Banana Pudding Recipe
Creamy homemade banana pudding layered with fresh bananas and vanilla wafers. Whipped cream makes the pudding light and fluffy, while chilling softens the cookies into tender, cake-like layers.
Servings: 15
Calories: 410kcal
Ingredients
- 1 ½ cups heavy whipping cream
- 14 oz sweetened condensed milk 1 can
- 2 oz Cream Cheese softened
- 1 teaspoon Vanilla Extract
- 3 cups vanilla pudding click for my homemade version or see the recipe note about using instant pudding, chilled
- 22 oz vanilla wafer cookies
- 5 medium bananas yellow with a few brown freckles
Instructions
- Whip the cream: In a medium bowl, whip the heavy cream until stiff peaks form.
- Prepare the cream cheese mixture: Add the softened cream cheese, sweetened condensed milk, and vanilla extract to a large bowl. Beat until smooth and creamy.
- Add the pudding: Add the chilled vanilla pudding and mix until smooth and creamy.
- Fold in the whipped cream: Gently fold the whipped cream into the pudding mixture until light and fluffy.
- Start the layers: Spread a thin layer of pudding across the bottom of a 9×13-inch dish. Arrange a tightly packed layer of vanilla wafers, breaking some in half to fill gaps. Slice the bananas into ¼-inch rounds and arrange them evenly over the wafers, covering the edges and corners.
- Finish the layers: Spread half of the pudding mixture over the bananas, smoothing it to the edges. Repeat with another layer of wafers, bananas, and the remaining pudding mixture. Finish with a tightly packed layer of wafers, rounded side up, filling gaps so the pudding is completely covered.
- Chill and serve: Cover and refrigerate for 6–8 hours, until the wafers soften and the layers set.
Notes
- Banana ripeness: Use yellow bananas with a few brown freckles. They should be sweet but firm enough to hold their shape. Slice them just before assembling.
- Chilling: Allow at least 4 hours, although 6–8 hours gives the best texture. The wafers become soft while still holding their shape.
- Cookie variations: Chessman cookies, butter cookies, shortbread cookies, and Biscoff cookies can replace some or all of the vanilla wafers. These sturdier cookies take longer to soften.
Nutrition
Calories: 410kcal | Carbohydrates: 61g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 249mg | Potassium: 205mg | Fiber: 2g | Sugar: 38g | Vitamin A: 490IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 0.1mg
