This Banana Pudding Recipe is a classic southern dessert made from scratch with vanilla pudding and layers of fresh banana slices, vanilla wafers, and topped with a fluffy whipped cream!
I love Banana Pudding and this homemade recipe is inspired by a version I had on my recent Princess Cruise!
And let me just tell you, this stuff is like a vacation for your tastebuds.
But before I go any further, there’s something I have to point out.
When you think about cruises, you probably imagine sparkling blue waters, poolside cocktails, exotic coastal cities, and exciting excursions.
Thank you to my friends at Princess Cruises for partnering with me on this post!
And while all these should be part of a stellar cruise experience, there’s one element that’s often overlooked …
Yes, when you pick an amazing cruise line, the food can be out of this world.
This is definitely the story with Princess Cruises.
When I was aboard the Caribbean Princess in March, I went to a restaurant called Planks BBQ.
Let me just say, my mouth is watering just thinking about the pulled pork.
Anyway, one of their signature desserts is called the Overboard Banana Pudding and it was to die for.
You guys know I love sweets, and this was honestly the Best Banana Pudding Recipe I’ve ever tasted.
It was hands-down my favorite dessert from that entire trip!
Needless to say, I wanted to recreate this delicious dining experience at home, hence this recipe!
What Is Banana Pudding?
Contrary to the name, it isn’t pudding made from bananas.
It’s actually a dessert consisting of layers of thick, creamy vanilla pudding, soft sliced banana, crispy Nilla wafers, and whipped cream topping.
Basically, it has all the scrumptious elements of Old Fashioned Banana Pudding, finished off with a dollop of whipped cream.
If you’ve never tried this classic southern dish, my Easy Banana Pudding recipe is a great place to start!
I tested this recipe for weeks – WEEKS! And I can’t express how important that you don’t make any substitutions!
I tried using all whole eggs – didn’t work.
I tried using heavy cream instead of milk – didn’t work.
Then, I tried adding butter – didn’t work.
So just stick to the recipe … mmmmkay?
If you’re in a hurry and don’t want to make your pudding from scratch, you can use an instant vanilla pudding mix instead.
But I promise the extra effort is so worth it!
How To Make Banana Pudding From Scratch:
In a medium saucepan, whisk together the sugar, flour, and salt.
Stir in the egg and yolks, and then stir in the milk. Cook uncovered over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes.
Remove the pudding mixture from heat and stir in the vanilla.
Allow the pudding to cool for about 30 minutes, whisking regularly to release trapped heat.
Add 3 or 4 vanilla wafers to the bottom of 6 small mason jars.
Top the wafers with vanilla pudding, then another layer of wafers.
Add the sliced bananas, then evenly divide the remaining vanilla pudding over the top of the banana slices.
Pipe prepared whipped cream on top of the pudding. Garnish with vanilla wafers, mint, and additional banana slices, if desired.
This dessert is best served the day it’s made but will stay good for about 3 days in the fridge.
Once you scoop into the dish it should be eaten as soon as possible.
The longer the bananas are exposed to the air the browner they will get.
This dessert is decadent, but it’s light enough to serve during the warm summer months.
And I should know — I was eating it in the middle of the tropics!
The combination of sweet pudding, bananas, and vanilla wafers will always remind me of my tropical cruise vacation.
But don’t worry, you don’t need to have set sail on the Caribbean Sea to enjoy this treat.
(Although, if you haven’t, I highly recommend it!)
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This traditional recipe is a tried-and-true favorite for a reason, it’s always a crowd-pleaser!
Try whipping it up for casual get-togethers and special events all summer long.
From the Fourth of July to backyard barbecues, there’s no wrong time for Banana Pudding!
I would even recommend making it part of a Sunday brunch spread!
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The Princess Cruise Line mantra is to “Come Back New,” and I suppose I did.
Most notably, I came back with new recipe inspiration like this one!
I mean, if a pudding was enough of a reason to set sail for a week, Planks’ Overboard Banana Pudding would definitely be it.
I’ll be cruising again, but in the meantime, I’ll savor this creamy dessert at home while dreaming about turquoise waters, colorful towns, and seaside excursions!
Book a Princess Cruise today so you can enjoy this delicious recipe on board!
More Delicious Banana Recipes
- Dirty Banana Drink
- Bananas Foster
- Banana Oatmeal Cookies
- Starbucks Banana Bread
- Banana Split Poke Cake
Easy Banana Pudding
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- 50 to 60 vanilla wafers
- 3 to 4 medium ripe bananas
- mint leaves for garnish
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- In a medium saucepan, whisk together the sugar, flour, and salt.
- Stir in the egg and yolks, and then stir in the milk. Cook uncovered over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes. Remove from heat and stir in the vanilla.
- Allow the pudding to cool for about 30 minutes, whisking regularly to release trapped heat.
For Individual Jars
- Add 3 or 4 vanilla wafers to the bottom of each jar.
- Top the wafers with vanilla pudding, then another layer of wafers.
- Add the sliced bananas, about 6 or 7 slices per jar, then evenly divide the remaining vanilla pudding over the top of the banana slices.
- Top with prepared whipped cream and garnish with vanilla wafers, mint, and additional banana slices, if desired.
For Large Pan
- Arrange a single layer of vanilla wafers in a 8x8-inch baking dish.
- Top the wafers with half of the pudding mixture, spreading evenly over them. Top with an additional layer of wafers.
- Slice the bananas into circles, about 1/8 inch thick, and arrange a layer of banana slices over the wafers.
- Add the remaining pudding on top of the banana slices and top with prepared whipped cream.
- Combine all ingredients in a stand mixer fitted with a whisk attachment or a large stainless steel bowl and beat with a hand-mixer until light and fluffy.
- For a 9x13-inch pan or large trifle dish, double the recipe.
- Banana pudding will last for about 3 days when stored in the refrigerator and NOT cut into, otherwise, the bananas will begin to brown quickly.
- Nutritional information is an estimate based on 6 servings and the use of 4 bananas and 60 wafers.