Why You Must Make This Banana Pudding

• Banana pudding has a rich history, tracing back to a recipe published on a box of Nilla Vanilla Wafers in the 1920s.
• This adored recipe from Magnolia Bakery’s cookbook means you can recreate this classic treat in the comfort of your home!
• The inclusion of instant vanilla pudding makes this dessert a breeze to prepare, far easier than traditional recipes made completely from scratch!

No complicated pie crusts required here! By using boxed pudding mix and a can of sweetened condensed milk, preparing this banana pudding turns out to be a breeze. You’ll soon discover that it’s just as delicious as any fancy banana cream pie!

Expert Tips for the Best Banana Pudding

• Select ripe bananas that are bright yellow and slightly green at the stem for the best flavor. Avoid overly ripe bananas as they may not provide the required taste.
• Pro Tip: To keep banana slices from browning, soak them briefly in 7-Up or Sprite.
• Although some recipes use banana extract, I recommend sticking with vanilla pudding for a cleaner, uncomplicated flavor profile that lets the bananas shine.
• Ensure the pudding thickens properly; if the mixture doesn’t set, your pudding may end up too runny.
• Chill the pudding for a minimum of 4 hours before serving for enhanced flavor infusion.
• This recipe yields 14-16 servings, making it perfect for gatherings. Start early on the day you plan to serve it!
• If you’re using a glass dish, pour the pudding into the middle and gently spread it toward the sides to decrease smudges.
• Allow the dessert to sit at room temperature for about 30 minutes before serving; serving it too cold can mask its flavors.
• If preparing individual servings, consider using mini vanilla wafers as a garnish along with banana slices.
• Keep in mind that banana pudding stays good for about 2 days, but its freshness drastically diminishes after that.
• Avoid freezing banana pudding, as both the pudding and the bananas do not thaw well.

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 ½ cups ice water (remove ice before measuring)
• 1 small box (3.4 ounces) instant vanilla pudding mix
• 3 cups heavy cream
• 4 bananas, yellow but not spotted, and slightly green at the stem end
• 1 bottle or can of lemon-lime soda, like Sprite or 7-Up, optional
• 1 12-ounce box of Nilla Vanilla Wafers

Instructions

1. In a large mixing bowl, combine the sweetened condensed milk and ice water. Beat until well incorporated. Add the pudding mix and continue to beat for about 2 minutes. Cover with plastic wrap and refrigerate until set for at least 3 hours or longer.
2. Once the pudding mixture has set, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until fully combined.
3. Slice the bananas and place them in a bowl. If desired, pour the lemon-lime soda over the banana slices and let them soak briefly to reduce browning.
4. Begin layering your dessert by placing about a third of the vanilla wafers at the bottom of a large glass bowl or another serving dish.
5. Gently drain the bananas and blot them with paper towels to absorb excess liquid.
6. Top the vanilla wafers with a third of the bananas, followed by a third of the pudding mixture. Use an offset spatula to smooth out the pudding.
7. Repeat the layering process two more times for a total of three layers.
8. Crumble some of the remaining vanilla wafers over the top to create a delightful crumb topping.
9. Chill the assembled dessert for about 4 hours before serving to ensure it’s perfectly set.