Creamy Banana Pudding Dessert

This banana pudding is my copycat version of Chick-fil-A's beloved dessert that delivers all the creamy, dreamy goodness of the original but made right in your kitchen. The combination of sweet vanilla pudding, fresh bananas, and those iconic vanilla wafers creates a dessert that's both nostalgic and irresistibly delicious.

I first made this when my daughter requested something sweet for a family dinner, and now it's requested at every holiday gathering. The look on everyone's face when they take that first spoonful makes all the effort worthwhile.

Ingredients

• Sweetened condensed milk: Provides that rich caramel undertone that makes this pudding so special
• Ice cold water: Helps the pudding set properly and creates the perfect consistency
• Instant vanilla pudding mix: Acts as the base and thickener for the dessert
• Heavy cream: Whipped to perfection gives this dessert its cloud-like texture
• Marshmallow fluff: The secret ingredient that adds an extra level of sweetness and stability
• Barely ripe bananas: Offer the perfect firmness and sweetness without turning brown too quickly
• Nilla Wafers: Create that classic texture contrast that makes banana pudding so addictive

Step-by-Step Instructions

Create the Pudding Base:

Combine sweetened condensed milk with ice cold water in a large bowl, whisking thoroughly until completely integrated. The cold water is crucial here as it helps activate the setting agents in the pudding mix. Add the vanilla pudding mix and whisk vigorously to ensure absolutely no lumps remain. This smooth base is the foundation of the entire dessert. Cover the bowl and refrigerate for a full 4 hours to allow the pudding to set properly.

Prepare the Whipped Cream Mixture:

In a separate large bowl, whip the heavy cream until soft peaks just begin to form. The cream should be cold from the refrigerator for the best volume. Add the marshmallow fluff and continue whipping until you achieve stiff peaks. The fluff not only adds sweetness but helps stabilize the whipped cream so it holds its shape longer in the finished dessert.

Combine the Mixtures:

Gently fold the whipped cream into the set pudding using a rubber spatula. Work in batches, adding about a third of the whipped cream at a time. Use a gentle under and over motion rather than stirring to preserve the air bubbles in the whipped cream. Continue folding until there are minimal streaks remaining and the mixture is uniform but still light and fluffy.

Layer the Components:

In a 9x13 baking dish or large glass bowl, arrange a layer of Nilla wafers on the bottom, placing them close together for maximum coverage. Slice the bananas into even pieces about 1/4 inch thick and create a layer of banana slices on top of the wafers. Carefully spread one third of the cream mixture over the bananas in an even layer, making sure to reach all the edges.

Complete the Assembly:

Repeat the layering process two more times, creating a total of three complete layers of wafers, bananas, and cream. Finish with a final layer of the cream mixture on top, smoothing it with a spatula for a polished appearance. You can decorate the top with crushed Nilla wafers, whole cookies, or additional banana slices if desired. Refrigerate for at least another 4 hours to allow the flavors to meld.

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The marshmallow fluff truly is the game changer in this recipe. I discovered this trick after many failed attempts at keeping my whipped cream stable in the refrigerator overnight. Now my banana pudding stays perfectly fluffy for days, just like the restaurant version.

Best Bananas to Use

The ripeness of your bananas makes all the difference in this dessert. Look for bananas that are yellow with just a few small brown spots. These will be sweet enough but still firm enough to hold their shape in the pudding. If your bananas are too ripe, they'll turn to mush and potentially discolor faster. If they're too green, they'll lack sweetness and have an unpleasant starchy flavor. I often buy bananas specifically for this recipe about 3 to 4 days before I plan to make it, allowing them to reach the perfect ripeness.

Make Ahead and Storage Tips

This banana pudding actually improves with a little time in the refrigerator. The flavors meld together, and the cookies soften to the perfect texture. You can make it up to 24 hours before serving for optimal taste and texture. If you need to store leftovers, cover the dish tightly with plastic wrap and keep refrigerated for up to 3 days. The bananas may darken slightly, but the taste will still be delicious. Avoid freezing this dessert as the texture of the bananas and cookies will deteriorate upon thawing.

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Serving Suggestions

While this banana pudding is traditionally served chilled straight from the refrigerator, I love to let it sit out for about 10 minutes before serving. This takes the chill off just enough to let the flavors really shine. Serve in clear glass bowls or parfait glasses to showcase the beautiful layers. For an extra special presentation, top individual servings with a dollop of additional whipped cream, a fresh banana slice, and a whole Nilla wafer standing upright. This dessert pairs beautifully with coffee or a glass of cold milk.

Frequently Asked Questions

→ Can I make this banana pudding ahead of time?

Yes, this dessert actually benefits from being made ahead. Prepare it up to 24 hours in advance for the flavors to meld together, but be aware that the bananas may darken slightly if made too far ahead.

→ How ripe should the bananas be for this dessert?

As the instructions note, use barely ripe large bananas. They should be yellow with minimal brown spots. Overly ripe bananas will become too soft in the pudding.

→ Can I substitute the heavy cream with something lighter?

While heavy cream creates the signature richness, you could use whipped topping (like Cool Whip) as a substitute. The texture will be lighter, but you'll lose some of the decadent creaminess of the original.

→ Why does the pudding need to chill for 4 hours before assembly?

This resting time allows the pudding to fully set and thicken properly. Rushing this step may result in a runny dessert that doesn't hold its layers well.

→ What's the purpose of the marshmallow fluff in this dessert?

The marshmallow fluff adds a unique sweetness and stability to the whipped cream, helping it maintain its structure while adding a subtle vanilla flavor that complements the pudding.

→ How long will this dessert keep in the refrigerator?

This banana pudding is best enjoyed within 2-3 days. The cookies will soften completely and the bananas may begin to brown after that period, though it remains safe to eat.