Homemade Banana Pudding with Condensed Milk
A creamy, classic banana pudding made from scratch with condensed milk. Perfect for any occasion.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 baking dish 9x13-inch
Ingredients
Pudding Base
- 1 can 14 oz sweetened condensed milk
- 1 1/2 cups cold water
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups heavy whipping cream whipped
Layering
- 4 large ripe bananas sliced
- 1 box vanilla wafers
Instructions
Preparation
- In a large mixing bowl, whisk together the condensed milk and water until well combined. Add the instant pudding mix and whisk until the mixture is smooth and starts to thicken.
- Gently fold the whipped cream into the pudding mixture until fully incorporated, creating a smooth and fluffy texture.
Assembly
- In a 9x13-inch baking dish, start by placing a layer of vanilla wafers at the bottom. Follow with a layer of sliced bananas, then pour a portion of the pudding mixture over the top. Repeat the layers until all ingredients are used, finishing with a layer of pudding.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set properly.
Serving
- Once chilled, serve the pudding in individual bowls, optionally garnished with additional banana slices or whipped cream for extra flair.
Storage
- Keep any leftover pudding covered and refrigerated. It can be stored for up to 3 days for optimal freshness.
Notes
Pro Tips: For best flavor, allow the pudding to sit overnight before serving. Ingredient Substitutions: Try using almond milk instead of water for a nutty flavor. How to Serve: Top with caramel drizzle for added sweetness. Storage & Freshness: Store in an airtight container to maintain texture. Make-Ahead Tips: Prepare pudding a day in advance to enhance flavor development.