Creamy Banana Pudding Parfaits Recipe Easy Homemade Dessert with Whipped Topping

Name: Creamy Banana Pudding Parfaits Recipe Easy Homemade Dessert with Whipped Topping
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 57 min
Cuisine: American
Ingredients: 2 cups whole milk (480 ml); 1/2 cup granulated sugar (100 g); 1/3 cup cornstarch (40 g); 1/4 teaspoon salt; 3 large egg yolks, lightly beaten (room temperature); 2 tablespoons unsalted butter (28 g), cut into small pieces; 1 1/2 teaspoons pure vanilla extract; 1 cup heavy whipping cream (240 ml), cold; 2 tablespoons powdered sugar (15 g); 1 teaspoon vanilla extract; 3-4 ripe bananas, peeled and sliced (medium-sized); Vanilla wafer cookies or graham crackers (about 1 cup crushed)

Written by

mandy

Posted on January 7, 2026

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Dessert Recipes

January 7, 2026

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Let me tell you, the scent of ripe bananas mixed with the sweet creaminess of pudding is enough to make anyone’s mouth water. The first time I layered these creamy banana pudding parfaits with whipped topping, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I was knee-high to a grasshopper when my grandma introduced me to banana pudding, but these parfaits? They feel like a fresh twist on an old favorite, perfect for a sunny afternoon or a cozy night in.

I stumbled upon this recipe during one rainy weekend when I wanted something sweet but didn’t want to fuss over complicated desserts. Honestly, it’s dangerously easy to make, yet it delivers pure, nostalgic comfort. My family couldn’t stop sneaking spoonfuls off the counter (and I can’t really blame them). These parfaits quickly became a staple for family gatherings and potlucks, and honestly, I wish I’d discovered this recipe years ago.

You know what’s great? These creamy banana pudding parfaits are perfect for everything from brightening up your Pinterest cookie board to serving as a sweet treat for your kids after school. Whether you’re craving something light or a dessert that feels like a warm hug, this recipe is definitely one to bookmark. I’ve tested it more times than I can count—in the name of research, of course—and it never disappoints.

Why You’ll Love This Recipe

From my many kitchen experiments and taste tests, here’s why this creamy banana pudding parfaits with whipped topping recipe stands out:

Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
Perfect for Any Occasion: Great for potlucks, brunches, or a cozy dessert after dinner.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, it disappears fast!
Unbelievably Delicious: The silky pudding combined with fresh bananas and fluffy whipped topping is next-level comfort food.

This recipe isn’t just another banana pudding. What makes it different is the layering technique and the use of homemade whipped topping that adds an airy lightness you don’t get from store-bought versions. Plus, I like to use a touch of vanilla extract for a perfectly balanced flavor that’s not too sweet but just right.

Honestly, after the first bite, you might just close your eyes and savor the nostalgia mixed with that fresh, creamy texture. It’s like comfort food reimagined—simple, faster, but with all the soul-soothing satisfaction you want. Whether you’re impressing guests without stress or treating yourself to a little indulgence, this recipe always hits the spot.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few to suit your needs.

For the Pudding:
- 2 cups whole milk (480 ml) – I prefer whole milk for creaminess, but 2% works too
- 1/2 cup granulated sugar (100 g)
- 1/3 cup cornstarch (40 g) – thickens the pudding beautifully
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten (room temperature)
- 2 tablespoons unsalted butter (28 g), cut into small pieces – adds richness
- 1 1/2 teaspoons pure vanilla extract – the magic flavor enhancer
For the Whipped Topping:
- 1 cup heavy whipping cream (240 ml), cold – cold cream whips better, trust me
- 2 tablespoons powdered sugar (15 g) – adjust sweetness as you like
- 1 teaspoon vanilla extract
Additional Ingredients:
- 3-4 ripe bananas, peeled and sliced (medium-sized)
- Vanilla wafer cookies or graham crackers (about 1 cup crushed) – adds that classic crunch

If you want a dairy-free option, swap the milk with almond or oat milk, and use coconut cream for the whipped topping. For gluten-free, use gluten-free cookies or crushed nuts instead of wafers. I recommend using fresh bananas that are ripe but still firm to avoid mushy layers. Also, brands like Nielsen-Massey for vanilla extract and King Arthur for cornstarch have never let me down.

Equipment Needed

Medium saucepan – for cooking the pudding smoothly
Whisk – essential for mixing without lumps
Mixing bowls – at least two, one for pudding and one for whipping cream
Electric hand mixer or stand mixer – makes whipping cream a breeze
Measuring cups and spoons – precise measurements matter here
Parfait glasses or small dessert bowls – for layering your pudding parfaits beautifully
Spatula – for folding and scraping down the sides

If you don’t have a mixer, you can whip cream by hand with a balloon whisk, but be prepared for a workout! For parfait glasses, any clear glass or mason jar works perfectly and makes the layers pop visually. I’ve found that a good non-stick saucepan helps prevent pudding from sticking and burning during cooking.

Preparation Method

Make the Pudding: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly pour in the milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 7-9 minutes). This is key—don’t walk away or your pudding might scorch.
Temper the Egg Yolks: In a small bowl, lightly beat the egg yolks. Slowly ladle about 1 cup (240 ml) of the hot pudding mixture into the yolks, whisking constantly to warm them up gently. This prevents scrambled eggs in your pudding.
Combine and Cook: Pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, whisking constantly, until the pudding thickens further, about 2-3 minutes more. You’ll know it’s ready when it coats the back of a spoon.
Finish the Pudding: Remove from heat and stir in the butter and vanilla extract until smooth and glossy. Transfer the pudding to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 1 hour.
Prepare Whipped Topping: In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until soft peaks form. Don’t overbeat or it will turn grainy!
Slice Bananas and Crush Cookies: Slice bananas into 1/4-inch (6 mm) rounds. Crush vanilla wafers or graham crackers into coarse crumbs.
Assemble the Parfaits: In your parfait glasses, start with a layer of pudding, then a layer of banana slices, followed by a sprinkle of crushed cookies. Repeat the layers until the glass is almost full, finishing with a generous dollop of whipped topping on top.
Chill and Serve: Refrigerate the parfaits for at least 30 minutes to let flavors meld. Serve chilled for the creamiest, freshest taste.

Tip: If your pudding seems too thick after chilling, whisk in a tablespoon of milk to loosen it before layering. I like to assemble the parfaits right before serving to keep the cookies crunchy, but you can prepare them a few hours ahead if needed.

Cooking Tips & Techniques

Whisking constantly during pudding cooking is crucial to avoid lumps or burnt spots. Honestly, I learned this the hard way—once I got too distracted, and my pudding ended up with little burnt bits. Not fun! So, stay close and keep stirring.

Tempering the eggs gently prevents scrambled eggs in your pudding, which can ruin the texture. Slowly pouring hot pudding into the yolks while whisking constantly is the trick I swear by.

For whipping cream, chill your bowl and beaters in the fridge for 15 minutes beforehand. Cold equipment helps the cream whip up faster and with better volume. If you overbeat, just add a splash of milk and gently whisk by hand to fix it.

When slicing bananas, do it just before assembling to avoid browning. You can also toss the banana slices in a bit of lemon juice to keep them looking fresh if you need to prep early.

Multitasking tip: While pudding chills, whip your cream and slice bananas to save time. This way, everything is ready for quick assembly.

Variations & Adaptations

Chocolate Banana Pudding Parfaits: Stir 1/4 cup (25 g) unsweetened cocoa powder into the pudding mixture for a rich chocolate twist. Layer with banana and whipped cream as usual.
Vegan Version: Use coconut milk instead of dairy milk, and whip chilled coconut cream for the topping. Swap out egg yolks with cornstarch only for thickening.
Berry Banana Pudding: Add fresh raspberries or blueberries between the banana layers for a fruity burst. Perfect for summer gatherings!
Gluten-Free: Use gluten-free cookies or substitute crushed nuts like pecans or walnuts for the crunchy layer.
Personal Favorite: I sometimes sprinkle a pinch of cinnamon or nutmeg on top of the whipped topping for a warm, cozy flavor that complements the bananas beautifully.

Serving & Storage Suggestions

Serve these parfaits chilled, straight from the fridge. The layers shine best in clear glasses or jars, making them perfect for impressing guests at brunch or a casual dinner party. Pair with a cup of coffee or iced tea for a delightful combo.

Store leftovers covered in the refrigerator for up to 2 days. The cookies might soften over time, which isn’t necessarily a bad thing if you prefer a creamier texture. To refresh, you can add a sprinkle of fresh crushed cookies or nuts just before serving.

Reheating isn’t recommended, but if you want a warm dessert, try serving the pudding warm before assembling the parfaits and then add chilled whipped topping on top.

Flavors tend to meld and mellow if you let the parfaits rest for a few hours, making them even more delicious the next day—if you can resist that long!

Nutritional Information & Benefits

Each serving of these creamy banana pudding parfaits with whipped topping provides a good balance of carbohydrates, fats, and protein, along with essential vitamins from the bananas. Bananas are a great source of potassium and dietary fiber, which support heart and digestive health.

Using whole milk and eggs adds protein and calcium, important for bone strength. The homemade whipped topping uses real cream, which offers fat-soluble vitamins like A and D, though it should be enjoyed in moderation.

If you’re watching calories or fat, you can swap heavy cream for lighter whipped toppings or use low-fat milk in the pudding. This recipe can be gluten-free if you pick appropriate cookies. Just be mindful of allergens like dairy and eggs.

Conclusion

These creamy banana pudding parfaits with whipped topping are a winner in my book because they bring together familiar flavors with a fresh, easy-to-make twist. Whether you’re new to banana pudding or a longtime fan, this recipe invites you to customize and play with layers and textures until it’s just right for you.

I love this recipe because it feels like a warm hug in a glass—comforting, sweet, and just a little bit fancy without any fuss. Give it a try and tell me what you think! I’d love to hear your favorite variations or tips in the comments below. Don’t forget to share this recipe with your friends who love quick, homemade desserts.

Happy spooning!

FAQs

Can I make the pudding ahead of time?

Yes! You can make the pudding up to 24 hours in advance. Just cover it with plastic wrap pressed directly onto the surface and refrigerate to prevent a skin from forming.

What if I don’t have cornstarch?

You can substitute with arrowroot powder or tapioca starch in equal amounts, but cornstarch gives the best classic texture for pudding.

How do I keep the bananas from browning?

Slice bananas just before assembling or toss them lightly with lemon juice to slow browning.

Can I use store-bought whipped topping instead?

Sure! While homemade whipped cream tastes best, store-bought whipped topping works in a pinch and speeds up the process.

Is this recipe suitable for kids?

Absolutely! It’s a sweet, creamy treat that kids usually adore, and you can adjust the sweetness to their liking.

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