Here’s a classic, creamy Homemade Banana Pudding recipe—rich, comforting, and perfect for any dessert table.
Homemade Banana Pudding
Servings: 6–8
Ingredients
- 1 (5 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping, thawed (or homemade whipped cream)
- 4–5 ripe bananas, sliced
- 1 box vanilla wafers
Instructions
- Make the Pudding
- In a large bowl, whisk together instant pudding mix and cold milk for 2 minutes.
- Stir in sweetened condensed milk and vanilla extract until smooth.
- Fold in whipped topping gently until combined.
- Layer the Pudding
- In a 9×13-inch dish (or similar), start with a layer of vanilla wafers.
- Add a layer of banana slices over the wafers.
- Spread a layer of pudding over the bananas.
- Repeat layers until all ingredients are used, finishing with a pudding layer.
- Chill
- Cover and refrigerate at least 4 hours, or overnight. This allows flavors to meld and wafers to soften slightly.
- Serve
- Optionally, garnish with crushed wafers or a few banana slices on top before serving.
Tips
- Ripe bananas: Choose bananas that are firm but ripe for the best flavor and texture.
- Whipped topping substitute: Freshly whipped cream can be used instead of store-bought.
- Make ahead: This pudding tastes even better the next day once the flavors meld.
- Variations: Add a layer of caramel or chocolate drizzle for a twist on the classic.
If you want, I can also give a cooked custard version of banana pudding that’s richer and silkier than the no-bake version.
Do you want me to do that?
