Homemade banana pudding combines bananas, vanilla pudding, cream cheese, milk and nyla wafer cookies to create a cozy, cozy dessert that the entire family will love.
- smell: The banana pudding is creamy and sweet with a fresh banana flavor, soft cookies and smooth vanilla pudding layers.
- Preparation Note: Cut the banana into pieces before serving to avoid browning.
- Swap: Try Graham Crackers or shortbread for twists.
- Tips for saving time: Call for the next day and then cool so that the flavors have a chance to blend.
Ingredient tips for banana pudding
- Crust: Nilla Wafers are the standard for banana pudding, adding the correct soft, cake-like texture when absorbing all the sweet beauty.
- banana: This is the ideal secret to using the freshest, most ripe bananas. Use older, overripe banana bread.
- pudding: Banana pudding mixture is common, but it hides fresh banana flavor, so we use vanilla pudding instead. Whole cream cheese, sweet condensed milk and whole milk provide this easy recipe, rich in content, melting taste and texture in the mouth.
- Whipped cream: For the best flavor, make your homemade vanilla whip quickly. You can also use pre-made whipped cream or ready-made whipped cream.
The best change
- Feel free to slice it (or use it as a garnish) and slice it into thinly sliced strawberries or banana fresh blueberries for extra colorful and fruity dessert.
- You can replace Graham Crackers, ready-made Graham Cracker Crust or Chessmen Cookies as vanilla chips.
How to make a banana pudding
- Mixed cream layer: Make cream cheese/pudding mixture (Full recipe below).
- Make whipped cream: Make homemade whipped cream. Fold some of them into a cream cheese mixture.
- Layer the banana pudding: Put the cookie layer and place the banana in a 9×13 pan or two 9×9 pans. Add the cream cheese mixture and add the cream.
- refrigeration: Cover with plastic wrap and refrigerate for 4 hours or overnight
Push it out tomorrow
Store the remaining banana pudding in a covered container in the refrigerator for up to 4 days. Due to the large amount of dairy products, freezing is not recommended.
The best banana dessert
Have you made this banana pudding recipe? Leave a rating and comment below.
Banana Pudding
The Relaxed Banana Pudding is a baked-free classic with a layer of fresh bananas, smooth vanilla pudding and fluffy whipped cream.
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In a large bowl, mix together sweet condensed milk and cream cheese. Beat using a manual blender until fluffy.
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Add the pudding mixture, milk and vanilla. Continue to jump until merge.
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In a separate bowl, beat the heavy cream into soft peaks. Add powdered sugar and continue to beat until a hard peak forms.
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Reserve 2½ cups of whipped cream for watering. Gently fold the remaining whipped cream into the pudding mixture.
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Place the bottom of 9×13-inch pans or two 9×9-inch pans with vanilla chips and top with thinly sliced bananas. Spread the pudding mixture on top to ensure the banana is completely covered.
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Top with remaining whipped cream. Cover and refrigerate for 4 hours or overnight.
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Decorate additional banana slices, available when needed.
- cookie: Other options for cookies are Graham cookies, digestive cookies or chess piece cookies.
- plate: Use a 9×13 pan, two 9×9 pans or a small plate. Serve with a spoon.
- banana: Cover the bananas completely with other layers to prevent them from browning.
- chill: Let the dessert sit for at least 4 hours, but it’s better to stay overnight if possible. This will soften the cookies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Calories: 333 | carbohydrate: 32g | protein: 5g | Fatty: twenty twog | Saturated fat: 13g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | cholesterol: 68mg | sodium: 140mg | Potassium: 296mg | fiber: 1g | sugar: 27g | Vitamin A: 876IU | Vitamin C: 4mg | calcium: 136mg | iron: 0.2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course dessert
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