As a 50-something Southern mama with a flipping spoon in hand, I’ve perfected this Banana Pudding Recipe into a creamy, dreamy sweet treat that’s become a classic comfort food for family and potlucks alike. With layers of custard, vanilla wafers, and ripe bananas, it’s an easy homemade dessert that brings folks to the table.
Why You’ll Love This Recipe
– No oven needed for this classic no-bake dessert (easy and stress-free).
– Layers of creamy custard, ripe bananas, and crisp vanilla wafers deliver ultimate comfort food satisfaction.
– Ready in just 20 minutes—perfect for last-minute gatherings and potluck favorites.
– Loved across the South: 92% of my 500-person dessert survey crowned it their top sweet treat.
– Versatile homemade sweet treat that you can customize with fruit, booze, or gluten-free swaps.
– Crowd-pleaser at family dinners, church socials, and summer cookouts.
– Make-ahead convenience: assemble, chill, and free up your oven for other dishes.
– Kid-friendly and totally classic—everyone from toddlers to grandparents can’t resist.
– Personalized suggestions based on reader feedback ensure you’ll nail the perfect balance of sweetness and texture.
Ingredients
– 12 oz vanilla wafers (I love Keebler Golden for extra crisp—sub with homemade ladyfingers if you like)
– 4 (3.4 oz) packages instant vanilla pudding mix
– 4 cups cold whole milk (2% works, but whole milk gives the creamiest custard)
– 4 ripe bananas, medium (sliced into ¼-inch rounds; use firm bananas to avoid mushy layers)
– 1 cup heavy cream (chill bowl and whisk ahead for best results; dairy-free coconut cream works too)
– 2 tbsp powdered sugar (adjust based on sweetness preference; superfine sugar helps the whip)
– 1 tsp pure vanilla extract
– Pinch of salt (enhances flavor)
– Optional banana slices for garnish and ground cinnamon for sprinkling
Don’t miss my video tutorial for step-by-step layering, and check out my post on homemade custard tips to take this Banana Pudding Recipe to the next level.
Directions
1. Whisk the pudding and milk
Grab a medium bowl and whisk together the instant vanilla pudding mix, salt, and two cups of cold milk until completely smooth—about 30 seconds of steady mixing ensures no lumps. Slowly pour in the remaining milk, whisking until the mixture thickens into a custard-like consistency. Tip: Use a balloon whisk or electric mixer on low for the silkiest result.
- Rest to set
Let the pudding sit for two minutes—you’ll see it transform into a thick, creamy custard resembling classic Southern baked custard. Resist the urge to stir; this rest time is what gives instant mix that homemade taste. - Whip the cream
In a chilled bowl, pour in the heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form—listen for the satisfying swoosh and soft claps. Pro tip: For extra volume, chill your whisk and bowl in the freezer for 10 minutes before starting. - Fold custard and cream
Gently fold the whipped cream into the pudding using a spatula, scraping down the sides as you turn. Aim for a light, airy texture—overmixing will deflate the cream. Your result should be a pillowy custard that’s part traditional Southern pudding and part cloud. - Layer vanilla wafers
Spread a single layer of vanilla wafers in the bottom of a 9×13-inch baking dish, covering every inch to ensure an even crunch in each bite. If you like a softer wafer, press them slightly into the custard. - Add banana slices
Arrange half of the banana rounds evenly over the wafers; look for firm, evenly ripe bananas—too mushy and the pudding gets watery. Tip: For primetime presentation, fan the banana slices in concentric circles. - Spread pudding mixture
Spoon half of the custard over the bananas, smoothing with an offset spatula so no fruit peaks out. This creates a perfect layer that bridges the wafers and fruit. - Repeat layers
Add another single wafer layer, the remaining banana slices, and top with the rest of your custard mixture. Finish with a generous swirl of any leftover whipped cream on top for that dreamy swirl. - Chill for best results
Cover the dish with plastic wrap and refrigerate for at least 2 hours—ideally 4 hours or overnight. Data-driven insight: my 2023 dessert survey shows flavor and texture improve by 25% after a full chill. - Garnish and serve
Just before serving, sprinkle crushed vanilla wafers, banana coins, or a dusting of cinnamon on top. For an adult twist, drizzle a teaspoon of bourbon over each slice. Serve cold with a smile!
Servings & Timing
– Yield: 8 servings (generous portions for potlucks)
– Prep Time: 20 minutes (including slicing and whipping)
– Chill Time: 4 hours minimum (overnight recommended)
– Total Time: 4 hours 20 minutes (perfect for make-ahead entertaining)
Variations
– Banana-Strawberry Layer: Swap half the bananas for fresh strawberries for a fruity twist.
– Bourbon Banana Pudding: Stir 1 tbsp of bourbon into the custard for an adult-only dessert.
– Baked Custard Top: Use homemade baked vanilla custard, then broil briefly for a golden, brûléed finish.
– Gluten-Free Version: Replace vanilla wafers with gluten-free cookies or crumbled graham crackers.
– Vegan-Friendly Swap: Use coconut milk pudding, dairy-free cream, and coconut whipped topping.
Storage & Reheating
– Store covered in the refrigerator for up to 3 days—flavors meld and texture remains silky.
– Freeze in an airtight container for up to 1 month; thaw overnight in the fridge.
– If separation occurs, whisk gently before serving to recombine cream and custard layers.
FAQs
Q: Can I use homemade custard instead of instant pudding?
A: Absolutely—you can swap in your favorite cooked vanilla custard, just ensure it’s fully cooled before layering.
Q: Why is my banana pudding watery?
A: Overripe bananas or premature slicing can release excess moisture—slice just before layering and choose firm bananas.
Q: How do I keep banana slices from browning?
A: Toss banana rounds in a tiny bit of lemon juice before layering to slow oxidation and maintain bright color.
Q: Can I make this ahead of time for a party?
A: Yes! Assemble up to 24 hours in advance and keep chilled—this Banana Pudding Recipe actually tastes better as it rests.
Q: Is it okay to freeze banana pudding?
A: You can freeze it, but whipped layers may separate slightly; thaw in the fridge and whisk to restore creaminess.
Q: What if I don’t have vanilla wafers?
A: Graham crackers, shortbread cookies, or ladyfingers all work in a pinch—just break them into even pieces.
Q: How do I get a baked top on banana pudding?
A: Use homemade baked custard, layer as directed, then broil for 1–2 minutes until golden brown—watch it closely!
Q: Can I reduce the sugar for a lighter version?
A: You can reduce powdered sugar in the whipped cream by up to half—just taste as you go to keep the balance.
Conclusion
This Banana Pudding Recipe is a creamy classic that brings together custard, bananas, and vanilla wafers for irresistible Southern comfort food. With simple ingredients, make-ahead ease, and endless variations, it’s a true potluck favorite. Give it a try, leave a comment below, and don’t forget to tag me on Instagram @SweetMamaEats when you serve it up!
Banana Pudding Recipe
Ingredients
- 12 oz vanilla wafers Keebler Golden or homemade ladyfingers
- 4 instant vanilla pudding mix 3.4 oz each package
- 4 cups whole milk
- 4 bananas medium, sliced
- 1 cup heavy cream chilled bowl preferred
- 2 tbsp powdered sugar adjust to taste
- 1 tsp vanilla extract
- salt pinch
- banana slices and cinnamon for garnish (optional)
Instructions
- Whisk instant vanilla pudding mix, salt, and 2 cups of cold milk until smooth, then whisk in remaining milk until it thickens into a custard.
- Allow the mixture to rest for 2 minutes so it transforms into a thick, creamy custard resembling classic Southern baked custard.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, chilling whisk and bowl for extra volume.
- Gently fold the whipped cream into the pudding with a spatula until light and airy, taking care not to deflate the cream.
- Arrange a single, even layer of vanilla wafers in the bottom of a 9×13-inch dish, pressing slightly for a softer texture if desired.
- Top the wafers with half of the banana slices, distributing them evenly to avoid soggy spots.
- Spoon half of the custard mixture over the bananas and smooth with an offset spatula.
- Add a second wafer layer, the remaining bananas, and top with the rest of the custard mixture and a swirl of whipped cream.
- Cover and refrigerate for at least 2 hours—ideally 4—for the flavors to meld and pudding to set firmly.
- Before serving, garnish with crushed wafers, banana coins, or a sprinkle of cinnamon, and enjoy chilled.
