Strawberry Banana Pudding

Why You’ll Love This Recipe

I love this recipe because it combines the creamy texture of homemade pudding with fresh fruit flavors that brighten every bite. The strawberries add a tangy sweetness that balances the rich bananas and vanilla wafers perfectly. It’s easy to assemble, requires no baking, and tastes like a special occasion dessert even when I make it on a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups heavy cream

• 1 cup milk

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 4 large egg yolks

• 2 teaspoons vanilla extract

• 2 ripe bananas, sliced

• 1 cup strawberries, hulled and sliced

• 1 box vanilla wafer cookies

• Whipped cream (optional, for topping)

Directions

1. I start by whisking together the heavy cream, milk, sugar, cornstarch, and salt in a medium saucepan until the mixture is smooth.

2. I heat the mixture over medium heat, stirring constantly, until it thickens and reaches a gentle boil.

3. In a small bowl, I whisk the egg yolks. To temper them, I slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking continuously. Then, I whisk the tempered yolk mixture back into the saucepan.

4. I continue cooking over medium heat for 2 to 3 more minutes, stirring constantly, until the pudding becomes thick and creamy.

5. I remove the saucepan from heat and stir in the vanilla extract.

6. To assemble, I layer vanilla wafer cookies on the bottom of a trifle dish or individual serving cups, followed by banana slices, then pudding.

7. Next, I add a layer of sliced strawberries and then more pudding. I repeat the layers until the dish is filled.

8. I top the pudding with whipped cream if I want, garnishing with extra slices of strawberries and bananas for a pretty finish.

9. Finally, I chill the dessert in the refrigerator for at least 2 hours before serving so it sets beautifully.

Servings and timing

This recipe makes 6 servings.
Prep time: 20 minutes
Cooking time: 10 minutes
Chilling time: at least 2 hours
Total time: 2 hours 30 minutes
Calories per serving: 350 kcal

Variations

• I sometimes swap vanilla wafers for graham crackers or ladyfingers for a different texture.

• Adding a layer of toasted pecans or almonds gives a nice crunch.

• For extra flavor, I stir a bit of cinnamon or nutmeg into the pudding.

• I can replace strawberries with other berries like blueberries or raspberries, depending on the season.

• Using coconut milk in place of regular milk makes it dairy-free and adds a subtle tropical flavor.

storage/reheating

I store leftovers covered in the refrigerator for up to 2 days. Since this is a chilled dessert, I serve it cold and do not reheat it.

FAQs

Can I use instant pudding mix instead of making homemade pudding?

Yes, but homemade pudding has a creamier texture and richer flavor that I prefer.

How ripe should the bananas be?

I use ripe but firm bananas so they hold their shape and don’t turn mushy too quickly.

Can I prepare this dessert a day ahead?

Absolutely. It actually tastes better after chilling overnight, allowing the flavors to meld.

What’s the best way to prevent the vanilla wafers from getting soggy?

I layer the pudding soon after dipping the wafers and keep the dessert chilled to slow sogginess.

Can I make this dessert vegan?

You’d need to substitute dairy ingredients and use a vegan egg substitute for the pudding, which requires recipe adjustments.

Conclusion

Strawberry Banana Pudding is a refreshing and creamy dessert that brings together the best of fresh fruit and classic comfort food. The combination of layers, textures, and flavors makes it a dessert I look forward to sharing with family and friends, especially during warmer months. It’s simple to make, impressive to serve, and a sweet way to celebrate any occasion.