My easy homemade banana pudding will bring back your sweet childhood memories. Made with vanilla pudding, wafer cookies, bananas, and whipped cream, it's a classic treat that can't be beat. You'll go bananas for it!
You just can't go wrong with bananas...whether you like a plain banana for a quick breakfast, want to add a few slices to your morning cereal bowl, or maybe you're in the mood for a banana blueberry oatmeal muffin, or a slice of fluffy and moist banana bread smothered with melted butter.
And then there's dessert! Oh sure, I use bananas in lots of my recipes, like hummingbird carrot cake or my single-serve baked oatmeal. But when you want bananas to be the main star, that's where my rich, creamy, oh-so-satisfying homemade banana pudding comes in.
Homemade banana pudding is a classic (just like my rice pudding too), and with good reason! I'm willing to bet your mother or grandmother made this as a treat for you when you were growing up (it's one of my daughter's favorite desserts!). Remember the excitement waiting for your mom to make it, sneaking a stray wafer cookie off the countertop, then finally enjoying the smooth and creamy texture of the pudding, the sweet banana taste?
In just about 10 minutes, you can whip up this quick and easy treat. After that, just pop it in the fridge to chill for a bit, and it will be ready and waiting for you for dessert. Your whole family will thank you.
π§Ύ Ingredients
- Bananas
- Vanilla wafer cookies (like Nilla)
- Instant vanilla pudding mix
- Whole milk
- Sweetened condensed milk
- Heavy cream
- Vanilla extract
See the recipe card below for full list of ingredients and their measurements.
π₯£ How to make homemade banana pudding
Whisk together the pudding mix and milk in a large bowl. Then, add the sweetened condensed milk and whisk again until it thickens.
In a separate bowl (or using a stand mixer with whisk attachment), whisk together the heavy cream and vanilla extract until it reaches stiff peaks.
Gently fold about two-thirds of the whipped cream into to the pudding mixture until it all comes together and it's a uniform color (the rest of the whipped cream will be used for a topping!).
Finally, in a large bowl (or a mason jar or glass for individual servings), first place a few wafer cookies in the bottom, followed by banana slices, then finally the pudding...and repeat once more. Top with whipped cream and a few cookie crumbles, grab a spoon, and enjoy!
Although you can certainly enjoy this pudding right away, it tastes best when covered and refrigerated for a few hours first.
π§Ί Storage
When kept covered in the fridge, this homemade banana pudding will stay good for about 5 days.
β FAQ
Bananas that are at their peak ripeness have the best texture and flavor. Look for bananas that are yellow with a few brown flecks here and there.
You certainly can!
Although vanilla wafers are part of the classic recipe (or some prefer ladyfingers instead), go right ahead and try different flavors, like animal crackers, graham crackers, or shortbread cookies.
Love yummy treats? Check out a few more of our delicious recipes now!
- The Best Banana Nut Bread
- Banana Blueberry Oatmeal Muffins
- Rice Pudding
- Single-Serve Baked Oatmeal (5 Ways!)
- Hummingbird Carrot Cake
- Tiramisu Overnight Oats
- Cheesecake Mousse
- Lemon Meringue Pie
- St. Joseph Pastries
- Lemon Lavender Cookies
- Homemade Banana Ice Cream
Did you make this Easy Homemade Banana Pudding? Let us know in the comments below!
π Recipe
Easy Homemade Banana Pudding
Ingredients
- 2 cups whole milk, cold
- 5.1 ounces instant vanilla pudding mix
- 14 ounces sweetened condensed milk
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 11 ounces vanilla wafer cookies (like Nilla)
- 4 large bananas, sliced
Instructions
- Whisk together the pudding mix and milk in a large bowl.
- Then, add the sweetened condensed milk and whisk again until it thickens.
- In a separate bowl (or using a stand mixer with whisk attachment), whisk together the heavy cream and vanilla extract until it reaches stiff peaks.
- Gently fold about two-thirds of the whipped cream into to the pudding mixture until it all comes together and it's a uniform color (the rest of the whipped cream will be used for a topping!).
- Finally, in a large bowl (or a mason jar or glass for individual servings), first place a few wafer cookies in the bottom, followed by banana slices, then finally the pudding...and repeat once more. Top with whipped cream and a few cookie crumbles, grab a spoon, and enjoy!
- Although you can certainly enjoy this pudding right away, it tastes best when covered and refrigerated for a few hours first.
Notes
- Storage: When kept covered in the fridge, this homemade banana pudding will stay good for about 5 days.
- Suggestion: If you enjoyed this, then you're gonna love my cheesecake mousse!
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