This Banana Pudding recipe is an easy dessert recipe – it’s creamy and dreamy and just plain perfect.
Banana Pudding. Are there any better two words to go together? I fell in love with a particular banana pudding recipe at a local BBQ joint here in Birmingham, Alabama called Dreamland Barbecue! Ever since I’ve tasted theirs, it’s hard to think that any other banana pudding can live up to it!
I set out to create the recipe on my own and I think I’ve come about as close as I can muster. This banana pudding is pretty famous in my family. Everyone requests that I make it for most of the spring/summer holidays: Easter, Memorial Day, July 4th, etc.
Now that I’m pregnant and craving this banana pudding, I want it more than ever! It is SUCH a fabulous cooking treat for the summer.
So, what’s so great about it you ask? It has a nice consistency. It’s not too sweet but just sweet enough. There’s sweetened condensed milk in the banana pudding. And finally? My husband says it tastes a little bit like Bananas Foster. I have passed out this recipe to so many friends and family members so I knew you’d want to have it too!
Normally, I’m a pretty healthy eater but trust me this Banana Pudding is well worth the splurge!
More Easy Dessert Recipes
Looking for more? Check out all of the easy no bake dessert recipes on It Is a Keeper.
⭐ Did you make this recipe? Please give it a star rating below! ⭐
The Best Banana Pudding
Ingredients
- 1 oz large pkg vanilla pudding - 5.1
- 1¾ c milk
- 1 can sweetened condensed milk
- 8 oz heavy whipped cream
- 1 box of Vanilla Wafers
- 4 bananas
Instructions
- Combine vanilla pudding and milk for 2 minutes with whisk.
- Stir in 1 can sweetened condensed milk.
- Add in heavy whipped cream.
- Layer bananas and vanilla wafers (big crumbled pieces) in bottom of pan.
- Cover with pudding mixture.
- Repeat layers until complete.
- Crumble wafers for topping.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Leave a Reply