The BEST Banana Pudding

The creamiest banana pudding with NO pudding mix! This recipe is so simple to make and only requires a few delicious ingredients. It's a southern classic with a little twist!

Daniel LOVES banana pudding and it's such a fun summer dessert to make so I wanted to create a recipe that was without the artificial stuff. As good as it is, vanilla pudding mix is filled with so many preservatives that I hate putting it in our bodies.

If you can't tell by now, I really love mascarpone cheese. This mascarpone cheesecake and key lime pie with mascarpone whipped cream are two of my favorite recipes because of this one ingredient.

Tips for making the perfect banana pudding:

1. You'll begin by whipping your heavy cream until it's thick and fluffy. Do NOT over-whip the cream or it will curdle.

2. Make sure to whisk the mascarpone cheese and sweetened condensed milk very good until it's smooth. This may take a few minutes because of the mascarpone cheese but it will eventually become smooth and creamy.

3. When layering this dessert, make sure the bananas are covered in the pudding mix because this prevents them from browning.

4. Refrigerate the banana pudding for at least 4 hour but I prefer overnight so the Nilla Wafers are super soft!

Happy baking!

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Banana Pudding

Yield: 9-12 servings

Author: Elisabeth and Butter

prep time: cook time: total time:

ingredients:

• 2 cups (1 pint) heavy whipping cream
• 1 container (8 oz) mascarpone cheese
• 1 can (14 oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 large bananas
• 1 box Nilla wafters (use as many as you like but I only used 1/2 box)

instructions:

How to cook Banana Pudding

1. In a mixing bowl fitted with a whisk attachment, or with a hand mixer, beat heavy cream on medium-high speed until thick and medium peaks form, about 3-4 minutes. Do not overwhip or the cream will curdle.
2. In a medium sized bowl, whisk together the mascarpone cheese, sweetened condensed milk and vanilla until smooth and there are no more lumps.
3. Using a rubber spatula, gently fold in the whipped cream into the mascarpone mixture until smooth.
4. In a 9 inch square baking dish, spread one layer of Nilla Wafers and 1 banana, thinly sliced. Pour half of the pudding over the cookies and bananas and repeat until you have 2 layers of both fillings. Top with the pudding and sprinkle crushed Nilla Wafers on top. Refrigerate for at least 4 hours or overnight before serving!

NOTES:

Covering the bananas with pudding prevents them from turning brown!

Created using The Recipes Generator