If you’re looking for a simple but tasty banana recipe, this is the one for you! Unlike other recipes, this one calls for a couple of unusual ingredients–pudding and vanilla wafers!
Banana Pudding in a Muffin? Yes, Please!
Banana pudding is a classic Southern dessert in the United States. I have a great recipe for banana pudding on this site.
A traditional pudding consists of layers of vanilla wafers, sliced bananas, and creamy custard-like pudding. Sometimes it’s garnished with more bananas or wafers or even whipped cream.
The vanilla wafers add a crunchy texture to the dessert, while the sliced bananas provide a sweet and fruity flavor that complements the creamy pudding.
Banana pudding is a comforting, delicious dessert.
So, when I thought about adding banana pudding ingredients to a muffin, it just made sense, y’all. I’m a southern girl and we southerners have got to have our banana pudding in any form we can get it!
Banana Pudding Muffin Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’re going to need. You might already have these simple ingredients on hand!
- all purpose flour
- vanilla wafers (plus 18 more for decorating)
- instant banana pudding mix
- baking powder
- vegetable oil
- ripe bananas, mashed
- vanilla extract
How to Make these Delicious Muffins
These came together so easily and didn’t even require a stand mixer or hand mixer! I just used a large bowl and a blending fork.
Start by preheating your oven to 350 degrees.
Prepare your muffin tins. You can either use cupcake liners or grease the muffin cups. *(This recipe makes 18, so you will need two cupcake pans.)
Let’s Start Mixing!
Combine all dry ingredients. Whisk to combine.
Add wet ingredients
Prepare your muffin tin by lightly spraying with Baker’s Joy or other nonstick spray.
Use an ice cream scoop to get the batter into the muffin cups.
Bake at 350 for 18 minutes or until done
Serve and Enjoy!
Tightly wrap leftovers and store at room temperature.
What to Expect from these Muffins
I love it when something simple comes together and tastes good, too! I loved the bits of vanilla wafers and I was especially happy with the fluffy outcome.
The banana flavor isn’t too powerful. It’s light. . .and just right.
Check out this picture, y’all! Can you see those fluffy bits of air? Luscious! And that little chunk of vanilla wafer? It’s lovely!
Sometimes banana-based baked goods are gummy or too moist but these were perfect. I’m so inspired by the idea of using instant pudding in muffins that I’m already thinking ahead to what to bake next.
Variations on this Recipe
If you can make muffins using banana pudding, why not other flavors? Here are a few I’d love to try!
- Chocolate Pudding
- Coconut Pudding
- French Vanilla Pudding
- Cheesecake Pudding
- Oreo Pudding
- Pistachio Pudding
If you stick with banana pudding, skip the vanilla wafers and add:
- chocolate chips
A few more ideas:
- Banana Bread: Put the batter into a loaf pan, top with streusel topping, and bake until done! (If you skip the streusel, you can sprinkle with powdered sugar once cooled.) If you really want to take this recipe over the top, add a dollop of sour cream and a couple of extra egg yolks to the mix. Yum!
- Banana Pudding Cupcakes: Want this recipe in cupcake form? No problem! Bake as directed, then turn them into banana cupcakes by topping with my Dreamy Buttercream, Swiss Meringue Buttercream, or cream cheese frosting using a piping bag. To really take these cupcakes over the top use a cupcake corer and fill the hole in the cupcake with banana pudding before frosting. You can even add crushed wafers to the bottom of each muffin cup.
- Banana Cake: Bake in a couple of 9″ round cake pans and top with buttercream. If you want to thin the batter down with a tiny bit of milk, use about 1/4 cup.
Really, the possibilities are endless! This is one of those banana recipes that’s completely versatile!
Other Pudding-Themed Recipes
I love to add instant pudding to recipes. Here are a few of my favorites:
That’s it for this post, friends! I hope you enjoyed this delicious banana muffins recipe. It’s perfect for every banana pudding lover!
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
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- 2 cups all purpose flour
- 12 chopped vanilla wafers (plus 18 more for decorating)
- 1 large box instant banana pudding mix
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 2 mashed bananas
- 1 teaspoon vanilla
This one's incredibly easy, y'all!
Prepare muffin tin by greasing or adding paper liners.
Break up the wafers.
Place all dry ingredients in a large mixing bowl
Pour all liquid ingredients into the bowl.
Using an ice cream scoop, fill your muffin cups.
Place in preheated 350 degree oven and bake for 18 minutes or until muffins spring back to the touch.
Remove and place on wire rack to cool.
Serve and enjoy!
Store leftovers at room temperature in an airtight container or in a Ziploc bag. These muffins can be frozen in freezer bags up to two months.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 212mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.