10 Best Banana Pudding Recipe Variations That Will Make Your Taste Buds Dance

Classic Southern Banana Pudding

Ingredients:

For the Vanilla Custard:

• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla extract

For Assembly:

• 1 box (11 oz) vanilla wafers
• 4-5 ripe bananas, sliced
• 2 tablespoons lemon juice

For Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Vanilla Custard

1. In a heavy-bottomed saucepan, whisk together sugar, flour, and salt.
2. Gradually add milk, whisking constantly to prevent lumps.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 8-10 minutes).
4. In a small bowl, lightly beat egg yolks. Slowly add 1/2 cup of the hot milk mixture to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan, whisking constantly.
6. Cook for 2 more minutes until very thick. Remove from heat.
7. Stir in butter and vanilla extract. Cover with plastic wrap directly touching the surface to prevent skin forming. Cool completely.

Step 2: Prepare the Bananas

1. Slice bananas into 1/4-inch rounds.
2. Toss gently with lemon juice to prevent browning. Set aside.

Step 3: Assemble the Pudding

1. Preheat oven to 350°F (175°C).
2. In a 2-quart baking dish, arrange a layer of vanilla wafers on the bottom.
3. Add a layer of sliced bananas over the wafers.
4. Pour 1/3 of the custard over the bananas, spreading evenly.
5. Repeat layers twice more, ending with custard on top.
6. Arrange remaining wafers around the edges for decoration.

Step 4: Make the Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff, glossy peaks form.
3. Beat in vanilla extract.

Step 5: Final Assembly and Baking

1. Spread meringue over the entire surface of the pudding, sealing to the edges.
2. Use a spoon to create decorative peaks in the meringue.
3. Bake for 12-15 minutes until meringue is golden brown.
4. Cool completely before serving, about 2 hours.

Serving Tips: Chill in refrigerator for best texture. Serve within 24 hours for optimal freshness. The pudding can be made without meringue and topped with whipped cream if preferred.

No-Bake Banana Pudding

Ingredients:

• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 container (8 oz) frozen whipped topping, thawed
• 1 box vanilla wafers
• 4-5 ripe bananas, sliced
• Additional whipped topping for garnish (optional)
• Crushed vanilla wafers for topping (optional)

Instructions:

1. Prepare the pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until well combined and thickened. Let it sit for 5 minutes to set completely.
2. Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and well combined. Be careful not to overmix.
3. Prepare bananas: Peel and slice the bananas into rounds, approximately ¼-inch thick. To prevent browning, you can lightly brush them with lemon juice if desired.
4. Layer the dessert: In a large glass bowl or trifle dish, create layers starting with a layer of vanilla wafers at the bottom, followed by sliced bananas, then a layer of the pudding mixture. Repeat the layers until all ingredients are used, ending with the pudding mixture on top.
5. Chill and set: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften slightly.
6. Serve: Before serving, garnish with additional whipped topping and crushed vanilla wafers if desired. Serve chilled and enjoy within 2-3 days for best quality.

Tips: For best results, use ripe but firm bananas to prevent them from becoming too mushy. This no-bake version is perfect for hot weather when you want a delicious dessert without turning on the oven!

Old-Fashioned Homemade Banana Pudding

Ingredients:

For the Custard:

• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

For Assembly:

• 4-5 ripe bananas, sliced
• 1 box vanilla wafers (about 11 oz)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Make the Custard:

1. In a medium saucepan, whisk together eggs and granulated sugar until well combined and slightly pale.
2. Add flour and salt to the egg mixture, whisking until smooth with no lumps.
3. Gradually pour in the milk while whisking continuously to prevent lumps from forming.
4. Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, for 8-10 minutes until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in butter and vanilla extract until smooth.
6. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 1 hour.

Prepare the Whipped Cream:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overwhip.
2. Set aside in the refrigerator until ready to assemble.

Assemble the Pudding:

1. In a large glass bowl or trifle dish, create the first layer by placing vanilla wafers on the bottom.
2. Add a layer of sliced bananas over the wafers.
3. Pour half of the cooled custard over the bananas, spreading gently with a spatula.
4. Repeat with another layer of wafers, bananas, and the remaining custard.
5. Top with the prepared whipped cream, spreading evenly to cover the entire surface.
6. Garnish with additional vanilla wafers and banana slices if desired.
7. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and wafers to soften slightly.
8. Serve chilled and enjoy this authentic, from-scratch banana pudding!

Tips: For best results, use ripe but firm bananas to prevent them from becoming too mushy. The custard should be thick enough to coat a spoon but still pourable. This recipe serves 8-10 people and tastes even better the next day!

Instant Banana Pudding

Instant Banana Pudding is the perfect dessert solution when you need something delicious but don’t have much time. Using boxed banana pudding mix, this recipe delivers all the creamy, banana-flavored goodness you love in a fraction of the time.

Ingredients:

• 1 box (3.4 oz) instant banana pudding mix
• 2 cups cold whole milk
• 1 container (8 oz) whipped topping, thawed
• 1 box (11 oz) vanilla wafers
• 3-4 ripe bananas, sliced
• Additional banana slices for garnish
• Crushed vanilla wafers for topping (optional)

Instructions:

1. Prepare the pudding: In a large mixing bowl, whisk together the instant banana pudding mix and cold milk for 2 minutes until well combined and thickened. Let stand for 5 minutes to set completely.
2. Fold in whipped topping: Gently fold in half of the whipped topping until the mixture is smooth and creamy. Reserve the remaining whipped topping for layering.
3. Slice bananas: Peel and slice the bananas into ¼-inch thick rounds. To prevent browning, you can lightly brush them with lemon juice if desired.
4. Layer the dessert: In a large glass bowl or individual serving cups, create layers starting with vanilla wafers on the bottom, followed by sliced bananas, then a layer of the pudding mixture. Repeat layers as desired.
5. Top and chill: Finish with a layer of the reserved whipped topping and garnish with additional banana slices and crushed vanilla wafers if using.
6. Refrigerate: Chill for at least 30 minutes before serving to allow flavors to meld and wafers to soften slightly.

Tips for Success:

• Use very ripe bananas for the best flavor
• Make sure milk is cold for proper pudding consistency
• Don’t overmix when folding in whipped topping
• Serve within 24 hours for best texture
• Can be made in individual cups for easy serving

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes | Serves: 6-8

Banana Pudding Cake

Ingredients:

For the Banana Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large ripe bananas, mashed
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Pudding Filling:

• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup heavy cream
• ¼ cup powdered sugar
• 2 ripe bananas, sliced

For Assembly:

• 1 box vanilla wafers, crushed
• 2 bananas for decoration
• Whipped cream for topping

Instructions:

Step 1: Prepare the Banana Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add mashed bananas and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Alternately add dry ingredients and buttermilk to the banana mixture, beginning and ending with flour mixture.
6. Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted in center comes out clean.
7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 2: Make the Pudding Filling

1. In a medium bowl, whisk together pudding mix and cold milk for 2 minutes until thickened.
2. In another bowl, whip heavy cream and powdered sugar until soft peaks form.
3. Gently fold whipped cream into pudding mixture until well combined.
4. Fold in sliced bananas carefully to avoid breaking them.

Step 3: Assemble the Cake

1. Place one cake layer on serving plate and spread half of the pudding mixture on top.
2. Sprinkle with half of the crushed vanilla wafers.
3. Place second cake layer on top and spread remaining pudding mixture.
4. Top with remaining crushed wafers and arrange banana slices decoratively.
5. Finish with dollops of whipped cream around the edges.
6. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Serving Tips:

Serve chilled and consume within 2-3 days. Store covered in refrigerator. This cake beautifully combines the nostalgic flavors of banana pudding with the celebration-worthy presentation of a layered cake.

Vegan Banana Pudding

Ingredients:

For the Cashew Cream:

• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup water
• 1/4 cup coconut cream
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

For the Coconut Pudding:

• 1 can (400ml) full-fat coconut milk
• 1/3 cup cornstarch
• 1/3 cup sugar or coconut sugar
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For Assembly:

• 4-5 ripe bananas, sliced
• 1 box vegan vanilla wafers (about 30 cookies)
• Additional coconut whipped cream for topping
• Extra banana slices for garnish

Instructions:

Step 1: Prepare the Cashew Cream

1. Drain and rinse the soaked cashews thoroughly.
2. In a high-speed blender, combine cashews, water, coconut cream, maple syrup, vanilla, and salt.
3. Blend for 2-3 minutes until completely smooth and creamy.
4. Set aside in refrigerator while preparing other components.

Step 2: Make the Coconut Pudding

1. In a medium saucepan, whisk together cornstarch and water until smooth to create a slurry.
2. Add coconut milk, sugar, vanilla, and salt to the saucepan.
3. Cook over medium heat, whisking constantly, for 8-10 minutes until mixture thickens to pudding consistency.
4. Remove from heat and let cool for 10 minutes, then cover with plastic wrap directly touching the surface to prevent skin formation.
5. Refrigerate for at least 2 hours until completely chilled.

Step 3: Assembly

1. In a large glass bowl or trifle dish, create layers starting with vanilla wafers at the bottom.
2. Add a layer of sliced bananas over the wafers.
3. Spread half of the coconut pudding over the bananas.
4. Add dollops of cashew cream and gently spread.
5. Repeat layers: wafers, bananas, remaining pudding, and cashew cream.
6. Top with additional coconut whipped cream and banana slices.
7. Refrigerate for at least 4 hours or overnight before serving for best flavor and texture.

Serving Tips:

This vegan banana pudding tastes best when chilled overnight, allowing flavors to meld together. Serve in individual glasses for elegant presentation or family-style from a large dish. The dessert will keep in the refrigerator for up to 3 days, though bananas may brown slightly over time.

Banana Pudding Parfait

Create these elegant individual banana pudding parfaits that are perfect for entertaining or special occasions. The layered presentation in glasses or jars makes for a stunning dessert that’s both delicious and visually appealing.

Ingredients:

• 2 cups whole milk
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 box vanilla wafers (about 40 cookies)
• 4-5 ripe bananas, sliced
• Additional vanilla wafers for garnish
• Fresh mint leaves (optional)

Equipment:

• 6-8 clear glasses or mason jars
• Electric mixer
• Large mixing bowls

Instructions:

1. Prepare the pudding: In a large bowl, whisk together the instant pudding mix and milk until smooth. Let it set for 2 minutes until thickened. Refrigerate while preparing other components.
2. Make whipped cream: In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Be careful not to overbeat.
3. Fold mixture: Gently fold the whipped cream into the chilled pudding until well combined and smooth.
4. Prepare bananas: Slice bananas into rounds just before assembling to prevent browning. You can lightly brush with lemon juice if needed.
5. Layer the parfaits: Start with a layer of pudding mixture at the bottom of each glass. Add a layer of vanilla wafers (you can crush some for easier layering). Add a layer of banana slices. Repeat layers until glasses are filled, ending with pudding on top.
6. Garnish: Top each parfait with a few vanilla wafer pieces and fresh mint leaves if desired.
7. Chill and serve: Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve chilled within 24 hours for best texture.

Tips:

• Use clear glasses or jars to showcase the beautiful layers
• Assemble just before serving to prevent wafers from getting too soggy
• For transportation, use mason jars with tight-fitting lids
• Can be made up to 4 hours ahead of time

Chocolate Banana Pudding

This rich and decadent Chocolate Banana Pudding combines the beloved flavors of classic banana pudding with indulgent chocolate, creating a dessert that will satisfy any sweet tooth.

Ingredients:

• 2 boxes (3.4 oz each) instant chocolate pudding mix
• 3 cups cold whole milk
• 1 box (11 oz) vanilla wafers
• 4-5 ripe bananas, sliced
• 1 container (8 oz) frozen whipped topping, thawed
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup mini chocolate chips (optional)
• 2 tablespoons powdered sugar

Instructions:

1. Prepare the chocolate pudding: In a large mixing bowl, whisk together the chocolate pudding mix and cold milk for 2 minutes until smooth and thickened. Let it set for 5 minutes.
2. Prepare the chocolate whipped cream: In a separate bowl, gently fold the cocoa powder and powdered sugar into the thawed whipped topping until well combined and smooth.
3. Slice the bananas: Peel and slice the bananas into 1/4-inch thick rounds. Set aside.
4. Layer the dessert: In a large glass trifle bowl or 9×13 inch dish, create layers in this order:
   • Spread 1/3 of the chocolate pudding on the bottom
   • Add a layer of vanilla wafers
   • Add a layer of sliced bananas
   • Spread 1/3 of the chocolate whipped cream
5. Repeat layers: Continue layering with remaining pudding, wafers, bananas, and whipped cream, ending with a final layer of chocolate whipped cream on top.
6. Add finishing touches: Sprinkle mini chocolate chips on top if desired. Crush a few vanilla wafers and sprinkle over the surface for extra texture.
7. Chill and serve: Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and wafers to soften. Serve chilled.

Serving tip: This dessert serves 8-10 people and tastes even better the next day as the flavors develop further.

Banana Pudding Cheesecake

Ingredients:

For the Wafer Crust:

• 2 cups vanilla wafer cookies, finely crushed
• 1/4 cup melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup banana pudding mix (dry)
• 2 ripe bananas, mashed

For the Banana Pudding Layer:

• 1 package (3.4 oz) instant banana pudding mix
• 2 cups cold whole milk
• 2 ripe bananas, sliced

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Vanilla wafer cookies for garnish
• Banana slices for garnish

Instructions:

Prepare the Crust:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine crushed vanilla wafers, melted butter, and sugar in a bowl.
3. Press mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake:

1. Beat cream cheese until smooth and fluffy, about 3 minutes.
2. Gradually add sugar, beating until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, vanilla extract, and dry pudding mix.
5. Fold in mashed bananas until evenly distributed.
6. Pour mixture over the cooled crust.
7. Bake for 50-60 minutes until center is almost set.
8. Cool completely, then refrigerate for at least 4 hours.

Prepare the Pudding Layer:

1. Whisk pudding mix with cold milk for 2 minutes until thickened.
2. Fold in sliced bananas.
3. Spread evenly over the chilled cheesecake.
4. Refrigerate for another 2 hours.

Finish and Serve:

1. Whip heavy cream with powdered sugar until soft peaks form.
2. Spread or pipe whipped cream over the pudding layer.
3. Garnish with vanilla wafer cookies and fresh banana slices.
4. Slice with a sharp knife dipped in warm water between cuts.
5. Serve chilled and enjoy this elegant fusion dessert!

Tips: For best results, use room temperature ingredients for the cheesecake layer. To prevent cracking, place a pan of water on the bottom oven rack while baking. This dessert can be made 1-2 days ahead for optimal flavor development.

Banana Pudding Trifle

This stunning Banana Pudding Trifle is perfect for entertaining and creates beautiful visible layers in a large glass bowl that will impress your guests.

Ingredients:

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 4 cups cold whole milk
• 1 container (8 oz) frozen whipped topping, thawed
• 1 box (11 oz) vanilla wafers
• 6-8 ripe bananas, sliced
• Additional whipped topping for garnish
• Crushed vanilla wafers for topping

Instructions:

1. Prepare the pudding: In a large bowl, whisk together the instant pudding mix and cold milk until smooth and thickened, about 2 minutes. Let stand for 5 minutes to set completely.
2. Fold in whipped topping: Gently fold the thawed whipped topping into the pudding until well combined and smooth.
3. Prepare bananas: Slice bananas into 1/4-inch rounds just before assembling to prevent browning.
4. First layer: Place a layer of vanilla wafers in the bottom of your large glass trifle bowl or clear glass bowl.
5. Second layer: Add a layer of sliced bananas over the wafers, covering completely.
6. Third layer: Spoon 1/3 of the pudding mixture over the bananas, spreading gently to the edges.
7. Repeat layers: Continue layering wafers, bananas, and pudding two more times, ending with pudding on top.
8. Final touches: Top with additional whipped topping and sprinkle with crushed vanilla wafers for decoration.
9. Chill and serve: Refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to set. Serve chilled.

Tips: Use a clear glass bowl to showcase the beautiful layers. For best presentation, ensure each layer is evenly distributed and reaches the edges of the bowl.

With these 10 incredible banana pudding recipe variations at your fingertips, you’re ready to create dessert magic in your own kitchen. Whether you choose the classic Southern approach, opt for the convenience of a no-bake version, or venture into creative territory with cheesecake or chocolate variations, each banana pudding recipe offers its own unique charm and flavor profile. Don’t be afraid to experiment and make these recipes your own – after all, the best desserts are the ones made with love and shared with the people who matter most. Happy pudding making!