Creamy, fruity, and comfortingly simple, this Strawberry Banana Pudding is the kind of dessert that satisfies a sweet tooth without fuss. Imagine layers of tender banana and juicy strawberries enveloped in a silky custard-whipped cream mixture — light enough for a weeknight treat, elegant enough to bring to a potluck. Fun fact: layered fruit puddings were originally created as a no-bake way to showcase seasonal fruit, so you’re enjoying a piece of food history with every spoonful.
This recipe stands out because it’s straightforward, quick to assemble, and loved by kids and grown-ups alike. If you want more ideas with a similar vibe, check out this friendly version of a classic strawberry banana pudding recipe for inspiration. Whether you’re new to baking or an experienced home cook, this dish is approachable and rewarding. Grab your favorite bowl and let’s make something memorable.
What is Strawberry Banana Pudding?
What’s in a name? Strawberry Banana Pudding sounds like a sweet, slightly cheeky promise: creamy pudding plus lovely fruit. Who named it — a romantic cook trying to charm someone with dessert? Maybe. After all, “the way to a man’s heart is through his stomach.” Could a layered pudding be any clearer proof? This playful mashup likely earned its name simply because it showcases strawberries and bananas in a pudding-style assembly — no drama, all delicious. Curious to see how the flavors pair? Try it and you’ll understand the hype. Give it a go and tell me which layer you reach for first.
Why You’ll Love This:
First, the main highlight is the texture contrast: luscious custard mixed with lightly whipped cream meets the fresh, slightly tart pop of strawberries and the creamy sweetness of bananas. It’s indulgent but never heavy.
Second, making this at home saves money compared to store-bought or restaurant desserts. Fresh fruit, a little custard, and whipped cream come together for a large, crowd-pleasing dessert for a fraction of the price.
Third, the toppings and flavorings — a touch of vanilla, a dusting of sugar if you like, or a sprinkle of crushed cookies — make every spoonful interesting and customizable. If you enjoy baked banana desserts, also peek at this easy banana pudding cake for another comforting twist on the flavors you love. Ready to make it? You’ll be surprised how quickly this dessert disappears.
How to Make:
Quick Overview
This recipe is easy because it relies on simple assembly rather than complex cooking. You’ll get a creamy, silky texture from the custard and whipped cream, balanced by fresh fruit that adds brightness. The standout element is the creamy sauce — smooth custard blended with whipped cream and vanilla. Prep time is about 15 minutes, chilling time is at least 1 hour, and total time is approximately 1 hour 15 minutes.
Ingredients
- 2 cups Fresh Strawberries, sliced (hulled and evenly sliced)
- 2 medium Bananas, sliced (ripe but firm)
- 1 cup Heavy Cream, whipped (cold, whipped to medium peaks)
- 1 cup Custard, prepared (cooled to room temperature)
- 1/2 cup Sugar (granulated; adjust to taste)
- 1 teaspoon Vanilla Extract (pure vanilla, room temperature)
Directions
- Prepare your fruit first. Wash and hull the strawberries, then slice them evenly. Peel and slice the bananas into rounds about 1/4 inch thick. Set aside on a plate to prevent browning while you mix the cream.
- Whip the heavy cream. Pour 1 cup of cold heavy cream into a chilled mixing bowl and whip with a hand mixer or stand mixer until medium peaks form. You want it light and airy but not overly stiff.
- Mix the custard base. In a separate mixing bowl, combine 1 cup of prepared custard, 1/2 cup sugar, and 1 teaspoon vanilla extract. Use a whisk or spatula to blend until the sugar dissolves and the mixture is smooth.
- Fold whipped cream into custard. Gently fold the whipped cream into the custard mixture with a spatula, using a light hand to preserve the airy texture. Mix until homogenous and creamy.
- Layer the pudding. In a serving dish or individual glasses, arrange a layer of sliced strawberries and bananas across the bottom. Pour one third of the creamy custard mixture over the fruit to cover evenly.
- Repeat layers. Add another layer of fruit, then another layer of the custard mixture. Repeat until you reach the top of your dish, finishing with a smooth layer of the creamy custard mixture.
- Chill to set. Cover the dish with plastic wrap or a lid and chill in the refrigerator for at least 1 hour. This allows the flavors to meld and the texture to set.
- Serve and garnish. Before serving, top with a few extra sliced strawberries, a banana slice, or a sprinkle of crushed cookies or toasted nuts for texture. Serve cold with a spoon.
What to Serve With:
- Light sponge cake or angel food cake slices to soak up extra custard.
- A simple green salad with lemon vinaigrette to balance the sweetness.
- Vanilla shortbread or buttery cookies on the side for crunch.
- Cold brewed tea, sparkling water with lemon, or a chilled Moscato for a brunch pair.
- Fresh mint leaves or a drizzle of berry coulis for a more polished presentation.
Top Tips for Perfecting:
- Substitute sweetened condensed milk mixed with milk for the custard if you prefer a richer base.
- Use slightly underripe bananas to avoid rapid browning; if prepping ahead, toss banana slices in a little lemon juice to preserve color.
- Chill all dairy ingredients before whipping to ensure the cream whips quickly and holds peaks.
- Don’t overmix when folding the whipped cream into the custard — gentle strokes keep the mixture light.
- If you prefer more texture, add a crunchy layer of crushed cookies or toasted oats between layers.
- Avoid cutting fruit too thin; slices about 1/4 inch hold their shape and texture best.
- Common mistake: skipping the chill time — it helps flavors meld and gives the pudding the right set.
Storing and Reheating Tips:
- Refrigeration: Cover the dish tightly with plastic wrap and store in the fridge for up to 2 days for best texture. The fruit will soften over time, so consume within 48 hours.
- Freezing: Not recommended for best texture. Freezing will change the custard and fruit texture; if you must freeze, expect some separation and thaw slowly in the refrigerator.
- Reheating: This is a cold dessert; do not reheat. If you want a warm twist, serve the chilled pudding with a warm berry compote spooned over each serving just before eating.
- Shelf life details: Best eaten within 24–48 hours. After 48 hours the bananas will brown and the texture will soften noticeably.
FAQs
Can I use a different fruit instead of strawberries?
Yes. Blueberries, raspberries, or sliced peaches work well. Choose fruits that hold up in the fridge and pair nicely with banana.
Do I need to make custard from scratch?
No. Prepared custard or high-quality store-bought custard works fine and saves time. If you prefer homemade, a simple stovetop custard works beautifully.
Can I make this ahead for a party?
Yes. Assemble and chill up to 1 day ahead. Add fresh garnishes right before serving for the best appearance and texture.
Is there a dairy-free version?
Yes. Use coconut cream whipped as the substitute for heavy cream and a dairy-free custard alternative or pastry cream made with plant milk.
How can I prevent bananas from turning brown?
Use slightly underripe bananas and coat slices lightly with lemon juice if preparing far ahead. Assemble closer to serving for the freshest look.
Conclusion
Strawberry Banana Pudding is a hassle-free, crowd-pleasing dessert that brings bright fruit flavors together with a silky, creamy base — perfect for weeknights, picnics, or family gatherings. It’s easy to assemble, budget-friendly, and endlessly adaptable with toppings and substitutions. If you want more inspiration from a Southern take on this classic, consider this lovely recipe for My Favorite Southern Strawberry Banana Pudding to explore a slightly different twist and presentation. Give this simple recipe a try and share it with someone who appreciates honest, fruity comfort food.
Strawberry Banana Pudding
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
Ingredients
Fruits
- 2 cups Fresh Strawberries, sliced hulled and evenly sliced
- 2 medium Bananas, sliced ripe but firm
Dairy
- 1 cup Heavy Cream, whipped cold, whipped to medium peaks
- 1 cup Custard, prepared cooled to room temperature
- 1/2 cup Sugar granulated; adjust to taste
- 1 teaspoon Vanilla Extract pure vanilla, room temperature
Instructions
- Prepare your fruit first. Wash and hull the strawberries, then slice them evenly. Peel and slice the bananas into rounds about 1/4 inch thick. Set aside on a plate to prevent browning while you mix the cream.
- Whip the heavy cream. Pour 1 cup of cold heavy cream into a chilled mixing bowl and whip with a hand mixer or stand mixer until medium peaks form. You want it light and airy but not overly stiff.
- Mix the custard base. In a separate mixing bowl, combine 1 cup of prepared custard, 1/2 cup sugar, and 1 teaspoon vanilla extract. Use a whisk or spatula to blend until the sugar dissolves and the mixture is smooth.
- Fold whipped cream into custard. Gently fold the whipped cream into the custard mixture with a spatula, using a light hand to preserve the airy texture. Mix until homogenous and creamy.
- Layer the pudding. In a serving dish or individual glasses, arrange a layer of sliced strawberries and bananas across the bottom. Pour one third of the creamy custard mixture over the fruit to cover evenly.
- Repeat layers. Add another layer of fruit, then another layer of the custard mixture. Repeat until you reach the top of your dish, finishing with a smooth layer of the creamy custard mixture.
- Chill to set. Cover the dish with plastic wrap or a lid and chill in the refrigerator for at least 1 hour. This allows the flavors to meld and the texture to set.
- Serve and garnish. Before serving, top with a few extra sliced strawberries, a banana slice, or a sprinkle of crushed cookies or toasted nuts for texture. Serve cold with a spoon.