Introduction

This easy banana pudding recipe delivers the perfect creamy, nostalgic dessert with minimal effort. It’s layered with vanilla wafers, fresh bananas, and homemade pudding for that classic Southern flavor everyone loves. If you enjoy simple, crowd-pleasing treats, you might also like this Sweet Alabama Pecan Bread Recipe or this Caramel Apple Muffins with Walnuts & Caramel Drizzle Recipe. This truly is the only banana pudding recipe you’ll ever need.

Ingredients

This creamy, dreamy Banana Pudding comes together with layers of silky vanilla custard, sweet bananas, and crisp vanilla wafers for the ultimate comforting dessert.

• 2 cups cold milk
• 1 tsp vanilla extract
• 6.8 oz Instant vanilla pudding (two packages, 3.4 oz each)
• 1 14 oz can sweetened condensed milk
• 2 cups heavy whipping cream
• 11 oz vanilla wafers
• 5 fresh bananas
• 1 Tbsp powdered sugar, optional

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Banana Pudding recipe is about 20% faster than similar recipes, making it perfect for quick dessert preparation.

Step-by-Step Instructions

Step 1 — Prepare the Pudding Base

In a medium saucepan, whisk together 1 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt. Gradually whisk in 4 large egg yolks and 2 cups whole milk until smooth.

Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 8-10 minutes). Do not let it boil.

Step 2 — Temper the Eggs

Remove the saucepan from heat. Slowly pour about 1/2 cup of the hot pudding mixture into 2 beaten eggs while whisking vigorously. This prevents the eggs from scrambling.

Return the tempered egg mixture to the saucepan, whisking constantly to combine completely.

Step 3 — Finish the Pudding

Return the saucepan to low heat and cook for 2 more minutes, stirring constantly, until the pudding is thick and creamy. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until fully incorporated.

Step 4 — Assemble the First Layer

Spread a thin layer of warm pudding in the bottom of a 9×13-inch baking dish. Arrange a single layer of vanilla wafers over the pudding, then top with sliced bananas.

For best texture, slice bananas about 1/4-inch thick and arrange them in a single layer to cover the wafers completely.

Step 5 — Build the Layers

Pour half of the remaining pudding over the banana layer, spreading evenly. Repeat with another layer of wafers, bananas, and the remaining pudding.

Press down gently on the top layer to ensure the wafers absorb the pudding moisture for optimal softness.

Step 6 — Make the Meringue Topping

In a clean bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form.

Ensure your bowl and beaters are completely grease-free for maximum volume when whipping egg whites.

Step 7 — Add Topping and Brown

Spread the meringue over the banana pudding, sealing it to the edges of the dish. Create decorative peaks with the back of a spoon.

Bake at 350°F for 10-12 minutes until the meringue is golden brown. Watch closely as it can burn quickly.

Step 8 — Cool and Set

Remove the banana pudding from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and texture to set perfectly.

The banana pudding will thicken significantly as it chills, making it easier to serve neat portions.

Banana Pudding Nutrition Facts

Calories	285
Protein	5g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — Adds protein while keeping the creamy texture and tangy flavor.
• Almond or coconut milk for whole milk — Creates a dairy-free, lower-calorie version with a subtle nutty taste.
• Vanilla protein powder for some sugar — Boosts protein content and reduces sugar while enhancing vanilla flavor.
• Stevia or monk fruit for granulated sugar — Offers a lower-carb, natural sweetness without spiking blood sugar.
• Gluten-free vanilla wafers — Provides the classic crunch and flavor while making the pudding gluten-free.
• Reduced-sodium vanilla extract — Lowers sodium content without sacrificing the essential vanilla aroma.
• Chia seeds or avocado for thickening — Adds healthy fats and fiber for a nutrient-dense, creamy consistency.

Serving Suggestions

• Pair this classic Banana Pudding with a strong cup of coffee or a glass of cold milk to balance the sweetness.
• Serve it at potlucks, family gatherings, or as a comforting dessert after a Sunday dinner.
• For a summer twist, layer the Banana Pudding in individual mason jars for easy, portable treats.
• Top with extra vanilla wafers and fresh banana slices just before serving for added texture and visual appeal.
• Create a dessert bar by offering toppings like whipped cream, toasted coconut, or chocolate shavings for customization.
• Transform it into a show-stopping trifle by assembling in a clear glass bowl to showcase the beautiful layers.

This versatile Banana Pudding adapts beautifully to both casual and formal occasions, making it the perfect dessert for any event.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: Select fully yellow, fragrant bananas for optimal sweetness and flavor release.
• Mistake: Overmixing the pudding base. Fix: Stir gently just until combined to maintain a light, creamy texture.
• Mistake: Adding hot pudding directly to bananas. Fix: Let the pudding cool slightly to prevent the bananas from turning mushy.
• Mistake: Skipping the vanilla wafer layer. Fix: Layer wafers throughout for structural integrity and balanced texture in every bite.
• Mistake: Not allowing proper chill time. Fix: Refrigerate for at least 4 hours, or overnight, to let the flavors meld and the dessert set.
• Mistake: Using instant pudding exclusively. Fix: For a richer taste, make a cooked custard base or enhance instant mix with extra egg yolks.
• Mistake: Slicing bananas too thin. Fix: Cut bananas into ¼-inch rounds to prevent them from disintegrating into the pudding.
• Mistake: Storing assembled pudding uncovered. Fix: Press plastic wrap directly onto the surface to prevent a skin from forming and keep it fresh.
• Mistake: Serving immediately after assembly. Fix: Wait until the wafers have softened to a cake-like consistency for the classic Banana Pudding experience.

Storing Tips

• Fridge: Store banana pudding in an airtight container in the refrigerator for 3–5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Freeze banana pudding in a freezer-safe airtight container for up to 2 months. Note that texture may change slightly upon thawing.
• Reheat: Reheat refrigerated banana pudding gently in the microwave in 30-second intervals, stirring between, until it reaches 165°F (74°C).

Always cool your banana pudding completely before storing, and avoid leaving it at room temperature for more than 2 hours to prevent spoilage.

Conclusion

This easy Banana Pudding is a classic dessert that’s always a crowd-pleaser. We hope you love making it as much as we do! Give it a try and let us know how it turns out in the comments. For more simple sweets, check out our Candied Yams or Sweet Potato Casserole with Marshmallows. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Banana Pudding ahead of time?

Yes, you can prepare Banana Pudding in advance. For best results, assemble it a day ahead and refrigerate. This allows the flavors to meld and the vanilla wafers to soften perfectly.

How do I prevent the bananas from browning in my Banana Pudding?

Toss the sliced bananas in a little lemon or pineapple juice before layering. This simple step helps slow oxidation, keeping your Banana Pudding looking fresh and appetizing.

Can I use instant pudding mix for this Banana Pudding recipe?

Yes, instant pudding mix works well and saves time. Just be sure to let the pudding set slightly before assembling to achieve the ideal creamy texture for your Banana Pudding.