There’s something universally comforting about banana pudding—it’s nostalgic yet endlessly reinventable. I first had it in a tiny Alabama diner, where layers of vanilla wafers and creamy custard felt like a warm Southern hug.
In my own kitchen, I’ve folded in Japanese mochi-style textures and experimented with French crème pâtissière techniques to give this classic dessert a subtle global glow. It’s proof that comfort food can still be a culinary passport.
Whether you’re making it for a Sunday potluck or just craving a little edible escape, this banana pudding brings together old-school charm and chef-driven nuance. Don’t be afraid to play with textures and toppings—it’s a dish that loves your signature twist.
Flavor Bomb Alert!
- The first time I layered it with homemade custard instead of boxed pudding, the flavor payoff was unreal—definitely worth the few extra minutes.
- I’ve swapped vanilla wafers with speculoos cookies for a spiced Euro vibe, and it instantly gave the dish holiday warmth.
- Sometimes, I fold in protein-rich Greek yogurt to lighten it up—it’s my secret weapon for a post-dinner treat that won’t weigh me down.
- When I was trying to lose weight, I made a trimmed-down version with almond milk and fewer cookies. Still indulgent, but fits my goals.
- I once added a splash of rum and a layer of coconut whipped cream—let’s just say no one missed the pie.
Banana Pudding Recipe
This banana pudding is a dreamy dessert layered with velvety vanilla pudding, fresh banana slices, and classic wafers. Lightly folded with whipped topping and chilled to perfection, it’s the kind of no-bake treat that feels nostalgic, satisfying, and perfect for potlucks or cozy nights in.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Electric mixer (optional)
- Measuring cups
Ingredients
- 1 can sweetened condensed milk
- 14 small bananas, sliced or to taste
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 1 container frozen whipped topping, thawed
- 1 tbsp vanilla extract
- 1 package vanilla wafers
Instructions
- In a large bowl, whisk together the cold milk and instant pudding mix for about 2 minutes until thickened.
- Blend in the sweetened condensed milk until the mixture is smooth.
- Stir in the vanilla extract, then gently fold in the whipped topping using a rubber spatula until fully incorporated.
- In a trifle dish or glass bowl, begin layering vanilla wafers, banana slices, and the pudding mixture.
- Repeat the layers until all components are used, finishing with a layer of pudding.
- Chill the pudding in the refrigerator for at least 1 hour.
- When ready to serve, top with extra crushed vanilla wafers for a crunchy finish.
- Serve and enjoy!
Notes
- Use ripe but firm bananas to prevent mushiness in the layers.
- For extra flavor, dip banana slices in lemon juice to prevent browning and add brightness.
- Gently fold in the whipped topping to keep the pudding light and airy.
| Nutrition | Value |
| Calories | 327kcal |
| Carbohydrates | 57g |
| Fibre | 3g |
| Fat | 10g |
| Protein | 4g |
| Cholesterol | 9g |
Variations To Help You Customize This Dish!
- Chocolate Lovers’ Twist – Swap out vanilla pudding for chocolate pudding and add a drizzle of chocolate syrup between layers for a rich, decadent spin.
- Peanut Butter Dream – Mix a few spoonfuls of creamy peanut butter into the pudding base or add crushed peanut butter cookies for a nutty surprise.
- Berry Banana Fusion – Layer in fresh strawberries or blueberries along with banana slices to add a fruity burst of color and tang.
- Salted Caramel Crunch – Drizzle salted caramel between the layers and top with crushed toffee bits for a sweet-and-salty upgrade.
- Cookie Swap – Use graham crackers, shortbread cookies, or chocolate chip cookies instead of vanilla wafers for a fun texture change.
