There’s something wildly comforting about the layered elegance of a Banana Vanilla Pudding Trifle—it feels like a Southern front porch dessert got a Parisian patisserie makeover. Imagine velvety custard sliding between ripe bananas, pillowy whipped cream, and soft sponge cake, like a culinary layover between Alabama and the English countryside.
What I love is how this dish uses classic French pastry layering techniques, but dials it down for a no-fuss, home kitchen vibe. You can build it like a mille-feuille—only instead of puff pastry, we’re talking golden vanilla wafers or leftover pound cake from Sunday supper.
Bananas bring in their natural caramel notes, while the pudding gets a flavor boost from real vanilla bean or a good-quality extract (Madagascar, anyone?). Whether you’re prepping for a potluck or looking to elevate your weeknight dessert, this trifle invites a little creativity with every spoonful.
Flavor Bomb Alert!
- I first made this after a trip to the South of France, craving something nostalgic but with a modern twist—it hit the sweet spot between tradition and curiosity.
- It’s perfect for using up spotty bananas and leftover cake, which turns a “clean out the fridge” day into a mini celebration.
- Swapping in coconut cream once gave it a tropical edge that tasted like vacation in a glass—highly recommend for beach-day cravings.
- I love that it satisfies my sweet tooth and keeps my portions in check—layering it in jars makes for perfect snack-sized treats.
- Most days, I crave something that’s both light and indulgent—this hits that rare balance with textures that play like a symphony on the tongue.
Tastes like banana cream pie met a fancy tea party and they never looked back.
Banana Vanilla Pudding Trifle Recipe
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups
- Measuring spoons
- Trifle bowl (or large glass bowl)
- Chopping board and knife
Ingredients
- 4 tsp vanilla extract
- 1 quart of cold milk
- 1 package prepared pound cake, cubed
- 2 bananas, chopped
- ½ cup box vanilla wafers, crushed such as Nilla
- 4 cups heavy cream
- 2 packages instant banana pudding mix
- 1 cup confectioners' sugar
Instructions
- Whisk the milk and instant vanilla pudding mix together in a mixing bowl until smooth and thickened, then stir in chopped bananas and set aside.
- In a separate large chilled glass or metal bowl, beat the heavy cream with an electric mixer until soft peaks begin to form.
- Add in sugar and vanilla extract, then continue beating just until stiff peaks form—be careful not to overbeat, as it can turn lumpy or buttery.
- To assemble, layer half of the pound cake cubes at the bottom of the trifle bowl, then spread on half of the banana pudding mixture, followed by half of the whipped cream, and then sprinkle with half of the crushed vanilla wafers.
- Repeat the layers with the remaining pound cake, pudding, and whipped cream, finishing with the rest of the crushed wafers on top.
- Chill in the refrigerator until set and ready to serve.
Notes
- For extra banana flavor, use very ripe bananas for the pudding mix.
- Lightly toast the vanilla wafers before crushing for extra crunch and flavor.
- Use store-bought pound cake for convenience or homemade for a personal touch.
- Add a splash of banana liqueur to the pudding mix for a grown-up twist.
| Nutrition | Value |
| Calories | 612kcal |
| Carbohydrates | 60g |
| Fibre | 1g |
| Fat | 40g |
| Protein | 4g |
| Cholesterol | 177g |
