Growing up in the South, banana pudding was a staple dessert in my household. It was a classic dish that my grandmother would make for every family gathering, and it quickly became a favorite of mine. As I got older, I learned how to make this delicious dessert myself, and it has become a go-to recipe for any occasion. Today, I want to share with you my easy banana pudding recipe, a Southern classic that is sure to become a favorite in your household as well.
Why This Recipe Works
There are many banana pudding recipes out there, but this one stands out for a few reasons:
- The use of fresh bananas adds a natural sweetness and texture to the pudding.
- The combination of both vanilla wafers and Nilla wafers gives the pudding a perfect balance of crunch and creaminess.
- The addition of whipped cream on top adds a light and airy element to the dish.
- This recipe is easy to make and requires minimal ingredients, making it perfect for any level of cooking experience.
Ingredients You’ll Need
Serving Size: 8-10 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
- 1 box of vanilla wafers
- 1 box of Nilla wafers
- 2 cups of whole milk
- 1 can of sweetened condensed milk
- 1 box of instant vanilla pudding mix
- 3-4 ripe bananas
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Step-by-Step Instructions
- In a large mixing bowl, combine the whole milk, sweetened condensed milk, and instant vanilla pudding mix. Whisk until well combined and smooth.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until fully incorporated.
- In a 9×13 inch dish, layer the bottom with vanilla wafers and sliced bananas.
- Pour half of the pudding mixture over the wafers and bananas, spreading it evenly.
- Add another layer of vanilla wafers and bananas on top of the pudding mixture.
- Pour the remaining pudding mixture over the second layer of wafers and bananas, spreading it evenly.
- Crush a handful of Nilla wafers and sprinkle them on top of the pudding.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Before serving, crush more Nilla wafers and sprinkle them on top of the pudding for added crunch.
Pro Tip: For a more decadent version, you can also add a layer of sliced bananas on top of the pudding before adding the crushed Nilla wafers.
My Pro Tips for Success
- Make sure to use ripe bananas for the best flavor and texture.
- For a quicker version, you can use instant vanilla pudding mix, but I highly recommend making the pudding from scratch for a richer and creamier taste.
- For a fun twist, you can also add a layer of chocolate pudding in between the layers of vanilla pudding.
- If you don’t have heavy cream, you can use whipped topping as a substitute.
What I Serve With This Recipe
- This banana pudding is delicious on its own, but you can also serve it with a dollop of whipped cream on top for an extra creamy and indulgent treat.
- For a more Southern touch, you can also serve it with a side of warm peach cobbler or pecan pie.
FAQs (From My Kitchen to Yours)
Q: Can I use regular milk instead of whole milk?
A: Yes, you can use any type of milk, but whole milk will give the pudding a richer and creamier texture.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe a day in advance and store it in the refrigerator until ready to serve.
Q: Can I use frozen bananas?
A: No, frozen bananas will not have the same texture and flavor as fresh bananas. It’s best to use ripe, fresh bananas for this recipe.
Q: Can I use a different type of cookie instead of vanilla wafers?
A: Yes, you can use any type of cookie you prefer, but vanilla wafers are traditional and work best for this recipe.
Why This Recipe Deserves a Spot on Your Table
This easy banana pudding recipe is a classic Southern dessert that is loved by many. It’s a simple yet delicious dish that is perfect for any occasion, from family gatherings to potlucks. The combination of creamy pudding, fresh bananas, and crunchy wafers makes for a perfect balance of flavors and textures. Plus, it’s a crowd-pleaser and always disappears quickly whenever I make it. Trust me, this recipe is a must-try!
Your Turn
Now it’s your turn to give this easy banana pudding recipe a try! I hope you enjoy it as much as my family and I do. Don’t forget to share your experience and any variations you try in the comments below. Happy cooking!
Easy Banana Pudding Recipe (Southern Classic Dessert)
Ingredients
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ripe bananas, sliced
- 1 box (11 oz) vanilla wafers
Instructions
- In a large mixing bowl, combine the whole milk, sweetened condensed milk, and instant vanilla pudding mix. Whisk until well combined and smooth.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until fully incorporated.
- In a 9×13 inch dish, layer the bottom with vanilla wafers and sliced bananas.
- Pour half of the pudding mixture over the wafers and bananas, spreading it evenly.
- Add another layer of vanilla wafers and bananas on top of the pudding mixture.
- Pour the remaining pudding mixture over the second layer of wafers and bananas, spreading it evenly.
- Crush a handful of Nilla wafers and sprinkle them on top of the pudding.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Before serving, crush more Nilla wafers and sprinkle them on top of the pudding for added crunch.
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