Banana Pudding isn’t just a dessert; it’s a Southern treasure that brings people together like no other sweet treat can. I first discovered this creamy, dreamy delight during our time living in Florida. From backyard barbecues to potlucks, a big bowl of Banana Pudding was always the star of the dessert table.
This recipe is my tribute to the South’s love for Banana Pudding—a simple yet irresistible dessert made with layers of creamy vanilla pudding, fresh bananas, and crunchy cookies. Whether you’re hosting a party or just craving a nostalgic treat, this recipe is guaranteed to be a crowd-pleaser!
Banana Pudding has its roots in the Southern United States but wasn’t always the dessert we know today. Bananas first became widely available in the U.S. in the late 19th century. Around this time, cooks began incorporating them into desserts like trifles, which were popular in England. Over time, the dish evolved into the layered masterpiece we know today, with vanilla pudding, bananas, and cookies becoming its signature components.
What makes Banana Pudding so special is its adaptability. Some families swear by using vanilla wafers, while others prefer graham crackers or even ladyfingers. And the pudding itself? It can be homemade or straight from a box—both are equally delicious!
No-Bake Wonder:
One of the reasons banana pudding is so beloved is its simplicity—it’s often a no-bake dessert, making it easy and quick to prepare.
Layering is Key:
The hallmark of a good banana pudding is its layers: creamy custard, sliced bananas, and cookies. The layering not only looks appealing but also ensures a perfect bite every time.
Toppings Galore:
While traditional banana pudding is topped with meringue, many modern versions use whipped cream or even caramel drizzle for a decadent twist.
A Dessert for All Seasons:
Banana pudding is a versatile dessert that can be enjoyed year-round, whether served chilled in summer or as a comforting treat in winter.
Prepare the Pudding: In a large mixing bowl, whisk together the pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken.
Combine Ingredients: Fold in the whipped topping gently to maintain a light, fluffy texture.
Layer the Dessert: In a large trifle dish or 9x13-inch baking dish, layer the ingredients as follows:
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serve: Garnish with additional vanilla wafers or fresh whipped cream before serving.
Q: Can I make Banana Pudding ahead of time?
A: Yes! It tastes even better when made a day in advance as the flavors meld together beautifully.
Q: How long does Banana Pudding last in the fridge?
A: It’s best enjoyed within 2-3 days, as the bananas may begin to brown.
Q: Can I freeze Banana Pudding?
A: Freezing is possible, but the texture of the bananas and pudding may change. It’s best served fresh!
Q: What’s the best way to keep bananas from browning?
A: Toss the banana slices in a bit of lemon juice before layering them into the dessert. This will help slow down the browning process.
Banana Pudding is a showstopper dessert that deserves to be the centerpiece of your table. Serve it in a trifle dish for a stunning presentation, or portion it into mason jars for individual servings. Pair it with a cup of sweet tea or freshly brewed coffee for the ultimate Southern experience.
For a fun twist, try assembling it in mini dessert cups for a party or picnic. The individual servings are not only adorable but also make for easy cleanup!
Banana Pudding is more than just a dessert—it’s a slice of Southern hospitality. Whether you’re making it for a special occasion or just because, this recipe is sure to bring smiles to your table. The creamy layers, sweet bananas, and crunchy cookies create the perfect combination of flavors and textures.
I’d love to hear how it turns out for you! Leave a comment below or share your photos on Instagram using #DebbiesKitchenCorner. And don’t forget to subscribe to my newsletter for more exclusive recipes and culinary inspiration.
Dive into the rich history and creamy layers of Southern Banana Pudding! A perfect dessert for gatherings, featuring bananas, pudding, and cookies. Easy, nostalgic, and oh-so-delicious!
Measure 2 cups of milk and fill into a medium bowl. Add instant pudding and whisk either with a whisk or a mixer for about 2 minutes.
Let sit for about 3-5 minutes.
In the meantime cut bananas in slices. Put to the side.
Add all the cool whip into the bowl with the pudding and gently mix until all is well combined. I use a regular whisk and carefully fold it into each other.
Now begins the fun. I used a square glass casserole dish, but you can also use a trifle glass or 9" x 13" dish.
Lay the vanilla wafers side up on the bottom of the dish. Next take the banana slices and place one on top of each wafer. Then take half of the cream and spread it evenly over the bananas.
Now build the second layer the same way. Wafers first, then banana slices and then the rest of the cream.
I crushed and sprinkled some of the vanilla wafers on top of the cream, but you can do whatever you like. Be creative!
Put the finished banana pudding in the refrigerator for at least 2 hours. I would recommend at least 4 hours, but it tastes even better, when left in the fridge overnight.
Enjoy!!
