This Gordon Ramsay Banana Pudding Recipe is a creamy and easy recipe, which is made with vanilla wafers and sweetened condensed milk. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.
Jump to RecipeGordon Ramsay Banana Pudding Recipe Ingredients
- 475ml cold milk
- 1 package instant vanilla pudding mix
- 396g can sweetened condensed milk
- 1 tbsp vanilla extract
- 340g container frozen whipped topping, thawed
- 450g package of vanilla wafers
- 14 small bananas, sliced (or to taste)
How To Make Gordon Ramsay Banana Pudding
- Make the Pudding Base: In a large bowl, pour in the cold milk and the instant vanilla pudding mix. Whisk vigorously for 2 minutes, until the mixture is smooth and has started to thicken.
- Add Sweetness and Flavor: Pour the sweetened condensed milk into the pudding and stir until it is fully incorporated and the mixture is smooth. Stir in the vanilla extract.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture using a spatula. Mix until just combined, being careful not to deflate the whipped topping.
- Layer the Dessert: In a large, clear glass serving dish or a trifle bowl, create the layers. Start with a single layer of vanilla wafers, followed by a layer of sliced bananas, and then a layer of the pudding mixture. Repeat the layers until you run out of ingredients, finishing with a final layer of pudding on top.
- Chill and Serve: Cover the dish and chill in the refrigerator for at least 1 hour. For the best result (softer, cake-like wafers), chill for 4 hours or more. Garnish with crushed vanilla wafers or fresh banana slices just before serving.
Recipe Tips
- How to prevent bananas from browning? The key is to slice the bananas right before you are ready to assemble the layers. This minimizes their exposure to air and helps them stay fresh and yellow.
- How do I get the best presentation? This is a beautiful layered dessert, so show it off! Use a clear glass dish or a trifle bowl so you can see all the distinct layers of wafers, bananas, and cream.
- How can I help the pudding set faster? For a quicker set, you can chill your serving dish in the refrigerator for about 15-20 minutes before you start layering the ingredients.
- Can I use real whipped cream? Yes. If you prefer to use homemade whipped cream instead of frozen whipped topping, whip about 2 cups of heavy cream with ¼ cup of powdered sugar until stiff peaks form.
What To Serve With Banana Pudding
This is a classic, all-in-one dessert that stands perfectly on its own. It’s a crowd-pleaser often served at potlucks, barbecues, and family gatherings. It pairs simply with:
- A hot cup of coffee
- A cold glass of milk
How To Store Banana Pudding
- Refrigerate: Cover the pudding tightly with plastic wrap and store it in the refrigerator. It is best enjoyed within 2 days, as the bananas will continue to soften and the wafers can become overly soggy over time.
- Freeze: Freezing is not recommended for this recipe, as the texture of the bananas and the pudding will change significantly upon thawing.
Banana Pudding Nutrition Facts
- Calories: 140 kcal
- Protein: 3g
- Carbohydrates: 25g
- Fat: 4g
- Sugar: 18g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Why is my pudding runny?
A runny pudding is typically caused by not whisking the instant pudding mix and milk together for the full 2 minutes required to activate the thickeners.
Can I use a different kind of cookie?
A runny pudding is typically caused by not whisking the instant pudding mix and milk together for the full 2 minutes required to activate the thickeners.
Do I have to use instant pudding?
For this specific no-bake, quick-set recipe, instant pudding is essential. A cook-and-serve pudding would require a different method and would not set up properly without being heated.
Try More Recipes:
Gordon Ramsay Banana Pudding Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes140
kcalA no-bake classic turned creamy crowd-pleaser. This banana pudding layers soft vanilla wafers, ripe bananas, and velvety pudding in a dish that chills fast and vanishes faster.
Ingredients
475ml cold milk
1 package instant vanilla pudding mix
1 (396g) can sweetened condensed milk
1 tbsp vanilla extract
1 (340g) container frozen whipped topping, thawed
1 (450g) package vanilla wafers
14 small bananas, sliced
Directions
- Whisk cold milk and instant pudding mix together for 2 minutes until it thickens.
- Stir in the sweetened condensed milk and vanilla extract until smooth.
- Gently fold in the thawed whipped topping until just combined.
- In a clear serving dish, create repeating layers of vanilla wafers, sliced bananas, and the pudding mixture.
- Finish with a top layer of pudding.
- Chill for at least 1 hour (4+ hours is even better for softer cookies).
- Garnish with crushed wafers or fresh banana slices before serving.
Notes
- Slice the bananas just before layering them to minimize browning.
- Using a clear glass dish is best for presentation, as it showcases the beautiful layers.
- For a faster set, chill your serving dish in the refrigerator for 15 minutes before you start assembling.
- The pudding is even better after chilling for 4+ hours, as this allows the wafers to soften to a cake-like consistency.
