Banana Pudding

Discover the creamy delight of Banana Pudding, a Southern classic. Learn how to make this easy, no-bake dessert with simple ingredients and step-by-step instructions.

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Prep Time 20

Chilling Time 2

Total Time 2 20

Servings: 8 people

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

4 ripe bananas
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 package (12 oz) vanilla wafers
1 teaspoon vanilla extract
1 cup whipped topping optional, for garnish

Equipment

Mixing bowls
Electric mixer or whisk
Serving dish Preferably clear to show off the layers
Knife and cutting board
Whipped topping (optional, for garnish)

Method

Peel and slice the bananas into thin rounds and arrange a layer at the bottom of your serving dish.
In a large mixing bowl, whip the heavy cream until stiff peaks form.
Add the vanilla extract and sweetened condensed milk to the whipped cream, and continue whipping until smooth and well combined.
Start layering: add a layer of vanilla wafers on top of the bananas, then spread half of the whipped cream mixture over the cookies.
Repeat the layers with more bananas, more wafers, and the remaining cream.
Finish with a final layer of wafers on top for crunch, then chill the pudding for at least two hours before serving.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 2mg

Notes

For a dairy-free option, swap heavy cream with coconut cream. Use gluten-free vanilla wafers if needed. For a twist, add a layer of cream cheese or use homemade whipped cream instead of Cool Whip. Chill the banana pudding overnight for best flavor. Store leftovers in an airtight container in the fridge for up to three days.