Recipe Video - OnlineCook

April 29, 2025

Banana pudding, beloved by all, is really more of an icebox cake than a pudding. No matter what you call it, creamy vanilla pudding studded with chopped bananas and layered with vanilla wafers that soften into cake while the dessert rests in the fridge is comfort food of the highest order. Add a coconut whipped cream topper, and you're in business. The recipe is a Yummly original created by Jessie Sheehan.

17 Ingredients

Recipe

One-Bowl Banana Pudding with Coconut Whipped Cream

OnlineCook

Ingredients

Servings

Warning0 allergens identified

Instructions

Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the milk and cream, then the egg and egg yolk, and whisk until the eggs are well blended. Set the pan over medium-high heat, whisking constantly.

Once bubbles begin popping on the surface and the pudding thickens slightly, about 7 minutes, reduce heat to medium and whisk continuously for 45 seconds for the cornstarch to fully cook. Remove pan from heat.

Add the vanilla and butter and whisk until the butter melts.

Chop two of the bananas into small cubes and the remaining bananas into 1/2-inch coins.

Fold the cubed bananas into the pudding.

Transfer half of the pudding to an 8-inch square pan and spread into an even layer. Top with a layer of cookies, breaking them to fill any gaps. Top the cookies with half of the banana coins, distributing them evenly. Repeat with remaining pudding, cookies, and banana coins.

Set the baking dish on two hot pads in the refrigerator and chill until somewhat cool, 15-30 minutes.

Combine the cream, powdered sugar, and coconut extract in the cooled medium saucepan. Whip with a hand mixer on medium-high speed until medium peaks form when beaters are lifted. Fold in the shredded coconut, if using.

Spread the whipped cream evenly over the pudding. Cover with plastic wrap and refrigerate until completely chilled.

Crush the cookies with your hands and sprinkle decoratively around the edge of the pudding. Slice the banana into coins, if using. Scoop generous portions of pudding onto serving plates and add a few banana coins. The pudding is best eaten within a day of being made, but will keep for two days in the refrigerator tightly wrapped in plastic wrap.

Video Tutorial Bite Tutorial

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Banana Ripeness Matters 🍌
Use overripe, deeply speckled bananas for maximum flavor and natural sweetness in your pudding layers.
Wafer Layering Technique 🍪
Slightly crush some Nilla Wafers and strategically layer them to create varying textures throughout the dessert.
Coconut Whipped Cream Pro Tip 🥥
Chill your mixing bowl and whisk beforehand to help the coconut whipped cream achieve maximum volume and stability.
Pudding Consistency Control 🥄
Whisk constantly and vigorously while cooking the pudding to prevent lumps and achieve a silky smooth texture.
Make-Ahead Magic ❄️
Let the assembled dessert rest in the refrigerator for at least 4 hours to allow wafers to soften and flavors to meld perfectly.