Homemade Old Fashioned Banana Pudding Recipe

Nothing beats the old fashioned flavor of a homemade banana pudding. 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 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, banana pudding is always a crowd-pleaser.

• (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.

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.

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.

No bake banana pudding can be frozen. Here’s how:

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:

9×13 Cake Pan Set

Casserole Dishes

Plastic Wrap

Hand Mixer

Mixing Bowls Set