I thought I’d share my banana pudding recipe with you. I got the recipe from my mother, and I’m not sure where she got the recipe. So far, this is my favorite banana pudding – as well as Alex’s.
Here’s what you’ll need:
First, slice the bananas and mix with about 1 tbsp of the lemon juice so the bananas won’t turn brown on you. Then mix the sweetened condensed milk, water, and pudding mix and let it chill for 5 minutes so it’s slightly set.
While that’s chilling in the fridge, you whip the heavy cream until stiff peaks form. Heavy whipping cream whips up faster if you put the bowl and whisk in the freezer for about 10 minutes to get them really cold. I also put the carton of heavy cream in the freezer for 10 minutes so everything is super cold.
Then you fold the heavy cream into the pudding mixture.
Now it’s time to assemble. This is really up to you. I use a LOT more vanilla wafers than the recipe calls for because they are yummy! I just used this plastic tupperware bowl and started with some pudding, then topped it with some bananas and vanilla wafers and continue until I was out of pudding mix. This is what one of the layers looks like.
And that’s pretty much it. Yummy banana pudding!
- 1 14 oz can sweetened condensed milk
- 1½ cups cold water
- 1 3.4 oz package instant vanilla pudding mix
- 2 cups (1 pint) whipping cream, whipped
- 36 vanilla wafers
- 3 medium bananas, sliced
- 1 tbsp lemon juice
- Mix bananas with lemon juice and set aside.
- In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix and beat until well blended. Chill 5 minutes.
- Fold in whipped cream.
- Spoon 1 cup pudding mixture into 2½ quart serving bowl. Top with 12 vanilla wafers, 1 banana, and ⅓ of the pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly, and garnish as desired.
- Refrigerate leftovers.