This Is the Best No-Cook Banana Pudding Recipe
Ingredients
- 1 (14‑ounce) can sweetened condensed milk
- 2 cups heavy cream, divided (plus more for serving, if desired)
- 5 tablespoons lemon juice, divided (from 2 large lemons)
- Pinch of kosher salt
- 1 teaspoon pure vanilla extract
- 3 large ripe bananas, peeled and sliced 1/3 to 1/2 inch thick
- Half (11‑ounce) box Nilla wafers (about 40 wafers, plus more for garnish)
Instructions
- 1
Whisk together the condensed milk and 1 cup heavy cream in a large bowl until combined. Add 4 tablespoons lemon juice (1/4 cup) and a pinch of salt, and whisk until thickened, which will happen almost instantly.
- 2
In a separate bowl, using a whisk or electric mixer, beat the remaining 1 cup heavy cream with the vanilla until stiff peaks form (don't overbeat). Gently fold the whipped cream into the pudding until no streaks remain.
- 3
Wipe out the bowl you used to whip the cream. Add the sliced bananas and the remaining 1 tablespoon lemon juice to the bowl. Toss to coat the bananas.
- 4
Spread one‑quarter of the pudding in the bottom of a 2‑quart baking dish. Top with one‑third of the wafers, followed by one‑third of the banana slices. Repeat the order (pudding, wafers, banana) twice more, then finish with a layer of pudding.
- 5
Cover the baking dish with plastic wrap (no need to press the wrap onto the pudding). Refrigerate for at least two hours or overnight. Serve cold, topped with more whipped cream, if desired, and crumbled Nilla wafers.
