Banana Pudding

Banana Pudding doesn't get enough love in the dessert world. And while I love everything chocolate and a chocolate brownie pudding is up there, banana pudding is the most perfect throw back dessert. And therefore, 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...

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

Similar Recipes

Banana Pudding

Author: Gaby Dalkin

5 from 8 votes

Banana Pudding doesn’t show up on enough menus. But when it does, it’s pretty much the perfect way to end a meal.

Print Recipe Pin Recipe Review Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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

Calories: 264kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 83mg | Potassium: 205mg | Fiber: 1g | Sugar: 22g | Vitamin A: 697IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 0.1mg

Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!