Joanna Gaines Banana Pudding Recipe

This Joanna Gaines Banana Pudding Recipe creates a luscious, no-bake dessert featuring a rich base of sweetened condensed milk and instant vanilla pudding folded with fluffy whipped topping. Layered with crisp vanilla wafers and fresh banana slices, it chills into a decadent, cloud-like treat that is effortlessly elegant and perfect for feeding a crowd.

Joanna Gaines Banana Pudding Ingredients

The Creamy Base:

• 1 (14-ounce) can sweetened condensed milk: The secret to the ultra-rich, velvety texture and deep sweetness.
• 1 (5-ounce) package instant vanilla pudding mix: Ensures the pudding sets quickly without cooking.
• 2 cups cold milk: Must be cold to interact properly with the instant mix.
• 1 (12-ounce) container frozen whipped topping: Thawed (like Cool Whip); adds stability and fluffiness that homemade whipped cream sometimes lacks in leftovers.
• 1 tablespoon vanilla extract: Enhances the flavor profile.

The Layers:

• 1 (16-ounce) package vanilla wafers: The classic cookie that softens into a cake-like texture.
• 12 small bananas: Sliced. You want ripe, yellow bananas with no green, but avoid brown spots to keep the texture firm.

How To Make Joanna Gaines Banana Pudding

1. Whisk the Pudding: In a large mixing bowl, combine the cold milk and the instant vanilla pudding mix. Beat with a whisk or handheld mixer for about 2 minutes until the mixture begins to thicken and no lumps remain.
2. Add Richness: Whisk in the sweetened condensed milk until the mixture is completely smooth and glossy.
3. Fold: Stir in the vanilla extract. Gently fold in the thawed whipped topping using a spatula. Use a light hand to keep the mixture airy; do not beat it, or it may deflate.
4. Layer the Bowl: In a large glass serving bowl (trifle bowls work best to show off the layers), arrange a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas, followed by a generous layer of the pudding mixture.
5. Repeat: Continue this layering process—wafers, bananas, pudding—until you reach the top of the bowl or run out of ingredients.
6. Chill and Set: Cover the bowl tightly with plastic wrap. Refrigerate for at least 1 hour (or up to 4 hours) before serving. This chilling time allows the wafers to absorb moisture and soften into the pudding.
7. Serve: Just before serving, crush a few extra wafers and sprinkle them on top for a crunchy garnish.

Recipe Tips

• Preventing Brown Bananas: If you plan to store this for more than a few hours, toss the banana slices in a little lemon juice or club soda before layering to slow down oxidation.
• The “Nilla” Wafer: Stick to the classic brand name wafers if possible; generic brands often get mushy too fast, whereas Nilla wafers maintain a pleasant texture even after soaking.
• Serving Vessel: A clear glass bowl or trifle dish is essential for the visual appeal of this dessert. Seeing the layers makes it a centerpiece.
• Milk Temp: Ensure your milk is fridge-cold. If it’s room temperature, the instant pudding won’t set properly, leading to a runny dessert.

What To Serve With Banana Pudding

• Hot Coffee: The bitterness balances the extreme sweetness of the condensed milk.
• Salty Pretzels: Serve on the side for a sweet-and-salty flavor contrast.
• Southern BBQ: This is the traditional dessert finish for pulled pork or brisket.
• Fresh Strawberries: A pop of red fruit adds acidity and color to the plate.

How To Store Banana Pudding

• Refrigerate: Cover tightly with plastic wrap and store in the refrigerator. It is best eaten within 24 hours. After that, the bananas may turn black and release liquid.
• No Freezing: Do not freeze this dish. The bananas will turn to mush and the pudding emulsion will break upon thawing.

Joanna Gaines Banana Pudding Nutrition Facts

• Calories: 329 kcal
• Fat: 10g
• Carbohydrates: 57g
• Protein: 4g
• Sugar: 45g

Nutrition information is estimated per serving.

FAQs