Ah yes! 🍌🍮 Banana Pudding — a classic Southern dessert that’s creamy, sweet, and layered with bananas and vanilla wafers. It’s comfort in a bowl, and the best part is it’s easy to make, no fancy baking required.
Here’s a traditional, crowd-pleasing recipe:
🍌 Classic Banana Pudding
Ingredients (serves 6–8)
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1 (5–6 oz) vanilla wafer package (about 35–40 wafers)
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4–5 ripe bananas, sliced
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1 (5 oz) instant vanilla pudding mix
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2 cups cold milk
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1 (14 oz) sweetened condensed milk
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1 tsp vanilla extract
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1 ½ cups heavy whipping cream, whipped (or store-bought whipped topping)
Instructions
1. Make the pudding
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In a medium bowl, whisk together pudding mix and cold milk until smooth.
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Stir in sweetened condensed milk and vanilla extract.
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Fold in whipped cream gently for a creamy texture.
2. Layer the dessert
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In a large trifle dish or 8×8 pan, layer:
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A layer of vanilla wafers
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A layer of banana slices
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A layer of pudding
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Repeat until all ingredients are used, finishing with a layer of pudding on top.
3. Chill
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Cover and refrigerate for at least 2–3 hours (overnight is even better). This allows the wafers to soften slightly and flavors to meld.
4. Optional topping
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Crush a few wafers or sprinkle extra whipped cream on top before serving.
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Some people like a meringue topping lightly browned under the broiler — optional but delicious!
💡 Tips
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Ripe bananas are key for sweetness and flavor.
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For a fancier twist, add a drizzle of caramel or chocolate sauce between layers.
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Keeps for up to 3 days in the fridge, but best eaten within 24–48 hours for fresh banana texture.
If you want, I can also give you a quick 5-minute “no-cook” banana pudding that’s super easy and still creamy!
Do you want me to do that?
