This Banana Cream Pudding recipe is so easy and only takes a few minutes to make! With my spin on the "pudding" - you'll have in banana cream heaven in no time.
This is one of my favorite desserts and my personal spin on banana cream pudding. With three main sections, only one of which requires actual preparation, you'll have your dessert ready in no time. My kids love it and it's a great and quick mid week dessert option for the family.
This was inspired by the leftover bananas from my banana bread recipe. I also had a bunch of left over powdered sugar from my chocolate meringue pie too so wanted to get some use out of it.
Ingredients
*See recipe card for quantities*
- Bananas
- Nilla Wafers
- Heavy Whipping Cream
- Powdered Sugar
Instructions
Here's what the process will look like!
Whip your heavy whipping cream to prepare the cream layer of your pudding!
Build your banana cream pudding base with Nilla wafers! Slice your bananas too.
Layer your wafers, cream, and banana until you reach the top of your bowl.
Garnish with toppings and enjoy!
Hint: try to use ripe bananas for the best taste!
Substitutions
- Dairy Free - use 14-16oz of full-fat coconut milk instead of heavy whipping cream! Try to reduce powdered sugar to 1-1.5 cups if using coconut milk so it's not too sweet!
- Gluten Free - some brands have gluten-free wafer like cookies that you can substitute the Nilla wafers with!
Variations
- Toppings - you can add some additional toppings to the surface like chocolate chips, honey drizzle, or additional berries!
Equipment
I highly suggest using a KitchenAid Standing Mixer for this recipe. However, if you don't have one, you can use an electric hand mixer.
- 1 KitchenAid Standing Mixer or you can use a handheld electric mixer
You can find some of my favorite equipment here if you need any guidance!
Banana Cream Pudding
Equipment
- 1 KitchenAid Standing Mixer with whisk attachment
- 1 Spatula
- 1 Small/Medium Bowl
- 1 Knife
Ingredients
- 2 cups heavy whipping cream
- 5 ripe bananas will vary based upon the size of your bowl. Bananas should be chopped into slices.
- ¼ cup powdered sugar
- 1 splash vanilla extract
- Nilla wafers I suggest getting the 11oz box if you can because the amount of Nilla wafers used will depend on the size of your bowl. I used about 8-12 wafers per layer.
Instructions
- Grab your KitchenAid standing mixer or handheld electric mixer and start by whipping up your 2 cups of heavy whipping cream. Should only take about 2-3 minutes.
- Once the whipping cream starts coming together, add 1 ripe banana (chopped up), powdered sugar, and vanilla. Mix until combined into a soft cloud like texture.
- Grab your small/medium bowl and start layering your Nilla wafers. Then add your whipped cream layer, then banana slices layer. Repeat the layering process of these 3 steps until you reach the top of your bowl.
- For decorative purposes - you can top off your bowl with whipped cream and crushed, sprinkled wafer crumbs and a couple banana slices.
- Enjoy! I think it's best consumed after it's been in the fridge overnight but it's still sexy when fresh.
Video
Storage
- Refrigeration: Store the pudding in an airtight container or cover the dish tightly with plastic wrap. Refrigerate it promptly after preparation, ideally within two hours.
- Shelf Life: Homemade banana cream pudding can typically be stored in the refrigerator for up to 3-4 days. Beyond this timeframe, its quality may start to degrade.
- Layering: If you want to store each layer individually, you'll only need to refrigerate the whipped cream. Store in airtight container and refrigerate until layering prior to serving.
- Avoid Freezing: It's not recommended to freeze banana cream pudding. Freezing can alter the texture and cause separation when thawed, resulting in a less desirable consistency.
- Toppings: If your pudding is topped with whipped cream or sliced bananas, it's best to add these just before serving. This helps maintain the freshness and appearance of the toppings.
FAQ
Yes! You'll just have to use gluten-free wafter cookies.
Absolutely! I personally think it tastes a little better when left in the fridge overnight.
Georgina MORENO
I love your recipes, they simple and delish 😋
Nikki
I’m not a huge fan of traditional pudding so this was fantastic for me!! I ate the whole bowl!
Lauren
Wonderful and quick recipe! This will be a new staple for family get togethers💗
Carole
Delicious, definitely needs to set overnight 💕