When you’re craving an easy dessert recipe, this simple banana pudding recipe is perfection in a bowl! Made with homemade pudding, it’s sweet, creamy with just a hint of banana flavor, it’s sure to be a hit! Make it for your next potluck, picnic or family meal!
There are certain recipes that just scream summer picnics and fun to me. You know the ones I’m talking about, right? When you think of them, you can taste them and feel the warmth of the sun on your face. This banana pudding recipe is one of those for me.
In Texas, banana pudding is a staple at summer BBQ’s and even our restaurants serve it! It’s a fave, that’s for sure. It goes perfectly along side of my cherry Kool-Aid pie recipe!
Banana pudding is one of those dessert recipes that should only have a hint of the fruit it’s named after. Too much banana flavor and you lose the taste of the vanilla pudding and sweet whipped cream. Too little and you’re eating vanilla cookies with homemade vanilla pudding.
But get the banana flavor just right and you’ve got a sweet, creamy concoction that everyone loves!
This particular banana pudding recipe is made with homemade vanilla pudding and homemade whipped cream. In my opinion, the care that goes into this recipe is what sets it apart of other banana pudding recipes.
Can I Make Banana Pudding with Instant Pudding?
Yes! Of course you can. To make this yummy pudding with instant pudding, opt for vanilla pudding. Mix it according to the package directions and use in place of the homemade pudding in this recipe.
Can I Make This Recipe with Store Bought Whipped Topping?
Yes! You can do this too. Choose canned whipped cream over frozen whipped topping. Whipped topping will not hold it’s shape or consistency well enough to be used in this recipe.
I do want to say though; try this recipe with the homemade versions first. I promise you will never want to make it with the instant stuff! You could even take it a step farther and use homemade vanilla extract in yours!
How to Store Banana Pudding?
Because this recipe contains milk, you will need to keep it refrigerated. Store it in an airtight food storage container and consume within 48 hours give or take. The cookies that are used in the recipe will eventually become mushy if it is not eaten quickly enough.
All in all, this is a quick, simple and 100% delicious dessert recipe. I have no doubt that once you make it, you’re going to want to add it to your tried and true files. My family got one taste and since then have asked for it over and over again. I’m sure yours will too!
Banana Pudding Recipe
For the Pudding
For the Pudding
- In a small mixing bowl, combine 1/4 cup milk with 3 tbsp. cornstarch. Set aside.3 c. Whole Milk, 3 Tbsp. Cornstarch
- Add the remaining milk, butter and sugar to a medium saucepan. Using the whisk, stir constantly until the mixture has heated and is steaming. Do not bring to a boil.3 c. Whole Milk, 3/4 c, sugar, 1 Tbsp. butter
- Add the egg yolks to a small bowl and beat with a whisk until fully broken up. Add 2 Tbsp. of the hot milk mixture to the egg yolks and stir to combine. Do not skip this step! Tempering the egg yolks keeps them from scrambling. Add the mixture to the pot and stir to combine.3 large egg yolks, 3 c. Whole Milk
- Once the egg yolks have been added, whisk the milk/cornstarch mixture.
- Heat over low/medium heat until heated through and a pudding consistency is reached. Remove from heat immediately and stir in the vanilla extract.3 c. Whole Milk, 3 Tbsp. Cornstarch, 3 large egg yolks, 1 Tbsp. butter, 1 1/2 tsp. vanilla extract
For the Whipped Cream
- Add heavy whipping cream and powdered sugar to a medium mixing bowl. Beat on high until stiff peaks form. Set aside for assembly.2 c. Heavy Whipping Cream, 4 Tbsp. Powdered Sugar
To Assemble Your Banana Pudding
- In a large serving bowl or individual dessert cups, begin with a layer of cookie. Next, add a layer of pudding followed by banana slices and more pudding. End layers with whipped topping followed by crushed cookies.2 large bananas, 3 c. Whole Milk, 3 Tbsp. Cornstarch, 3/4 c, sugar, 3 large egg yolks, 1 Tbsp. butter, 1 1/2 tsp. vanilla extract, 1 box Nilla Wafers, 2 c. Heavy Whipping Cream, 4 Tbsp. Powdered Sugar