Banana Pudding Recipe with Condensed Milk

Some desserts feel like a warm memory, and banana pudding is one of them. Growing up, this was the kind of dish that showed up at family gatherings, Eid dinners, potlucks, and Sunday lunches, always in a big glass bowl, layered generously, and scraped clean by the end. What makes this version special is its simplicity and richness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, add 2 cups (480 ml) cold whole milk and 1 box (3.4 oz / 96 g) instant vanilla pudding mix. Whisk briskly for about 2 minutes until the mixture thickens and looks smooth. Cold milk is essential here—it helps the pudding set quickly and evenly.

Step 2

Pour 1 cup (240 ml) cold heavy whipping cream into a clean, chilled mixing bowl. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until soft peaks form. The cream should look light, fluffy, and smooth, not stiff or grainy.

Step 3

Add the freshly whipped cream made from 1 cup (240 ml) heavy whipping cream into the prepared pudding base. Use a wide spatula and gently fold, not stir, to protect the light, airy structure. Work in slow, sweeping motions from the bottom of the bowl to the top.

Step 4

Use 4 to 5 medium ripe bananas, preferably yellow with light brown speckles for peak flavor and firm texture. Peel the bananas and slice them into ¼-inch thick rounds using a sharp knife. Even slices ensure consistent layering and a balanced bite in every spoonful.

Step 5

Choose a deep serving dish or trifle bowl for clean, visible layers. Start with 200 g (7 oz) vanilla wafers or tea biscuits, arranging a single layer across the bottom.

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