Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This delicious, homemade banana pudding is an old fashioned favorite you’ll love. Easy and no-bake, it’s the ultimate Southern dessert, made in minutes – with just seven ingredients.
For a fun version of this recipe, I think you’ll love this Chessmen banana pudding.
MORE BANANA RECIPES:
Banana Pudding Cake | Banana Pudding Pie
Banana Pudding Ingredients
You Will Need:
- 2 cans sweetened condensed milk
- 3 cups milk
- 1 cup water
- 2 large boxes instant vanilla pudding
- 4-6 bananas
- 1 box vanilla wafers
- 1 tub Cool Whip
Ingredient Substitutions
You could also make this with instant banana pudding mix for an even more intense banana flavor. Instant cheesecake pudding is another favorite for us!
Tips for keeping your Bananas from Turning Brown
You’ll want to make sure you’re starting with firm, just-ripe bananas. If you get bananas that are too ripe, they’re likely to brown much quicker.
You can treat the bananas with a spritz of citrus juice. Lemon, orange or pineapple juice all prevent browning. To avoid changing the flavor, you won’t want to use a ton of citrus juice — just a quick brush to each side or spritz from a spray bottle.
Slice your bananas just before you use them. The longer they’re exposed to air, the more likely they are to turn brown. The layers of pudding also help them stay out of the air and maintain their color.
How to Make this Banana Pudding recipe:
STEP ONE: In a medium-size bowl whisk together the sweetened condensed milk with the water and milk. Stir in the instant vanilla pudding and blend well.
STEP TWO: Line the bottom of an 8″x 8″ casserole dish with one layer of vanilla wafers.
STEP THREE: Give your pudding a quick stir and pour a layer of pudding over the wafers.
STEP FOUR: Thinly slice your bananas and add a layer of bananas over the pudding.
REPEAT: Repeat the layers using wafers, pudding, and bananas until you have filled your dish. But the top layer should be pudding topped with wafers instead of bananas — this way they don’t get brown.
STEP FIVE: Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.
How to Serve
Top with Cool Whip before serving and garnish with extra banana slices or wafers. My mom has also served it with a few fresh sliced strawberries and bananas on the top as well.
P.S. I also won’t judge you if you just sit and eat the entire pan by yourself, no garnishes needed.
This banana pudding recipe was always a favorite of mine to make and eat — it’s the best ever. It’s simple to layer together and has only a few ingredients.
You can’t go wrong with this kind of soul food. It’s one of those recipes that reminds me of childhood and makes me all nostalgic every time I eat it.
More easy Recipes You’ll Love:
- Oreo Pie
- Peanut Butter Pie
- Icebox Cake
- Chocolate Lasagna
- No-Bake Eclair Cake
- Lemon Lush
- Pineapple Delight
- Butter Pecan Crunch
Banana Pudding Recipe
Ingredients
- 2 cans sweetened condensed milk 14-ounces each
- 3 cups milk
- 1 cup water
- 2 large boxes instant vanilla pudding 5.1-ounces each
- 4-6 bananas
- 1 box vanilla wafers 11-ounces
- 1 tub Cool Whip 8-ounce
Instructions
- In a medium-size bowl whisk together the sweetened condensed milk with the water and milk.
- Stir in the instant vanilla pudding and blend well.
- Line the bottom of an 8x8 casserole dish with one layer of vanilla wafers.
- Thinly slice your bananas and add a layer of bananas over the wafers.
- Next, give your pudding a quick stir and pour a layer of pudding over the bananas.
- Repeat the layers using wafers, bananas, pudding, wafers, bananas, pudding until you have filled your dish and make the top layer be a layer of vanilla wafers.
- Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.
- Top with Cool Whip before serving and garnish with extra banana slices or wafers.
My family is in love with this recipe, it’s so delicious!!