cookies soften and the layers set. Beyond a day, the bananas start to brown and the cookies turn mushy, so it’s best served within 24 to 36 hours. If you need to prep further ahead, make the pudding base and keep it covered in the fridge, then fold in the whipped topping and layer with bananas and cookies the day you plan to serve.

2. Why did my banana pudding turn out runny?

The usual culprits are under-whipped cream cheese, too much milk, or folding the whipped topping too aggressively. Beat the cream cheese and sweetened condensed milk until completely smooth before adding the pudding mixture, and use whole milk rather than a thinner substitute. Fold the whipped topping in gently with a spatula instead of stirring, and let the pudding mixture thicken slightly before layering. Sliced bananas also release liquid as they sit, so keep them toward the middle of the layers rather than right at the top.

3. Can I use fresh whipped cream instead of whipped topping?

Yes, and it tastes richer, but the texture won’t be quite as stable. Whip about 2 cups of cold heavy cream with a couple of tablespoons of sugar until stiff peaks form, then fold it in as you would the packaged topping. Because fresh cream deflates over time, plan to serve the pudding within a day. If you’re making it for a potluck or want it to hold up over a long afternoon, the stabilized tub topping is the more forgiving choice.

4. Do I have to use cream cheese?

No. The cream cheese adds tang and body, but you can leave it out and increase the whipped topping by about a cup to keep the volume. The pudding will be lighter and sweeter, closer to a classic banana pudding, and it sets a bit softer. If you’re skipping it, chill the finished dish for at least six hours so the layers firm up properly before serving.

5. What cookies work best if I can’t find chessmen?

Any sturdy shortbread or butter cookie does the job, and vanilla wafers are the classic swap. Pepperidge Farm chessmen are popular because their shape holds up and their buttery flavor pairs well with the banana and vanilla layers. Graham crackers, Biscoff-style cookies, or a simple shortbread all work, though spiced cookies will shift the flavor profile. Whichever you choose, reserve a few whole ones to crush over the top just before serving for a bit of crunch.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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