nilla vanilla wafer banana pudding recipe

Written ByJenny Smyth Posted on
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The Best nilla vanilla wafer banana pudding recipe

I’ve been making Nilla vanilla wafer banana pudding for years, and it’s always a hit with my family. The dish is a classic Southern dessert that’s been around for decades, and its simplicity is part of its charm.

The combination of creamy pudding, crunchy vanilla wafers, and sweet bananas is a match made in heaven. I love how easy it is to make, too – just mix together some milk, sugar, eggs, and vanilla extract, then chill until set.

It’s a great way to use up ripe bananas that are past their prime, and the pudding can be made ahead of time for a stress-free dessert. My kids adore helping me in the kitchen, and this recipe is one of their favorites to assist with.

We like to top it with whipped cream or a sprinkle of nutmeg for an extra-special touch. Whether you’re looking for a comforting dessert or just need something easy to serve a crowd, Nilla vanilla wafer banana pudding is a great choice.

It’s also relatively healthy compared to many other desserts – just be sure to use low-fat milk and minimal added sugar. This recipe has become a staple in our household over the years, and I’m happy to share it with you today.

Nilla Vanilla Wafer Banana Pudding

4.7 from 1112 votes

A creamy and comforting dessert that combines layers of vanilla wafers, ripe bananas, and a rich pudding sauce. This classic treat is perfect for any occasion and is sure to satisfy your sweet tooth.

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

🥘Ingredients

For the Pudding

1 1/2 cups whole milk
1/2 cup granulated sugar
3 tbsp cornstarch
1 1/2 tsp vanilla extract
1/4 tsp salt

For the Assembly

2 cups vanilla wafers
2 ripe bananas, sliced
1/4 cup powdered sugar
1/2 cup heavy cream

👨‍🍳Directions

1In a medium saucepan, combine milk, sugar, and cornstarch over medium heat.
2Stir continuously until the mixture thickens and begins to boil.
3Remove from heat.
4Add vanilla extract and salt to the pudding mixture.
5Stir well to combine.
6Transfer the pudding to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
7Chill in the refrigerator for at least 30 minutes.
8While the pudding is chilling, arrange a layer of vanilla wafers in the bottom of an 8×8 inch baking dish.
9Top with a layer of sliced bananas.
10Sprinkle half of the powdered sugar over the bananas.
11Pour half of the chilled pudding over the banana layer.
12Repeat with another layer of vanilla wafers, bananas, and the remaining pudding.
13Sprinkle the remaining powdered sugar over the top.
14In a separate bowl, whip the heavy cream until stiff peaks form.
15Spread the whipped cream evenly over the top of the pudding.
16Chill the assembled pudding in the refrigerator for at least 2 hours before serving.

🔧Equipment

Saucepan
Whisk
Mixing bowl
8×8 inch baking dish
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For an extra indulgent treat, garnish with additional whipped cream and a few more vanilla wafers before serving. Make sure to use ripe bananas for the best flavor and to avoid browning, you can brush the banana slices with lemon juice.

This nilla vanilla wafer banana pudding recipe is perfect for any occasion – whether you’re hosting a party or just want a comforting dessert at home. One of the best things about this recipe is that it’s incredibly versatile – you can serve it chilled from the fridge or reheat it gently on the stovetop or in the microwave if needed.

To store leftovers, simply cover the pudding with plastic wrap or aluminum foil and refrigerate until ready to serve again. Reheating is easy: just place the pudding in a saucepan over low heat, whisking constantly until warmed through – about 5-7 minutes should do the trick.

❓ Frequently Asked Questions About Nilla Vanilla Wafer Banana Pudding

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

I prefer using 2% or whole milk for this recipe, as it gives the pudding a richer flavor and creamier texture. You can also use almond milk or soy milk if you’re looking for a dairy-free option.

Q: Can I use fresh bananas instead of frozen?

Yes, you can use fresh bananas instead of frozen – just be aware that they may not hold their shape as well in the pudding. If using fresh bananas, be sure to slice them thinly so they cook evenly.

Q: How long does this pudding keep in the fridge?

This pudding will keep in the fridge for up to 3 days – just be sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out.

Q: Can I make this pudding in individual cups?

Yes, you can make this pudding in individual cups using small ramekins or cups. Just adjust the baking time accordingly – it should take about 20-25 minutes in a 350°F oven.

Q: What if I don’t have any vanilla extract on hand?

You can omit the vanilla extract altogether or substitute it with a few drops of almond extract if you prefer. Keep in mind that the flavor will be slightly different, but it will still taste delicious!

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