Banana pudding is a classic dessert that has been loved by many for generations. This recipe elevates the beloved dish to new heights, combining creamy textures, the perfect balance of sweetness, and the nostalgic crunch of Nilla Wafers. Whether at a family gathering or a casual dinner, this banana pudding is sure to impress.

Why make this recipe

What makes this banana pudding truly special is its rich and velvety texture, thanks to the blend of heavy whipping cream, cream cheese, and sweetened condensed milk. The use of slightly unripe bananas prevents them from browning too quickly, ensuring that your dessert looks as great as it tastes. Moreover, this recipe is easy to follow and can be prepared in advance, making it a convenient choice for busy home cooks.

How to make The Very Best Banana Pudding Ever

Turning your kitchen into a mini dessert factory is a breeze with this delicious banana pudding recipe. From whipping the cream to layering in the Nilla Wafers and bananas, every step is simple yet rewarding.

Ingredients:

2½ cups heavy whipping cream
3/4 cup confectioners’ sugar
1 tsp vanilla extract
8 oz (1 package) cream cheese, softened
14 oz (1 small can) sweetened condensed milk
5 oz (1 large box) instant banana pudding mix (just the dry powder)
1 cup 2% or whole milk
11 oz (1 box) Nilla Wafers
About 8 medium bananas, sliced (ensure they are barely ripe – too ripe/soft, and they’ll brown faster)

Directions:

Lightly grease a 9×13 baking dish with cooking spray; set aside.
In the bowl of a stand mixer, add in the heavy whipping cream, confectioners’ sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form, about 5-7 minutes. Remove the whipped cream to a separate medium bowl and set aside.
In the wiped-out stand mixer bowl, add the cream cheese and, using the same whisk attachment, whip it until fluffy, about 30 seconds.
Add the sweetened condensed milk and beat until smooth, ensuring no lumps of cream cheese remain, stopping to scrape the bottom and sides of the bowl as needed.
Add the dry pudding mix and mix well, then slowly stream in the milk and mix until fully combined.
Add 2/3 of the whipped cream to the pudding mixture and fold it in gently until fully combined, with no whipped cream streaks remaining. Set aside.
In the prepared pan, place an even layer of Nilla Wafers, followed by an even layer of sliced banana coins. Top with half of the pudding mixture and spread evenly.
Repeat with another layer of Nilla Wafers, sliced bananas, and the remaining pudding layer, spreading it evenly. Top with the remaining 1/3 of the whipped cream.
Cover and refrigerate for at least 8 hours or overnight.
Just before serving, crush any remaining Nilla Wafers and sprinkle over the top. Store leftovers covered in the fridge for a maximum of 2 days.

How to serve The Very Best Banana Pudding Ever

This delightful dessert can be served straight from the fridge in a decorative trifle bowl or individual cups for a more elegant presentation. Garnish with additional banana slices or mint for a pop of color.

How to store The Very Best Banana Pudding Ever

To keep your banana pudding fresh, cover it tightly and store it in the refrigerator. It can last for up to two days, but be mindful that the bananas may begin to brown over time.

Tips to make The Very Best Banana Pudding Ever

Ensure your bananas are just ripe; this prevents them from browning too quickly in the pudding.
Do not skip refrigerating overnight; it allows the flavors to meld and the pudding to set beautifully.
For added texture, consider adding a layer of crushed Nilla Wafers or a sprinkle of cinnamon in between layers.

Variation

To switch things up, try substituting the banana pudding mix with vanilla or chocolate for a different flavor profile. You can also explore adding crushed pineapple or strawberries for a fruity twist!

FAQs

Can I use regular milk instead of heavy cream?
While you can use regular milk, the heavy cream is crucial for achieving the signature light and fluffy texture of the pudding.
How long can I leave the banana pudding out at room temperature?
It’s best not to leave banana pudding out for more than two hours at room temperature, as the dairy ingredients can spoil.
Can I freeze banana pudding?
Freezing banana pudding is not recommended as the texture may become grainy upon thawing due to the cream and bananas. Enjoy it fresh for the best experience!

Now that you have this incredible recipe for The Very Best Banana Pudding Ever, gather your ingredients and delight your friends and family with this indulgent treat!

The Very Best Banana Pudding Ever

A classic banana pudding dessert featuring creamy layers of whipped cream, cream cheese, and sweetened condensed milk, with crunchy Nilla Wafers and fresh banana slices.

Prep Time 30

Total Time 8

Serving Size servings

Ingredients

Cream Layer

2.5 cups heavy whipping cream
3/4 cup confectioners’ sugar
1 tsp vanilla extract
8 oz cream cheese, softened
14 oz sweetened condensed milk
5 oz instant banana pudding mix (dry powder)
1 cup 2% or whole milk

Layering

11 oz Nilla Wafers
8 medium bananas, sliced Ensure they are barely ripe.

Instructions

Preparation

Lightly grease a 9x13 baking dish with cooking spray; set aside.
In the bowl of a stand mixer, add in the heavy whipping cream, confectioners' sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form, about 5-7 minutes. Remove the whipped cream to a separate medium bowl and set aside.
In the wiped-out stand mixer bowl, add the cream cheese and, using the same whisk attachment, whip it until fluffy, about 30 seconds.
Add the sweetened condensed milk and beat until smooth, ensuring no lumps of cream cheese remain, stopping to scrape the bottom and sides of the bowl as needed.
Add the dry pudding mix and mix well, then slowly stream in the milk and mix until fully combined.
Add 2/3 of the whipped cream to the pudding mixture and fold it in gently until fully combined, with no whipped cream streaks remaining. Set aside.

Assembly

In the prepared pan, place an even layer of Nilla Wafers, followed by an even layer of sliced banana coins. Top with half of the pudding mixture and spread evenly.
Repeat with another layer of Nilla Wafers, sliced bananas, and the remaining pudding layer, spreading it evenly. Top with the remaining 1/3 of the whipped cream.
Cover and refrigerate for at least 8 hours or overnight.
Just before serving, crush any remaining Nilla Wafers and sprinkle over the top.

Notes

Ensure your bananas are just ripe to prevent browning. Do not skip refrigerating overnight for the best results. For added texture, consider adding a layer of crushed Nilla Wafers or a sprinkle of cinnamon in between layers.