Experience the delicious classic taste of old fashioned banana pudding with this easy, tried and true recipe. From layering to rich flavor, you can learn the tricks for making this family favorite dessert.
Nothing beats the old fashioned flavor of a homemade banana pudding. No Bake Banana Pudding is a delicious comfort food that is a sweet and creamy treat. This original recipe is one of the most popular southern staples.
The key to making the best banana pudding recipe is in the layering. You start with a layer of vanilla wafer cookies, followed by sliced fresh bananas, creamy homemade pudding and whipped cream.
This homemade banana pudding recipe has been passed down through generations and will transport you back in time with its rich flavor. With its creamy texture and sweet flavor, this classic dessert is sure to please the whole family’s taste buds!
Whether you’re serving it up for a family gatherings, family reunions or bringing it to a potluck with friends, this recipe for no bake banana pudding is always a crowd-pleaser.
How to Make Old Fashioned Banana Pudding
Ingredients:
- (1) 5.1 oz. package of instant vanilla pudding mix
- 3 cups cold milk
- 4 ripe bananas, sliced
- 8 ounces cool whip
- 1 Nilla Wafer Box
Directions:
In a large mixing bowl, whisk together pudding mix and milk, until well combined.
Whisk in half of the cool whip to combine.
Open the box of Nilla wafers and set aside about 5 cookies for the top.
In a 9×13 inch pan, place a layer of wafers across the bottom of the pan.
Add half of the fresh banana slices in a layer on top of the cookies.
Pour in half of the pudding mixture and smooth out evenly.
Add another layer of Nilla wafers on top of pudding, followed by another layer of bananas.
Pour the remainder of the pudding over top and smooth out evenly.
Top the pudding with the remaining half of the cool whip.
The last step is to crush the remaining wafers and sprinkle wafer crumbs those over top of the cool whip.
Serve, or refrigerate until ready to serve.
Try These Recipes:
- Best desserts made with cool whip
- Recipes for Ripe Bananas
- No Bake Mini Banana Pudding Jars
- Best No Bake Desserts
- Banana Nut Muffins
How to Ripen Bananas for Banana Pudding
To ripen bananas for banana pudding, you can try one of the following methods:
- Leave them at room temperature: Simply place the unpeeled bananas in a bowl or on a plate and leave them at room temperature. They will ripen naturally over time and the process can be sped up by placing them in a brown paper bag, which traps the ethylene gas produced by the bananas and speeds up the ripening process.
- Use the oven: Place unpeeled bananas on a baking sheet and bake them in a 300°F oven for about 15-20 minutes or until the skins turn black. The heat causes the bananas to ripen quickly and become soft and sweet.
- Use a microwave: Pierce the unpeeled bananas several times with a fork, then microwave them on high for 30 seconds at a time until they’re soft and fully ripe. This method is quick but may result in the bananas losing some of their flavor.
Once the bananas have ripened, you can use them to make banana pudding. If you’re not ready to use them yet, you can store them in the refrigerator to slow down the ripening process.
How to Store Banana Pudding
Store prepared banana pudding in the refrigerator: If you have made banana pudding and have leftovers, you should store it in an airtight container in the refrigerator. Cover the pudding with plastic wrap or a lid to prevent it from drying out. It can be stored for up to three days in the refrigerator.
Banana Pudding No Bake Recipe FAQs
To prevent bananas from turning brown in banana pudding, you can use the following methods:
Lemon Juice: Toss the sliced bananas in a small amount of lemon juice before adding them to the pudding.
Vinegar: Similarly, you can use a small amount of white vinegar diluted in water to coat the sliced bananas.
Honey or Agave Nectar: Drizzle a small amount of honey or agave nectar over the sliced bananas. The natural sugars in these sweeteners can help slow down browning.
It’s essential to coat the bananas immediately after slicing them and before adding them to the pudding to ensure the best results.
No bake banana pudding can be frozen. Here’s how:
Transfer the pudding into an airtight container or freezer bag, leaving some space at the top for expansion.
Label the container or bag with the date and contents.
Place the container or bag in the freezer and freeze for up to 2-3 months.
When ready to eat, thaw the pudding in the refrigerator overnight, or at room temperature for a few hours.
Once thawed, give the pudding a good stir to help redistribute any liquid that may have separated.
Keep in mind that freezing no bake banana pudding may change its texture and flavor, so it may not be as enjoyable as when it’s freshly made.
Homemade banana pudding stored in an airtight container in the refrigerator will last for 3-4 days.
If you find that your banana pudding is too thin and you want to make it thicker, there are a few things you can try:
Cornstarch: Mix 1-2 tablespoons of cornstarch with a small amount of cold milk or water until smooth. Add the mixture to the pudding and stir until combined. Heat the pudding over medium heat, stirring constantly, until it thickens to your desired consistency.
Flour: Mix 1-2 tablespoons of flour with a small amount of cold milk or water until smooth. Add the mixture to the pudding and stir until combined. Heat the pudding over medium heat, stirring constantly, until it thickens to your desired consistency.
Custard powder: Add a few tablespoons of custard powder to the pudding and stir until combined. Heat the pudding over medium heat, stirring constantly, until it thickens to your desired consistency.
Instant pudding mix: Mix a small amount of instant pudding mix with cold milk until smooth. Add the mixture to the pudding and stir until combined. Allow the pudding to sit for a few minutes to thicken.
Remember to add the thickener gradually and stir constantly to avoid lumps or the pudding becoming too thick. You can also adjust the amount of thickener depending on how thick you want the pudding to be.
Yes, bananas can become too ripe for banana pudding. When bananas become too ripe, they tend to be extremely soft and may have a mushy texture. They might also have a stronger, almost fermented flavor, which could overpower the delicate balance of flavors in the banana pudding. Additionally, very ripe bananas may release more liquid, potentially making the pudding too runny or affecting its overall consistency.
For the best results, it’s ideal to use ripe bananas with a vibrant yellow color and some brown spots.
Old Fashioned Banana Pudding Recipe
Ingredients
- (1) 5.1 oz. package of instant vanilla pudding mix
- 3 cups cold milk
- 4 ripe bananas, sliced
- 8 ounces cool whip
- 1 Nilla Wafer Box
Instructions
In a large mixing bowl, whisk together pudding mix and milk, until well combined.
Whisk in half of the cool whip to combine.
Open the box of Nilla wafers and set aside about 5 cookies for the top.
In a 9x13 inch pan, place a layer of wafers across the bottom of the pan.
Add half of the fresh banana slices in a layer on top of the cookies.
Pour in half of the pudding mixture and smooth out evenly.
Add another layer of Nilla wafers on top of pudding, followed by another layer of bananas.
Pour the remainder of the pudding over top and smooth out evenly.
Top the pudding with the remaining half of the cool whip.
The last step is to crush the remaining wafers and sprinkle wafer crumbs those over top of the cool whip.
Serve, or refrigerate until ready to serve.
Notes
To ripen bananas for banana pudding, you can try one of the following methods:
- Leave them at room temperature: Simply place the unpeeled bananas in a bowl or on a plate and leave them at room temperature. They will ripen naturally over time and the process can be sped up by placing them in a brown paper bag, which traps the ethylene gas produced by the bananas and speeds up the ripening process.
- Use the oven: Place unpeeled bananas on a baking sheet and bake them in a 300°F oven for about 15-20 minutes or until the skins turn black. The heat causes the bananas to ripen quickly and become soft and sweet.
- Use a microwave: Pierce the unpeeled bananas several times with a fork, then microwave them on high for 30 seconds at a time until they're soft and fully ripe. This method is quick but may result in the bananas losing some of their flavor.
How to Store Banana Pudding
Store prepared banana pudding in the refrigerator: If you have made banana pudding and have leftovers, you should store it in an airtight container in the refrigerator. Cover the pudding with plastic wrap or a lid to prevent it from drying out. It can be stored for up to three days in the refrigerator.
Can you freeze original nilla banana pudding?
No bake banana pudding can be frozen. Here's how:
- Transfer the pudding into an airtight container or freezer bag, leaving some space at the top for expansion.
- Label the container or bag with the date and contents.
- Place the container or bag in the freezer and freeze for up to 2-3 months.
- When ready to eat, thaw the pudding in the refrigerator overnight, or at room temperature for a few hours.
- Once thawed, give the pudding a good stir to help redistribute any liquid that may have separated.
Keep in mind that freezing no bake banana pudding may change its texture and flavor, so it may not be as enjoyable as when it's freshly made.
How long does banana pudding last in the refrigerator?
Homemade banana pudding stored in an airtight container in the refrigerator will last for 3-4 days.
