There's something inherently comforting and nostalgic about a classic homemade banana cream pudding. This creamy, dreamy treat has always been a personal favorite in my household, and I've made a few tweaks to make it even more delightful.
The dish is incredibly creamy and indulgent, plus it requires no cooking, so it’s easy to whip up quickly when you need something to take to a potluck.
The recipe combines layers of smooth pudding, ripe banana, and crunchy wafer cookies. This is the perfect way to use up those bananas that are slightly browning (you know, the ones that the family won’t touch?). The sweeter the bananas, the better!
The recipe is quite milk and cream-heavy, but you can still achieve a similar creaminess by swapping plant-based alternatives like oat or soy milk and using canned coconut cream so you can enjoy every spoonful, guilt-free!
Also, make sure to choose a fair-trade vanilla extract, and feel free to swap out the sugar for maple syrup, agave, or remove it entirely.
FAQs
Can I use different cookies?
You can use any type of plain vanilla cookie, shortbread, or graham crackers in this recipe.
Will bananas turn brown when sliced?
Bananas will eventually turn brown after they are sliced, but the pudding will likely be gone before they get the chance. It will take a few days, and most of the sliced bananas are mixed into the pudding anyway.
Can I make this banana cream pudding with cream cheese?
You can swap out the heavy cream for a mix of cream cheese and whipped topping if you’d prefer.
Can I freeze homemade banana cream pudding?
You can definitely freeze this banana cream pudding, just make sure you thaw it in the fridge before you serve it.
How do I store homemade banana cream pudding?
The banana cream pudding can be stored 3-4 days in the refrigerator.
What can I serve with homemade banana cream pudding?
You can garnish your banana cream pudding with chopped nuts, whipped cream, cinnamon, or with a scoop of vanilla ice cream.
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