This old fashioned banana pudding recipe with condensed milk is sure to make you swoon. It is perfect for summer gatherings and is sure to be a hit with everyone who tries it.
This old-fashioned dessert has layers of creamy vanilla pudding, fresh bananas, and vanilla wafers. The creamy pudding mixture has sweetened condensed milk stirred in, so you know it is rich and delicious.
Adding homemade whipped cream keeps it fluffy and luscious. It all comes together to make the perfect classic southern banana pudding.
There is just something about the combination of flavors and textures that make this banana pudding the perfect comfort food. Make it for a BBQ, potluck, or family gatherings and watch everyone go crazy for it.
There are so many great ways to make this classic southern dessert, but the recipe in the recipe card is our favorite way. It is quick, easy, and oh so good.
Using sweetened condensed milk and instant pudding gives you that homemade custard taste without the effort. Before we came upon this recipe, I used to make my banana pudding with a rich vanilla egg custard.
Using the egg yolks in the custard meant I would have extra egg whites. So I would make a crisp meringue for the top, kind of like making the base for a pavlova.
Both ways are super delicious, for sure. But as life gets busier, I tend to stick to the quicker instant pudding method now.
Storage
Banana pudding is best about 2-12 hours after it is made. That gives time for the cookies to soften and the banana flavor to penetrate the pudding.
While it still tastes good later, the banana slices will start to oxidize and turn brown over time.
To prevent that for as long as possible, place plastic wrap on the surface of the leftover banana pudding and store it in the refrigerator. You can also brush you banana slices with citrus juice before using them to inhibit the browning.
Lemon juice is the most popular option, but pineapple or orange juice will work as well.
Can you freeze banana pudding?
Banana pudding doesn’t freeze well. The bananas will get mushy, and the pudding will get watery as it defrosts. It is best to eat your banana pudding fresh.
More Great Banana Dessert Recipes
If you like banana pudding, you will love no-bake banana cream pie as well. It has a lot in common with the recipe but has a graham cracker crust rather than Nilla wafers.
If your bananas got a little overripe, try making banana bread or a tasty banana cake instead. If you are feeling fancy, you can even make a southern style layered banana cake with fluffy white frosting.
Or turn your ripe bananas into banana rice pudding. It is another comfort food and is delicious, warm, or cold.
Old Fashioned Banana Pudding
Equipment
Ingredients
- 6.8 oz. vanilla instant pudding mix
- 2½ cups cold milk
- 14 oz. sweetened condensed milk
- 3 cups heavy whipping cream
- 11 oz. box of vanilla wafers
- 6 bananas
Instructions
- In a large bowl, whisk together the milk and sweetened condensed milk until they are combined. Add the pudding mixes and stir until incorporated. Place in the refrigerator to chill while you make the whipped cream.2½ cups cold milk, 14 oz. sweetened condensed milk, 6.8 oz. vanilla instant pudding mix
- In a cold mixing bowl, whip the cream until stiff peaks form. Be careful to not overwhip the cream.3 cups heavy whipping cream
- Fold the whipped cream into the pudding mixture until combined.
- Slice ripe bananas about ¼" thick.6 bananas
- Now grab a large glass bowl, trifle bowl, or 9×13-inch baking dish. Arrange a layer of cookies on the bottom of the dish. Top with a layer of bananas and then some of the pudding mixture. Keep alternating layers until all of the ingredients are used. Be sure to seal all of the bananas under a layer of pudding, don't put any on top.11 oz. box of vanilla wafers
- Refrigerate for at least 2 hours but up to 8 hours. Longer storage may result in oxidized bananas. See the notes below for more tips.
- If desired top with additional whipped cream or fresh banana slices before serving.
Notes
Video
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