Banana Pudding Recipes | Taste Recipes

Banana Pudding Cookies

Molly Allen, Lindsay D. Mattison — Sun, 25 Aug 2024 21:14:54 +0000

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 package (5.1 ounces) instant banana cream pudding mix
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white baking chips
3/4 cup crushed vanilla wafers

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat pudding mix, eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. Cover and refrigerate 30 minutes.
Preheat the oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Sprinkle with crushed wafers. Bake until edges just begin to turn golden brown, 8-10 minutes. Cool on pan 10 minutes before removing to wire racks.

Nutrition Facts

1 cookie: 169 calories, 9g fat (5g saturated fat), 30mg cholesterol, 220mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 2g protein.

Banana Pudding Cake

Molly Allen — Fri, 08 Oct 2021 10:14:05 +0000

Ingredients

1 package yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1 package (11 ounces) vanilla wafers, divided
FILLING:
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
WHIPPED CREAM FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
Sliced ripe bananas, optional

Text Ingredients

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

Banana Pudding Cake Tips

How do you keep this banana pudding cake moist?

The longer the banana pudding cake sits in the refrigerator the softer and gooier the layers become. It enhances the flavors and becomes spoonable versus sliceable. Here are some other tips on how to fix a dry cake.

What variations can you make to this banana pudding cake recipe?

You can substitute whipped topping for homemade whipped cream if you're running low on time, as Tiffany suggests. You could also try adding in another fruit, like in this strawberry banana pudding cake recipe.

How should you store this banana pudding cake?

Like other pudding cake recipes, you can store this banana pudding cake for about three to four days in the fridge.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 piece: 417 calories, 21g fat (8g saturated fat), 65mg cholesterol, 395mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.

Banana Bread Pudding

Val Goodrich — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

4 cups cubed day-old French or sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Text Ingredients

Directions

Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean.
Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

Banana Bread Pudding Tips

Do you refrigerate banana bread pudding?

Yes, you should refrigerate banana bread pudding. Because this is a traditional custard made with eggs and milk, leftovers should be covered with plastic wrap or foil and refrigerated.

What other toppings can you add to this recipe?

To switch up this recipe, drizzle on some caramel sauce or melted Nutella. You can also sprinkle servings with mini chocolate chips or toffee brickle pieces.

How can I vary this banana bread pudding recipe?

Create a double banana bread pudding by swapping out the French or sourdough bread with cubed pieces of banana bread! Before assembly, make sure you toast the banana bread cubes by baking them in a single layer on a baking sheet at 350°F until they are dry. Or try cinnamon-raisin banana bread pudding (made in a slow cooker!) or tropical bread pudding

Nutrition Facts

1 serving: 439 calories, 21g fat (12g saturated fat), 157mg cholesterol, 561mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 9g protein.

Graham Cracker Banana Split Dessert

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 medium firm bananas,sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered

Text Ingredients

Directions

Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

Margarine, reduced-fat

This recipe was tested with Parkay Light stick margarine.

Nutrition Facts

1 piece: 180 calories, 6g fat (2g saturated fat), 4mg cholesterol, 263mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Caribbean Bread Pudding

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
2 large firm bananas, halved
1 can (12 ounces) evaporated milk
1 can (10 ounces) frozen nonalcoholic pina colada mix
1 can (6 ounces) unsweetened pineapple juice
3 large eggs, room temperature
1/2 cup cream of coconut
1/4 cup light rum, optional
1 loaf (1 pound) French bread, cut into 1-inch cubes
Whipped cream and maraschino cherries, optional

Text Ingredients

Directions

In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth.
Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

Nutrition Facts

3/4 cup: 254 calories, 5g fat (3g saturated fat), 42mg cholesterol, 214mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 6g protein.

Banana Tapioca Pudding

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2-3/4 cups whole milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 bananas, sliced

Text Ingredients

Directions

In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.

Nutrition Facts

1 serving: 182 calories, 5g fat (3g saturated fat), 51mg cholesterol, 66mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 5g protein.

Banana Custard Pudding

Steven John — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

Text Ingredients

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla.
Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

Nutrition Facts

1 cup: 235 calories, 7g fat (3g saturated fat), 172mg cholesterol, 125mg sodium, 38g carbohydrate (34g sugars, 1g fiber), 5g protein.

Banana Rice Pudding

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup cooked long grain rice
1/3 cup sugar
1/3 cup heavy whipping cream, whipped
1 large firm banana, sliced
Fresh mint, optional

Text Ingredients

Directions

In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

Nutrition Facts

1/2 cup: 431 calories, 15g fat (9g saturated fat), 54mg cholesterol, 17mg sodium, 73g carbohydrate (46g sugars, 2g fiber), 4g protein.

Banana Pudding with Cream Cheese

Lauren Pahmeier — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
52 vanilla wafers
4 medium firm bananas, sliced

Text Ingredients

Directions

In a large bowl, beat cream cheese until smooth. Beat in condensed milk. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping.
Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice.
Cover and refrigerate at least 4 hours or overnight. If desired, garnish with additional whipped topping, sliced bananas and wafers.

Banana Pudding with Cream Cheese Tips

How can you prevent the bananas from turning brown in your banana pudding with cream cheese?

For best results, start with firm, unblemished bananas. If they’re too ripe, they’re more likely to bruise and turn brown. (Save overripe fruit for banana bread instead!) Once sliced, you can coat the bananas in a teaspoon of citrus juice to prevent oxidizing.

Can you use homemade whipped cream instead of frozen whipped topping?

While homemade whipped cream is delicious, we don’t recommend it for this recipe. Fresh whipped cream tends to deflate, and it can cause your pudding to become too watery.

Can you make banana pudding with cream cheese ahead of time?

Yes! This delicious dessert needs to rest in the fridge at least 4 hours, but it can last up to 24. We don’t recommend making the pudding too far in advance, though, as the wafers will begin to get mushy. Still hungry? Try these other overnight desserts.

—Katie Bandurski, Taste Recipes Associate Editor

Nutrition Facts

3/4 cup: 376 calories, 16g fat (10g saturated fat), 35mg cholesterol, 225mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 5g protein.

Peanut Butter Banana Pudding

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

4 cups milk
1 package (3 ounces) vanilla cook-and-serve pudding mix
1 package (3-1/2 ounces) butterscotch cook-and-serve pudding mix
1-1/2 cups peanut butter, divided
1 cup graham cracker crumbs
1 cup confectioners' sugar
4 medium firm bananas, sliced

Text Ingredients

Directions

In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 cup peanut butter until blended. Cover and refrigerate until chilled.
Meanwhile, in a small bowl, combine cracker crumbs and confectioners' sugar; cut in remaining peanut butter until crumbly.
In individual dessert bowls layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers.

Editor's Note: This dessert may also be prepared in one large serving bowl.

Nutrition Facts

1 cup: 399 calories, 20g fat (5g saturated fat), 11mg cholesterol, 317mg sodium, 49g carbohydrate (35g sugars, 3g fiber), 12g protein.

Fruit Salad Pudding

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 can (20 ounces) pineapple chunks
1 can (11 ounces) mandarin oranges
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup sliced fresh strawberries
1/2 cup maraschino cherries
1 to 2 medium ripe bananas, sliced

Text Ingredients

Directions

Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally.
Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

Banana Chocolate Parfaits

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

3 medium bananas, sliced
1/4 cup lemon juice
2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat sour cream
1-1/2 cups reduced-fat whipped topping
8 chocolate wafers, crushed

Text Ingredients

Directions

In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream.
Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

Nutrition Facts

1 parfait: 183 calories, 6g fat (5g saturated fat), 11mg cholesterol, 236mg sodium, 27g carbohydrate (15g sugars, 2g fiber), 5g protein.

Banana Pudding Parfaits

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3-1/3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2/3 cup fat-free sour cream
1/4 teaspoon vanilla extract
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
32 reduced-fat vanilla wafers
3 medium ripe bananas, cut into 1/4-inch slices

Text Ingredients

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping.
Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

Nutrition Facts

1 parfait: 224 calories, 1g fat (0 saturated fat), 3mg cholesterol, 403mg sodium, 43g carbohydrate (21g sugars, 1g fiber), 6g protein.

Old-Fashioned Banana Pudding Recipe

Susan Bronson, Caroline Stanko — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
2 cups 2% milk
2 large egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
36 vanilla wafers
3 medium ripe bananas, cut into 1/4-inch slices
MERINGUE:
2 large egg whites, room temperature
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3 tablespoons sugar

Text Ingredients

Directions

Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from heat. Stir a small amount of hot milk mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla.
In an ungreased 8-in. square baking dish, layer a third of vanilla wafers, bananas and filling. Repeat layers twice.
For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Southern Banana Pudding Tips

How do you store Southern banana pudding?

This Southern banana pudding lasts for about four days when stored in the fridge. It's the perfect make-ahead treat!

Can you serve Southern banana pudding warm?

Our Test Kitchen experts think banana pudding is best served cold, but go with your personal preference.

What can you serve Southern banana pudding with?

For even more creamy flavor, serve Southern banana pudding with a dollop of whipped cream!

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 serving: 293 calories, 7g fat (3g saturated fat), 58mg cholesterol, 121mg sodium, 53g carbohydrate (38g sugars, 2g fiber), 5g protein.

Strawberry Banana Pudding

Val Goodrich — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

9 whole reduced-fat cinnamon graham crackers
1-3/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant cheesecake or vanilla pudding mix
1 large firm banana, sliced
1/2 teaspoon lemon juice
2 cups sliced fresh strawberries, divided
2-1/2 cups reduced-fat whipped topping, divided
Mint sprigs, optional

Text Ingredients

Directions

Line the bottom of a 9-in. square pan with 4-1/2 graham crackers.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping.
Spread half of pudding mixture over the graham crackers; repeat. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. If desired, garnish with mint.

Strawberry Banana Pudding Tips

How long will strawberry banana pudding last?

This dessert is best kept covered in the serving dish for 1-2 days in the refrigerator. Otherwise, place individual servings in airtight containers in the refrigerator. Here are some more tips for storing leftovers and how long they should last.

What can you use instead of cinnamon graham crackers?

Don’t have graham crackers handy? Try using vanilla wafers instead! (Did you know you can make excellent vanilla wafers at home?) You can also cut up pound cake into small cubes and make this pudding into a bit of a trifle!

Can you make strawberry banana pudding ahead of time?

You can make strawberry banana pudding ahead of time, but not too far in advance. Keep in mind that graham crackers will get softer and softer each day, and the fruit will lose its freshness. For best results, make this within 1-2 days of serving.

—Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 piece: 117 calories, 2g fat (2g saturated fat), 1mg cholesterol, 171mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Banana Pudding Cups

Steven John — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

3 cups whole milk
2 cups half-and-half cream
6 large egg yolks
1-1/2 cups sugar
1/2 cup cornstarch
1 teaspoon salt
3 tablespoons butter, softened
2 teaspoons vanilla extract
1 package (12 ounces) vanilla wafers
4 medium bananas, sliced
1 carton (12 ounces) frozen whipped topping, thawed
Caramel sundae syrup, optional

Text Ingredients

Directions

In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Alternatively, layer the vanilla wafers, banana slices and pudding among twelve 10- to 12-oz. serving glasses. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

Nutrition Facts

1 serving: 509 calories, 22g fat (12g saturated fat), 131mg cholesterol, 380mg sodium, 70g carbohydrate (51g sugars, 2g fiber), 6g protein.