This whipped banana pudding is perfectly sweet and creamy. I promise, it’s like you’re eating clouds! With only a few ingredients and a little bit of prep time, you’ll find that the hardest part of this recipe is waiting for it to chill in the fridge for a couple hours until you can eat it! This truly is the only homemade banana pudding recipe you’ll ever need!
Why make whipped banana pudding?
For many people, when they hear banana pudding, they think of the famous Magnolia Bakery banana pudding recipe. I’ve finally landed on a recipe that is even better and I can’t wait for you to try it. This version is filled with homemade whipped cream, layers of fresh bananas, vanilla wafer cookies, and pudding that all comes together to make the best easy banana pudding recipe.
Ingredients you’ll need for the best banana pudding recipe:
- Granulated sugar
- Milk: I use whole milk because I think it makes the pudding richer but any milk is fine.
- Vanilla extract
- Heavy cream
- Nilla Wafers: Nilla wafers are vanilla flavored shortbread style cookies. If you can’t find them at your grocery store, feel free to use whatever shortbread you can get your hands on.
- Ripe bananas: You’ll know your bananas are ripe when you see brown spots on the skin. Ripe bananas are softer and have a higher sugar content compared to unripe bananas which makes them perfect for using in desserts!
How to make this creamy banana pudding recipe:
- Make the homemade vanilla pudding. If you don’t want to make homemade, you can following the directions on the box for instant vanilla pudding mix.
- While the pudding cools, make the easy homemade whipped cream. If you don’t want to make homemade, you can use cool whip instead.
- Fold the pudding and whipped cream together.
- Layer it up: The layering pattern is pudding mixture on the bottom, then Nilla Wafers (just line an even layer and crumble a few to fill any gaps), more pudding, a thick layer of banana slices, pudding, Nilla Wafers again, pudding and crushed Nilla Wafers on top!
- Chill in the fridge: This step allows the Nilla Wafers soften and everything come together as one for the best results!
Banana pudding is a classic southern recipe and traditionally consists of flavorful pudding, cookies and banana all layered together to create the perfect bite! You can think of it as the best trifle ever!
Nilla Wafers are very light and crisp vanilla flavored cookies. If you live in an area where they are unavailable or you for any reason cannot get your hands on them, I would recommend any brand of vanilla shortbread cookie in it’s place. If you can’t find those either, graham crackers will do in a pinch.
Tempering the egg mixture is extremely important if you want to end up with a smooth custard! Tempering eggs means to gradually heat up the eggs instead of shocking them all at once with a hot liquid. If you shock them, the eggs with cook and curdle and you will have scrambled eggs in your custard (not what we want)! On the other hand, if you add the warm liquid slowly while whisking, you are incorporating air into the mixture and allowing the temperature change gradually. Resulting in a smooth egg mixture.
Of course! You can make this in a 9×9 square dish or trifle bowl as well.
Whipped Banana Pudding
- 2.5 tbsp cornstarch
- 8 tbsp granulated sugar divided
- 1 tsp kosher salt
- 2 eggs
- 2 cups whole milk
- 1 tbsp vanilla extract
- 1 cups heavy whipping cream
- 1 tbsp sugar
- 1 box Nilla Wafers
- 3 large ripe bananas
- Combine cornstarch, 2 tbsp sugar and salt together in a small bowl and set aside. In another medium bowl, whisk together eggs and the rest of the sugar until it's light in color. Then whisk in the cornstarch mixture until smooth.
- Add the milk to a medium saucepan and simmer on medium-high heat for about 5 minutes or until you see a few slow bubbles on the surface (do not allow it to come to a boil). Carefully stream the warm milk into the egg mixture, whisking vigorously so the eggs don't curdle.
- Return the mixture back to the saucepan and add in the vanilla extract. Whisk continuously and allow the mixture to cook on medium-high heat until you see it thicken (this takes about 5 minutes). Remove the pan from heat, transfer the mixture into a large bowl and cover with plastic wrap directly touching the pudding to prevent a skin from forming. Chill in the fridge for 2 hours.
- In the meantime, whip the heavy cream in a stand mixer using the whisk attachment with 1 tbsp of sugar until it reaches stiff peaks. Once the pudding is cooled, carefully fold the whipped cream into the pudding mixture using a rubber spatula. You can also prep the bananas and slice them into quarter inch coins now too!
- Grab a 9 inch pie plate (deep dish is best) and start to assemble! The layering pattern is pudding mixture on the bottom, then Nilla Wafers (just line an even layer and crumble a few to fill any gaps), more pudding, a thick layer of all those bananas, pudding, Nilla Wafers again, pudding and crushed Nilla Wafers on top! Loosely cover the top of the pudding with plastic wrap and let the entire dish in the fridge for 4 hours to allow the wafers to soften and meld together. I PROMISE, it's worth the wait!