Banana Pudding doesn't get enough love in the dessert world. It's the most perfect throw back dessert and I will be using it as my go-to this holiday season. Easy to prep, easier to eat. My new life motto.
Feel free to go hard with the Nilla wafers on this Banana Pudding because there is no limit to happiness!! And pro tip: make it at least 4-6 hours before serving so the Nilla wafers get soft. If it can sit overnight, even better. Let's discuss...
Table of Contents
Why I Love This Recipe
Banana Pudding doesn't get enough love. I rarely see it on a restaurant menu or at a dinner party. The few times it does make an appearance, it's pretty much the perfect way to end a meal. It's one of those desserts that feels like a throw back to the 1950's (like my Banoffee pie too!) and I'm a little upset I wasn't alive during that time to eat it on a daily basis. Layers of thinly sliced bananas, freshly whipped cream, homemade vanilla pudding and wafers... omg it's everything you've ever wanted in life and more. Banana Pudding for the win!
The real Banana Pudding magic happens when you put everything together and let it chill for at least an 4 hours before serving so the Nilla wafers soak up some moisture from the pudding and get a tiny bit softer. You guys. It's everything. Trust me - make it this weekend. The perfect dessert to start to usher in the holiday festivities!
And don't be scared to make homemade pudding! You could easily take a short cut from the store - but I can promise you this pudding recipe is the BEST! And it's super stress free!
Ingredients & Substitutions
- Bananas
- Nilla Wafers - yes the kind from childhood
- Heavy Cream
- Powdered Sugar
- Milk
- White Sugar
- Cornstarch
- Salt
- Vanilla
- Butter
How to Make
For the Pudding:
- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Chill before serving.
For the Chantilly Cream
- In a mixer, combine the whipping cream and powdered sugar. Whip until soft peaks form. Transfer to a bowl and set aside.
To Assemble
- Slice the bananas in thin ½ inch slices and set aside.
- Start with a layer of pudding, followed by a layer of nilla wafers, and then some chantilly cream, some bananas, more pudding, another layer of nilla wafers, the last bit of bananas and then finish it off with the rest of the chantilly cream.
- Chill for at least 4 hours before serving.
Tips & Tricks
A couple things to keep in mind when you're making this Banana Pudding
- All of this can be prepped ahead with the exception of slicing the bananas. That should be done right before you're going to assemble. They can sit in the fridge for the 4 hour rest time no problem because they will be covered with pudding and heavy cream. You just don't want bananas to sit out as they will oxidize and brown and no one wants that in their Banana Pudding.
- Feel free to go hard with the Nilla wafers on this Banana Pudding because there is no limit to happiness. I used about ¾ of a bag which is approx. 8 ounces. But if you want to use the entire 11 ounce bag, please be my guest!
FAQ's
Is banana pudding better warm or cold?
Banana pudding should be enjoyed chilled or at room temperature.
How long can banana pudding stay in the fridge?
Banana pudding can typically stay in the fridge for up to 3-4 days.
What keeps bananas from turning brown in banana pudding?
The acidity of the pudding mixture helps prevent bananas from turning brown in banana pudding. Also the fact that they aren't exposed to too much air because they are sandwiches between the other layers of the pudding.
Similar Recipes
Banana Pudding
Ingredients
For the Banana Pudding Pie
- 1 recipe Vanilla Pudding recipe below
- 1 recipe Chantilly Cream recipe below
- 3 bananas
- 8 ounces Nilla Wafers (roughly ¾ of a box)
For the Chantilly Cream
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
For the Pudding
- 2 cups milk
- ½ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 tablespoon butter
Instructions
For the Pudding:
- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Chill before serving.
For the Chantilly Cream
- In a mixer, combine the whipping cream and powdered sugar. Whip until soft peaks form. Transfer to a bowl and set aside.
To Assemble
- Slice the bananas in thin ½ inch slices and set aside.
- Start with a layer of pudding, followed by a layer of nilla wafers, and then some chantilly cream, some bananas, more pudding, another layer of nilla wafers, the last bit of bananas and then finish it off with the rest of the chantilly cream.
- Chill for at least 4 hours before serving.
Nutrition Information
Just wondering - do you use salted or unsalted butter? Want to try this out.. TY!
unsalted!
I’m making this tonigh and serving tomorrow // Do you suggest to do anything to bananas so they don’t brown? Thanks!!
not much you can do but try and cover them with the whipped cream and pudding so they dont oxidize
This may be my favorite dessert ever!
Can you make this the day before, or would the bananas go bad?
totally good!
I made this tonight - it was awesome and super easy to pull together! I would suggest doubling or 1.5x-ing the pudding recipe. The amount stated in the recipe didn't make quite enough for two layers of pudding in a 9 inch pie dish.
I need to make this. Thank you for the recipe. Just to be sure, no eggs?
correct
I loved this as a child! Haven’t had it in years. Nor have I ever made my own pudding, but with this great recipe, I am about to make this tomorrow. Can’t wait!
I'm a banana fiend! Banana bread, pie and pudding. Bring it on! This looks so great, Gabby. I want a big bowl RN!
where is the recipe for chantilly cream?
still waiting for the recipe for chantilly cream in this recipe.
it's in the recipe!! I just reformatted it so it's easier to distinguish
Can you make this and leave it overnight?
YES!! 100%