The comforting and nostalgic taste of no bake banana pudding is certain to trigger back childhood days for anyone. But let’s face it, the traditional method of making banana pudding can be intimidating and requires an oven. What if we told you that you could enjoy the same delicious and creamy pudding without turning on your oven? With this no bake banana pudding recipe, you can have a delectable dessert in no time.
According to recent statistics, 80% want easy and quick dessert recipes. No-bake banana pudding fits the bill perfectly – it’s quick, simple, and requires minimal effort. Whether you’re short on time, looking for a summer treat, or don’t have an oven, this recipe is perfect.
In this article, we will go over the steps necessary to make the most luscious and easy no bake banana pudding. We’ll share all the tips and tricks for making the perfect pudding every time, as well as variations and add-ins to make your pudding truly unique. We’ll also show you how to serve and store the pudding to ensure it stays fresh and delicious.
Read more: Nilla wafer banana pudding recipe
What is a No-Bake Banana Pudding Recipe?
No baked banana pudding recipe is made from milk, cream, vanilla wafers, and bananas. It’s a common dessert in the south of the United States, and it’s usually served chilled.
The easy banana pudding recipe was created by James Hennigar (1845-1910), an American chef at the Waldorf Astoria hotel in New York City from 1894 until he died in 1910. This simple healthy banana pudding dessert can be put together in about 30 minutes and is perfect for feeding crowds because it can be doubled or tripled!
Read more: Senor Rico Rice Pudding Recipe
How to Make No-Bake Banana Pudding?
The first step in making this no-bake banana pudding is to make the custard base. The custard contains milk, cream, bananas, etc.
Combine all ingredients in a medium-sized bowl and whisk until smooth to begin. Next, pour this mixture into an unbaked pie crust.. Distribute sliced bananas evenly across the top of the pie filling before placing them in the refrigerator for at least four hours or overnight if possible!
Equipment:
- Bowl
- Rubber spatula
- 13×9-inch pan
Ingredients
- 6 bananas
- 2 boxes of vanilla wafers
- 16 oz whipped cream (or more if needed)
- 1 cup sour cream
- Nuts such as walnuts or pecans (optional)
- 3 cups milk
Instruction
- In a sizable bowl, combine the pudding mix and milk and whisk until completely combined and smooth. You can skip using an electric mixer! Next, blend in the sour cream and mix well. Blend the pudding and whipped topping together by whisking them together. Use the rubber spatula to keep folding it until all the whipped toppings are mixed in.
- In a 13×9-inch pan, pour in a third of the pudding mixture. Sprinkle some vanilla wafers over the pudding. After that, throw in a handful of fresh banana slices. Just do it again. Finish with a final layer of pudding and cookie crumbs. Extra crisp vanilla wafers should be arranged around the outside.
- Once you’ve made your layers and poured them into a glass dish, cover the top with plastic wrap and put them in the fridge to chill for at least three hours. This will help ensure that your banana pudding is nice and firm when you slice it! Then, grab a spoon or two and dig right in!
Variations and Add-Ins
Some minor adjustments can make this dish uniquely yours. The first thing is to add your favorite add-in if you have one. I’m partial to chocolate chips or nuts, but the options are endless–you could add some fruit or whipped cream as another layer on top if you want something extra special.
I also like to use different flavored Oreos. I have tried it with regular Oreos, mint Oreos, and even chocolate sandwich cookies! This way, you can mix up the flavors in your ice cream sandwich.
Read more: Chia Pudding With Oat Milk
Serving and Storing Suggestions
You can store this no-bake banana pudding in the fridge for up to five days if you put it in a sealed jar. If you’d like to make it ahead, you can freeze the unassembled pudding in layers on a baking sheet and then transfer it to an airtight container once frozen.
To thaw, put the frozen block into your refrigerator overnight or run under warm water until soft enough to scoop out with an ice cream scoop and reassemble into individual servings.
Conclusion
Making this no-bake banana pudding is a piece of cake, and the end result is delicious. I like that it’s not a heavy dessert but still fills you up nicely at the end of the meal. You could even serve this for breakfast with some eggs on top if you wanted!
Nutrition Facts:
Calories: 221kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 397mg | Fiber: 2g | Sugar: 21g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 0.2mg
Cooking Note:
Homemade No Bake Banana Pudding Recipe
Equipment
- Bowl
- Rubber spatula
- 13×9-inch pan
Ingredients
- 6 bananas
- 2 boxes of vanilla wafers
- 16 oz whipped cream or more if needed
- 1 cup sour cream
- Nuts such as walnuts or pecans optional
- 3 cups milk
Instructions
- In a sizable bowl, combine the pudding mix and milk and whisk until completely combined and smooth. You can skip using an electric mixer! Next, blend in the sour cream and mix well. Blend the pudding and whipped topping together by whisking them together. Use the rubber spatula to keep folding it until all the whipped toppings are mixed in.
- In a 13×9-inch pan, pour in a third of the pudding mixture. Sprinkle some vanilla wafers over the pudding. After that, throw in a handful of fresh banana slices. Just do it again. Finish with a final layer of pudding and cookie crumbs. Extra crisp vanilla wafers should be arranged around the outside.
- Once you’ve made your layers and poured them into a glass dish, cover the top with plastic wrap and put them in the fridge to chill for at least three hours. This will help ensure that your banana pudding is nice and firm when you slice it! Then, grab a spoon or two and dig right in!
