Of course! Banana Pudding is the quintessential Southern dessert, a creamy, dreamy, no-bake masterpiece that’s perfect for any occasion. This is the classic, beloved version with a creamy custard, fresh bananas, and Nilla Wafers.
Here’s a foolproof recipe for the best homemade banana pudding you’ll ever taste.
Classic Southern Banana Pudding
This recipe creates a from-scratch custard that is far superior to any mix. It’s rich, smooth, and utterly irresistible.
Ingredients
· 1 (14-ounce) can sweetened condensed milk
· 1 (5-ounce) box instant vanilla pudding mix
· 1½ cups cold water
· 3 cups heavy whipping cream, chilled
· 1 teaspoon vanilla extract
· 1 (11-ounce) box Nilla Wafers
· 5-6 ripe-but-firm bananas, sliced
Optional Topping:
· 1-2 additional bananas, sliced for garnish
· A few extra Nilla Wafers for garnish
· A sprinkle of cinnamon
Instructions
- Make the Creamy Custard Base
· In a large bowl, whisk together the sweetened condensed milk and the instant vanilla pudding mix.
· Gradually whisk in the 1½ cups of cold water. Whisk vigorously for about 2 minutes until it is smooth and begins to thicken.
· Place the bowl in the refrigerator for at least 10-15 minutes to set up further.
- Whip the Cream
· In another large, chilled bowl, beat the cold heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
· Pro Tip: Make sure your bowl and cream are very cold for the best volume.
- Combine and Create the Pudding
· Take the chilled pudding base out of the fridge. Gently fold the whipped cream into the pudding mixture using a spatula. Fold until no white streaks remain. This is your luxurious, creamy pudding.
- Assemble the Layers
· In a 9×13 inch dish or a large trifle bowl, spread a thin layer of the pudding mixture on the bottom.
· Create your first layer: Nilla Wafers. Line the bottom with cookies.
· Add a layer of sliced bananas over the wafers.
· Spoon and spread one-third of the pudding mixture over the bananas.
· Repeat the layers two more times: Wafers -> Bananas -> Pudding.
· For the final top layer, make sure it’s a nice, thick layer of the pudding cream.
- Chill and Serve
· Cover the dish tightly with plastic wrap. This is crucial! Press the plastic wrap directly onto the surface of the pudding to prevent a skin from forming and to keep the bananas from browning.
· Refrigerate for at least 4 hours, but preferably overnight. This waiting time is what makes the magic happen—the Nilla Wafers soften into a cake-like texture and the flavors meld together perfectly.
- Garnish and Enjoy
· Just before serving, you can garnish with additional sliced bananas, a few whole Nilla Wafers around the edge, or a light dusting of cinnamon.
· Scoop into bowls and enjoy the taste of Southern comfort!
Tips for the Best Banana Pudding:
· Banana Readiness: Use bananas that are yellow with maybe a few brown speckles. They should be ripe for flavor but still firm so they don’t turn to mush in the pudding.
· Preventing Brown Bananas: The plastic wrap pressed directly on the surface is your best defense. You can also toss the banana slices in a little lemon juice, but this will alter the classic flavor slightly.
· The “No-Boil” Advantage: This method is much simpler than cooking an egg-based custard on the stove, but it yields an incredibly rich and creamy result that holds its shape beautifully.
· Don’t Skimp on Chilling Time: The 4+ hour chill is non-negotiable. It allows the textures to perfect themselves.
· The Cookie: Nilla Wafers are traditional for a reason. Their specific vanilla flavor and texture are part of the classic experience.
This dessert is always a hit at potlucks, family reunions, or just as a special treat. It’s the ultimate comfort food that tastes like home.