The Best Banana Pudding Recipe (So Creamy!)
Print Pin VideoI often find banana pudding can be a bit sickly sweet, but this version is hands down the best I've ever tried (I genuinely couldn't stop going back for more!). This banana pudding recipe is irresistibly creamy, layered with fresh bananas, soft vanilla wafers, and a rich, silky pudding. It's easy to make, perfectly sweet, and tastes even better the next day!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Banana Pudding
- 2¼ cups (540 g) whole milk - cold (see note 1)
- 5.1 ounce (144 g) instant vanilla pudding mix - Heaped ¾ cup when using 1x the recipe
- ¾ cup (232 g) sweetened condensed milk - You will need one 14oz can in US, but will have some left over.
- 2½ cups (600 g) heavy cream - cold
- 2 tbsps powdered sugar
- 2 tsps vanilla essence/extract
- 1 box 11oz vanilla wafers
- 5 medium ripe bananas - not overly ripe (see note 2)
Whipped Cream Topping
- 1 cup (240 g) heavy cream - cold
- 1½ tbsps powdered sugar
- ½ tsp vanilla essence/extract
Instructions
Banana Pudding
- To make the pudding layer, add the cold milk and instant vanilla pudding mix to a large mixing bowl. Using a hand or stand mixer fitted with the whisk attachment, mix on low speed for 2 minutes until the pudding begins to thicken.
- Add the sweetened condensed milk and mix again on low speed until smooth and well combined. Set aside to continue thickening while you prepare the whipped cream.
- In a medium mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand or stand mixer fitted with the whisk attachment, whip on medium speed until stiff peaks form. Be careful not to overwhip the cream (see note 3).
- Using a spatula, gently fold the whipped cream into the pudding mixture until fully combined and no streaks remain. Fold gently to keep the mixture light and fluffy.
- Slice the bananas into roughly ⅓-inch thick slices. Wait until just before assembling the pudding to slice them, as they will begin to brown if left sitting for too long.
- To assemble, use a standard 8-inch (20 cm) trifle dish. Spread a very thin layer of the pudding mixture (about ¼ cup) over the bottom of the dish. This helps soften the first layer of wafers, which can otherwise remain slightly firm.
- Arrange a single layer of vanilla wafers over the pudding, filling in as many gaps as possible. Top with a layer of sliced bananas, leaving a few small gaps between the slices so the banana flavour doesn't become too overpowering. Spread about one-quarter of the remaining pudding mixture evenly over the bananas.
- Repeat the layers of vanilla wafers, bananas, and pudding until all of the pudding mixture has been used, finishing with a layer of pudding on top. You should end up with four layers of wafers, bananas, and pudding in total.
- Cover the trifle dish with cling wrap and refrigerate for at least 4 hours (see note 4).
Whipped Cream Topping
- Just before serving, add the heavy cream, powdered sugar, and vanilla extract to a medium mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed until medium-stiff peaks form. Be careful not to overwhip the cream.
- Dollop or pipe the whipped cream over the chilled banana pudding, then decorate with a mixture of whole and roughly crushed vanilla wafers before serving.
Video
Notes
Note 1. Make sure the milk and heavy cream are well chilled. Cold ingredients help the pudding thicken properly and allow the whipped cream to whip up faster with better volume.
Note 2. Use ripe, but firm bananas. Look for bananas that are bright yellow with a few small brown speckles. Very green bananas won't be as sweet, while overly ripe bananas can become mushy.
Note 3. Whip the cream just until stiff peaks form. Overwhipped cream can become grainy and won't fold as smoothly into the pudding.
Note 4. Chill for the full 4 hours. This gives the vanilla wafers enough time to soften and allows the flavours to meld together.
Nutrition
Calories: 564kcal | Carbohydrates: 59g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 245mg | Potassium: 419mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1242IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 0.3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)