Instant Pot Banana Pudding From Scratch
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Easy Instant Pot banana pudding recipe
Banana pudding can be made with instant pudding mix and whipped cream topping, and truly it’s still ever so tasty!
However, making banana pudding from scratch involves making the vanilla pudding and whipping cream homemade. Not with store-bought Cool Whip, premade versions, or quick-mixes.
Contrary to what you may have thought, banana pudding is a creamy and fluffy delight that does not require a hot oven or a baking mess. Not even for the decadent homemade vanilla pudding!
Once you know the pudding ingredients and how they can be assembled, you’ll find it relatively simple to make this pudding – and it’s even easier with an Instant Pot!
Banana pudding is an excellent complement to a fun BBQ party at home!
Before I dive into the instructions and details for preparing this tantalizing treat, let’s first look into the ingredients for homemade Instant Pot banana pudding from scratch.
- Granulated Sugar – It enhances the flavor of the pudding. It ensures an even distribution of egg proteins so that lumps don’t form in the pudding.
- Salt – For extra savory flavor, salt is necessary for the homemade vanilla pudding mix.
- Whole milk – is a key ingredient to a pudding; whole milk adds rich milky flavor and smooth texture to your dessert.
- Whipped cream – To add extra creaminess, add whipped cream! Banana pudding tastes more decadent and more luxurious with the addition of heavy cream.
- Egg yolks– Despite their creamy and rich texture, egg yolks are very high in protein and help make a perfect pudding. It also imparts a very pleasing silky yellow color to pudding.
- Pure vanilla extract – Vanilla extract is an essential ingredient for this pudding recipe because it gives pudding an aromatic and heavenly sweet vanilla flavor.
- Flour – Used as a thickener to keep the banana pudding from getting watery.
- Condensed milk – It enhances the banana pudding’s sweetness and thickens the consistency to keep it from getting watery and the bananas spoiling.
- Nilla Wafers – The dessert base is made from this specific brand of vanilla wafer cookies.
- Bananas – The main ingredient. To prepare this recipe, you will need ripe but not overripe bananas.
Ingredients for homemade whipped cream
- ½ a cup of cold heavy whipping cream
- 1 tablespoon of granulated white sugar
- ¼ teaspoon of vanilla
- Yields 1 cup of homemade whipped cream
How to make homemade whipped cream for Instant Pot banana pudding from scratch
Pro tips:
- Ensure that your heavy whipping cream is as cold as possible for the best results when making whipped cream.
- Prep this recipe by placing a medium-sized stainless steel mixing bowl and whisk in the freezer for about 20 minutes. This includes handheld or electric mixer whisks.
Instructions for homemade whipped cream
- Place a medium-sized stainless steel mixing bowl and the whisks for your electric mixer in the freezer for 20 minutes to chill.
- Pour the heavy whipping cream, sugar, and vanilla into the cold bowl and mix with an electric mixer on high speed for 1 minute until medium to stiff peaks form.
- Be careful not to overbeat.
- Set aside the prepared whipped cream in the refrigerator.
- Pro tip: This recipe makes 1 cup of whipped topping. You’ll need only ½ a cup for this recipe. Enjoy the leftover whipped cream with other desserts like Instant Pot cheesecake, Instant Pot banana bread, strawberry pretzel salad, or a refreshing Dole Whip!
Ingredients for Instant Pot homemade banana pudding from scratch
- 3 ripe fresh bananas, sliced into 1″ discs
- 11 oz. box of Nilla Wafers cookies (and ¼ cup of crumbled cookies)
- 2 egg yolks
- 2 ½ cups of milk
- ¼ teaspoon of salt
- 1 cup of granulated sugar
- ¾ cups of flour
- 2 teaspoons of vanilla extract
- 7 oz. of condensed milk (½ a can)
- 2 tablespoons of butter
- ½ cup of whipped cream
Instructions for making Instant Pot banana pudding from scratch
Instant Pot banana pudding
- In a smaller pot that can fit inside your Instant Pot’s stainless steel inner pot (3-qt. pot-in-pot), whisk together the egg yolks and milk. (I used a stainless steel mixing bowl that fit into the Instant Pot inner pot.)
- Then add the salt, sugar, and flour until smooth and without lumps.
- Transfer the mixture into a blender or use an electric mixer to combine the ingredients thoroughly. (I used the Instant Pot Ace blender on the pulse setting for 40 seconds.)
- Pour 1 cup of water into the Instant Pot stainless steel inner pot.
- Pour the pudding mixture back into the 3-qt. smaller pot and place it in the Instant Pot baking sling.
- Using the sling, lower the smaller pot into the stainless steel inner pot. Alternately, place the inner rack trivet into the Instant Pot inner pot – then put the pot-in-pot pudding on top of the trivet.
- Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 12 minutes.
- When the cooking time is finished, allow a natural release of pressure for at least 10 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Open the Instant Pot and remove the smaller pot with the handles of the baking sling. (Use oven mitts to remove the smaller pot if it’s sitting on the inner trivet rack and not in a baking sling.)
- Whisk the pudding mixture until smooth and creamy.
- Stir in the vanilla extract, butter, and condensed milk until smooth.
- Set aside the homemade pudding mixture.
- How to assemble banana pudding: Line the bottom and sides of a 9×13 baking pan with Nilla Wafers cookies.
- Add a layer of sliced bananas over the Nilla Wafers.
- Using a small spatula, spread the warm vanilla pudding evenly over the layer of bananas.
- Add a layer of whipped cream over the layer of pudding.
- Sprinkle the ¼ cup of crumbled cookies all over the top layer of whipped cream.
- Allow the banana pudding to chill in the refrigerator for at least 2 hours.
- Serve this Instant Pot banana pudding recipe and enjoy!
Wanna make a Southern banana pudding recipe from scratch without the Instant Pot?
Then check out our old-school soul food banana pudding recipe below!
You may also like The Soul Food Pot’s signature banana pudding recipe:
How to store banana pudding to keep it fresh? How long will pudding last in the fridge?
Banana pudding is a delicious dessert with delicate ingredients that should be enjoyed fresh.
When you make banana pudding, it’s best to eat the dessert on the same day or within 24 hours. This will ensure that your ingredients are still fresh and tasty when served.
However, you can refrigerate it for later cravings. If, for some reason, you don’t finish all of your pudding in the first 24 hours, then be sure to store any leftovers in an airtight container.
You can wrap the container with plastic wrap for a tight seal on top before placing it in the fridge.
How long is homemade banana pudding good for?
If banana pudding is not covered tightly while in the refrigerator, the bananas in the pudding will start getting brown. Airtight sealing helps the pudding stay good for up to three days.
Can Instant Pot banana pudding from scratch be made the night before?
You can prepare this ahead of time and let it sit overnight, but I wouldn’t keep it in the refrigerator for longer than 8 hours.
So instead, make your homemade banana pudding from scratch in the morning, chill it for at least 2 hours, then serve.
What can you substitute for sweetened condensed milk if it’s not available?
There are many substitutes for condensed milk in a banana pudding made from scratch, and some are even healthier than others.
Here’s a list of ingredients that will work great as alternatives to condensed milk:
- evaporated milk
- cream cheese
- greek yogurt
- sour cream
- corn starch
These ingredients all do the same thing: they thicken up your pudding without making it taste weird or disrupting the banana flavor.
How ripe should bananas be for banana pudding? Does the ripeness of the banana matter?
Bananas are the perfect ingredient to use when making pudding because their natural sweetness will amplify the taste of cocoa powder (for chocolate pudding) or vanilla extract.
You should choose bananas that are just ripe but not too ripe if you intend to serve the banana pudding within 24 hours after you make it.
But after that time, they became mushy and taste as they belong in banana bread instead of banana pudding!
Choose fresh ripe bananas instead of overripe to avoid this problem. Yellow-peeled bananas are best. It’s okay if there are a few brown spots.
How to keep bananas from turning brown in the banana pudding?
Have you ever had black bananas in your pudding? Of course, it’s not the prettiest sight. This is because of oxidation, which causes them to turn brown or black.
Bananas are an essential ingredient in banana pudding. Still, they can quickly turn brown when there is too much exposure to air. This happens because of a chemical reaction after the fruit has been peeled and exposed to oxygen.
Luckily, you can use a simple trick to keep bananas from turning brown so fast in your next batch of homemade banana pudding!
All you need is lemon juice. Before adding the bananas to the pudding, toss them with a few tablespoons of lemon juice to prevent them from browning.
Why is your Instant Pot homemade banana pudding runny?
There are four possible reasons why this might happen when you’re making banana pudding from scratch:
- Most commonly, it’s that more flour needs to be added to the pudding mixture.
- Or not enough thickener was used, like condensed milk or cream cheese, to keep the bananas firm.
- You used too much milk or not enough eggs.
- It also may happen if you haven’t followed the recipe instructions.
How to fix runny pudding?
Pro tip: The best way to fix a runny pudding is to add a little more flour into it. It will work as a thickening agent if you put it in a runny pudding.
Can you use boxed pudding instead of homemade?
Some people say it’s not worth the time and effort to make your own when you can buy an easy-to-make pudding mix at the grocery store.
Others love to make this pudding from scratch following grandmother’s recipe for banana pudding, made with fresh ingredients like eggs, vanilla extract, sugar, milk, and butter. And sometimes even a fluffy egg mixture for a topping of meringue.
They enjoy making their own and find it therapeutic.
You have both options; just go with whatever suits you!
Can you make the custard the night before and assemble it the next day, so bananas are fresh?
You sure can make custard/pudding for banana pudding a day in advance!
Here’s the best way – assemble the dish with the banana slices and Nilla Wafers cookies in the morning. Then leave in the refrigerator for at least two hours before serving.
Could this Instant Pot banana pudding from scratch be made with a sugar substitute?
This is a question you may think about when you’re looking for a banana pudding recipe. The answer is yes!
There are plenty of sugar substitutes on the market today that can be used in place of white granulated sugar. You can use them in this delicious banana pudding recipe!
Some popular substitutes for white sugar include:
- honey
- agave nectar
- maple syrup
If you want to make this recipe sugar-free, can you replace the sugar with mashed bananas?
The mashed bananas will have the same taste as the sliced banana already in the banana pudding. So I suggest a sugar substitute like honey, agave nectar maple syrup, or you can even try banana liqueur.
Can you use defrosted whip cream?
Yes, you can use thawed whipped cream for quicker preparation or make your own heavy whipping cream homemade. It’s up to you!
If you like a lot of vanilla pudding mixture, will the 3-quart inner pot hold a double batch of pudding mixture?
Yes, the smaller 3-quart inner pot can hold a double or triple batch of pudding mixture! It’s important to note that you’ll use the Instant Pot “pot-in-pot” cooking method for this recipe (more Instant Pot cooking terms defined HERE).
If I make banana pudding overnight and place it on a cake table, will it melt after sitting out for about 5 hours?
The banana pudding will not melt, but the bananas will likely begin to brown over time sitting out. Before adding the sliced bananas to the pudding, toss them with a few tablespoons of lemon juice to prevent them from browning so quickly.
What if you don’t have a trifle dish?
I suggest using a 9×13 baking dish with a lid.
How many servings does this recipe make?
This Instant Pot recipe for banana pudding made from scratch yields about 12 slices when using a 9×13 dish.
Can you use half and half instead of milk?
You can use half and half or heavy cream instead of milk. However, there’s no need to because this banana pudding recipe also calls for sweetened condensed milk.
If I double this Instant Pot recipe, do you double the time? If you half the recipe, do you half the time?
When you’re scaling a recipe, it’s important to note that cook times may vary. But not necessarily by half.
If you’re preparing larger or smaller portions, it’s likely to alter the original recipe cooking time. So allow for more time if making a larger portion and for smaller portions, check the dish at least 10 minutes early to see if it’s done. You don’t want to overcook or burn the food.
You can use the dynamic recipe card below to adjust the serving size for the proportionate amount of ingredients for making more or less of this recipe!
With these tips, you can see how easy it is to make Instant Pot banana pudding from scratch and interchange ingredients to have it your way!
What do you think of this recipe for Instant Pot banana pudding from scratch?
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Equipment
- Medium size stainless mixing bowl (to make homemade whipped cream)
- Electric mixer (to make homemade whipped cream)
- Instant Pot pot-in-pot
- Instant Pot accessory – baking sling
- Instant Pot Ace Blender
- 9×13 baking dish
Ingredients
Ingredients For Homemade Whipped Cream: yields 1 cup of homemade whipped cream
- ½ cup heavy whipping cream cold
- 1 tablespoon sugar white granulated
- ¼ teaspoon vanilla extract
Ingredients For Instant Pot Banana Pudding From Scratch
- 3 bananas ripe & sliced
- 11 oz Nilla Wafers cookies (and ¼ cup of crumbled cookies)
- 2 egg yolks
- 2 ½ cups milk
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- 1 cup sugar granulated
- ¾ cups flour
- 2 teaspoons vanilla extract
- 7 oz condensed milk (½ a can)
- 2 tablespoons butter
Instructions
How To Make Homemade Whipped Cream For Banana Pudding
- Pro Tips:
- Ensure that your heavy whipping cream is as cold as possible for the best results when making whipped cream.
- Prep this recipe by placing a medium-sized stainless steel mixing bowl and whisk in the freezer for about 20 minutes. This includes handheld or electric mixer whisks.
Instructions For Homemade Whipped Cream
- Place a medium-sized stainless steel mixing bowl and the whisks for your electric mixer in the freezer for 20 minutes to chill.
- Pour the heavy whipping cream, sugar, and vanilla into the cold bowl and mix with an electric mixer on high speed for 1 minute until medium to stiff peaks form.
- Be careful not to overbeat.
- Set aside the prepared whipped cream in the refrigerator.
- Pro tip: This recipe makes 1 cup of whipped topping. You’ll need only ½ a cup for this recipe. Enjoy the leftover whipped cream with other desserts like Instant Pot cheesecake, Instant Pot banana bread, or a refreshing Dole Whip!
Instructions For Making Instant Pot Banana Pudding From Scratch
- In a smaller pot that can fit inside your Instant Pot’s stainless steel inner pot (3-qt. pot-in-pot), whisk together the egg yolks and milk. (I used a stainless steel mixing bowl that fit into the Instant Pot inner pot.)
- Then add the salt, sugar, and flour until smooth and without lumps.
- Transfer the mixture into a blender or use an electric mixer to combine the ingredients thoroughly. (I used the Instant Pot Ace blender on the pulse setting for 40 seconds.)
- Pour 1 cup of water into the Instant Pot stainless steel inner pot.
- Pour the pudding mixture back into the 3-qt. smaller pot and place it in the Instant Pot baking sling.
- Using the sling, lower the smaller pot into the stainless steel inner pot. Alternately, place the inner rack trivet into the Instant Pot inner pot – then put the pot-in-pot pudding on top of the trivet.
- Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 12 minutes.
- When the cooking time is finished, allow a natural release of pressure for at least 10 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Open the Instant Pot and remove the smaller pot with the handles of the baking sling. (Use oven mitts to remove the smaller pot if it’s sitting on the inner trivet rack and not in a baking sling.)
- Whisk the pudding mixture until smooth and creamy.
- Stir in the vanilla extract, butter, and condensed milk until smooth.
- Set aside the homemade pudding mixture.
How To Assemble Instant Pot Banana Pudding
- Line the bottom and sides of a 9×13 baking pan with Nilla Wafers cookies.
- Add a layer of sliced bananas over the Nilla Wafers.
- Using a small spatula, spread the warm vanilla pudding evenly over the layer of bananas.
- Add a layer of whipped cream over the layer of pudding.
- Sprinkle the ¼ cup of crumbled cookies all over the top layer of whipped cream.
- Allow the banana pudding to chill in the refrigerator for at least 2 hours.
- Serve and enjoy!
Video
Notes
How to keep bananas from turning brown in the banana pudding?
All you need is lemon juice. Before adding the bananas to the pudding, toss them with a few tablespoons of lemon juice to prevent them from browning.
I have always loved banana pudding
But it was always so simple from a box
This recipe with sliced bananas, whip creak and baking sounds so much more delicious
You’re right, and the cream cheese is a superb addition to a banana pudding recipe!
Hello, can this be made on the stove top as well? I’m not old, but have old school ways lol. Also, can the cream cheese be added to the whip cream in this version as well?
Thanks for asking! Yes, you can make the pudding on the stovetop, and it’s very good with the variation of cream cheese and whipped cream mixed.
First and foremost, Black people did not use all these modern kitchen tools and gadgets used in this recipe!! Whole milk and can milk, eggs, sugar, vanilla extract cooked slowly on a stove adding flour or corn starch as a thickener was all that was needed to make a fluffy and delicious custard/pudding to pour over the vanilla wafers and bananas. Then the whipped cream was heavy whipping cream, sugar, vanilla extract. That’s it!,
This pot in pot, pressure cooker, stainless steel bowl, and ace blender and baking sling stuff is all unnecessary and a unwanted sales pitch of products. I use none of these things and I make a most decadent, delicious, from scratch banana pudding!
Thank you for your comment. Black people do indeed use and enjoy Instant Pot modern appliances! Our thousands of Beautiful Soul subscribers are testimony to this because Instant Pot makes our lives easier + more soulful! 😉 Because we have so many readers in our community, we like to cater (no pun unintended!) to the masses with our Southern soul food recipes. So you may prefer our old-school soul food banana pudding recipe from scratch. For your convenience, you can get to it with this link here: https://thesoulfoodpot.com/thesoulfoodpod-ep-6-is-banana-pudding-a-black-thing/ Enjoy!