banana pudding with nilla wafers recipe

Written ByJenny Smyth Posted on
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The Best banana pudding with nilla wafers recipe

I’ve been making banana pudding with Nilla wafers for years, and it’s always a hit with my family. The first time I made it, I was in college, and my roommate’s mom had given me the recipe.

She told me it was a classic Southern dessert that her mother used to make for her when she was a child. I was skeptical at first, but one bite and I was hooked.

The creamy pudding, the crunchy wafers, and the sweet bananas all came together in a way that just worked. Since then, I’ve made it for countless potlucks, family gatherings, and even just for a quick dessert on a Tuesday night.

My kids love it, my husband loves it, and even our picky eaters will devour a serving in seconds. It’s just one of those recipes that never fails to impress.

When I’m looking for a comforting dessert that’s easy to make and feeds a crowd, this is the first thing that comes to mind.

Banana Pudding with Nilla Wafers

4.7 from 508 votes

A classic Southern dessert featuring layers of creamy pudding, ripe bananas, and crispy Nilla Wafers. This recipe serves 4 people and takes approximately 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pudding

2 cups whole milk
1 1/2 cups sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
2 tbsp unsalted butter
1 1/2 tsp vanilla extract

For the Topping

1 1/2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 box Nilla Wafers (14.3 oz)
4 ripe bananas

👨‍🍳Directions

1In a saucepan, combine milk, sugar, cornstarch, and salt.
2Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
3Reduce heat to low and simmer for 2 minutes, stirring continuously.
4In a separate bowl, whisk the egg yolks until well combined.
5Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
6Pour the egg mixture back into the saucepan, stirring continuously.
7Cook over low heat until the pudding thickens enough to coat the back of a spoon.
8Remove from heat and stir in butter and vanilla extract.
9Cover the pudding with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
10Allow it to cool to room temperature.
11In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
12Using an electric mixer, whip the cream until stiff peaks form.
Set aside.
13Slice the bananas into rounds and arrange a layer of Nilla Wafers on the bottom of the baking dish.
14Top with a layer of banana slices, followed by a layer of pudding.
15Repeat the layers, ending with a layer of pudding.
16Spread the whipped cream evenly over the top.
17Cover and refrigerate for at least 4 hours, or until chilled.
18Serve and enjoy.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Baking dish (8×8 inches)
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: For an extra creamy pudding, use whole milk and full-fat cream. Make sure the pudding is completely cooled before adding the whipped cream topping.

One of the best things about this recipe is how well it stores – whether you’re making it ahead of time or have leftovers from a big gathering.

Simply refrigerate the assembled dessert until you’re ready to serve it again.

You can also reheat individual servings in the microwave if you’d like – just be sure to cover them with plastic wrap or aluminum foil so they don’t dry out during heating.

❓ Frequently Asked Questions About Banana Pudding with Nilla Wafers

Q: What’s the difference between banana pudding and banana cream pie?

A: While both desserts feature bananas as the main ingredient, banana pudding is typically made with a creamy pudding mixture topped with sliced bananas and whipped cream or meringue. Banana cream pie, on the other hand, is made with a flaky pastry crust filled with a rich custard mixture and topped with whipped cream or meringue. So while they share some similarities, they’re not interchangeable terms.

Q: Can I use fresh bananas instead of ripe ones?

A: Yes, you can use fresh bananas in place of ripe ones if you prefer. However, keep in mind that using fresh bananas will give your pudding a slightly different flavor profile than using ripe ones would.

Q: What type of milk should I use for this recipe?

A: You can use either whole milk or 2% milk for this recipe – both will produce excellent results. If you prefer a non-dairy option, you can also use almond milk or soy milk as substitutes.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the pudding mixture up to 24 hours in advance if you’d like. Just be sure to refrigerate it until you’re ready to assemble the dessert.

Q: How long does this dessert stay fresh?

A: This dessert typically stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

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