easy recipe for banana pudding
The Best easy recipe for banana pudding
What I love most about banana pudding is how it’s basically a powerhouse of natural sweetness and nutrients. Bananas are packed with potassium and fiber, and the vanilla wafers add a touch of antioxidants. It’s not just a treat—it’s a little something that feels good for you, even when you’re indulging. Plus, it’s foolproof. No one has ever burned a batch of this, and it’s always a hit with everyone. Whether you’re serving it up for a Sunday breakfast or a late-night snack, it’s the kind of dessert that doesn’t leave much to be desired. My husband and kids still ask for it sometimes, and I’ll admit, I still reach for the ingredients when I need a little something sweet in my life. It’s the kind of recipe that doesn’t just fill your plate—it fills your heart.
Classic Banana Pudding
A creamy, comforting dessert that combines ripe bananas with vanilla custard and vanilla wafers. Perfect for a quick treat or a cozy dessert.
🥘Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 ripe bananas, sliced
- 1/2 cup raisins (optional)
- 1 box (10.5 oz) vanilla wafers, crushed
- 1/2 cup heavy cream, whipped
👨🍳Directions
-
1
Preheat oven to 350°F. In a bowl, whisk eggs, milk, sugar, vanilla, and salt until smooth. -
2
Gently fold in half the crushed vanilla wafers into the custard mixture. -
3
In a separate bowl, layer half the banana slices and half the raisins (if using) in the loaf pan. Pour half the custard mixture over the bananas. -
4
Repeat layering with remaining banana slices, raisins, and custard. Top with the remaining crushed wafers. -
5
Whip the heavy cream until soft peaks form and spread evenly over the pudding. Bake for 25–30 minutes, until set but still slightly jiggly in the center.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Banana Pudding Works
❓ Frequently Asked Questions About Banana Pudding
How do I make banana pudding without a waffle iron?
You can still enjoy this classic dessert by using a skillet or griddle. Cook the batter in small batches over medium heat, stirring occasionally, until golden brown on the edges. Let the waffles cool slightly before assembling the pudding.
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What if I don’t have vanilla extract?
Skip the vanilla extract entirely if needed, but for the best flavor, use a small amount of vanilla bean paste or a pinch of ground cinnamon. A splash of almond extract can also add depth.
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Can I use fresh bananas instead of frozen?
Yes! Fresh bananas work perfectly—just use slightly underripe ones for a sweeter taste. Peel and slice them before baking or adding to the pudding mixture.
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How long can I store leftover banana pudding?
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 1 month. Reheat gently in the microwave or let sit at room temperature for a few minutes before serving.
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What if my batter turns out too thick or too thin?
If too thick, thin it with a splash of milk or cream. If too thin, reduce the liquid slightly or add a bit more flour. Adjust as needed while stirring gently.
