If you always pick up a tub of banana pudding from your local bakery, trust us—it’s completely worth it to make this classic Southern dessert at home. With towering layers of vanilla pudding, ripe bananas, whipped cream, and wafer cookies, this homemade recipe is one we'll never tire of. Our best-ever recipe is simple to create and assemble; the key to perfection is patience. While this does require time to set, it makes for a perfect make-ahead dessert that will have even the most die-hard fans going back for more. Here's how to make it the best it can be:
How do I keep my bananas from turning brown?
Cut bananas will start to brown once they’re exposed to air (also known as oxidizing), so we want to keep them covered for as long as possible. In this recipe, we do that by burying our banana slices between the pudding and whipped cream. These layers create a seal that prevents air from getting to our slices, causing oxidation. If you want an extra preventative step, you can also toss your slices in a tiny bit of lemon juice before layering—the acidity will help prevent browning. Our final tip? Avoid overly ripe bananas that are already on the verge of browning. Choose bananas that are ripe but still have some life to them.
Can I substitute the vanilla wafers?
Vanilla wafers are the most classic choice for the recipe, so we highly recommend using them. That being said, if you'd like to switch it up, you can try subbing them out for animal crackers, butter cookies, or graham crackers.
Storage and make-ahead tips.
If you make this ahead of time or have any leftovers, store in an airtight container and refrigerate for up to 2 days. Any longer and the bananas will begin losing moisture and start oxidizing, so it’s best to stick to a maximum of 2 days to avoid wilted, blackened bananas. The cookies will continue to get softer with time (à la an icebox cake), so if you're not a fan of soggy cookies, try to finish it sooner (we doubt that’ll be a problem).
Can I freeze leftovers?
We don't recommend freezing. The crystallization that will happen once frozen will alter the texture of both the bananas and the pudding, and once defrosted, the dessert just won't taste or look the same anymore. Best to eat it fresh!
Serving ideas.
Though trifle dishes are the most classic way to serve banana pudding, you can use pretty much anything you want to assemble this dish! Your favorite 13"-by-9" baking dish will work just fine (like in our banana pudding lasagna), or build mini versions in mason jars, mini dessert cups, or stemless wine glasses for personalized servings. Craving the classic flavors in a different form? Try our banana pudding pops or banana pudding bars.
Made this? Let us know how it went in the comments below!
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- Yields:
- 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 3 hrs 25 mins
- Cal/Serv:
- 655
Ingredients
- 1
(14-oz.)can sweetened condensed milk
- 1 1/3 c.
wholemilk
- 1
(5.1-oz.)package instant vanilla pudding mix
- 3 c.
heavy cream
- 1 tsp.
pure vanilla extract
- 1
(12-oz.)box vanilla wafer cookies
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bananas, sliced into coins
- 2 tsp.
granulated sugar
Equipment Needed
- 1
(3-qt.) trifle dish
Directions
- Step1In a large bowl, whisk condensed milk, whole milk, and pudding mix, breaking up any lumps. Refrigerate until set, about 5 minutes.
- Step2Meanwhile, in another large bowl, using a handheld mixer on medium-high speed, beat cream and vanilla until stiff peaks form, 2 to 3 minutes. Set aside half of whipped cream for serving. Fold remaining whipped cream into milk mixture.
- Step3Cover bottom of a 3-quart trifle dish with wafers. Top with one-third of pudding mixture. Cover with another layer of wafers. Top with an even layer of banana slices. Continue to layer pudding, wafers, and bananas until you reach the top, ending with a final layer of pudding. Set aside remaining wafers for serving.
- Step4Refrigerate at least 3 hours or up to overnight.
- Step5Add granulated sugar to reserved whipped cream and stir to combine. Dollop on top of banana pudding. Crumble reserved wafers, then sprinkle over pudding.
Candace Braun Davison
Deputy Editor
Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie.
