Banana Pudding Recipe
Introduction
Banana pudding is a classic, crowd-pleasing dessert that combines creamy layers of vanilla pudding, fresh bananas, and crunchy vanilla wafers. It’s simple to make and perfect for gatherings or a comforting treat at home.
Ingredients
- 1 (8 ounce) package cream cheese (softened)
- 1 (14 ounce) can sweetened condensed milk
- 1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 5 ripened bananas
- 1 (11 ounce) package vanilla wafers
Instructions
- Step 1: In a large bowl, combine the softened cream cheese with the sweetened condensed milk. Use a hand mixer to beat the mixture until it becomes fluffy and smooth.
- Step 2: Add the instant vanilla pudding mix, whole milk, and vanilla extract to the bowl. Continue beating until all ingredients are well combined and the mixture thickens slightly.
- Step 3: In a separate bowl, beat the heavy whipping cream until soft peaks form. Sprinkle in the powdered sugar and continue beating until stiff peaks form, being careful not to overbeat.
- Step 4: Reserve 2½ cups of the whipped cream for the topping. Gently fold the remaining whipped cream into the pudding mixture until fully incorporated and smooth.
- Step 5: In a glass trifle bowl or serving dish, layer vanilla wafers on the bottom. Add a layer of sliced bananas, then spread a layer of the pudding mixture over the bananas, ensuring they are fully covered. Repeat these layers until all ingredients are used.
- Step 6: Finish by spreading the reserved whipped cream evenly on top. Cover the dish and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set.
- Step 7: Just before serving, garnish with extra banana slices or crumbled vanilla wafers for added texture and presentation.
Tips & Variations
- Use ripe but firm bananas to prevent browning and maintain a fresh taste in the pudding.
- For extra flavor, sprinkle a little cinnamon or nutmeg between layers.
- Substitute vanilla wafers with graham crackers for a different texture and taste.
- Prepare the pudding a day ahead to enhance the flavors and allow the wafers to soften into a cake-like layer.
Storage
Store banana pudding in an airtight container or covered in the refrigerator for up to 3 days. For best texture, consume within two days as bananas may become mushy over time. Reheat is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat milk or cream?
Using low-fat milk or cream can alter the texture and richness of the pudding, making it less creamy. For best results, stick with whole milk and heavy whipping cream.
How do I prevent the bananas from browning?
Slice bananas just before layering and consider tossing them lightly in lemon juice to slow browning. Also, covering the pudding tightly and refrigerating promptly helps keep bananas fresh.
PrintBanana Pudding Recipe
A creamy and decadent Banana Pudding layered with smooth cream cheese, sweetened condensed milk, instant vanilla pudding, whipped cream, ripe bananas, and classic vanilla wafers. This no-bake dessert is perfect for any occasion, chilling overnight to meld flavors into a luscious treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Filling
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
- 2 cups whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
Other Ingredients
- 5 ripe bananas
- 1 (11 ounce) package vanilla wafers
Instructions
- Combine Cream Cheese and Condensed Milk: In a large bowl, combine the softened cream cheese with the sweetened condensed milk. Use a hand mixer to beat the mixture until it becomes fluffy and smooth, ensuring there are no lumps.
- Add Pudding Mix and Flavorings: Add the instant vanilla pudding mix, whole milk, and vanilla extract to the cream cheese mixture. Continue beating using the hand mixer until all ingredients are fully incorporated and the mixture is smooth.
- Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating just until stiff peaks form, being careful not to overbeat.
- Fold Whipped Cream into Pudding Mixture: Reserve 2½ cups of the whipped cream for topping. Carefully fold the remaining whipped cream into the pudding mixture to maintain its airy texture and lightness.
- Layer the Pudding: Line the bottom of a glass trifle bowl with a layer of vanilla wafers. Add a layer of sliced bananas on top of the wafers, followed by a generous layer of the pudding mixture, making sure to cover the bananas completely. Repeat these layers until all ingredients are used.
- Top and Chill: Spread the reserved whipped cream over the top layer as a finishing touch. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the pudding to set properly.
- Garnish and Serve: Before serving, optionally garnish the pudding with additional banana slices or crumbled vanilla wafers to enhance presentation and add texture.
Notes
- Use ripe but firm bananas to prevent them from turning mushy after layering.
- If you prefer a lighter dessert, you can use reduced-fat cream cheese and milk alternatives.
- For a more intense vanilla flavor, consider adding a little extra vanilla extract.
- Make sure the heavy cream and mixing bowl are well chilled before whipping for best results.
- This pudding tastes even better the next day after flavors have fully melded.
Keywords: banana pudding, no-bake dessert, vanilla pudding, whipped cream dessert, layered pudding, classic banana dessert
