Nana’s Banana Pudding
Nana’s Banana Pudding is a classic dessert that combines layers of creamy vanilla pudding, sweet bananas, buttery cookies, and a drizzle of caramel for an indulgent treat.
Perfect for gatherings or a cozy family dessert, this recipe offers a nostalgic flavor with a modern twist.
Easy to assemble and even better when chilled overnight, it’s a crowd-pleaser that never disappoints!
Why You’ll Love This Recipe:
People will love Nana’s Banana Pudding for its rich, creamy layers of vanilla pudding, sweet bananas, and buttery cookies, creating a perfect harmony of flavors and textures.
The addition of caramel sauce adds a decadent twist that elevates this classic dessert.
Easy to prepare and even more delicious when made ahead, it’s a versatile and comforting treat that appeals to all ages.
Whether for a family gathering or a special occasion, this dessert is a guaranteed crowd-pleaser!
Key Ingredients:
Heavy Whipping Cream – Whipped into soft peaks to create a light, fluffy topping.
Sweetened Condensed Milk – Adds rich sweetness to the pudding base.
Instant Vanilla Pudding Mix – The key to a smooth and creamy texture.
Butter Cookies – Provide a buttery, crumbly layer that complements the pudding.
Bananas – Freshly sliced for a fruity, natural sweetness.
Caramel Sauce – Drizzled for an indulgent, gooey layer of flavor.
How to make Nana’s Banana Pudding
Ingredients:
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
One 14-ounce can sweetened condensed milk
One 5.1-ounce box instant vanilla pudding
2 cups very cold half-and-half
1 cup sour cream
Pinch sea salt
One 12-ounce tin or 16-ounce box butter cookies
1 cup prepared caramel sauce
6 large bananas, sliced
Instructions:
Whip the Cream:
Chill a mixing bowl and beaters in the freezer for a few minutes. Using the chilled tools, whip the heavy cream and confectioners’ sugar until soft peaks form. Set aside in the refrigerator.
Prepare the Pudding Mixture:
In a separate large bowl, whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream, and a pinch of sea salt until the mixture is smooth and creamy.
Assemble the Layers:
Reserve 4 to 6 cookies for garnish. Spread half of the remaining cookies across the bottom of your serving dishes, such as 4 to 6 individual jars or a large trifle bowl.
Build the Dessert:
Drizzle half of the caramel sauce over the cookies. Add a layer of banana slices, followed by half of the pudding mixture. Repeat the process with the remaining cookies, caramel, bananas, and pudding mixture to create layers.
Finish with Whipped Cream:
Spread the whipped cream evenly on top of the dessert. Garnish with the reserved butter cookies for a decorative touch.
Chill and Serve:
Serve immediately or refrigerate for a few hours to allow the flavors to meld. This dessert can also be prepared the night before for convenience.
Notes:
Chill Time is Key: Letting the pudding chill for at least 2-4 hours (or overnight) allows the flavors to meld beautifully and gives the cookies time to soften for a cake-like texture.
Banana Slices: For best results, slice the bananas just before layering to prevent browning. You can lightly coat them with lemon juice to retain freshness, but this might slightly alter the flavor.
Substitute Cookies: If butter cookies are unavailable, you can use vanilla wafers or graham crackers as an alternative.
Caramel Tip: Warm the caramel slightly before drizzling for easier layering. If you prefer less sweetness, you can reduce the amount or omit the caramel entirely.
Serving Size: This recipe works well in individual portions (like mason jars) for an elegant presentation or a trifle bowl for a family-style dessert.
Make It Your Own: For a fun twist, try adding layers of chocolate chips, crushed nuts, or even a sprinkle of cinnamon between the layers.
Whipped Cream: Use freshly whipped cream for a lighter, fluffier topping, but store-bought whipped topping can also work in a pinch.
Nutrition Information:
Calories: 510 | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Carbohydrates: 60g | Sugar: 40g | Fiber: 2g | Cholesterol: 85mg | Sodium: 240mg
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes, you can prepare Nana’s Banana Pudding up to 24 hours in advance.
In fact, chilling it allows the flavors to meld together and the cookies to soften, creating a richer texture.
Just wait to add the whipped cream and garnish until just before serving.
What can I use instead of butter cookies?
If you can’t find butter cookies, alternatives like vanilla wafers, graham crackers, or shortbread cookies work well.
Each option adds a slightly different flavor profile, but they all complement the pudding.
How do I prevent the bananas from turning brown?
To prevent browning, you can toss the banana slices in a little lemon or pineapple juice before layering them into the pudding.
This won’t affect the taste significantly but helps preserve the appearance.
Can I use a different pudding flavor?
Absolutely! While vanilla pudding is classic for this dessert, you can experiment with banana, cheesecake, or even chocolate pudding for a unique twist.
Each flavor pairs wonderfully with the bananas and caramel.
Can this be made without sour cream?
Yes, you can replace sour cream with Greek yogurt or omit it altogether.
Using Greek yogurt provides a tangy flavor and creamy texture, while skipping it altogether will result in a slightly less rich dessert.
What is the best way to layer the pudding for an even look?
Use a clear trifle dish or mason jars to create visible layers.
Start with cookies, then caramel, followed by bananas, and top with the pudding mixture.
Repeat the layers evenly for a professional and attractive presentation.
How do I get smooth whipped cream without overbeating?
Chill your bowl and beaters before whipping the cream.
Beat at medium speed and stop as soon as soft peaks form.
Overbeating can cause the cream to curdle and turn grainy.
Can I make this recipe without a stand mixer or electric beater?
Yes, you can make this recipe by hand. Use a whisk to whip the cream, but it may take longer and require more effort.
Ensure the cream is very cold to speed up the process.
What type of caramel sauce works best for this recipe?
Use a thick, high-quality prepared caramel sauce.
If it’s too runny, it may blend into the pudding layers instead of forming a distinct drizzle.
You can also use homemade caramel if you prefer.
What’s the best way to store leftovers?
Cover the dish tightly with plastic wrap or transfer portions to airtight containers.
Store in the refrigerator for up to 2-3 days.
Note that the cookies will continue to soften, and the bananas may darken slightly over time.