Must Try Nilla Banana Pudding Dessert

Must Try Nilla Banana Pudding Dessert

Must Try Nilla Banana Pudding Dessert

Let's talk about Banana Pudding! As some of you know, I grew up in a small country town in Kentucky. No matter how many years I have been away from home there are some things that will always stick with me. Banana pudding being one of many desserts I remember my momma making for us. I have a craving for this sweet banana dessert every once in a while and I love preparing it for friends, especially if they have never had my banana pudding.

If you want to stop talking and get right to enjoying this sweet treat, the recipe is below. I will share some tips and mishaps of my banana pudding journey. One thing for sure is I could not wait to use my Mora Ceramics Dessert Bowls for one of my favorite nostalgic desserts!

nilla wafer banana pudding layered and topped with cream cheese whipped cream and original nilla wafers

What is Banana Pudding?

This is a simple yet can be complex southern banana dessert. There is typically not a banana flavored pudding, but a creamy vanilla custard. The crust comes easy with Nilla wafers and top it with whipped cream or meringue if you would like. Oh, and don't forget the bananas.

I feel like it is the process that can change your experience with this delicious dessert. You can stick with a nice and simple recipe, especially if you have everything on hand, or you can make the more complex banana pudding with your homemade custard. If you are looking for a quick and easy banana pudding recipe you will love the next recipe. I will share with you the banana pudding I grew up with.

original nilla wafers poured out on a pink Mora Ceramics Dinner Plate

My Momma's Recipe

I always loved my mom's banana pudding, so much that I wanted to share her recipe as well! I asked her where she learned this recipe and it was something she just remembers making one day. Here's how my momma made it.

All you need for this recipe is bananas, nilla wafers (I usually need 2 boxes), 1 pack of banana cream pudding, and 1 pack of vanilla pudding. First prepare your puddings according to the directions. When you are ready to start layering, slice about 5 or 6 bananas into about 1/4inch slices. Find a baking dish or a serving bowl, and start layering. Start with a layer of cookies, pudding, bananas, cookies, pudding, then bananas, etc.

Don't forget to alternate your pudding flavors. You want your pudding to cover the cookies and have a little extra for the bananas to nestle into before your next layer of cookies. After you have finished with all of your layers, you have scraped clean your pudding bowls, and used all of your banana slices, cover and refrigerate for at least 30 minutes. This gives the cookies a little time to soften from the pudding.

You can even make little banana pudding cups for easy serving at parties using either recipe. Don't forget to add some whipped cream on top to finish it off. Everyone will love this dessert!

homemade vanilla bourbon custard, bananas, nilla wafers, waiting to be layered in a glass serving bowl

Banana Pudding with Homemade Vanilla Bourbon Custard

I moved away from home many years ago, and for some reason the past couple of years I have been missing some of that southern home cooking. I love putting my own spin and personality into a recipe, so I decided to do an experiment with banana pudding. I remembered the basic ingredients, Nilla wafers, bananas, pudding and cream of some sort.

Vanilla custard, homemade vanilla custard is what this dessert needed. I am obsessed with custard! Doughnuts with custard filling, Crème Brule, you name it, if it is custard I will be eating it. I thought how hard can this be? Ha! There is always technique and patience when it comes to cooking. I am not always the most patient in the kitchen and I definitely have a difficult time sticking to a recipe. That is why it is so important for us to hit pause, think about what you are doing in the kitchen, and what you want to be the outcome.

When you procrastinate like I do or struggle with self-care, it can be a real battle to remind yourself to slow it down a bit. Everything doesn't always have to be a mad rush all the time. If you want to make a velvety vanilla custard that doesn't have chunks all in it, you absolutely have to slow down. I love our Mora Ceramics motto, hit pause and practice self care. Our attitude can deeply affect how we view our time in the kitchen and the outcome of our cooking.

Finally, after I took some deep breaths and reminded myself that it is ok to exercise some patience while attempting to make this vanilla custard, I separated my egg yolks and began the process. I was pleasantly surprised with the outcome. You can find my custard recipe on the recipe card below. You may enjoy it if you like a slightly less sweet vanilla custard.

the first layer of nilla wafers, vanilla custard, and sliced bananas

Cream Cheese Whipped Cream Topping

All I could remember is that there were two different layers in my momma's banana pudding. Was it whipped cream? I couldn't remember and kept forgetting to ask her, so I decided it must be whipped cream. Of course then with my lack of ability to follow any recipe, I decided it should be a cream cheese whipped cream. Naturally, bananas and cream cheese would taste delicious together.

This is another one of those recipes that you want to slow down and remember to hit pause and enjoy blending. If your cream cheese is not softened and whipped, it will be chunky. Adding the milk and sugar, slowly, one at a time while observing the change in texture is so important. This is something I have learned over the years, and after many occasions where I wanted to quickly whip something together.

This is super easy! All you need is 8oz of softened cream cheese, 3/4 cup of powdered sugar, and 1 cup of heavy whipping cream. If you have a handy Kitchenaid mixer, add in your softened cream cheese and mix on medium until it is whipped smooth. You may want to pause and scrape the sides. Next, add in your heavy whipping cream and mix until smooth, again pausing and scraping the sides. Finally, add in your powdered sugar and continue mixing on medium until the cream starts to peak. Of course you need to do the taste test to make sure it came out ok.😜

The almost completed layered banana pudding dessert with the alternating cream cheese whipped cream layers

A Must Try Banana Pudding Recipe

This is now my go to banana pudding recipe. Michael's nephew loves bananas so much that it has also become a regular dessert request. I just love seeing the family enjoy this rich dessert that means so much to me. It has the nephews approvals and importantly the mom stamp of approval. I can't wait until I receive my next request for my banana pudding.

The kitchen is a place where you can be creative, follow a passion, create something with your heart to be enjoyed by the people you love. My friends will tell you that if they were coming to my house, they would be eating something. Usually happily. On some occasions I might say, hey, this is an experiment, let me know what you think. This is what happened with my banana pudding recipe.

When you decide to take some time, hit pause, and try out this banana pudding recipe, I am sure that your family and friends will consume it with a smile. Whether you are making my momma's recipe, or my recipe I hope you love this banana pudding dessert.💗💗

Mora Ceramics dessert bowls come in white, assorted colors, and grey.

Must Try Nilla Banana Pudding Recipe

⭐️⭐️⭐️⭐️⭐️ Rated 5 stars by 1 user

Category: Dessert

Servings: 8 to 10

Prep Time: 2 hours

This is a must try banana pudding recipe! If you want to stop talking and get right to enjoying this sweet treat, the recipe is below. I will share some tips and mishaps of my banana pudding journey. One thing for sure is I could not wait to use my Mora Ceramics Dessert Bowls for one of my favorite nostalgic desserts!


Beth Ann Brommerich


  • 2 boxes of Nilla Wafers
  • 6 ripe bananas

Homemade Vanilla Custard

  • 6 egg yolks
  • 1 c.milk
  • 1 c. heavy cream
  • 1 tsp vanilla 3/4 c. sugar
  • 1 tsp bourbon (optional)
  • 1/2 tsp cream of tartar

Cream Cheese Whipped Cream

  • 8 oz. cream cheese softened
  • 1 c. heavy cream
  • 3/4 c. powdered sugar


Vanilla Custard:

  1. In a medium saucepan heat up your milk and cream on low until near simmering

  2. In a heat resistant mixing bowl, whisk your egg yolks, sugar, vanilla, cream of tartar, and bourbon.

  3. Carefully pour your hot milk and cream mixture into your egg mixture while whisking together.

  4. Once your custard is mixed thoroughly, add back into your saucepan, and turn it on low heat.

  5. Whisk your mixture over low heat until it begins to thicken. This took about 5 to 7 minutes.

  6. I set a fine metal strainer over a medium heat resistant bowl, and while pouring my thickened custard into the strainer used my whisk to gently push the custard through to remove any chunks. You can also use cheesecloth for this process.

  7. Cover lightly and place in the refrigerator to cool.

Cream Cheese Whipped Cream:

  1. Mix your softened cream cheese on medium until fluffy.

  2. Mix in your heavy cream and mix on medium until thoroughly blended.

  3. Add in your powdered sugar and mix on medium until the whipped cream begins to thicken and peak.

  4. Don't forget to taste test!

Layering Your Banana Pudding:

  1. Slice your bananas to about 1/4 in slices when you are ready to start.

  2. First place a nice layer of Nilla Wafers

  3. Add your first layer of custard.

  4. Next add a layer of sliced bananas.

  5. Repeat steps 1 to 3 while alternating your custard and cream cheese filling. Save a little frosting for the top.

  6. Once you have finished your layering and have added your final layer of cream cheese whipped cream, it is time to decorate. I like to make a ring of cookies around the edge or just crush up some of the cookies and sprinkling them on top.

  7. At this time you may want to cover your banana pudding and place it in the refrigerator for at least 30 minutes to allow the cookies to soften. Enjoy!😍

Written by Beth Ann Brommerich


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