easy banana pudding recipe
The Best easy banana pudding recipe
This recipe is perfect for potlucks, family gatherings, or even just a cozy night in. It’s light enough to enjoy without feeling overly indulgent, but still feels like a treat. Bananas add natural sweetness and a good dose of potassium, while the vanilla pudding base keeps it simple and kid-friendly. Plus, it’s a great way to use up bananas that are starting to get too ripe. I always keep the ingredients on hand because I know it’s a dessert I can whip up in minutes, and it’s one my whole family will happily devour.
Easy Homemade Banana Pudding
A creamy, no-bake banana pudding with layers of vanilla wafers, fresh bananas, and rich custard. This classic Southern dessert is simple to make and always a crowd-pleaser.
🥘Ingredients
- 2 cups whole milk
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping (thawed)
- 1 (11 oz) box vanilla wafers
- 4 large ripe bananas, sliced
- 1 tsp lemon juice (to prevent browning)
- 1/2 cup crushed vanilla wafers or graham crackers
- Whipped cream
👨🍳Directions
-
1
In a medium bowl, whisk together the milk and instant pudding mix for 2 minutes until thickened. -
2
Stir in the sweetened condensed milk and mix well. -
3
Gently fold in the whipped topping until fully combined. Set aside. -
4
In a large serving dish, create a layer of vanilla wafers on the bottom. -
5
Toss banana slices with lemon juice, then arrange a layer of bananas over the wafers. -
6
Spread half of the pudding mixture over the bananas. Repeat layers: wafers, bananas, and remaining pudding. -
7
Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) to set. -
8
Before serving, top with whipped cream and crushed wafers or graham crackers if desired.
🔧Equipment
- Medium mixing bowl
- Whisk
- Large serving dish or trifle bowl
- Plastic wrap
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Banana Pudding Works
❓ Frequently Asked Questions About Banana Pudding
1. Can I use instant pudding instead of cooking the pudding from scratch?
Yes! You can substitute instant vanilla pudding mix for the homemade pudding in this recipe. Simply prepare the instant pudding according to the package instructions and layer it with the bananas and vanilla wafers as directed. This will save you time while still delivering a delicious result.
2. How long does banana pudding need to chill before serving?
For the best texture and flavor, let the banana pudding chill in the refrigerator for at least 4 hours, though overnight is ideal. This allows the wafers to soften slightly and the flavors to meld together. If you’re in a hurry, you can serve it after 2 hours, but it won’t be as creamy.
3. Can I make banana pudding ahead of time?
Absolutely! Banana pudding tastes even better the next day, so it’s a great make-ahead dessert. Prepare it up to 24 hours in advance and store it covered in the fridge. If you’re making it more than a day ahead, wait to add the whipped topping or meringue until just before serving to keep it fresh.
4. How do I prevent the bananas from turning brown?
To keep the bananas from browning, toss the sliced bananas in a little lemon juice, pineapple juice, or even a splash of Sprite before layering them in the pudding. This helps preserve their color and freshness. For extra protection, add the banana layers just before serving if possible.
5. Can I use a different type of cookie instead of vanilla wafers?
Yes! While vanilla wafers are traditional, you can experiment with other cookies like graham crackers, shortbread, or even Oreos for a twist. Just keep in mind that the flavor and texture will vary slightly. For a gluten-free option, use gluten-free vanilla wafers or cookies.
