If you are hosting and need a delicious dessert, this easy banana pudding recipe is the perfect solution. This recipe is easy enough to make that you could even hand it off to one of your kiddos. With my fool-proof instructions, you will want to make it year after year.
How to Make Banana Pudding
Here is a brief overview of this no bake banana pudding with vanilla wafers comes together. For the full banana pudding recipe including the full list of ingredients and measurements, scroll to the recipe card at the bottom of the post.
Milk: Whatever milk you have on hand will work. Instant vanilla pudding mix: When mixed with milk, it creates a creamy vanilla pudding with a hint of sweetness. Make sure it is labeled “instant pudding mix” and not “cook and serve”. Vanilla extract: Adds a sweet flavor profile and enhances the vanilla flavor of the pudding. Sweetened condensed milk: Adds sweetness and a velvety consistency to the pudding. Double-check the label for “sweetened condensed milk” which is not the same as evaporated milk. Stabilized whipped cream: Maintains its texture for a longer period of time. Make your own or buy frozen whipped topping and allow it to thaw. Bananas: See my tips for choosing bananas below. Slice them thinly for even distribution throughout the pudding. Vanilla wafers: These cookies add a delightful crunch.
If you plan to make banana pudding in a day or two and are buying bananas in advance, choose bananas that are slightly less ripe since they will ripen over time. Store bananas at room temperature until they reach the desired ripeness.
Making Ahead and Storing Banana Pudding
Keep banana pudding tightly covered with plastic wrap in the refrigerator. I don’t recommend making it more than a day in advance. Eat any leftovers within two days of making it.
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If you make this homemade banana pudding recipe or any of my other recipes, please let me know what you think by leaving a comment. It makes my day to hear from you!
