Best Banana Pudding Recipes

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THE BEST BANANA PUDDING



The BEST Banana Pudding image

The BEST Banana Pudding you'll ever try! This timeless, no bake dessert is always a winner with friends and family and is so delicious! Made with layers of fresh bananas, Nilla wafers, fresh whipped cream and banana pudding!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 10

6 to 7 medium bananas (sliced 1/4 inch thick)
1 box Nilla Wafers (shortbread cookies or Chessman cookies can be used also)
2 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla extract
8 oz cream cheese (softened)
14 oz sweetened condensed milk
3.4 oz instant banana cream pudding mix
3.4 oz instant vanilla pudding mix (or instant French vanilla pudding mix)
2 1/2 cups whole milk

Steps:

  • Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
  • Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.
  • Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.
  • Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
  • Fold in two-thirds of the whipped cream.
  • Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
  • Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
  • One more layer of banana slices, the remaining pudding mixture and then top with remaining whipped cream.
  • Cover and refrigerate for at least 4 hours or overnight.
  • Remove from refrigerator and garnish as desired. Mini Nilla Wafers, banana slices, or wafer crumbs are great ideas! Serve immediately.

Nutrition Facts : Calories 379 kcal, Carbohydrate 42 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 237 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

MY BEST BANANA PUDDING DESSERT



My Best Banana Pudding Dessert image

I have been asked to make this every year at Thanksgiving. Thought I would share my way of making banana pudding.

Provided by Marsha D.

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (5 ounce) package vanilla instant pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (8 ounce) Cool Whip, thawed
1 (11 ounce) box nabsico vanilla wafers
5 -6 vine ripe bananas, peeled and sliced

Steps:

  • In a large mixing bowl beat together vanilla pudding mix and milk for 2-3 minutes until it begins to thicken. Blend in the sweetened condensed milk and mix until smooth. Stir in vanilla extract and fold in the thawed Cool Whip.
  • In a 13x9x2 glass dish layer the bottom with Nilla wafers, add a layer of sliced bananas over top of wafers. Pour enough pudding mixture over top of the first layer of wafers and bananas to cover,leaving some pudding for more layers.
  • Repeat layers of wafers,bananas and pudding.
  • End with a few wafers on top.
  • Cover and chill in refrigerator for several hours.

BANANA PUDDING



Banana Pudding image

This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It's fantastic inside, where it counts.

Provided by Sam Sifton

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

1 ¼ cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 teaspoon vanilla
¼ teaspoon salt
2 tablespoons unsalted butter
¼ teaspoon cream of tartar
1 11-ounce box nilla wafers
3-4 bananas, depending on size

Steps:

  • Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
  • Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
  • Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
  • Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 240 milligrams, Sugar 42 grams, TransFat 0 grams

THE WORLD'S BEST BANANA PUDDING



The World's Best Banana Pudding image

It doesnt get any better than this. I promise you will LOVE this recipe! I have never had better and wherever i go i am ALWAYS asked for the recipe and i have to bring it ot all our family gatherings OR ELSE! I serve this in a Large Punch Bowl and its very pretty

Provided by Heather Reynolds in

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

10 ripe bananas
1 (16 ounce) box vanilla wafers (sometimes i use more)
12 ounces eagle brand sweetened condensed milk
12 ounces Cool Whip, thawed
1 (6 ounce) package instant vanilla pudding (Large Size)

Steps:

  • Mix pudding according to package directions.
  • let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
  • add sweet condensed milk to pudding mixture and mix very well.
  • add cool whip and mix well.
  • Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
  • Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
  • You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.

MAGNOLIA'S FAMOUS BANANA PUDDING



Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Steps:

  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  • With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  • To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  • Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

THE BEST BANANA PUDDING



The Best Banana Pudding image

The best no bake banana pudding you will ever find (or so I've been told by many).

Provided by Kenneth Strother

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 25m

Yield 20

Number Of Ingredients 7

1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced

Steps:

  • In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g

THE BEST BANANA PUDDING (TRIFLE) RECIPE



The Best Banana Pudding (Trifle) Recipe image

You need to try our best banana pudding (trifle) recipe! It is extremely delicious and creamy made with cream cheese and pudding mix. This is a favorite family dessert recipe that you do not want to miss!

Provided by Camille Beckstrand

Categories     Dessert

Time 2h30m

Number Of Ingredients 8

8 ounces cream cheese (room temperature)
14 ounces sweetened condensed milk (1 can)
5 ounces instant vanilla pudding mix (1 box)
3 cups cold milk
1 teaspoon vanilla extract
8 ounces frozen whipped topping ((Cool Whip), thawed and divided)
8 bananas (sliced)
12 ounces vanilla wafers cookies

Steps:

  • In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
  • Fold in half of the Cool Whip.
  • Line the bottom of a trifle bowl with vanilla wafers.
  • Top wafers with a layer of sliced bananas.
  • Spread half of pudding mixture on top of bananas.
  • Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
  • Spread remaining Cool Whip on top.
  • If desired, sprinkle crushed vanilla wafers on top.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 470 kcal, Carbohydrate 77 g, Protein 9 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 28 mg, Sodium 360 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving

BANANA PUDDING RECIPE BY TASTY



Banana Pudding Recipe by Tasty image

Here's what you need: ripe bananas, egg yolks, sugar, cornstarch, vanilla, milk, vanilla wafer, whipped cream

Provided by Kiano Moju

Categories     Desserts

Yield 4 servings

Number Of Ingredients 8

2 ripe bananas, peeled
3 egg yolks
⅓ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
2 cups milk
vanilla wafer
whipped cream

Steps:

  • Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
  • Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
  • Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
  • To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
  • Serve or allow to sit in the fridge for up to 4 hours.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 27 grams

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #desserts     #fruit     #puddings-and-mousses     #dietary     #low-sodium     #low-in-something     #tropical-fruit     #bananas

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