This Banana Pudding Recipe is made up of layers of deliciously smooth vanilla pudding, crispy Nila wafers and fresh banana. It’s the perfect summer dessert.
This recipe is for the best pudding with bananas and Nila Wafers. I adore pudding. When I think of pudding, I think of that famous scene in Billy Madison where he proclaims his love for Snack Pack. What a delight a Snack Pack was when you once opened up your lunch box. A true treat!
I’ve wanted to make this for over a year and finally got around to it. Total plus: not super fussy. It’s about 20 minutes away from start to finish. I urge you to have the patience to let it get really cold in the fridge. It’s way better that way.
It truly is a great summer dessert.
Why is Banana Pudding the Best Summer Dessert
- This is a true proclamation of my love for this dessert. But here are my reasons:
- It’s easily transportable.
- The only recipe is for the vanilla pudding and whipped cream. It’s a very simple recipe.
- There are people who dislike bananas but we don’t trust those people anyway so they don’t matter!
- Nila Wafers are a delicious, underrated cookie that deserve more.
History of Banana Pudding
When I think of American desserts, I think of pie, pudding and well, pie. Turns out this pudding is as American as it gets. It first came on the scene in the late 1800s in parts of Massachussets. Good Housekeeping is where it was first published; but many believe it was being served all around the states for a decade before it was published.
While there certainly is southern banana pudding, its origins are not from the south. Interesting, eh?
How to Make Banana Pudding
- We start with making the pudding. All of the ingredients go into a saucepan and then they’re warmed until nice and thick.
- Run it through a strainer, in case there are any lumps.Â
- Allow it cool. In order to prevent any pudding skin forming, I like to press the plastic wrap onto the surface.
- Layer the banana pudding. I like to add a layer of pudding, a few slices of banana and a few Nila wafers.
- And then repeat the layering!Â
- Chill in the fridge for 2 hours.Â
- Top with whipped cream right before serving.Â
Banana Pudding Recipe
Ingredients
- 3 cups whole milk
- 3 large egg yolks
- 1 cup granulated sugar
- 1/4 cup + 1 teaspoon all-purpose flour
- Pinch of kosher salt
- 1 teaspoon vanilla
- 6 oz. vanilla wafers (about half of a box)
- 3 bananas
- 3/4 cup whipping cream , (or more if you’d like!)
- 2 tablespoons powdered sugar , sifted
Instructions
- To Make the Vanilla Pudding:
- Add milk and egg yolks to a medium saucepan and whisk. Add sugar, flour, and salt and whisk until smooth. Cook over medium heat, stirring constantly, 20 minutes or until thickened. If it’s not getting as thick as you’d like after 20 minutes, feel free to add another teaspoon of flour. Remove from heat; stir in the vanilla. Allow to come to room temperature.
- To Arrange and Assemble the Banana Pudding:
- You can arrange in a big bowl or small mason jars. For either, arrange vanilla wafers in bottom of a small serving dish (or mason jar). Slice 1 banana and layer over wafers. Spoon custard over bananas. Repeat until custard is gone and you have a few solid layers.
- Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar to mixture, beating until soft peaks form. Spread over custard. Serve immediately or cover and chill for eight hours.
Notes
Nutrition
If you make this recipe, let me know on Instagram!
Looking for more summer recipes? Here are some favorites:
Hi! Would coconut flour work for this or should I stick w/ all purpose?
Oooo…good question. I’m guess you’re trying to make this gluten-free. I’m not totally sure but I just looked around on the internet to see if coconut flour works in rouxs and apparently a lot of people are saying it separates. A lot of people’s suggestions are to use rice flour. I’d give that a whirl! Good luck and sorry I’m not more verse in gluten-free cooking.
i’m hoping to make this pudding for an upcoming gathering…can you tell me how many servings it makes? thanks!
Hi Carolyn, It fills about 6-7 1/2 pint mason jars. If you were using small ramekins, I bet it’d fill about 10. Hope that helps!
I just made this and LOVED IT! I gave one to my neighbor and she called me and begged me for the recipe! She mentioned how upset her husband was that I didn’t send one for him too! I think I need to make more! 😉 Thanks for the recipe!!! This will be put in my recipe for many future uses!
YUM!! I made this tonight and it’s SO delicious!! My husband claims he’s not a custard/pudding guy, but he loved this. I roasted the bananas in the oven for 20 minutes because I love the taste of sugary cooked bananas…probably a remnant of my childhood in Peru where cooked/fried bananas were a staple of the typical meal. Thanks for the great recipe, it was the perfect dessert for a hot summer night.
This makes me so so happy! I looove the caramelized banana addition.
I love the creaminess of this pudding – looks gorgeous. Also, I’m a new visitor to your blog and it is so pretty! Can’t wait to read some more 🙂
So glad you’re here! x
would you be able to put a canning lid on these and serve as a favor at a wedding reception?
For sure! I’d recommend making the pudding the day before, putting it in a bowl and assembling the day of–just to ensure that the Nila wafers don’t get soggy. 🙂
Wow, beautiful. I love banana pudding. And I love that mixing bowl. Is it Pyrex? I have a big collection of Pyrex bowls, I love them.
Yep, it’s an old milk glass Pyrex. It was a thrift store find a few weeks ago!
I fell in love with banana pudding year ago, but have not had it lately. Thanks for sharing the concept of the little jars.
I love banana pudding! It’s one dessert that my mom made frequently when I was little, because it was my dad’s favorite. She never made it in these cute little canning jars though! I love individual desserts- these would be so cute to take on a picnic! 🙂