October 8, 2021Review Recipe
Table of Contents
This delicious, homemade banana pudding recipe is an old-fashioned favorite you’ll love. Easy and no-bake, it’s the ultimate Southern dessert, made in minutes and featuring layers of crunchy wafers, fresh bananas and sweet creamy pudding.
For a fun version of this easy recipe, I think you’ll love this Chessmen banana pudding. We have plenty of other banana desserts too! How about trying our banana upside down cake which is a real family favorite.
BANANA PUDDING INGREDIENTS
- 2 cans of sweetened condensed milk
- 3 cups milk
- 1 cup water
- 2 large boxes of instant vanilla pudding
- 4-6 bananas
- 1 box vanilla wafers (Nilla wafers or other brand of vanilla wafers)
- 1 tub of Cool Whip
SUBSTITUTIONS AND ADDITIONS
PUDDING: You could also make this with an instant banana pudding mix for an even more intense banana flavor. Instant cheesecake pudding or French vanilla pudding are other favorites for us!
COOL WHIP: This banana pudding recipe calls for Cool Whip but you can also use our homemade whipped cream on top of your delicious dessert instead of Cool Whip.
HOW TO MAKE THIS BANANA PUDDING RECIPE
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 lemon juice or lime juice. 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.
STEP ONE: In a medium-sized bowl, whisk together the sweetened condensed milk with the water and milk. Stir in the instant pudding mix and blend well.
STEP TWO: Line the bottom of an 8x 8-inch casserole dish with one layer of Nilla or vanilla wafers.
STEP THREE: Give your pudding mixture a quick stir and pour a layer of pudding over the wafers.
STEP FOUR: Thinly slice your bananas and add a layer of banana slices over top of the pudding.
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.
STEP FIVE: Repeat the layers using wafers, pudding, and sliced bananas until you have filled your dish. But the top layer should be pudding topped with the remaining cookies instead of bananas — this way they don’t get brown.
STEP SIX: Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.
It is best to make this classic dessert a day in advance as it will allow time for all of the flavors to mingle and the wafers will have softened just the right amount by the next day.
STEP SEVEN: Top with Cool Whip before serving and garnish with extra banana slices or wafers.
HOW TO SERVE
Top your homemade pudding 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!
IN THE FRIDGE: Store your banana pudding in the fridge covered in plastic wrap for up to 3-4 days.
This easy banana pudding recipe was always one of my favorite desserts to make and eat — it’s the best banana pudding recipe 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.
FREQUENTLY ASKED QUESTIONS
This no-bake banana pudding will keep in the fridge for up to four days. The only thing you will want to keep in mind is that the bananas will start to turn brown unless you spray them with lemon juice before layering them in the dish.
Butter or shortbread cookies are probably the closest you can get to vanilla wafers if you can’t find them in the store. They would taste just as delicious in this southern banana pudding.
To keep your bananas from turning brown, spritz them with a bit of lemon or lime juice.
MORE RECIPES YOU’LL LOVE
- Oreo Pie
- Peanut Butter Pie
- Icebox Cake
- Chocolate Lasagna
- No-Bake Eclair Cake
- Lemon Lush
- Pineapple Delight
- Butter Pecan Crunch
- 28 ounces sweetened condensed milk
- 3 cups milk
- 1 cup water
- 10.2 ounces instant vanilla pudding
- 4 to 6 bananas
- 11 ounces vanilla wafers
- 8 ounces Cool Whip
- 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 8×8 casserole dish with one layer of vanilla wafers.
- Thinly slice your bananas and add a layer of bananas over the wafers.
- 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.