Secret ingredient banana pudding is such a great dish for a potluck or if you’re craving some classic southern food.
My mom always made banana pudding growing up when we had extra bananas. I was shocked when my husband told me he had only had banana pudding once in his life! I was on a mission to make my hubby a special treat and so I decided to make this special secret ingredient banana pudding.
Easy, no bake recipe
Something I love about this banana pudding recipe is that it’s not only yummy but it is so easy. This is a no bake recipe and totally easy to make. It’s the perfect dessert for potlucks, holidays, or just because. I love that it’s not a really heavy dessert. It’s an especially nice and refreshing dessert after a heavy meal.
What type of dish do I need for this recipe?
For this banana pudding you’ll need either a trifle dish or a large casserole dish (about 4 quarts).
Can I make this banana pudding recipe ahead of time?
This recipe is great recipe to make ahead of time. Whether you want to make it the night before or a few hours before, you totally can. If you are worried about the bananas browning brush a tiny amount of lemon juice on them. Note that too much can change the taste so be careful.
So, what’s the secret ingredient in this banana pudding?
Well, it wouldn’t be a secret any more if I told you! Just kidding, the secret ingredient in this recipe isn’t shocking or anything crazy at all. The secret to this amazing banana pudding is a little nutmeg and cinnamon. It seems simple enough but they really do make a huge difference, trust me on this! You have to try it.
What ingredients do I need to make this recipe?
Start making your grocery list or checking your pantry because for this recipe, you will need:
- Bananas: Yellow bananas with only a few or no spots work best in banana pudding.
- Whipped topping: Such as Cool Whip.
- Cream cheese: Let it soften to room temperature so it is easier to mix in.
- Vanilla wafers: They soften in the pudding and become more cake-like as the pudding sets.
- Nutmeg: As I mentioned one of the secret ingredients.
- Cinnamon: Don’t knock it until you try it. Cinnamon and bananas go really well together.
- French vanilla pudding: Be sure you use instant pudding mix.
- Milk: Full fat is great for this recipe but you can use what you have on hand.
How long is this banana pudding good for?
You can keep this banana pudding in your fridge for up to two days. After two days the bananas start to become too brown and mushy.
Other dessert recipes that you might like:
- Lorna Doone Banana Pudding
- Super Easy Yellow Cake Mix Banana Bread
- Copycat Golden Corral Banana Pudding
- Banana Pudding Truffles
- Banana Breeze Pie
Secret Ingredient Banana Pudding
- trifle dish or casserole dish (4 quart)
- 3-4 bananas sliced into thin pieces
- 1 container whipped cream or cool whip (8 ounces)
- 1 package cream cheese softened (8 ounces)
- ½ box vanilla wafers
- ½ teaspoon nutmeg
- 1 teaspoons cinnamon
- 1 box French vanilla instant pudding
- 1 cup milk
- Begin by mixing the milk and instant pudding together with a handheld mixer.
- Once the pudding is well mixed then add the softened cream cheese, whipped cream (or cool whip), nutmeg, and cinnamon.
- Line a large dish (I have used a large 4 quart Pyrex pan and a trifle dish for this recipe before, either work) with a layer of vanilla wafers and then a layer of bananas.
- Add the pudding mixture on top and then top with more sliced bananas.
- Refrigerate for at least two hours or until ready to serve.