Easy Banana Pudding Recipe
About this recipe
This Easy Banana Pudding is a classic no-bake dessert that layers creamy vanilla pudding, crisp vanilla wafers, and fresh bananas. It's a delightful treat that's perfect for warm days or when you want something sweet without turning on the oven.
John Kanell from Preppy Kitchen shows us how to whip up this silky dessert with minimal effort, making it a hit for gatherings or family dinners.
Ingredient notes
- Use ripe bananas, not overly ripe.
Tips from Preppy Kitchen’s video
- Whisk the milk and sweetened condensed milk until smooth and lump-free; certain batches of condensed milk can be thicker than others.
- For the whipped cream, make sure everything is cold to achieve the best results; if you're having trouble whipping, chill the bowl and cream beforehand.
- Slice the bananas just before assembly to prevent browning; if needed, brush them with lemon or pineapple juice.
Good to know
- How long does this banana pudding need to set in the fridge?
- Refrigerate the assembled pudding for 3 hours to set.
- Can I use a different type of cookie instead of vanilla wafers?
- You can use chess cookies, but vanilla wafers are recommended.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine 2 cups of cold whole milk and 14 oz of sweetened condensed milk. Whisk until smooth and lump-free.
- 2
Add 5.1 oz of instant vanilla pudding mix to the milk mixture and whisk until combined. Refrigerate for about 5 minutes until set.
- 3
In a medium bowl, combine 2 cups of cold heavy cream, 2 tbsp of granulated sugar, and 2 tsp of vanilla extract. Whip until soft peaks form, then finish by hand to achieve stiff peaks without overwhipping.
- 4
Once the pudding mixture is set, whisk it again to smooth out any lumps. Fold the whipped cream into the pudding mixture until well combined.
- 5
Slice 5 large ripe bananas into 1/2 inch thick coins just before assembly to prevent browning.
- 6
In a trifle dish, layer vanilla wafers to cover the bottom. Add a quarter of the pudding mixture over the cookies and smooth it out.
- 7
Add another layer of vanilla wafers, followed by a layer of banana slices. Repeat the layering process, finishing with the remaining pudding mixture on top.
- 8
Refrigerate the assembled pudding for 3 hours to set.
- 9
For the topping, whip 1 cup of cold heavy cream with 1 tbsp of sugar and 1 tsp of vanilla extract until soft peaks form. Spread the whipped cream over the top of the pudding.
- 10
Finish with a sprinkle of crushed vanilla wafers on top.
Heads up — we had to guess a little:
- The quantity of bananas was inferred based on typical serving sizes for banana pudding.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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