This banana pudding recipe just about dessert. It’s about comfort you can scoop. It’s about a bowl that gets passed around and somehow comes back empty every single time. It’s about that quiet confidence of knowing you made something people genuinely enjoyed, not just politely complimented.
Make it on a day you want something comforting. Make it when you want to share. Make it when you need a reminder that simple joys still matter. And when that bowl comes back empty, let that be your confirmation. You did something right. Go ahead. Try the banana pudding recipe. Enjoy the process. Enjoy the reactions. Enjoy yourself. You’ve earned that much.
My Famous Banana Pudding
Ultra-creamy, nostalgic banana pudding layered with ripe bananas, vanilla wafers, and a silky vanilla pudding base. A no-bake crowd favorite that disappears fast.
Equipment
- Large mixing bowl
- Whisk
- Rubber Spatula
- 9×13-inch glass or ceramic baking dish
- Measuring cups
Ingredients
- 2 3.6 oz packages instant vanilla pudding mix
- 4 cups milk
- 1 14 oz can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1 12 oz container extra creamy whipped topping, thawed
- 1 11 oz box Nilla wafers
- 8 –10 ripe bananas sliced
Instructions
- In a large bowl, whisk together the pudding mix and milk until thick and smooth.
- Stir in the sweetened condensed milk and vanilla extract until fully combined.
- Gently fold in the whipped topping until the pudding is silky and uniform.
- In a serving dish, layer Nilla wafers on the bottom, followed by banana slices, then pudding.
- Repeat the layers until the dish is full, finishing with a final layer of pudding on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the wafers to soften.
- Serve chilled and enjoy every creamy, nostalgic bite.