HOW TO MAKE EASY BANANA PUDDING Recipe

I’m sharing my Easy Banana Cream Pudding Recipe that layers vanilla wafers, ripe bananas and creamy vanilla pudding into a make-ahead dessert with a little trick most cooks don’t expect.

I love a dessert that looks fancy but barely makes the oven sweat, and this Easy Banana Pudding does just that. Layers of sliced ripe bananas and crunchy vanilla wafer cookies turn into something unexpectedly grown up, yet it hits you with that exact childhood memory in the first bite.

I call it Banana Pudding With Wafers because it’s the kind of thing guests act like you slaved over, even though you probably threw it together between errands. There’s a little trick I use that makes the texture sing, and honestly, it’s one of my favorite make-ahead wins.

Ingredients

HOW TO MAKE EASY BANANA PUDDING

• Bananas add fiber, potassium and natural sweetness, use ripe ones for stronger banana flavor.
• Pudding mix brings quick sweetness and thickening, mostly carbs from sugar and starches.
• Whole milk gives creaminess and protein, adds calories and balances sweetness in dessert.
• Whipped topping makes it fluffy light, mostly air and fat, less real cream.
• Wafers add crunchy texture and simple carbs, very sweet, kids usually love them.
• Condensed milk gives extra richness and sugar, creamy boost but increases calories fast.
• Pure vanilla extract and salt: enhance flavor depth, a little goes a long way.

Ingredient Quantities

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups cold whole milk
• 1 (16 oz) container frozen whipped topping, thawed (eg Cool Whip)
• 1 (12 oz) box vanilla wafer cookies like Nilla wafers
• 4 to 6 ripe bananas, sliced (use 4 big ones if you want more banana flavor)
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional: 1 (14 oz) can sweetened condensed milk for extra richness

How to Make this

1. In a large bowl whisk together the 2 packages instant vanilla pudding mix and 3 cups cold whole milk for about 2 minutes until it starts to thicken and look smooth. If you want extra richness stir in the 14 oz can sweetened condensed milk now, then add 1 teaspoon vanilla extract and a pinch of salt.

2. Fold in most of the thawed 16 oz whipped topping until the filling is light and fluffy, leaving a little whipped topping aside for the top.

3. Slice 4 to 6 ripe bananas, thicker slices for more texture. Use 4 big ones if you want more banana flavor, or 6 for more banana pieces through the dessert.

4. Choose a trifle bowl or a 9 x 13 inch pan. Make a single layer of vanilla wafer cookies across the bottom, breaking a few to fill gaps.

5. Spread a layer of pudding over the wafers, then add a layer of banana slices. Repeat: wafers, pudding, bananas until the dish is nearly full, finishing with a pudding layer.

6. Reserve some whole wafers and crush a few to sprinkle on top, then spread the remaining whipped topping over the final pudding layer for a pretty finish.

7. Press layers gently as you assemble so cookies settle but dont smash the bananas, and tuck broken edges inward so sides look neat.

8. Cover well and chill at least 4 hours or overnight so the wafers soften and flavors meld. If you want fresh looking banana slices on top wait to slice those until just before serving.

9. To serve, garnish with reserved wafer crumbs or whole wafers, scoop with a big serving spoon and enjoy. Leftovers keep covered in the fridge for 2 to 3 days.

Equipment Needed

1. Large mixing bowl for the pudding
2. Whisk or electric hand mixer to beat the mix smooth
3. Rubber spatula for folding the topping and spreading layers
4. Measuring cups and measuring spoons (3 cup measure, 1 tsp etc)
5. 9 x 13 inch pan or a trifle bowl for assembling
6. Sharp knife and cutting board to slice bananas
7. Can opener (only if you use the sweetened condensed milk)
8. Zip‑top bag and rolling pin or a small food processor to crush wafers
9. Plastic wrap or airtight lid and a big serving spoon for chilling and serving

FAQ

HOW TO MAKE EASY BANANA PUDDING Recipe Substitutions and Variations

• Instant vanilla pudding mix: make a quick cooked vanilla custard instead. Whisk 3 cups milk, 1/2 cup sugar, 3 tablespoons cornstarch and 2 egg yolks, cook over medium heat stirring till thick, remove from heat and stir in 1 tsp vanilla, chill then fold into the topping.
• Whole milk: use 2% or half and half for a richer texture, or swap to full fat canned coconut milk (1:1) if you want dairy free, just know it’ll add a hint of coconut flavor.
• Frozen whipped topping: whip 2 cups heavy cream with 2 tablespoons powdered sugar and 1 tsp vanilla to soft peaks (about equal to a 16 oz tub). For sturdier layers, fold in 4 oz softened cream cheese before whipping.
• Vanilla wafer cookies: substitute graham crackers, shortbread cookies, or plain vanilla sandwich cookies (leave or remove filling) — they all give a similar crunchy layer.

Pro Tips

– Pick bananas that are yellow with brown speckles, not totally black. they’re sweeter but still hold their shape so the layers don’t turn into mush.

– Let the pudding firm up in the fridge 10 to 15 minutes before folding in the whipped topping, and fold slowly with a spatula. rushing this makes the filling runny and dense.

– If you want a fresher, less processed taste swap the thawed topping for freshly whipped heavy cream (sweeten lightly). To help it hold up overnight add a tablespoon of instant pudding mix or a teaspoon of cornstarch while whipping.

– Keep banana slices from browning without changing the flavor by tossing them briefly in a little lemon juice or dissolved vitamin C powder, or just slice the bananas for the very top right before serving for that fresh look.

– For better texture and presentation, toast or pan-crisp some crushed wafers with a touch of butter for the top, and if you prefer a firmer set reduce the milk by about 1/4 cup or add an extra bit of instant pudding mix and chill longer.