Banana Pudding Recipe

                                 BANANA PUDDING

                                               “Banana Pudding, stacked with Vanilla Wafer’s

                                         cookies, Bananas, Whipped Cream, and spices”






5 Bananas

1/4 Cup Butter, melted

(3) 12oz Canned Evaporated Milk

(2) 3.4oz Packaged Jello Instant Vanilla Pudding Mix

12oz Box Vanilla Wafer Cookies

7oz Canned Reddi-Wip Extra Creamy Whipped Cream

1 Tbs Vanilla

1/2 Tsp Cinnamon

1/4 Tsp Salt

1/4 Tsp Nutmeg





1. The first step is to chop and smash your banana’s. So chop 3 banana’s into circular shape pieces, and smash the 2 remaining banana’s.




2.  What you’re going to do next is crunch 10 of the vanilla wafer’s cookies into small cookie crumbs.


  • You’re going to top the banana pudding with these cookie crumbs once it’s complete. I only top the banana pudding with cookie crumbs for decoration purposes.



3. Melt the butter in the microwave. The butter adds a nice buttery flavor that takes this banana pudding recipe to another level!!!!



4. Combine the vanilla and evaporated milk.


  • I’m using unsweetened evaporated milk and the brand of milk i’m using is Carnation. I think Carnation’s brand of evaporated milk taste the best.


5. What you’re going to do next is make the pudding, so add the 2 packages of instant vanilla pudding mix to a big mixing bowl.


6. Add the spices [cinnamon, nutmeg, and salt] then whisk all the dry ingredients in really well.


  • For my cooking novice out there wondering why i’m using salt, I use it to enhance the flavor. You won’t taste it because you’re only going to be using a small amount. 


7. After stirring all the dry ingredients in, add the melted butter and vanilla/milk mixture..


8. Now this step is important!!!! With a hand mixer, blend everything in on low speed for 2 to 3 minutes or until the pudding thickens.


MILK: It may look like i’m using too much milk but i’m not. The pudding mix thickens significantly once you blend it.



  • You can mix everything in with a spoon but I recommend using a hand mixer and a spoon. I like to use a hand mixer because it prevents lumps and makes it easier to blend. 
  • I use the spoon to scrape up the dry pudding mix that has a propensity to seap to the bottom of the bowl. As you can see in the photo below there’s some dry pudding mix clinging to the spoon. Make sure you scrape the bottom of the bowl well with the spoon to get up any pudding mix that sticks to the bottom, then continue blending with the hand mixer until the pudding is smooth.



9. Once the pudding is well blended, begin layering everything. You can layer the banana pudding however you like, just make sure the whipped cream and cookie crumbs are on top.


  • I like to layer my banana pudding as follows; cookies, pudding mix, mashed and chopped banana’s, pudding mix, cookies, whipped cream, and cookie crumbs.
  • Make sure you cover the bananas fully with pudding so they aren’t exposed to too much air. Coating them fully will slow down the browning process. The browning of bananas is the one thing we all hate about banana pudding. No one likes the look of dark black bananas in banana pudding. Although the bananas are not spoiled, that’s what comes to mind when we see bananas that aren’t bright and yellow.


Whipped Cream: I like to use canned whipped cream. The brand I use is Reddi-Wip but some people like to use cool whip and that’s a great option as well. Cool whip stays stiff longer and doesn’t melt so it’s good for that reason as well.



10. Store the banana pudding in the refrigerator for at least 5 hours before eating to allow the cookies to soften. I also like to eat the banana pudding the next day to give all the spices and flavors time to come together. Enjoy!





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