20 Creamy Banana Pudding Recipes Delicious

Zesty, sweet, and utterly comforting, banana pudding is the dessert that never fails to bring smiles around the table. Whether you’re a fan of the classic version or eager to explore creative twists, our roundup of 20 creamy banana pudding recipes is your ticket to dessert heaven. Perfect for any occasion, these recipes promise to delight your taste buds and impress your guests. Let’s dive into the deliciousness!

Classic Southern Banana Pudding

There’s something utterly comforting about a bowl of Classic Southern Banana Pudding, especially when it’s made just like my grandma used to. I remember sneaking spoonfuls of the creamy mixture before it even hit the fridge, and now, I’m sharing that same love with you.

Ingredients

• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 3 cups whole milk
• 4 large pasture-raised eggs, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 (11-ounce) box vanilla wafer cookies
• 4 ripe bananas, sliced 1/4-inch thick
• 1 cup heavy cream, chilled
• 2 tablespoons confectioners’ sugar

Instructions

1. In a medium saucepan, whisk together 1 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon kosher salt.
2. Gradually whisk in 3 cups whole milk until smooth, then place over medium heat.
3. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10 minutes.
4. Remove from heat and temper in 4 large pasture-raised eggs, lightly beaten, by slowly whisking in a small amount of the hot mixture to the eggs, then combining both mixtures back into the saucepan.
5. Return to medium heat and cook, stirring constantly, for 2 minutes until thickened.
6. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until fully incorporated.
7. Layer a 9×13-inch baking dish with 1/3 of the vanilla wafer cookies, followed by 1/2 of the sliced bananas, and 1/2 of the pudding mixture. Repeat layers, ending with a final layer of cookies.
8. In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons confectioners’ sugar until stiff peaks form, then spread over the top layer of cookies.
9. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.

You’ll love the creamy texture and the way the bananas and vanilla wafers soften into the pudding, creating layers of flavor. For a twist, try serving it in individual mason jars for a charming, portable dessert.

No-Bake Banana Pudding Cheesecake

Just when I thought banana pudding couldn’t get any better, I stumbled upon the idea of turning it into a no-bake cheesecake. It’s the perfect dessert for those sweltering summer days when turning on the oven feels like a crime against humanity. Plus, it’s a hit at potlucks—trust me, I’ve seen it disappear in minutes!

Ingredients

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1 1/2 cups heavy cream, chilled
• 1/4 cup confectioners’ sugar
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 ripe bananas, sliced
• 1/2 cup banana pudding mix
• 1 1/2 cups whole milk

Instructions

1. In a medium bowl, combine vanilla wafer crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.
2. Using a stand mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on high speed until stiff peaks form, about 3 minutes. Transfer to another bowl and set aside.
3. In the same mixer bowl (no need to clean it), beat the cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Add vanilla extract and beat until incorporated.
4. In a separate bowl, whisk together banana pudding mix and whole milk until smooth. Let stand for 2 minutes to thicken.
5. Gently fold the pudding into the cream cheese mixture until fully combined. Then, fold in the whipped cream in two additions, being careful not to deflate the mixture.
6. Arrange banana slices over the chilled crust. Pour the cheesecake filling over the bananas, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, until set.
7. Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and slice with a warm knife for clean cuts.

This no-bake banana pudding cheesecake is luxuriously creamy with layers of flavor and texture that’ll have you coming back for seconds. For an extra touch, garnish with additional banana slices and a drizzle of caramel sauce right before serving.

Banana Pudding with Vanilla Wafers

Mmm, there’s nothing quite like the comforting embrace of a classic banana pudding, especially when it’s layered with those irresistible vanilla wafers. I remember my grandmother whipping up this dessert for every family gathering, and now, it’s my turn to share this beloved recipe with you, adding my own little twists along the way.

Ingredients

• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 3 cups whole milk
• 4 large pasture-raised eggs, lightly beaten
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 1 (11-ounce) box vanilla wafers
• 4 ripe bananas, sliced
• 1 cup heavy cream, chilled
• 2 tablespoons confectioners’ sugar

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon kosher salt until well combined.
2. Gradually whisk in 3 cups whole milk and 4 large pasture-raised eggs, lightly beaten, ensuring no lumps remain.
3. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10 minutes.
4. Remove from heat and stir in 3 tablespoons unsalted butter and 1 1/2 teaspoons pure vanilla extract until fully incorporated.
5. Layer the bottom of a 9×13-inch baking dish with 1/3 of the vanilla wafers, followed by half of the sliced bananas, and half of the pudding mixture. Repeat the layers, ending with a final layer of vanilla wafers on top.
6. In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons confectioners’ sugar until stiff peaks form. Spread over the top layer of vanilla wafers.
7. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.

Great for any occasion, this banana pudding is a creamy, dreamy delight with layers of soft vanilla wafers and fresh bananas that meld together beautifully. Serve it chilled with a sprinkle of crushed wafers on top for an extra crunch.

Chocolate Banana Pudding Parfait

Delightfully creamy and irresistibly chocolatey, this Chocolate Banana Pudding Parfait is my go-to dessert when I need something quick yet impressive. It reminds me of the lazy Sunday afternoons I spent at my grandma’s, where the simplicity of ingredients always turned into something magical.

Ingredients

• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1 cup whole milk
• 3.4 oz package instant chocolate pudding mix
• 2 ripe bananas, thinly sliced
• 1/2 cup chocolate wafer cookies, crushed
• Fresh mint leaves, for garnish

Instructions

1. In a large mixing bowl, combine the chilled heavy cream, granulated sugar, and vanilla extract. Whip on high speed until stiff peaks form, about 3 minutes. Tip: Ensure your bowl and beaters are cold to help the cream whip faster.
2. In another bowl, whisk together the whole milk and instant chocolate pudding mix until smooth and slightly thickened, about 2 minutes. Let it sit for 5 minutes to set.
3. Gently fold half of the whipped cream into the pudding mixture to lighten it, then fold in the remaining whipped cream until fully incorporated. Tip: Folding gently keeps the mixture airy and light.
4. In serving glasses, layer the chocolate pudding mixture, sliced bananas, and crushed chocolate wafer cookies, repeating until all ingredients are used, ending with a layer of pudding.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Tip: For an extra touch of elegance, garnish with fresh mint leaves just before serving.

The parfait boasts a luxurious texture, with layers of silky pudding, creamy bananas, and crunchy cookies that create a delightful contrast. Serve it in clear glasses to showcase the beautiful layers, or top with a drizzle of caramel for an extra decadent twist.

Vegan Banana Pudding with Coconut Cream

After a long day of experimenting in the kitchen, I stumbled upon a dessert that’s not only a crowd-pleaser but also happens to be vegan. This Vegan Banana Pudding with Coconut Cream is a dreamy, creamy delight that’ll have everyone asking for seconds. It’s my go-to when I need a quick yet impressive dessert that caters to all dietary preferences.

Ingredients

• 2 cups full-fat coconut milk, chilled overnight
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 package (about 12 oz) vegan vanilla wafers
• 4 ripe bananas, sliced into 1/4-inch rounds

Instructions

1. Open the can of chilled coconut milk and scoop out the solid cream into a large mixing bowl, leaving the liquid behind.
2. Add the maple syrup, vanilla extract, and sea salt to the coconut cream. Using a hand mixer, whip on high speed for 2-3 minutes until light and fluffy.
3. In a medium serving dish, layer half of the vegan vanilla wafers to cover the bottom.
4. Arrange half of the banana slices over the wafers in a single layer.
5. Spread half of the coconut cream mixture over the bananas, smoothing it with a spatula.
6. Repeat the layers with the remaining wafers, bananas, and coconut cream.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.

Every bite of this pudding is a perfect balance of creamy coconut, sweet bananas, and the subtle crunch of softened wafers. For an extra touch of elegance, garnish with a sprinkle of cinnamon or a few banana slices just before serving.

Banana Pudding Icebox Cake

Delightfully creamy and nostalgically sweet, this Banana Pudding Icebox Cake is my go-to dessert when I crave something comforting yet effortless. It reminds me of summer picnics and family gatherings, where the simplicity of the dish never fails to bring smiles. Plus, it’s a fantastic way to use up those overripe bananas sitting on your counter.

Ingredients

• 2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 (11-ounce) box vanilla wafer cookies
• 4 ripe bananas, thinly sliced
• 1 (3.4-ounce) package instant vanilla pudding mix
• 2 cups whole milk

Instructions

1. In a large mixing bowl, combine the chilled heavy cream, granulated sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3 minutes. Tip: Ensure your bowl and beaters are cold to help the cream whip faster.
2. In a separate bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened, about 2 minutes. Let it sit for 5 minutes to fully set.
3. Gently fold the pudding into the whipped cream until fully incorporated, being careful not to deflate the cream. Tip: Use a spatula and fold in a figure-eight motion for the best results.
4. In a 9×13-inch baking dish, arrange a single layer of vanilla wafer cookies, covering the bottom as much as possible.
5. Spread half of the cream-pudding mixture over the cookies, then layer half of the banana slices on top. Repeat the layers once more, ending with a final layer of bananas.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cookies to soften. Tip: For an extra touch, garnish with crushed vanilla wafers and banana slices before serving.

Velvety and rich, this cake layers the creamy texture of pudding with the soft bite of bananas and wafers. Serve it chilled with a drizzle of caramel sauce for an indulgent twist that elevates the classic flavors.

Banana Pudding Trifle with Fresh Berries

Nothing brings back childhood memories quite like a creamy banana pudding, but this Banana Pudding Trifle with Fresh Berries is anything but ordinary. I stumbled upon this upgraded version during a summer potluck, and it’s been a staple in my dessert rotation ever since. The layers of velvety pudding, ripe bananas, and tart berries create a symphony of flavors that’s both nostalgic and refreshingly new.

Ingredients

• 2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 3.4 oz package instant vanilla pudding mix
• 2 cups whole milk
• 4 ripe bananas, sliced into 1/4-inch rounds
• 1 cup fresh strawberries, hulled and quartered
• 1 cup fresh blueberries
• 1/2 cup fresh raspberries
• 12 oz vanilla wafers

Instructions

1. In a large mixing bowl, whip the chilled heavy cream, granulated sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes. Set aside.
2. In another bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened, about 2 minutes. Let stand for 5 minutes to set.
3. Gently fold half of the whipped cream into the pudding mixture until fully incorporated to create a light, mousse-like consistency.
4. In a trifle bowl or large glass dish, layer one-third of the vanilla wafers, followed by half of the banana slices, half of the pudding mixture, and one-third of the mixed berries. Repeat the layers, ending with a final layer of vanilla wafers and berries.
5. Spread the remaining whipped cream over the top layer, covering completely. Garnish with additional berries if desired.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften slightly.

The trifle emerges from the fridge with layers that hold their shape yet melt in your mouth, offering a perfect balance of sweet and tart. For an extra touch of elegance, serve in individual glasses, allowing each guest to admire the beautiful layers before diving in.

Banana Pudding Cupcakes with Whipped Frosting

These Banana Pudding Cupcakes with Whipped Frosting are a dream come true for anyone who loves the classic Southern dessert but craves a handheld version. I remember the first time I tried to perfect this recipe; it was for my niece’s birthday, and she adores banana pudding almost as much as I do. The key was getting that creamy pudding flavor into every bite of the cupcake, and let me tell you, these do not disappoint.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 cup ripe bananas, mashed
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Vanilla wafers, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Fold in the mashed bananas until just combined.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
8. Once the cupcakes are completely cool, frost them with the whipped cream and garnish with a vanilla wafer on top.

Moist and fluffy with the perfect balance of banana and vanilla, these cupcakes are a hit at any gathering. For an extra touch, drizzle with caramel sauce or sprinkle with crushed vanilla wafers before serving.

Banana Pudding Pie with Graham Cracker Crust

This summer, I found myself craving something sweet yet refreshing, leading me to experiment with a classic dessert twist. Today, I’m sharing my take on Banana Pudding Pie with a Graham Cracker Crust, a dish that combines creamy, velvety textures with a crunchy, buttery base.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 tsp kosher salt
• 3 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 3 ripe bananas, sliced
• 1 cup heavy cream, chilled
• 2 tbsp confectioners’ sugar

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, ensuring an even layer. Bake for 10 minutes, then cool completely on a wire rack.
4. For the pudding, whisk together milk, 3/4 cup granulated sugar, flour, and salt in a medium saucepan over medium heat until the mixture thickens, about 10 minutes.
5. Gradually whisk a cup of the hot milk mixture into the beaten eggs to temper, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly.
6. Remove from heat; stir in butter and vanilla until smooth. Let cool slightly, then layer sliced bananas over the crust, followed by the pudding. Chill for 4 hours.
7. Before serving, whip heavy cream and confectioners’ sugar to stiff peaks, then spread over the pie. Garnish with additional banana slices if desired.

One bite of this pie reveals layers of flavor and texture, from the crisp crust to the creamy pudding and fluffy whipped topping. It’s perfect for a summer picnic or as a decadent finish to any meal.

Banana Pudding Bread Pudding

Yesterday, I found myself staring at a bunch of overripe bananas and a leftover loaf of brioche, and that’s when the idea struck me—why not combine the comforting warmth of bread pudding with the creamy, nostalgic flavors of banana pudding? The result was nothing short of magical, a dessert that’s both familiar and excitingly new.

Ingredients

• 2 cups of day-old brioche, cubed
• 1 1/2 cups of whole milk
• 1 cup of heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup of granulated sugar
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of fine sea salt
• 2 ripe bananas, mashed
• 1/2 cup of vanilla wafer cookies, crushed

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish with unsalted butter.
2. In a large mixing bowl, whisk together the whole milk, heavy cream, lightly beaten eggs, granulated sugar, pure vanilla extract, and fine sea salt until fully combined.
3. Gently fold in the cubed brioche and mashed bananas, ensuring each piece of bread is evenly coated with the custard mixture. Let it sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the crushed vanilla wafer cookies on top for a crunchy contrast.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
6. Remove from the oven and let it cool for at least 10 minutes before serving. This resting period allows the custard to set further, making it easier to slice.

Out of the oven, this Banana Pudding Bread Pudding is a delightful contrast of textures—creamy, soft custard meets the occasional crunch of vanilla wafers. The bananas add a natural sweetness and moisture that makes each bite irresistibly tender. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Banana Pudding French Toast Casserole

Every now and then, I stumble upon a recipe that feels like a hug in a dish, and this Banana Pudding French Toast Casserole is exactly that. It’s my go-to for lazy Sunday brunches or when I need to impress overnight guests without spending hours in the kitchen.

Ingredients

• 1 loaf brioche bread, cut into 1-inch cubes
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 3 ripe bananas, sliced into 1/4-inch rounds
• 1/2 cup vanilla wafer cookies, roughly crushed
• 2 tbsp clarified butter, for greasing the baking dish
• 1/4 cup light brown sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, granulated sugar, pure vanilla extract, ground cinnamon, and freshly grated nutmeg until fully combined.
3. Add the brioche bread cubes to the bowl, gently pressing them down to ensure they’re fully submerged in the egg mixture. Let sit for 10 minutes, allowing the bread to absorb the liquid.
4. Layer half of the soaked bread cubes in the prepared baking dish, followed by a layer of sliced bananas and half of the crushed vanilla wafer cookies. Repeat the layers with the remaining bread, bananas, and cookies.
5. Sprinkle the top evenly with light brown sugar for a caramelized finish.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
7. Let the casserole rest for 5 minutes before serving to allow the layers to set further.

Creating this casserole is like bringing the comfort of banana pudding and the indulgence of French toast into one irresistible dish. The contrast between the creamy interior and the crispy, caramelized top is nothing short of magical. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for an extra decadent touch.

Banana Pudding Smoothie Bowl

Last weekend, I found myself craving something sweet yet wholesome, and that’s when the idea of a Banana Pudding Smoothie Bowl struck me. It’s the perfect blend of nostalgia and nutrition, reminding me of the banana pudding my grandma used to make, but with a healthy twist that keeps me coming back for more.

Ingredients

• 2 ripe bananas, frozen
• 1/2 cup vanilla Greek yogurt
• 1/4 cup almond milk, unsweetened
• 1 tbsp honey
• 1/2 tsp pure vanilla extract
• 1/4 cup gluten-free vanilla wafer crumbs
• 1 tbsp chia seeds
• Fresh banana slices, for garnish

Instructions

1. In a high-speed blender, combine the frozen bananas, vanilla Greek yogurt, almond milk, honey, and vanilla extract. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker consistency, add more frozen banana; for a thinner smoothie, add a splash more almond milk.
2. Pour the smoothie into a bowl. Tip: Use the back of a spoon to create a slight well in the center for toppings.
3. Sprinkle the vanilla wafer crumbs and chia seeds evenly over the top of the smoothie. Tip: For extra crunch, toast the vanilla wafer crumbs in a 350°F oven for 5 minutes before sprinkling.
4. Garnish with fresh banana slices arranged in a circular pattern on top.

Here’s the beauty of this bowl—the creamy texture mirrors traditional pudding, while the toppings add a delightful crunch. Serve it immediately for the best texture, or get creative by layering it in a jar for a portable breakfast option.

Banana Pudding Stuffed French Toast

Remember those lazy Sunday mornings when you’d wake up to the smell of something sweet wafting through the house? That’s exactly the vibe I was going for with this Banana Pudding Stuffed French Toast. It’s a twist on the classic that’ll make your taste buds dance, combining the creamy comfort of banana pudding with the crispy, golden perfection of French toast.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 1 cup of whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup of granulated sugar
• 1 teaspoon of pure vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of freshly grated nutmeg
• 1 cup of banana pudding, homemade or store-bought
• 2 tablespoons of clarified butter
• Powdered sugar, for dusting
• Fresh banana slices, for garnish

Instructions

1. In a shallow dish, whisk together the whole milk, lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, ground cinnamon, and freshly grated nutmeg until fully combined.
2. Take a slice of brioche bread and carefully make a pocket in the center without cutting through the edges, using a small knife.
3. Fill the pocket with approximately 1/4 cup of banana pudding, then gently press the edges to seal.
4. Heat a large non-stick skillet over medium heat and add 1 tablespoon of clarified butter, allowing it to melt and coat the pan evenly.
5. Dip the stuffed brioche slice into the egg mixture, ensuring both sides are well-coated but not soggy, about 10 seconds per side.
6. Place the coated brioche slice in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Repeat the process with the remaining slices, adding more clarified butter to the skillet as needed.
8. Serve the French toast warm, dusted with powdered sugar and garnished with fresh banana slices.

Absolutely divine, this Banana Pudding Stuffed French Toast offers a delightful contrast of textures—crispy on the outside, creamy and soft on the inside. The hint of cinnamon and nutmeg adds a warm spice that complements the sweet banana pudding perfectly. For an extra indulgent twist, drizzle with caramel sauce or a dollop of whipped cream before serving.

Banana Pudding Pancakes with Caramel Drizzle

Every morning, I find myself reaching for the same old breakfast options, but today, I decided to shake things up with a twist on a classic. Banana Pudding Pancakes with Caramel Drizzle—because who says you can’t have dessert for breakfast? The combination of fluffy pancakes, creamy banana pudding, and rich caramel drizzle is nothing short of magical.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 ripe banana, mashed
• 1/2 cup banana pudding mix, prepared according to package instructions
• 1/4 cup caramel sauce, warmed

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted butter, and pure vanilla extract. Whisk until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure fluffy pancakes.
4. Fold in the mashed banana until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a serving plate and spread a generous layer of prepared banana pudding between each pancake.
9. Drizzle the stack with warmed caramel sauce just before serving.

Zesty and indulgent, these pancakes offer a delightful contrast between the fluffy texture and the creamy banana pudding. For an extra touch, garnish with thinly sliced bananas and a sprinkle of crushed vanilla wafers.

Banana Pudding Mousse with Meringue Topping

After a long day of testing recipes, nothing beats the comfort of a creamy, dreamy dessert that’s both easy to make and utterly delicious. That’s exactly what this Banana Pudding Mousse with Meringue Topping is all about. It’s a twist on the classic Southern dessert that I stumbled upon during one of my late-night kitchen experiments, and it’s been a favorite ever since.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 large pasture-raised eggs, separated
• 1/4 tsp cream of tartar
• 1/2 cup whole milk
• 2 ripe bananas, mashed
• 1/4 cup confectioners’ sugar
• 1/2 tsp fine sea salt

Instructions

1. In a large mixing bowl, whip the chilled heavy cream with 1/4 cup granulated sugar and vanilla extract until stiff peaks form. Set aside in the refrigerator.
2. In a separate bowl, beat the egg yolks with the remaining 1/4 cup granulated sugar until pale and thick, about 3 minutes.
3. Gently fold the whipped cream into the egg yolk mixture until fully incorporated.
4. In a small saucepan, heat the whole milk over medium heat until just simmering. Remove from heat and stir in the mashed bananas.
5. Gradually add the banana mixture to the cream and egg mixture, folding gently to maintain the mousse’s lightness.
6. For the meringue topping, beat the egg whites with cream of tartar until frothy. Gradually add confectioners’ sugar and salt, beating until glossy, stiff peaks form.
7. Spoon the mousse into serving glasses and top with a generous dollop of meringue. Use a kitchen torch to lightly brown the meringue for a toasted finish.

Fluffy, light, and with just the right amount of sweetness, this mousse is a delightful play on textures and flavors. Serve it chilled with a sprinkle of cinnamon or a drizzle of caramel for an extra touch of indulgence.

Banana Pudding Cookies with White Chocolate Chips

These Banana Pudding Cookies with White Chocolate Chips are a delightful twist on the classic Southern dessert, transformed into a portable, bite-sized treat. Perfect for those who love the creamy, comforting flavors of banana pudding but crave the convenience of a cookie.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup ripe banana, mashed
• 1/2 cup white chocolate chips
• 1/2 cup vanilla wafer cookies, crushed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
3. In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gently fold in the mashed ripe banana, being careful not to overmix.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the white chocolate chips and crushed vanilla wafer cookies until evenly distributed throughout the dough.
8. Using a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Velvety soft with a slight chew, these cookies are bursting with the nostalgic flavor of banana pudding, punctuated by the sweet crunch of white chocolate chips. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for a decadent dessert twist.

Banana Pudding Milkshake with Crumbled Wafers

Remember those lazy summer afternoons when all you craved was something sweet, creamy, and utterly comforting? That’s exactly what inspired me to whip up this Banana Pudding Milkshake with Crumbled Wafers. It’s like sipping on nostalgia, with a twist that’ll make your taste buds dance.

Ingredients

• 2 ripe bananas, peeled and frozen
• 1 cup whole milk, chilled
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup vanilla wafer cookies, crumbled
• Whipped cream, for garnish

Instructions

1. In a blender, combine the frozen bananas, chilled whole milk, heavy cream, granulated sugar, and pure vanilla extract.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker shake, add more frozen bananas one at a time until desired consistency is reached.
3. Pour the milkshake into two chilled glasses, filling each about three-quarters full.
4. Sprinkle half of the crumbled vanilla wafer cookies over each milkshake. Tip: Reserve a few crumbs for garnish to add texture and visual appeal.
5. Top each milkshake with a generous dollop of whipped cream. Tip: For an extra touch of elegance, lightly torch the whipped cream for a subtle caramelized flavor.
6. Garnish with the reserved cookie crumbs and serve immediately with a straw and a long spoon.

Whisking together the creamy richness of the milkshake with the crunchy, buttery wafers creates a symphony of textures that’s simply irresistible. Try serving it in a mason jar with a striped paper straw for a whimsical, picnic-ready presentation.

Banana Pudding Crepes with Nutella Filling

Perfect for those lazy Sunday mornings or when you’re craving something sweet yet sophisticated, these Banana Pudding Crepes with Nutella Filling are a game-changer. I remember the first time I whipped these up; the aroma of bananas and Nutella filling the kitchen was absolutely irresistible, and the crepes were gone in minutes!

Ingredients

• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups whole milk
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 cup Nutella
• 2 ripe bananas, thinly sliced
• 1/2 cup vanilla pudding, homemade or store-bought
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, lightly beaten pasture-raised eggs, whole milk, melted clarified butter, fine sea salt, and granulated sugar until the batter is smooth and free of lumps. Let the batter rest for 30 minutes at room temperature to allow the gluten to relax.
2. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with clarified butter. Pour 1/4 cup of the batter into the skillet, swirling it to evenly coat the bottom. Cook for 2 minutes, or until the edges lift easily with a spatula.
3. Flip the crepe and cook for an additional 1 minute on the other side. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
4. Spread 1 tablespoon of Nutella onto each crepe, followed by a few slices of ripe banana and a dollop of vanilla pudding. Fold the crepes into quarters or roll them up.
5. Dust the assembled crepes with powdered sugar before serving. For an extra touch, lightly torch the bananas for a caramelized effect.

Silky smooth crepes with the creamy richness of Nutella and the fresh, sweet burst of bananas make every bite a delight. Serve them warm with a side of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast or dessert.

Banana Pudding Donuts with Cream Cheese Glaze

Delightfully indulgent and irresistibly soft, these Banana Pudding Donuts with Cream Cheese Glaze are my latest obsession. Inspired by a late-night craving and the overripe bananas sitting on my counter, this recipe is a playful twist on classic Southern banana pudding, transformed into a handheld treat perfect for breakfast or dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup whole milk, at room temperature
• 1 pasture-raised egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup ripe banana, mashed
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (177°C) and lightly grease a donut pan with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
3. In a separate bowl, mix the whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the mashed ripe banana. Avoid overmixing to ensure tender donuts.
5. Pipe or spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
6. While the donuts cool, prepare the cream cheese glaze by beating the softened cream cheese until smooth. Gradually add the powdered sugar, whole milk, and pure vanilla extract, beating until the glaze is silky and lump-free.
7. Once the donuts are completely cool, dip the tops into the cream cheese glaze, allowing any excess to drip off. Let the glaze set for a few minutes before serving.

Absolutely divine, these donuts boast a moist, cake-like texture with the nostalgic flavor of banana pudding, elevated by the tangy sweetness of the cream cheese glaze. For an extra touch, garnish with crushed vanilla wafers or a sprinkle of cinnamon before the glaze sets.

Banana Pudding Popsicles with Caramel Swirl

Banana pudding popsicles with a caramel swirl? Yes, please! I stumbled upon this idea during a sweltering summer afternoon when my kids were begging for something sweet and cold. It’s a twist on the classic Southern dessert that’s both nostalgic and refreshingly modern.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 4 large egg yolks, pasture-raised and lightly beaten
• 2 teaspoons pure vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup caramel sauce, homemade or store-bought

Instructions

1. In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, cornstarch, and fine sea salt over medium heat until the mixture begins to simmer, about 5 minutes.
2. Reduce the heat to low. Slowly drizzle in the lightly beaten egg yolks, whisking constantly to prevent curdling, until the mixture thickens, about 2 minutes.
3. Remove the saucepan from the heat. Stir in the pure vanilla extract and mashed bananas until fully incorporated.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or until completely chilled.
5. Once chilled, pour the banana pudding mixture into popsicle molds, filling them only halfway. Drizzle a teaspoon of caramel sauce into each mold, then top with more banana pudding mixture.
6. Insert popsicle sticks and freeze for at least 6 hours, or until solid.
7. To unmold, run the popsicle molds under warm water for a few seconds until the popsicles release easily.

Velvety smooth with pockets of gooey caramel, these popsicles are a dreamy treat. Serve them on a stick for a playful twist or slice them into rounds for an elegant dessert plate.

Summary

Perfect for any occasion, these 20 creamy banana pudding recipes offer a delightful variety to satisfy every sweet tooth. Whether you’re a novice or a seasoned home cook, there’s a recipe here to inspire your next dessert creation. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your top pick on Pinterest!