I can’t wait to share my spin on Paula Deen’s Banana Pudding Recipe, topped with butter cookies and a clever crowd-friendly twist you’ll want to read about.
I stumbled onto the Paula Deen Banana Pudding Recipe at a chaotic potluck and I swear it changed dessert math. It looks simple but folks keep asking what my secret is, because the layers sing together with sweetened condensed milk and a crunchy top of Nilla Wafers that somehow stay perfect.
Everyone calls it the Best Banana Pudding and honestly I get why, yet I still tweak things when I make it because every oven is different and taste is weird. I promise you, this Paula Deen Banana Pudding Recipe makes people pause, ask questions, then reach for seconds before you can stop them.
Ingredients
- Ripe bananas add fiber and potassium, strong natural sweetness and soft texture
- Instant vanilla pudding mix sweetens and thickens, mostly refined carbs and added flavors quick convenience
- Sweetened condensed milk adds rich creaminess and lots of sugar, it’s calorie dense little protein
- Heavy whipping cream brings airy whipped structure and richness, mostly fat adds luxurious mouthfeel
- Powdered sugar sweetens and stabilizes whipped cream it’s pure sugar no real nutrients
- Nilla wafers give crunchy contrast, mainly refined carbs and fats, adds sweet nostalgic flavor
- Milk adds protein and calcium, thins pudding, mild dairy flavor balances extreme sweetness
Ingredient Quantities
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 1/2 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box Nilla Wafers or butter cookies (about 11 ounces)
- 4 to 5 ripe bananas
- pinch of salt
How to Make this
1. In a large bowl whisk together 2 packages (
3.4 oz each) instant vanilla pudding mix and 3 1/2 cups cold milk for about 2 minutes until it starts to thicken, dont stop till it’s smooth.
2. Stir in 1 (14 oz) can sweetened condensed milk and a pinch of salt, mix until fully combined and creamy.
3. Chill a mixing bowl and beaters in the fridge for 10 minutes if you can, then in that chilled bowl whip 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until medium to stiff peaks form.
4. Gently fold the whipped cream into the pudding mixture until mostly uniform, dont overmix or youll lose the light texture.
5. Slice 4 to 5 ripe bananas just before assembling so they dont brown, you can cut them about 1/4 to 1/2 inch thick.
6. In a 9×13 pan or similar dish lay down a single layer of Nilla Wafers or butter cookies (about 11 ounces), break a few to fill gaps so you get an even base.
7. Top the cookies with about half the sliced bananas, then spread half the pudding/whipped cream mixture over them, press lightly so the layers settle.
8. Repeat: another layer of wafers, the remaining bananas, then the rest of the pudding mixture, smoothing the top with a spatula.
9. Crush a few extra cookies and sprinkle on top or place whole cookies for decoration, cover with plastic wrap and refrigerate at least 4 hours but overnight is best so the cookies soften and flavors meld.
Equipment Needed
1. 9 by 13 baking dish or similar casserole pan
2. Large mixing bowl for the pudding
3. Chilled mixing bowl for whipping the cream (chill it if you can)
4. Electric hand mixer or stand mixer with beaters
5. Whisk for the instant pudding and milk
6. Rubber spatula for folding and smoothing the layers
7. Measuring cups and measuring spoons (3 1/2 cups, 1 tsp etc)
8. Sharp knife and cutting board for slicing bananas
9. Can opener for the sweetened condensed milk
10. Plastic wrap plus a rolling pin or heavy jar and a zip top bag to crush extra cookies, if desired
FAQ
Paula Deen’s Banana Pudding Recipe Substitutions and Variations
- Instant vanilla pudding mix
- Make a homemade vanilla pudding: whisk 1/3 cup cornstarch, 3/4 cup sugar and pinch salt into 3 cups milk, add 4 egg yolks, cook till thick, stir in 2 tsp vanilla, cool.
- Use 2 packages cook-and-serve vanilla pudding prepared per package for a slightly richer, thicker custard.
- Swap for 2 packages sugar-free instant plus 2-3 Tbsp sugar if you want fewer calories but same texture.
- Sweetened condensed milk
- Make quick homemade: simmer 2 cups whole milk with 1 1/4 cups granulated sugar until reduced by about half, cool to use like condensed milk.
- Use canned coconut condensed milk for a dairy-free, subtly coconutty twist.
- Substitute 1 cup evaporated milk + 1 cup sugar, heated till sugar dissolves, then cooled, for a pantry fix.
- Heavy whipping cream
- Use chilled full-fat coconut cream, whipped, for a dairy-free alternative (texture will be slightly different).
- Fold in 4 oz mascarpone with 1 cup whipping cream for a richer, silkier topping if you like it decadent.
- Use a commercial whipped topping (like thawed Cool Whip) for ease, but flavor is less fresh.
- Nilla Wafers
- Replace with plain butter cookies or shortbread for a richer, buttery crunch.
- Use graham crackers broken into pieces for a slightly sturdier base and more honey flavor.
- Try vanilla sandwich cookies (remove filling if too sweet) for extra vanilla punch.
Pro Tips
1. Chill the bowl and beaters and your cream well before you start, cold stuff whips way better so you get more volume and it holds longer. If you forget just pop the metal bowl and beaters in the freezer for 5-10 minutes, it helps.
2. Slice the bananas as late as you can, and if you need them to look fresh a little brush of lemon or pineapple juice keeps them from browning without tasting citrusy. Don’t soak them, just a light swipe.
3. If you want the cookies to stay a bit firmer instead of turning into mush, very quickly dip each wafer for a second in milk or just press them lightly into the pudding when assembling. For a softer, melded pudding, skip the dips and let it sit longer in the fridge.
4. To keep the whipped cream from weeping or collapsing, stabilize it: sprinkle 1/2 to 1 tsp of unflavored gelatin bloomed in a little cold water and warmed slightly into the cream as you whip, or fold in a couple tablespoons of mascarpone. Works wonders especially if you make it ahead.
Paula Deen's Banana Pudding Recipe
I can’t wait to share my spin on Paula Deen’s Banana Pudding Recipe, topped with butter cookies and a clever crowd-friendly twist you’ll want to read about.
12
servings
534
kcal
Equipment: 1. 9 by 13 baking dish or similar casserole pan
2. Large mixing bowl for the pudding
3. Chilled mixing bowl for whipping the cream (chill it if you can)
4. Electric hand mixer or stand mixer with beaters
5. Whisk for the instant pudding and milk
6. Rubber spatula for folding and smoothing the layers
7. Measuring cups and measuring spoons (3 1/2 cups, 1 tsp etc)
8. Sharp knife and cutting board for slicing bananas
9. Can opener for the sweetened condensed milk
10. Plastic wrap plus a rolling pin or heavy jar and a zip top bag to crush extra cookies, if desired
Ingredients
-
2 packages (3.4 oz each) instant vanilla pudding mix
-
3 1/2 cups cold milk
-
1 (14 oz) can sweetened condensed milk
-
2 cups heavy whipping cream
-
1/2 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 box Nilla Wafers or butter cookies (about 11 ounces)
-
4 to 5 ripe bananas
-
pinch of salt
Directions
- In a large bowl whisk together 2 packages (
- 4 oz each) instant vanilla pudding mix and 3 1/2 cups cold milk for about 2 minutes until it starts to thicken, dont stop till it's smooth.
- Stir in 1 (14 oz) can sweetened condensed milk and a pinch of salt, mix until fully combined and creamy.
- Chill a mixing bowl and beaters in the fridge for 10 minutes if you can, then in that chilled bowl whip 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until medium to stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until mostly uniform, dont overmix or youll lose the light texture.
- Slice 4 to 5 ripe bananas just before assembling so they dont brown, you can cut them about 1/4 to 1/2 inch thick.
- In a 9×13 pan or similar dish lay down a single layer of Nilla Wafers or butter cookies (about 11 ounces), break a few to fill gaps so you get an even base.
- Top the cookies with about half the sliced bananas, then spread half the pudding/whipped cream mixture over them, press lightly so the layers settle.
- Repeat: another layer of wafers, the remaining bananas, then the rest of the pudding mixture, smoothing the top with a spatula.
- Crush a few extra cookies and sprinkle on top or place whole cookies for decoration, cover with plastic wrap and refrigerate at least 4 hours but overnight is best so the cookies soften and flavors meld.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 233g
- Total number of serves: 12
- Calories: 534kcal
- Fat: 24.7g
- Saturated Fat: 14.3g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 6.7g
- Cholesterol: 82mg
- Sodium: 358mg
- Potassium: 303mg
- Carbohydrates: 71.8g
- Fiber: 1.6g
- Sugar: 56.8g
- Protein: 9g
- Vitamin A: 750IU
- Vitamin C: 4.2mg
- Calcium: 282mg
- Iron: 0.8mg
