Southern Banana Pudding with Nilla Wafers is a timeless dessert deeply rooted in Southern home cooking. Known for its smooth vanilla pudding, layers of fresh bananas, and soft, cake-like Nilla Wafers, this dish delivers a perfect balance of creaminess and sweetness. It is simple to prepare, requires no baking, and improves in flavor as it chills.
Origin of the Recipe
Banana pudding became popular in the Southern United States during the late 19th and early 20th centuries, when bananas became more widely available and affordable. The introduction of boxed vanilla wafers and pudding mixes made the dessert accessible to home cooks, quickly turning it into a staple at church suppers, family reunions, and holiday tables. Over time, Southern banana pudding evolved into a layered dessert that emphasizes texture, patience, and generous portions.
Ingredients
- 1 box (5 oz) instant vanilla pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 4–5 ripe bananas, sliced
- 1 box Nilla Wafers
- Optional: sweetened condensed milk or meringue topping
Equipment Needed
- Large mixing bowl
- Hand mixer or whisk
- 9×13-inch dish or trifle bowl
- Spatula
Step-by-Step Instructions
- In a large bowl, whisk the instant pudding mix with cold milk until thickened.
- In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Gently fold the whipped cream into the prepared pudding until smooth and fluffy.
- Slice the bananas just before assembling to prevent browning.
- Layer the dessert by placing Nilla Wafers on the bottom of the dish.
- Add a layer of banana slices, followed by a generous layer of pudding mixture.
- Repeat the layers until all ingredients are used, finishing with pudding on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the wafers to soften.
Tips for Best Results
- Use ripe but firm bananas for the best texture.
- Chilling overnight creates the classic soft wafer texture Southern banana pudding is known for.
- For extra richness, mix a small amount of sweetened condensed milk into the pudding.
Storage
Store covered in the refrigerator for up to 3 days. For best flavor and appearance, consume within 48 hours.
Serving Suggestions
Serve chilled directly from the dish, garnished with crushed Nilla Wafers or banana slices just before serving. This dessert pairs well with summer gatherings, barbecues, and holiday meals.
Southern Banana Pudding with Nilla Wafers is more than a dessert—it is a tradition passed down through generations. Its simple preparation, comforting flavors, and nostalgic appeal make it a recipe worth keeping and sharing.
Southern Banana Pudding with Nilla Wafers
Ingredients
Method
- In a large bowl, whisk the instant pudding mix with cold milk until thickened.
- In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Gently fold the whipped cream into the prepared pudding until smooth and fluffy.
- Slice the bananas just before assembling to help prevent browning.
- Layer the dessert: arrange Nilla Wafers on the bottom of a 9×13-inch dish or trifle bowl.
- Add a layer of banana slices, followed by a generous layer of the pudding mixture.
- Repeat layers until all ingredients are used, finishing with pudding on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, so the wafers soften.
- Serve chilled. Garnish with crushed Nilla Wafers or fresh banana slices just before serving, if desired.
Notes