Banana Pudding Recipe With Real Bananas – This is the best version of banana pudding! Made with fresh vanilla pudding, sweet bananas, and vanilla wafers, this banana pudding recipe is rich, creamy, and surprisingly easy to make.
My husband’s favorite dessert is banana pudding and he has made it his mission to try it at every restaurant in the Southeast. But he has yet to find one that compares to my banana pudding recipe.
Banana Pudding Recipe With Real Bananas
That doesn’t mean it’s complicated or difficult to do! It only takes a few extra minutes to replace the homemade vanilla pudding mix with the frozen fresh cream topping.
The Best Banana Pudding Recipe Ever!
And the difference in taste is to die for! This banana pudding recipe is perfectly delicious, not filling. The pudding is light, creamy and has a rich vanilla flavor. Paired with fresh bananas and vanilla wafers, this banana pudding is the best.
This banana pudding recipe is made with homemade vanilla pudding, whipped cream, bananas and vanilla wafers. In fact, you may already have everything you need to make this classic dessert today!
Remember that the key to making the best banana pudding is to replace the boxed vanilla pudding with homemade vanilla custard, which is very easy to make.
Just as homemade pudding is best for this recipe, fresh whipped cream is also key to creating the best banana pudding. The fresh cream will create the easiest pudding, the fluffiest, and the flavor is clean, not artificial or too sweet.
Magnolia Bakery Banana Pudding Recipe
After the pudding mix has cooled and the cream is whipped, it’s time to combine to make a light and fluffy banana pudding base.
I recommend soaking the sliced bananas in lemon juice before adding them to the pudding. This not only helps prevent the bananas from going brown, but adds a tart flavor that is the perfect balance to a delicious dessert.
You can use ANY serving bowl or bowls to mix the banana pudding. A clear, small dish makes a beautiful, dramatic display perfect for baking, and small individual serving dishes are perfect for dinner parties. If you don’t have a large bowl or individual bowls, use mason jars, glass bowls, or any 4-quart bowl you have on hand.
In order for the flavor of the banana pudding to have time to blend, it is best to refrigerate the complex pudding for at least 4 hours or 24 hours before serving. While banana pudding will keep for up to 3 days in the refrigerator, the flavor and texture of the pudding is best served within 24 hours of preparation.
The Best Homemade Banana Pudding
I’d love for you to tell me how much you enjoyed this banana pudding recipe in the comments below.
Milk: Feel free to use skim milk or milk with 2% vanilla cream, but whole milk will give the richest and creamiest results.
Reducing the Pudding: Don’t be tempted to reduce the vanilla pudding mix, this will keep the final result creamy and smooth.
Cornstarch: A little cornstarch is needed to thicken the pudding. If you have a problem with corn, replace the cornstarch with equal amounts of arrowroot powder or tapioca starch.
Authentic Southern Banana Pudding Recipe
Storage: This leftover banana pudding should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. Best enjoyed within 24 hours of preparation, but can be enjoyed up to 3 days. After 3 days, the cream starts to rot and the bananas turn to mush.
Calories: 227 kcal | Carbohydrates: 29 g | Proteins: 3 g | Fat: 12 g | Saturated fat: 6 g | Cholesterol: 64 mg | Sodium: 124 mg | Potassium: 152 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 413 IU | Vitamin C: 2 mg | Calcium: 64 mg | Iron: 1 mg
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Hi, I’m Kristen, creator of A Mind “Full” Mom. I believe that preparing a healthy family meal does not have to be difficult or expensive! I love nothing more than sharing delicious solutions for your hungry family with you. Mom’s homemade banana bread recipe has layers of fresh bananas, creamy pudding, vanilla wafers, and whipped cream. It has a secret ingredient that makes it the best banana pudding ever!
Homemade Banana Pudding Dessert
Banana pudding is one of those recipes that I dream about. Layers of sour pudding, banana slices and vanilla waffles that are softer than pudding…each bite better than the last. It’s a great day when you do it, and somehow even better the next day.
This banana pudding recipe is my mom’s and it’s a hit now. Like most of my mom’s recipes growing up, they should be quick, easy, and delicious! This is a quick banana pudding made from instant pudding, vanilla wafers, sliced bananas, and her secret ingredient – sweetened condensed milk! Below you will find instructions on how to use cold whipping cream or homemade cream to give your banana pudding that extra silky taste.
There are a few things my mom makes that are EVERYTHING, and this banana pudding is one of them. I’m excited to share this simple recipe and all my tips for the best banana pudding with you all!
In addition to the sweetened condensed milk mentioned above, you will use other packaged products in this recipe. That’s part of what makes this banana pudding so easy to make! Here’s what you’ll need:
Creamy Banana Pudding
If you’re looking for that classic flavor you’ve enjoyed growing up, then this is the recipe for you. This banana pudding topped all the plates at church lunch, a recipe your mom made for Sunday dinner, and a recipe you’ll probably love.
However, if you really want a pudding recipe from scratch, I recommend you check out this banana pudding recipe from Add a Pinch!
Like all of my mom’s recipes, the secret to this super creamy banana pudding is sweetened condensed milk. It is one of those things that cannot be changed. It brings a sweetness and creamy texture that no other ingredient can provide. It’s also the secret to her famous Potato Casserole!
This is 100% personal choice and I know a lot of people feel that way. I’ve included instructions on how to use both, so it’s completely up to you! If you want a ’90s version of the banana pudding your mom probably used to make, use cool whipped cream. If you want a richer version, use real cream.
Magnolia Bakery’s Banana Pudding Recipe
I know this question is coming. You’ll scroll down and see that this banana pudding recipe calls for vanilla pudding. You’ll read it a few times to make sure you’re not crazy and you’ll ask me why you don’t use banana pudding instead.
Well, because artificial banana pudding doesn’t taste nearly as good as real bananas. In this recipe, we use tons of fresh bananas mixed into the pudding to give it all the banana flavor this pudding needs. The vanilla pudding plays perfectly with the strong flavor of the banana to create a perfect balance between the two.
This pudding is super easy to make and a great dessert to make with the kids! Here’s how to do it:
This is a very common question I get asked a lot and luckily the answer is YES! You can make this banana pudding ahead of time. This recipe is best if you let it sit for at least a few hours before serving so that the wafers can get another pudding. What happens is that this recipe turns out to be the perfect smooth and creamy texture that you want.
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If I am in company, I prefer to serve this pudding 4 to 6 hours after making it. At this time, the bananas will not be too brown, and they will look perfect. However, if I serve this to my immediate family, we will all love it equally for the next day or two! Yes, your bananas will be a little browner, but the overall pudding will taste the same.
Another way to prevent your bananas from going rancid is to coat the banana slices with acidic fruit juice such as lemon, lime or pineapple juice. However, this is not absolutely necessary. A lightly browned banana doesn’t taste any different, and the texture is still the same. And, after the pudding rests, the brown vanilla and banana waffles are hard to tell apart from each other.
Even if you dress banana slices with something like lemon juice, your bananas will turn a little brown…especially the ones near the top that have been exposed to the most air. After you undress
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