Patti Labelle Banana Pudding

This recipe for Patti Labelle banana pudding is every non-baker’s dream come true!

Trust me; if you have to bring a homemade dessert to a potluck but can’t bake to save your life, this recipe is for you.

The Best Banana Pudding You’ll Ever Taste

Banana pudding is wonderfully rich and creamy, with moist vanilla cake, sweet bananas, and velvety pudding layers.

Served chilled, it really couldn’t be more refreshing – or easier to make!

Don’t worry about the cake layer, though. This recipe won’t require you to bake a single thing – not even a box mix.

Vanilla wafers will do the trick.

So get ready to impress your family and friends with your faux-baking prowess! Allow me and Patti Labelle to be your guide.

Ingredients

As mentioned, this recipe is insanely easy. So, you only need a few pantry basics, which I bet you already have on hand!

• Instant Pudding Mix – Patti Labelle uses vanilla pudding in her recipe, but you can also try banana for an even deeper flavor.

• Sweetened Condensed Milk – this gives it an unbelievably creamy and luscious finish.

• Heavy Cream – You can use either heavy cream or Cool Whip, but I find the former makes a more stable pudding.

• Vanilla Wafers – Classic Nilla Wafers are perfect, here, but you can also use Pepperidge Farm Chessmen Cookies or regular butter cookies

• Bananas – the dessert’s main attraction! You’ll want to use ripe bananas for that perfect sweet flavor. However, you’ll want them to still be a bit firm as they’ll soften during chilling. 

If you’re worried about the wafers being hard after time in the fridge- don’t.

When chilled for hours, the wafers turn into soft, cake-like layers. It’s a magic technique that all non-bakers should know! 

How to Make Patti Labelle’s Banana Pudding

1. MIX. Beat the sweetened condensed milk, water, and pudding in a large bowl with an electric whisk for a few minutes.

2. CHILL. Let the pudding set in the fridge for five minutes.

3. COMBINE. Whip the heavy cream, split it in half, and stir half into the chilled pudding to make it light and fluffy.

4. LAYER. In a trifle bowl, spread half of the pudding in the bottom, then arrange half of the vanilla wafers and banana slices, followed by half of the plain whipped cream. Repeat the layers, ending with plain whipped cream.

(Double the recipe for a bigger bowl and split each element into 3-4 layers).

5. REFRIGERATE. Chill the assembled banana pudding in the fridge for 1 hour to allow it to set properly.

6. GARNISH. Top the pudding with extra vanilla wafers and banana slices.

7. ENJOY. Serve the delicious, chilled banana pudding, and enjoy!

Tips & Tricks For The Best Banana Pudding 

• Use ripe but firm bananas. They’ll soften while chilling, so using overripe bananas will give you a mushy dessert.

• Use an electric mixer. It’ll save you time and guarantee the perfect, fluffy finish.

• Smaller portions. Make single-serve desserts in mason jars or glasses. Use a piping bag to get neat layers of pudding.

• Try new flavors of pudding! I like butterscotch with banana, but you could also use chocolate or peanut butter.

How Do I Keep My Bananas From Turning Brown?

To keep bananas from turning brown in banana pudding:

• Start with yellow bananas that are just ripe.
• Don’t slice them until the very last minute.
• Be sure the bananas are completely covered in pudding.
• Brush them with lemon juice before assembling.

To pick perfectly ripe bananas, look for stems that aren’t green. But remember that the peels shouldn’t have any browning or discoloration, either.

How Long Does This Banana Pudding Last?

I doubt there’d be any leftovers of this creamy and dreamy banana pudding. But, just in case there is:

To Store: Cover and chill leftovers in the fridge for up to 3 days.

The bananas might start to turn brown on the third day, but it’s still safe to eat. 

Other Easy Desserts You’ll Love

Chocolate Cornstarch Pudding
‘Ohana Bread Pudding
Trisha Yearwood Key Lime Cake
Tres Leches Cake with Cake Mix
Eagle Brand Cheesecake