19 Delicious Nilla Banana Pudding Recipes Easy

There’s something undeniably comforting about a bowl of creamy banana pudding, especially when it’s made with those classic Nilla wafers we all love. Whether you’re craving a traditional version or eager to try a creative twist, our roundup of 19 delicious Nilla banana pudding recipes is sure to inspire your next dessert adventure. Easy to make and impossible to resist, these recipes are perfect for any occasion. Let’s dig in!

Classic Nilla Banana Pudding

So, you’ve decided to embark on the noble quest of making Classic Nilla Banana Pudding, a dish that’s as comforting as your favorite pajamas and twice as sweet. Let’s dive into this creamy, dreamy dessert that’ll have everyone at the table begging for seconds.

Ingredients

• For the pudding: 3/4 cup granulated sugar, 1/3 cup all-purpose flour, 1/4 tsp salt, 3 cups whole milk, 3 large egg yolks, lightly beaten, 2 tbsp unsalted butter, 1 1/2 tsp vanilla extract
• For assembling: 1 box Nilla Wafers, 4 ripe bananas, sliced, 1 cup heavy cream, 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 tsp salt.
2. Gradually whisk in 3 cups whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 10 minutes.
3. Remove from heat. Temper the 3 large egg yolks by slowly whisking in 1/2 cup of the hot milk mixture, then whisk the yolk mixture back into the saucepan.
4. Return to heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in 2 tbsp unsalted butter and 1 1/2 tsp vanilla extract until smooth.
5. Layer a 9×13 inch dish with Nilla Wafers, followed by sliced bananas, then half of the pudding. Repeat layers once more.
6. In a large bowl, beat 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Spread over the pudding.
7. Chill for at least 4 hours, or overnight, to let the flavors meld and the wafers soften into that iconic texture.

Bananas and cream come together in this pudding like old friends at a reunion, creating layers of flavor and texture that are downright irresistible. Serve it in mason jars for a portable treat or garnish with extra wafers and banana slices for that Instagram-worthy finish.

Nilla Banana Pudding with Fresh Whipped Cream

Craving something sweet, creamy, and downright dreamy? Look no further than this Nilla Banana Pudding with Fresh Whipped Cream, a dessert that’s as fun to make as it is to devour. Perfect for potlucks, picnics, or just pampering yourself, this recipe is a guaranteed crowd-pleaser.

Ingredients

• For the pudding:
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
• For the layers:
  • 4 ripe bananas, sliced
  • 1 box (11 oz) Nilla Wafers

Instructions

1. In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk until smooth and thickened, about 2 minutes. Tip: For extra fluffiness, let the pudding sit for 5 minutes before assembling.
2. In another bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for quicker whipping.
3. Gently fold half of the whipped cream into the pudding mixture until well combined. This creates a lighter, airier pudding base.
4. In a trifle dish or large bowl, layer Nilla Wafers, sliced bananas, and pudding mixture, repeating until all ingredients are used. Tip: For the best texture, assemble the pudding no more than 4 hours before serving to keep the wafers crisp.
5. Top with the remaining whipped cream and garnish with a few Nilla Wafers and banana slices if desired.

Just imagine digging into layers of creamy pudding, fresh bananas, and crunchy Nilla Wafers, all topped with a cloud of homemade whipped cream. Serve it in individual jars for a cute, portable twist that’ll have everyone asking for seconds.

Chocolate Nilla Banana Pudding

Zesty and zippy, this Chocolate Nilla Banana Pudding is the dessert that’ll have you doing a happy dance in your kitchen. It’s a playful twist on the classic, with layers of creamy, dreamy goodness that’ll make your taste buds sing.

Ingredients

• For the pudding:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 2 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
• For the layers:
  • 1 box Nilla Wafers
  • 3 ripe bananas, sliced
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt over medium heat until smooth.
2. Bring the mixture to a boil, stirring constantly, then reduce heat and simmer for 1 minute until thickened.
3. Remove from heat. Quickly whisk in egg yolks, then return to heat and cook for 1 more minute, stirring constantly.
4. Off the heat, stir in butter and vanilla until smooth. Tip: Cover the surface with plastic wrap to prevent a skin from forming.
5. Let the pudding cool to room temperature, about 30 minutes.
6. In a large bowl, whip heavy cream and powdered sugar to stiff peaks. Tip: Chill your bowl and beaters for quicker whipping.
7. In a serving dish, layer Nilla Wafers, banana slices, and pudding. Repeat layers, ending with pudding.
8. Spread whipped cream over the top. Tip: For a decorative touch, pipe the whipped cream using a star tip.
9. Chill for at least 2 hours before serving to allow flavors to meld.

Creamy, chocolatey, and with just the right amount of crunch, this pudding is a textural dream. Serve it in individual glasses for a fancy touch or straight from the dish for a family-style feast.

Nilla Banana Pudding Parfaits

Prepare to have your taste buds do a happy dance with these Nilla Banana Pudding Parfaits—a dessert so delightful, it’s like a party in a glass! Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• For the pudding:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 3 large egg yolks
  • 1 tsp vanilla extract
• For the layers:
  • 1 box Nilla Wafers
  • 3 ripe bananas, sliced
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together the milk, granulated sugar, flour, and egg yolks over medium heat until smooth.
2. Cook the mixture, stirring constantly, until it thickens to a pudding consistency, about 5-7 minutes. Tip: A silicone whisk prevents lumps and ensures a smooth pudding.
3. Remove from heat and stir in the vanilla extract. Let the pudding cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming.
4. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.
5. To assemble the parfaits, layer Nilla Wafers, banana slices, pudding, and whipped cream in glasses. Repeat the layers until the glasses are full, ending with whipped cream on top.
6. Crush a few Nilla Wafers and sprinkle over the top for a crunchy finish. Tip: For an extra touch of elegance, garnish with a banana slice and a whole Nilla Wafer.

Unbelievably creamy with just the right amount of crunch, these parfaits are a dream come true for banana pudding lovers. Serve them chilled for a refreshing treat that’s as fun to look at as it is to eat!

Vegan Nilla Banana Pudding

Get ready to dive fork-first into a dessert that’s so creamy, dreamy, and downright delightful, you’ll forget it’s vegan. Our Vegan Nilla Banana Pudding is here to shake up your dessert game with layers of flavor that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• For the pudding:
  • 2 cups unsweetened almond milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp turmeric (for color)
• For the layers:
  • 4 ripe bananas, sliced
  • 1 box vegan Nilla wafers
  • 1 cup coconut whipped cream

Instructions

1. In a medium saucepan, whisk together almond milk, sugar, and cornstarch over medium heat until smooth.
2. Bring the mixture to a gentle boil, stirring constantly, then reduce heat to low and simmer for 5 minutes until thickened. Tip: Keep stirring to avoid lumps!
3. Remove from heat and stir in vanilla extract and turmeric until fully combined and vibrant in color.
4. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours to set. Tip: Pressing plastic wrap directly onto the surface prevents a skin from forming.
5. In a serving dish, layer Nilla wafers, banana slices, and pudding, repeating until all ingredients are used.
6. Top with coconut whipped cream and garnish with a few crushed wafers for crunch. Tip: For an extra flair, torch the whipped cream lightly for a smoky flavor.

Mmm, the first bite is a creamy, banana-packed hug to your taste buds, with the Nilla wafers adding just the right amount of crunch. Serve this beauty in mason jars for a picnic-ready treat that’s as Instagram-worthy as it is delicious.

Nilla Banana Pudding Cheesecake

Y’all, buckle up for a dessert that’s about to rock your taste buds like a hurricane in a candy store. This Nilla Banana Pudding Cheesecake is the love child of two Southern classics, and it’s here to make your dessert dreams come true.

Ingredients

• For the crust:
  • 2 cups Nilla Wafer crumbs
  • 1/2 cup melted butter
• For the filling:
  • 3 ripe bananas, mashed
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
• For the topping:
  • 1 cup heavy cream
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • Additional Nilla Wafers and banana slices for garnish

Instructions

1. Preheat your oven to 350°F. This ensures your cheesecake bakes evenly, avoiding any sad, undercooked centers.
2. Mix Nilla Wafer crumbs and melted butter in a bowl until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to compact the crust for that perfect, crumbly base.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add mashed bananas and vanilla extract, mixing well. Tip: Ensure your cream cheese is at room temperature to avoid lumpy filling.
4. Add eggs one at a time, beating just until blended. Overmixing can lead to a cracked cheesecake, and nobody wants that.
5. Pour the filling over the crust and smooth the top. Bake for 40-45 minutes or until the center is almost set but still slightly wobbly.
6. Let the cheesecake cool in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen. Cool completely before removing the pan’s sides.
7. For the topping, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Spread over the cooled cheesecake and garnish with Nilla Wafers and banana slices. Tip: Chill your bowl and beaters before whipping the cream for faster, fluffier results.

This cheesecake is a creamy, dreamy masterpiece with layers of flavor that’ll have you coming back for seconds. The banana pudding vibe is strong, making it a showstopper at any gathering. Try serving it with a drizzle of caramel for an extra touch of decadence.

Nilla Banana Pudding Ice Cream

Venture into the realm of dessert bliss with this Nilla Banana Pudding Ice Cream, where nostalgia meets creamy indulgence in every spoonful. It’s like your favorite childhood snack decided to take a chilly vacation, and honestly, we’re here for it.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
• For the mix-ins:
  • 2 ripe bananas, mashed
  • 1 cup Nilla Wafer cookies, roughly chopped
  • 1/2 cup banana pudding mix (dry)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved. Tip: For an extra smooth base, let the mixture sit for 10 minutes before proceeding to allow the sugar to fully incorporate.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The mixture should thicken to a soft-serve consistency before adding mix-ins.
3. While the ice cream is churning, mash the bananas in a separate bowl until smooth.
4. In the last 5 minutes of churning, add the mashed bananas, chopped Nilla Wafer cookies, and dry banana pudding mix to the ice cream maker. Tip: Adding the mix-ins towards the end ensures they’re evenly distributed without being overmixed.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

So creamy, so dreamy, this ice cream is a textural masterpiece with the perfect balance of smooth banana goodness and crunchy cookie bits. Serve it sandwiched between two Nilla Wafers for a next-level ice cream sandwich experience.

Nilla Banana Pudding Trifle

Kickstart your dessert game with this Nilla Banana Pudding Trifle that’s so easy, it’ll have you questioning why you ever bothered with anything else. It’s the perfect mix of creamy, crunchy, and downright delicious, guaranteed to disappear faster than your last diet resolution.

Ingredients

• For the pudding: 2 cups whole milk, 1 (3.4 oz) package instant vanilla pudding mix
• For the layers: 1 (11 oz) box Nilla Wafers, 3 ripe bananas, sliced, 1 (8 oz) container whipped topping, thawed

Instructions

1. In a large bowl, whisk together the whole milk and instant vanilla pudding mix until smooth and thickened, about 2 minutes. Let it sit for 5 minutes to set. Tip: For extra creaminess, use cold milk straight from the fridge.
2. In a trifle bowl or large glass dish, layer half of the Nilla Wafers at the bottom.
3. Top the wafers with half of the sliced bananas, then spread half of the pudding over the bananas.
4. Repeat the layers with the remaining Nilla Wafers, bananas, and pudding.
5. Finish by spreading the whipped topping evenly over the top layer of pudding. Tip: For a decorative touch, reserve a few wafers and banana slices to garnish the top.
6. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Tip: Overnight chilling makes it even better, as the wafers soften into cake-like perfection.

Marvel at the layers of vanilla-infused bliss, where the creamy pudding meets the soft bananas and the wafers add just the right amount of crunch. Serve it in individual glasses for a personal touch or dig straight into the trifle bowl – no judgment here.

Nilla Banana Pudding Pie

Delightfully decadent and dangerously easy to devour, this Nilla Banana Pudding Pie is the no-bake hero your summer dessert lineup desperately needs. Imagine layers of creamy pudding, ripe bananas, and crunchy Nilla wafers coming together in a symphony of sweet, sweet chaos.

Ingredients

• For the crust:
  • 2 cups Nilla wafers, crushed
  • 1/4 cup unsalted butter, melted
• For the pudding:
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 3 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
• For assembly:
  • 3 ripe bananas, sliced
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • Additional Nilla wafers for garnish

Instructions

1. In a medium bowl, mix crushed Nilla wafers and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set.
2. For the pudding, whisk together sugar, flour, and salt in a medium saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 10 minutes.
3. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
4. Remove from heat; stir in butter and vanilla until butter is melted. Let cool slightly, stirring occasionally.
5. Layer half of the banana slices over the chilled crust. Pour half of the pudding over bananas. Repeat layers. Cover and refrigerate for at least 4 hours, or until set.
6. Before serving, beat heavy cream and powdered sugar until stiff peaks form. Spread over pie. Garnish with additional Nilla wafers.

Best enjoyed with a side of nostalgia, this pie boasts a creamy, dreamy texture with a crunch that’ll make you weak in the knees. Serve it chilled with a sprinkle of crushed wafers on top for that extra ‘wow’ factor.

Nilla Banana Pudding Cupcakes

Get ready to whip up a storm with these Nilla Banana Pudding Cupcakes that’ll have your taste buds doing the cha-cha! Perfect for when you’re craving something sweet, creamy, and downright delightful, these cupcakes are a playful twist on the classic Southern dessert.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 ripe bananas, mashed
• For the pudding filling:
  • 1 (3.4 oz) package instant banana pudding mix
  • 2 cups cold whole milk
• For the topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup crushed Nilla Wafers

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the mashed bananas until just combined. Tip: Don’t overmix to keep the cupcakes tender.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. While the cupcakes cool, prepare the pudding filling by whisking the pudding mix and milk together in a bowl for 2 minutes. Let it set for 5 minutes.
9. Once the cupcakes are cool, use a spoon or a cupcake corer to remove a small portion from the center of each. Fill each hole with the banana pudding.
10. For the topping, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Pipe or spread the whipped cream over each cupcake and sprinkle with crushed Nilla Wafers.

Just like that, you’ve got yourself a batch of Nilla Banana Pudding Cupcakes that are as fun to eat as they are to make! The fluffy cake, creamy pudding, and crunchy wafers create a texture party in your mouth. Serve these beauties at your next gathering or keep them all to yourself—we won’t judge.

Nilla Banana Pudding Cookies

Ever had a dessert that hugs your taste buds with the creamy nostalgia of banana pudding and the crispy charm of cookies? Well, buckle up, buttercup, because these Nilla Banana Pudding Cookies are about to take you on a flavor rollercoaster that’s equal parts comforting and exhilarating.

Ingredients

• For the cookie dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed Nilla Wafers
• For the banana pudding filling:
  • 1 box (3.4 oz) instant banana pudding mix
  • 1 1/2 cups cold milk
  • 1 cup whipped topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined.
5. Gently fold in the crushed Nilla Wafers until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. While the cookies cool, prepare the banana pudding filling by whisking the pudding mix with cold milk until thickened, about 2 minutes. Fold in the whipped topping until smooth.
9. Once the cookies are completely cool, spread a generous dollop of the banana pudding filling on the flat side of half the cookies, then top with the remaining cookies to create sandwiches.
10. Chill the assembled cookies in the refrigerator for at least 30 minutes before serving to allow the filling to set.

Delightfully soft with a crispy edge, these cookies are a playful twist on a classic dessert. Serve them at your next gathering or keep them all to yourself—no judgment here!

Nilla Banana Pudding Bread

Mmm, imagine the classic flavors of banana pudding and vanilla wafers cozying up in a loaf pan, and you’ve got the gist of our Nilla Banana Pudding Bread. It’s like your favorite dessert decided to go undercover as breakfast, and we’re totally here for it.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
• For the topping:
  • 1/2 cup crushed Nilla Wafers
  • 2 tbsp granulated sugar
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan to prevent sticking.
2. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures your bread rises evenly without any baking soda pockets.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is your bread’s flavor foundation, so take your time.
4. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract. The sour cream adds moisture, making your bread irresistibly tender.
5. Fold in the mashed bananas until just combined. Overmixing can lead to tough bread, so gentle does it.
6. Gradually add the dry ingredients to the wet, mixing until just incorporated. A few lumps are okay; they’ll bake out.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. In a small bowl, mix the crushed Nilla Wafers, sugar, and melted butter for the topping. Sprinkle this over the batter for that iconic banana pudding crunch.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and your kitchen smelling like heaven.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience-testing step ensures slices that don’t fall apart.

Zesty with banana flavor and speckled with vanilla wafer crunch, this bread is a textural dream. Serve it warm with a dollop of whipped cream for dessert, or toast a slice for a breakfast that feels like a cheat day.

Nilla Banana Pudding Smoothie

Ready to blend your way into bliss? This ‘Nilla Banana Pudding Smoothie’ is like sipping on a cloud of nostalgia, with a twist that’ll make your taste buds do a happy dance. Perfect for those mornings when you’re craving dessert but, you know, it’s breakfast.

Ingredients

• For the smoothie base:
  • 2 ripe bananas, peeled and frozen
  • 1 cup vanilla yogurt
  • 1/2 cup milk
  • 1 tsp vanilla extract
• For the crunch:
  • 1/2 cup Nilla wafers, crushed
• For the topping:
  • Whipped cream
  • 1 Nilla wafer, whole

Instructions

1. In a blender, combine the frozen bananas, vanilla yogurt, milk, and vanilla extract. Blend on high for 45 seconds or until smooth. Tip: Freezing your bananas ahead of time not only chills your smoothie but also gives it a thicker, creamier texture.
2. Pour the smoothie into a tall glass, leaving a little room at the top for toppings.
3. Sprinkle the crushed Nilla wafers over the smoothie. Tip: For extra crunch, toast the wafers lightly before crushing.
4. Top with a generous swirl of whipped cream and place the whole Nilla wafer on top as the cherry on the sundae, so to speak. Tip: For a dairy-free version, coconut whipped cream is a fantastic substitute.

Oh, the joy of diving into this smoothie! The velvety texture meets the crunchy wafers in a symphony of flavors that’s both refreshing and indulgent. Serve it with a straw and a spoon to get the full experience—because why choose between sipping and scooping?

Nilla Banana Pudding Pancakes

Kickstart your morning with a stack of Nilla Banana Pudding Pancakes that’ll make your taste buds dance faster than a banana peel on a kitchen floor. These fluffy delights are a playful twist on the classic Southern dessert, packed with all the creamy, banana-y goodness you crave, minus the need for a spoon (unless you’re into that).

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed
• For the topping:
  • 1/2 cup whipped cream
  • 1/2 cup Nilla Wafer crumbs
  • 1 banana, sliced

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and mashed banana until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
7. Stack the pancakes high, topping each layer with whipped cream, Nilla Wafer crumbs, and banana slices. Tip: For extra decadence, drizzle with caramel sauce or a sprinkle of cinnamon.
8. Serve immediately and watch as the layers of creamy, crunchy, and fruity flavors come together in every bite. Tip: These pancakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days—just reheat before serving.

Absolutely irresistible, these pancakes are a textural dream with the fluffy base, creamy topping, and crunchy wafer crumbs. Serve them at your next brunch to steal the show, or keep them all to yourself—no judgment here.

Nilla Banana Pudding French Toast

Gather ’round, breakfast lovers, because we’re about to turn your morning routine upside down with a dish that’s part dessert, part breakfast, and 100% delicious. Imagine the creamy, dreamy flavors of Nilla Banana Pudding colliding with the crispy, golden goodness of French toast—yes, it’s as magical as it sounds.

Ingredients

• For the custard mixture:
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup mashed ripe banana
  • 1/4 cup crushed Nilla Wafers
• For the French toast:
  • 4 slices thick-cut brioche bread
  • 2 tbsp unsalted butter
• For the topping:
  • 1/2 cup whipped cream
  • 1/4 cup sliced bananas
  • 1/4 cup crushed Nilla Wafers

Instructions

1. In a large bowl, whisk together the eggs, milk, vanilla extract, and mashed banana until smooth. Stir in the crushed Nilla Wafers and let the mixture sit for 5 minutes to thicken slightly.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan.
3. Dip one slice of brioche bread into the custard mixture, ensuring both sides are well coated but not soggy. Let excess drip off.
4. Place the dipped bread in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining slices, adding more butter as needed.
5. Serve the French toast hot, topped with whipped cream, sliced bananas, and a sprinkle of crushed Nilla Wafers for that signature pudding vibe.

Who knew breakfast could taste like a slice of heaven? This Nilla Banana Pudding French Toast is a game-changer, offering a perfect balance of creamy, crunchy, and downright indulgent flavors. Try serving it with a drizzle of caramel sauce for an extra decadent twist that’ll have everyone asking for seconds.

Nilla Banana Pudding Muffins

Ever dreamed of a muffin that hugs you back? Meet your new breakfast soulmate: Nilla Banana Pudding Muffins, where every bite is a cozy blanket of flavor. These little guys are like the lovechild of your grandma’s banana pudding and a muffin tin’s wildest dreams.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
• For the topping:
  • 1 cup crushed Nilla Wafers
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In another bowl, mix the mashed bananas, melted butter, eggs, vanilla extract, and buttermilk until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing is the enemy of fluffy muffins!
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. In a small bowl, mix the crushed Nilla Wafers, sugar, and melted butter for the topping.
7. Sprinkle the topping evenly over each muffin before baking.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty yet comforting, these muffins boast a tender crumb with a crispy, buttery top. Serve them warm with a dollop of whipped cream for an extra indulgent twist, or enjoy them as is for a perfect grab-and-go treat.

Nilla Banana Pudding Waffles

Mornings just got a whole lot sweeter with these Nilla Banana Pudding Waffles that’ll have you dancing to the breakfast table. Imagine the classic Southern dessert but in waffle form – yes, it’s as magical as it sounds, and yes, your taste buds will thank you.

Ingredients

• For the waffles:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
• For the banana pudding topping:
  • 2 ripe bananas, sliced
  • 1 cup vanilla pudding (prepared)
  • 1/2 cup crushed Nilla Wafers
  • Whipped cream, for serving

Instructions

1. Preheat your waffle iron to 375°F – this ensures a crispy exterior and fluffy interior.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Tip: Sifting the flour can make your waffles even lighter.
3. In another bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay – overmixing leads to tough waffles.
5. Lightly grease the waffle iron with non-stick spray or a brush of oil. Pour 1/2 cup of batter onto the iron and cook until golden brown, about 3-4 minutes. Tip: Don’t peek too early; let the waffle cook undisturbed for the best rise.
6. Repeat with the remaining batter.
7. To serve, top each waffle with a generous spoonful of vanilla pudding, sliced bananas, and a sprinkle of crushed Nilla Wafers. Finish with a dollop of whipped cream for extra decadence.

Heavenly doesn’t even begin to describe these waffles – the crispy edges give way to a soft, banana-kissed center, while the pudding and wafers add a creamy crunch. Serve them up at your next brunch and watch them disappear faster than you can say ‘seconds, please!’

Nilla Banana Pudding Cake

Venture into the realm of desserts where the ‘Nilla Banana Pudding Cake’ reigns supreme, blending the nostalgic charm of banana pudding with the decadent allure of cake. This masterpiece is a playful twist on a classic, guaranteed to make your taste buds dance with joy and your heart skip a beat.

Ingredients

• For the cake:
  • 1 box of Nilla Wafers, crushed
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 ripe bananas, mashed
• For the pudding layer:
  • 1 package instant banana pudding mix
  • 2 cups cold whole milk
  • 1 cup heavy cream, whipped
• For the topping:
  • Additional Nilla Wafers for garnish
  • 1 banana, sliced

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a bowl, mix the crushed Nilla Wafers, flour, baking powder, and salt. Set aside.
3. In another bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for the best texture.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Fold in the mashed bananas.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Let the cake cool completely, then carefully remove it from the pan.
8. Whisk together the pudding mix and cold milk until thickened, then fold in the whipped cream.
9. Spread the pudding mixture over the cooled cake. Tip: For a smoother spread, let the pudding set for a few minutes before applying.
10. Garnish with additional Nilla Wafers and banana slices.

Fluffy, creamy, and bursting with banana goodness, this cake is a showstopper that’s as fun to make as it is to eat. Serve it chilled for a refreshing twist or at room temperature to let the flavors shine even brighter.

Nilla Banana Pudding Bars

Oh, banana pudding fans, gather ’round because we’re about to take your favorite dessert and turn it into a handheld dream with these Nilla Banana Pudding Bars. Imagine all the creamy, banana-y goodness you love, now in a form that lets you ditch the spoon and get straight to the good stuff.

Ingredients

• For the crust:
  • 2 cups Nilla Wafer crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tub (8 oz) whipped topping, thawed
  • 3 ripe bananas, sliced
  • 1 box (3.4 oz) instant banana pudding mix
  • 1 1/2 cups cold milk

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the Nilla Wafer crumbs, melted butter, and granulated sugar until well combined. Press firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack. This step ensures your crust is sturdy enough to hold the filling.
4. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the whipped topping until no streaks remain.
5. Spread half of the cream cheese mixture over the cooled crust. Layer the sliced bananas on top, then spread the remaining cream cheese mixture over the bananas.
6. In another bowl, whisk the banana pudding mix with cold milk for 2 minutes until it begins to thicken. Pour over the cream cheese layer.
7. Refrigerate for at least 4 hours, or overnight, to set. For clean cuts, dip your knife in hot water and wipe it clean between slices.

Now, these bars are a textural masterpiece—crunchy crust, creamy filling, and that signature banana pudding flavor in every bite. Serve them chilled with a drizzle of caramel sauce for an extra indulgent twist.

Conclusion

Whether you’re a seasoned baker or just starting out, these 19 Nilla Banana Pudding recipes offer something for everyone. Easy to make and irresistibly delicious, they’re perfect for any occasion. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for others to enjoy!