Unbeatable Banana Pudding

Unbeatable Banana Pudding


(1 vote) 5 1

This banana pudding is inspired by one of my favorite bakeries in Chicago. They make something very similar to this, and I love it. It's the perfect treat instead of a birthday cake, it looks great on a holiday table, and can even be put into jars and given as party favors. This is a must-have for your recipe collection.

Shared by

Time needed

4 hour preparation + 5 min cooking

Serving Size / Yield

10 servings


  • 1 14-oz. can condensed milk
  • 1 C. water, ice cold
  • 1/2 C. rum (omit and use 1 1/2 C. water if serving to children)
  • 1 3.4 oz. pkg. instant pudding (vanilla is what I always use)
  • 3 C. heavy whipping cream
  • 1 12-oz. pkg. vanilla wafer cookies
  • 3 bananas, ripe, peeled, and sliced
  • 1 bag coconut flakes
  • 1 bar milk chocolate, finely grated (optional)
  • 1 C. pecans, chopped (optional)

Our Readers Also Loved


In a bowl, quickly whisk together the condensed milk, water, and rum until well mixed. Add the pudding powder and mix until it's dissolved. Cover and refrigerate for 4 hours. 

Preheat oven to 350 degrees. Bake coconut flakes for 3-5 minutes on a cookie sheet until lightly browned (watch closely so they don't burn). Remove from oven and set aside. 

In an electric mixer, whip the heavy cream until it forms stiff peaks. Fold in the pudding gently until the mixture is a uniform faded yellow color. 

In a large glass serving bowl, place about 1/3 of the package of vanilla wafers in a circle pattern. Sprinkle 1/3 od the coconut flakes on top. 

Then, lay 1 banana's worth of slices on top of the cookies. Add 1/3 of the pudding mix, then do a layer of cookies, coconut, and pudding. For the final layer, just do a layer of cookies then pudding. Top with the remaining coconut and grated chocolate or chopped pecans, if desired. Serve immediately.  

Around The Web