The Easiest Homemade Banana Pudding
There are some desserts that feel fancy, and then there are desserts that just steal the show with almost no effort at all. Banana pudding falls squarely into the second category.
I made this recently out at our farm house to bring to a family pool party, but right before starting it, I realized I had left our stand mixer back at home. Normally, that's my excuse to put off any recipe involving whipped cream, but it turns out all you really need is a bowl, a whisk, and a few minutes of arm strength. The result was one of the best banana puddings I've ever made!!
What I love most about this recipe is that it tastes homemade without requiring a lot of work. The homemade whipped cream makes a huge difference, giving it a richer flavor than versions made with frozen whipped topping. It's creamy, nostalgic, and exactly the kind of dessert that disappears quickly at family gatherings, cookouts, and summer pool parties.
Ingredients
1 (5.1-ounce) box instant vanilla pudding mix
2 cups cold milk
1 (14-ounce) can sweetened condensed milk
1½ cups heavy whipping cream
1 teaspoon vanilla extract
4 to 5 ripe bananas, sliced
1 box vanilla wafers
Instructions
Make the pudding. In a large bowl, whisk together the vanilla pudding mix, cold milk, and sweetened condensed milk until smooth. Let it sit for about 5 minutes so it can thicken.
Make the whipped cream. In a separate bowl, whisk the heavy whipping cream and vanilla extract until stiff peaks form. This takes about 3 to 5 minutes by hand, depending on how enthusiastic you're feeling. It’s absolutely easier if you have a stand mixer, though! Gently fold the whipped cream into the pudding mixture until fully combined.
Assemble the banana pudding. In a trifle bowl, serving dish, or 9x13-inch baking dish, add a layer of vanilla wafers, followed by sliced bananas and a layer of pudding mixture. Repeat the layers until all ingredients have been used, finishing with a layer of pudding on top. Cover and refrigerate for at least 4 hours, though overnight is even better. Just before serving, top with crushed vanilla wafers for a little extra texture.
A Few Tips!
Use bananas that are ripe but still firm enough to slice neatly.
Make the pudding the day before serving if possible. The vanilla wafers soften overnight and become almost cake-like.
If you're serving a crowd, this recipe comfortably serves 10 to 12 people.
Keep it chilled until serving, especially during the summer months.
Banana pudding is one of those desserts that never goes out of style. It's simple, comforting, and always reminds me of family gatherings and summer cookouts. This version keeps all of that nostalgia while tasting a little more homemade thanks to the fresh whipped cream.
And if you're like me and happen to be missing a stand mixer from time to time, don't worry. A whisk, a bowl, and a little patience are all you need. The reward is well worth it. Enjoy!!!