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Banana Pudding

With Mazola® Vegetable Oil

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20 Servings

Total Time Icon


2 Hours 20 Minutes

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Homemade Vanilla Wafers:

  • 1 2/3 cups cake flour
  • 1 large egg plus 1 egg white, at room temperature
  • 3/4 cup sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp vanilla extract
  • 1 tsp water
  • 4 tbsp unsalted butter, melted
  • 2 tbsp vegetable oil

Banana Pudding:

  • 2 cups cold milk
  • 1 (5 oz) package instant vanilla pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1 (12 oz) container frozen whipped topping, thawed
  • 40-50 Vanilla wafers
  • 10-14 small bananas, sliced


Homemade Vanilla Wafers:

  1. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper.
  2. Sift cake flour and set aside.
  3. Using a hand or stand mixer, combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract, and water. Beat on high until the mixture is light and thick, about 3-4 minutes.
  4. Reduce speed to low and add the melted butter and oil, then increase to high and mix for 30 seconds.
  5. Turn off the mixer, add the sifted flour, and mix on low until smooth.
  6. Transfer the batter to a pastry bag with a 1/2-inch round tip, and pipe quarter-sized mounds onto the prepared sheets, spacing them out evenly.
  7. Bake for 14-15 minutes, rotating halfway through until edges are golden brown. Allow to cool on the sheets. Depending on size makes 48-72 cookies

Banana Pudding:

  1. In a large bowl, whisk together the milk and pudding mix for 2 minutes.
  2. Add the condensed milk and blend until smooth.
  3. Stir in the vanilla extract and gently fold in the whipped topping.
  4. In a large glass serving bowl, layer vanilla wafers, sliced bananas, and pudding mixture.
  5. Chill in the refrigerator for at least one hour before serving. Garnish with extra crushed wafers just before serving.