Strawberry Banana Pudding
Creamy, fruity, and endlessly comforting, this Strawberry Banana Pudding is the kind of dessert that feels like a warm hug on a plate. Layers of juicy strawberries and sweet banana slices get tucked under a fluffy custard-whipped cream mixture, making each spoonful a perfect balance of silk and freshness. Fun fact: many Southern families serve a similar pudding at summer picnics because it travels well and pleases both kids and adults — it’s practically picnic diplomacy. If you love quick, crowd-pleasing desserts, this one delivers in minutes and looks gorgeous in a trifle dish.
This recipe stands out for its simplicity and speed, perfect for busy weeknights or last-minute company. It’s also family-friendly — children can help layer the fruit — and a lighter alternative to heavy cakes. If you enjoy rich banana desserts, try pairing this idea with a decadent slice of banana caramel nut cheesecake from the blog for a special occasion. Ready to dig in? Let’s make something everyone will ask for seconds of.
What is Strawberry Banana Pudding?
What exactly is Strawberry Banana Pudding — and why does the name sound like a promise? Imagine asking yourself, could fruit and creamy pudding live happily ever after? They do. The name is literal and lovable: layers of fresh strawberries and bananas folded under a dreamy pudding mix. Rumor has it someone once told their sweetheart “the way to a man’s heart is through his stomach,” and the combination of whipped cream and custard might have sealed the deal. Playfully, it’s the dessert equivalent of a love letter written in fruit and cream. Try it, and you might just write your own tasty note to someone special.
Why You’ll Love This
- Creamy, fruity harmony: The main highlight is the contrast between silky custard whipped with cream and the bright pop of fresh strawberries and banana slices. Each spoonful gives texture and sweetness without feeling heavy.
- Economical and practical: Making this at home is cost-effective — store-bought desserts can be pricey, but fresh fruit, custard, and cream are affordable. You’re using simple pantry staples to create something that looks and tastes upscale.
- Toppings and flavor boosts: Finish with a sprinkle of crushed cookies, toasted nuts, or a drizzle of honey for variety. Fresh mint or a dusting of cinnamon can transform the flavors and presentation.
If you enjoy layered fruit desserts, this lighter pudding is a great companion to other sweet brunch ideas on the site, like the playful banana French toast roll-ups. Make this at home tonight — your family will thank you.
How to Make
Quick Overview
This recipe is straightforward and satisfying: minimal prep, no baking required, and plenty of room for customization. The texture is luxuriously creamy thanks to whipped heavy cream folded into prepared custard, while the sliced fruit keeps it fresh. The standout element is the cloud-like custard layer that sets slightly while chilling. Total time: about 15 minutes active prep and at least 1 hour chilling.
Ingredients
2 cups Fresh Strawberries, sliced
2 medium Bananas, sliced
1 cup Heavy Cream, whipped (cold, whipped to soft peaks)
1 cup Custard, prepared (cooled to room temperature)
1/2 cup Sugar (adjust to taste; use less for very ripe fruit)
1 teaspoon Vanilla Extract
Directions
- Prepare the fruit: Wash and hull the strawberries, then slice them evenly. Peel and slice the bananas into 1/4-inch rounds to ensure even layering.
- Whip the cream: Pour 1 cup of cold heavy cream into a chilled mixing bowl. Whip on medium speed until soft peaks form — the cream should be fluffy but still smooth.
- Mix the custard base: In another bowl, combine 1 cup prepared custard with 1/2 cup sugar and 1 teaspoon vanilla extract. Stir until the sugar dissolves and the mixture is silky.
- Fold in the whipped cream: Gently fold the whipped cream into the custard mixture using a spatula. Use broad, gentle strokes to keep the mixture light and airy. Aim for a uniform pale cream color.
- Layer the pudding: In a glass serving dish or individual cups, lay half of the sliced strawberries in an even layer, then add half of the banana slices. Pour half of the creamy custard mixture over the fruit and spread gently.
- Repeat layers: Add the remaining strawberries and bananas, then top with the rest of the custard mixture. Smooth the top with a spatula for a tidy finish.
- Chill: Cover the dish with plastic wrap and chill in the refrigerator for at least 1 hour to let the flavors meld and the texture set slightly.
- Serve: Before serving, garnish with extra sliced strawberries, a few banana rounds, or a sprinkle of crushed cookies or toasted nuts for crunch.
What to Serve With
This pudding shines as a dessert after brunch or dinner. Pair it with light options to balance flavors:
- Fresh garden salad with lemon vinaigrette for a refreshing starter
- Shortbread or graham crackers on the side for dipping
- A small scoop of vanilla ice cream for extra indulgence
- Iced tea or a bright citrus spritzer to cleanse the palate
- For a breakfast spread, serve alongside waffles or pancakes for a fruity contrast
Top Tips for Perfecting
- Use ripe but firm bananas: Overripe bananas can become mushy; slightly underripe yields better texture after chilling.
- Choose sweet, fragrant strawberries: Flavorful berries make a big difference. If strawberries are tart, add a tablespoon of sugar to macerate them briefly.
- Custard temperature matters: Let prepared custard cool to room temperature before folding in whipped cream to keep the cream stable.
- Avoid overmixing: Fold gently to keep the custard light. Overmixing deflates the whipped cream and makes the pudding dense.
- Add crunch at the end: If using cookies or nuts for texture, add them just before serving to preserve their crispness.
Storing and Reheating Tips
- Refrigeration: Store leftover pudding in an airtight container in the fridge for up to 3 days. The fruit will release juices over time, so expect the texture to soften.
- Freezing: Freezing is not recommended for this pudding — freezing changes the texture of fresh fruit and whipped cream.
- Serving after storage: Stir gently before serving if the top liquid separates, or refresh with a handful of fresh sliced fruit and a dollop of whipped cream for presentation.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to remove excess liquid. Too much moisture can make the pudding runny, so pat them dry before layering.
Can I make this ahead of time?
Absolutely — make it up to a day in advance and chill. For best texture, add any crunchy toppings just before serving.
Is there a dairy-free version?
Yes. Use coconut cream whipped to soft peaks and a dairy-free custard alternative made with plant-based milk thickened with cornstarch. Flavor may slightly vary.
How sweet is this dessert? Can I reduce the sugar?
It’s mildly sweet. You can reduce the sugar to 1/4 cup if your fruit is very ripe or if you prefer a less sweet pudding.
Can I add other fruits?
Definitely. Blueberries, peaches, or kiwi work well. If adding juicy fruits, consider a layer of crushed cookies to absorb extra moisture.
Conclusion
This Strawberry Banana Pudding is worth making for its effortless charm, delightful textures, and family-friendly flavor. It’s easy enough for a weekday treat, pretty enough for company, and customizable to suit your pantry. Try it once, and it’ll likely become a regular — share it with family and friends and watch it disappear. For an inspiration-packed variation and a Southern take on this classic, check out My Favorite Southern Strawberry Banana Pudding recipe. Enjoy!
Strawberry Banana Pudding
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Serving Dish
Ingredients
Fruits
- 2 cups Fresh Strawberries, sliced
- 2 medium Bananas, sliced
Cream and Custard
- 1 cup Heavy Cream, whipped cold, whipped to soft peaks
- 1 cup Custard, prepared cooled to room temperature
- 1/2 cup Sugar adjust to taste; use less for very ripe fruit
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the fruit: Wash and hull the strawberries, then slice them evenly. Peel and slice the bananas into 1/4-inch rounds to ensure even layering.
- Whip the cream: Pour 1 cup of cold heavy cream into a chilled mixing bowl. Whip on medium speed until soft peaks form — the cream should be fluffy but still smooth.
- Mix the custard base: In another bowl, combine 1 cup prepared custard with 1/2 cup sugar and 1 teaspoon vanilla extract. Stir until the sugar dissolves and the mixture is silky.
- Fold in the whipped cream: Gently fold the whipped cream into the custard mixture using a spatula. Use broad, gentle strokes to keep the mixture light and airy. Aim for a uniform pale cream color.
- Layer the pudding: In a glass serving dish or individual cups, lay half of the sliced strawberries in an even layer, then add half of the banana slices. Pour half of the creamy custard mixture over the fruit and spread gently.
- Repeat layers: Add the remaining strawberries and bananas, then top with the rest of the custard mixture. Smooth the top with a spatula for a tidy finish.
- Chill: Cover the dish with plastic wrap and chill in the refrigerator for at least 1 hour to let the flavors meld and the texture set slightly.
- Serve: Before serving, garnish with extra sliced strawberries, a few banana rounds, or a sprinkle of crushed cookies or toasted nuts for crunch.
