This funfetti banana pudding is a fun twist on a classic dessert. It has the homemade banana pudding that your grandma used to make with sprinkle-filled funfetti cake. It’s like a party in a jar and I am so excited to share it with you! Not only is it delicious, but they are easy to travel with and the perfect dessert to make for a party or a picnic!
I have to admit, I am not the mastermind who first thought of bringing these two treats together. One of my favorite local restaurants, Worth Takeaway, not only serves up insanely good sandwiches but they are known for their banana pudding. They take it up a notch and incorporate a different flavor every week. They’ve done Kit Kat banana pudding, turtle banana pudding, brownie banana pudding, I mean the list goes on and on. I had their Twix banana pudding and I never thought banana pudding could be so good. But when I saw on their Instagram that they made birthday cake funfetti banana pudding, I knew I had to recreate it.
How do you get that funfetti flavor?
So I dug through some of my past recipes to try and find a cake recipe to use for the funfetti portion. I have my go-to cake recipe that I used for my Cookie Dough Cake which hits right in the middle of fluffy and dense. Since I’m mixing the cake pieces into the pudding, I need something sturdy enough to where it doesn’t just turn into mush. I also opted for clear vanilla extract but not because of the color. It’s my secret to getting that birthday cake flavor. It’s that phony sugary sprinklely flavor that every funfetti cake has. Additionally, my favorite sprinkles to use for this recipe are the India Tree Natural Sprinkles. The soft colors go so well with this pale yellow dessert.
Making the Simple Homemade Banana Pudding
As or the banana pudding, I needed something that was quick and easy since I was making the cake from scratch. Following the instructions, I added the right amount of milk BUT swapped out some of it with sweetened condensed milk. This helps give the pudding a more rich texture and flavor. With the addition of whipped cream later on, it helps to lighten up the pudding so it isn’t too heavy. I mean cake is on the way so you can’t have it be TOO rich…which honestly is a phrase that will never leave my mouth.
How to prevent the bananas from browning
After you’ve mixed in the bananas and cake into the pudding, it’s important to store the pudding properly so that the bananas don’t brown and ripen too quickly. I stored mine in these cute weck jars which are air tight. The key is to make sure you store it in an air tight container so prevent the bananas from oxidizing. The dessert will keep up to two days with proper storage but if you need to make this further in advance, just leave everything separate. Store the pudding and cake separately in the fridge and then add in the bananas later. Luckily the most time consuming part is over and all that’s left is to assemble!
I hope you love this recipe as much a I do. It’s such a fun dessert that tastes amazing. Now I can’t stop thinking about all the things I can make with pudding! The best part about this recipe is that you can swap it out with any cake you like…even though funfetti is clearly my top choice. Make sure to follow me on Instagram so I can see your funfetti banana pudding creations!Print
This funfetti banana pudding is a fun twist on a classic dessert. It has the homemade banana pudding that your grandma used to make with sprinkle-filled funfetti cake.
- ¾ cup sweetened condensed milk
- 1 cup whole milk
- 1 (3.4 oz.) box vanilla instant pudding mix
- 1 ½ cups heavy whipping cream
- 3 yellow bananas, sliced
Whisk together the pudding mix, milk, and sweetened condensed milk in a bowl. Whisk vigorously for about 2-3 minutes until the mixture begins to thicken. Cover in plastic wrap and place in the fridge for a couple hours to set. Move on to baking the cake.
Once that’s done and the pudding is chilled, whisk the heavy cream using an electric mixer (to make your life easier). Whisk until you get stiff peaks (about 5-6 minutes). Using a rubber spatula, mix up the chilled pudding mix to loosen it up. Add in about half of the whipped cream and fold it in. When it’s almost combined, fold in the other half.
Preheat your oven to 350F and butter an 8×8 baking pan. In a small bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out the milk and mix in the vanilla. Set both aside. Using an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs one at a time. Now alternate adding the wet and dry ingredients, ending on dry. Break the dry ingredients into thirds so the mixing is as follows: 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry. Once that’s combined, fold in the sprinkles. Be careful not to mix too much so that they don’t bleed their colors.
Pour into the baking pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it sit out at room temperature to cool then place it in the fridge to chill.
To bring it all together, slice up your bananas then cut the slices in half. You’re looking for yellow bananas with NO green on them but maybe a few brown speckles. Mix them into the pudding. Crumble up half of the chilled cake into the pudding and mix, leaving a couple big chunks. You can also add in more sprinkles into the mix if you want to make it a bit more colorful.
There are a couple different ways you can assemble this pudding. You can layer it in small jars, a big trifle bowl, or just combine everything and leave it in a big container for people to scoop out their portions. If you take the jar or trifle route, take the other half of the cake to make your layers along with some more sprinkles. If you make the trifle and don’t have an air tight lid or strong plastic wrap, make sure you serve it the day of. If you take the container route, reserve the other half of cake to sprinkle on top of each portion.
Store in an air tight container in the fridge until you’re ready to serve. Enjoy!
Keywords: funfetti banana pudding, homemade banana pudding, banana pudding, banana pudding recipe