This no-bake, creamy banana pudding is a classic Southern favorite, cool, sweet, and creamy. Layered with Nilla Wafers and fresh banana slices, it is the perfect refreshing treat for any occasion. Follow this creamy banana pudding recipe if you are looking for ideas to bring to the next barbecue or potluck.
Banana Pudding Origin
Banana pudding is a popular Southern dessert with origins tracing back to the early 20th century. The rise of instant pudding mixes in the 1930s is closely tied to the popularity of banana pudding. This dessert features layers of bananas, Nilla Wafers, and creamy pudding. Due to its simplicity and delicious flavor, it became popular nationwide and eventually became a favorite dish to bring to potlucks and gatherings.
Banana Pudding Ingredients
- ½ cup sweetened condensed milk
- ½ cup water
- ¾ cup milk
- 1 box (3.4 oz) vanilla pudding mix
- 3 cups heavy cream
- 1 tsp vanilla extract
- Nilla Wafers
- 2 ripe bananas, sliced
Click on the images for the direct link to the ingredients I used:
Instructions
In a mixing bowl, whisk together the condensed milk, water, and milk until well combined.
Add the vanilla pudding mix and whisk until smooth. Refrigerate for 5–10 minutes to set.
In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until fully combined.
In a serving dish or container, start layering:
- Begin with Nilla Wafers,
- Add a layer of sliced bananas,
- Spoon over a layer of the pudding mixture.
Repeat the layers until the container is filled.
Top with more Nilla Wafers, crushed wafers, and extra banana slices for garnish.
Chill in the refrigerator for at least 2–3 hours before serving.
Enjoy!
Storage Tips
- Store in an airtight container in the fridge for up to 3-4 days. I like to make the banana pudding in an airtight container so it is easy to clean up.
- Add a layer of plastic wrap directly on top to slow down the browning process of the bananas.
Banana Pudding Tips
Use cold ingredients so the pudding sets smoothly without becoming lumpy.
Make sure the heavy cream has stiff peaks before folding it in.
Gently fold the whipped cream into the pudding—do not overmix, or it will deflate and lose its airy texture.
Avoid using overripe bananas, as they can become too mushy. Use ripe but firm bananas for the best texture.
Creamy Banana Pudding
Ingredients
- ½ cup sweetened condensed milk
- ½ cup water
- ¾ cup milk
- 1 box 3.4 oz vanilla pudding mix
- 3 cups heavy cream
- 1 tsp vanilla extract
- Nilla Wafers
- 2 ripe bananas sliced
Instructions
- In a mixing bowl, whisk together the condensed milk, water, and milk until well combined.
- Add the vanilla pudding mix and whisk until smooth. Refrigerate for 5–10 minutes to set.
- In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until fully combined.
- In a serving dish or container, start layering:
- Begin with Nilla Wafers,
- Add a layer of sliced bananas,
- Spoon over a layer of the pudding mixture.
- Repeat the layers until the container is filled.
- Top with more Nilla Wafers, crushed wafers, and extra banana slices for garnish.
- Chill in the refrigerator for at least 2–3 hours before serving.
- Enjoy!
If you enjoyed this creamy banana pudding recipe, you might also like my chocolate chips and salsa recipe.
Leave a Reply