Red Velvet Banana Pudding Recipe

If you’re a fan of both luscious banana pudding and the classic charm of red velvet cake, then this Red Velvet Banana Pudding Recipe is going to feel like a dream come true. I absolutely love how this dessert layers that rich, velvety cake with creamy pudding and fresh bananas—it’s an indulgence that feels both nostalgic and novel at the same time. When I first tried this recipe, I was hooked instantly because it’s not just dessert; it’s an experience, perfect for family gatherings or when you want to impress guests without hours of fuss.

What makes this Red Velvet Banana Pudding Recipe truly special is how it balances texture and flavor so beautifully. You get the softness of the homemade red velvet cake, the smoothness of the classic vanilla banana pudding, and a little crunchy surprise from the mini chocolate chips. Plus, you don’t have to wait forever—the pudding develops while chilling, so you can make it ahead and have a showstopper ready whenever you need it. Honestly, it’s one of those recipes you’ll turn to again and again.

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Ingredients You’ll Need

Each ingredient plays a special role in this Red Velvet Banana Pudding Recipe, ensuring the cake is moist, the pudding silky smooth, and the flavors vibrant. I always recommend using the best-quality cream cheese and fresh bananas for that perfect taste and texture.

• Cake Flour: Gives the cake its delicate crumb; don’t substitute with all-purpose flour for the same light texture.
• Unsalted Butter: Room temperature butter blends smoothly into the batter for that rich cake base.
• Granulated Sugar: Sweetens evenly and helps with the fluffy cake texture.
• Eggs: Bind everything together and add moisture.
• Liquid Red Food Coloring: Key for that iconic vibrant red hue in the cake.
• Unsweetened Cocoa Powder: Adds just a hint of chocolate depth, sifted to avoid lumps.
• Pure Vanilla Extract: Brings warmth and balances flavors.
• Buttermilk: Adds tenderness and a slight tang to the cake batter.
• Cider Vinegar: Reacts with baking soda to keep the cake light and tender.
• Baking Soda: The rising agent for perfect cake lift.
• Sweetened Condensed Milk: Sweet and creamy component in the pudding for richness.
• Ice-Cold Water: Helps dissolve pudding mix and improves the texture.
• Instant Vanilla Pudding Mix: Provides classic banana pudding flavor and thickens the custard.
• Full-Fat Cream Cheese: Adds a luscious tang and creamy body to the pudding filling.
• Heavy Cream: Whipped for that light, airy texture that lifts the pudding.
• Ripe Bananas: Key fresh element that pairs beautifully with the red velvet flavor.
• Mini Chocolate Chips or Chocolate Shavings: Adds a slight crunch and chocolate hit for texture contrast.

Variations

One of the best things about this Red Velvet Banana Pudding Recipe is how easy it is to make your own. I often switch up ingredients based on what’s in season or dietary needs, and it always turns out delicious.

• Dairy-Free Variation: I’ve replaced the heavy cream and cream cheese with coconut cream and vegan cream cheese, and it still tastes amazing and creamy.
• Extra Chocolate: When I’m feeling indulgent, I add an additional layer of chocolate ganache between pudding and cake layers—my family can’t get enough!
• Fresh Fruit Twist: Sometimes I swap bananas for fresh strawberries or raspberries for a tart contrast that brightens up the dessert.
• Mini Portion Cups: For parties, I layer the pudding in individual small glasses which makes serving a breeze and looks so pretty.

How to Make Red Velvet Banana Pudding Recipe

Step 1: Baking the Perfect Red Velvet Cake Base

Preheat your oven to 325°F and prepare a 9×13-inch pan by buttering and flouring it to prevent sticking. Combine your cake flour and salt in a bowl and set this dry mix aside. Using a stand mixer fitted with the paddle attachment, cream the room temperature butter until smooth, then gradually beat in the sugar until the mixture is light and fluffy—this usually takes around 4 to 5 minutes. Add the eggs one at a time, making sure to scrape down the sides of the bowl to keep everything well incorporated. Then carefully whisk the red food coloring with cocoa powder and blend it into the batter on low speed until just combined.

Alternate adding your dry flour mixture and buttermilk to the batter, starting and ending with the dry ingredients, blending gently. Mix vinegar and baking soda separately and stir that in last, which helps the cake rise beautifully. Pour the batter into your pan and bake for 40 to 45 minutes; you’ll know it’s done when the cake springs back lightly to the touch and a toothpick comes out clean. Let the cake cool completely—this is crucial because warm cake will make your pudding runny.

Step 2: Whipping Up the Silky Banana Pudding

In a separate bowl or using your stand mixer’s whisk attachment, beat together sweetened condensed milk and ice-cold water until smooth, about a minute. Add the instant vanilla pudding mix and keep mixing until free of lumps—this step ensures a smooth, velvety custard. Cover the pudding mixture with plastic wrap and refrigerate for at least an hour so it can firm up nicely. Next, blend in the softened cream cheese until silky smooth, then keep it chilled while you prepare the whipped cream.

Step 3: Folding in the Whipped Cream for Lightness

Whip heavy cream on medium to medium-high speed until you see stiff peaks—be careful not to overwhip or it will turn grainy! With the mixer on low, fold the pudding mixture into the whipped cream a spoonful at a time until fully combined and streak-free. This technique keeps the pudding light and airy, making each bite feel fresh and luscious rather than dense.

Step 4: Assembling Your Red Velvet Banana Pudding

Cut your cooled red velvet cake into small rectangles—about 4 by 2 inches—and then slice each piece in half horizontally to create thin layers. Pick a large trifle bowl or wide glass bowl to show off the beautiful layers, or use individual serving cups for a fun presentation. Start with a quarter of the pudding on the bottom, then layer cake pieces, banana slices, and mini chocolate chips. Repeat this layering two more times, finishing with a final pudding layer topped with crumbled cake and a sprinkle of chocolate chips. Cover and chill for at least 4 hours, but overnight is best to let those flavors marry beautifully.

How to Serve Red Velvet Banana Pudding Recipe

Garnishes

I love topping the final layer with a handful of mini chocolate chips or some delicate chocolate shavings for that pretty finish and a little crunch. Sometimes, I also sprinkle chopped toasted pecans for a nutty twist that adds texture without overpowering. A dollop of lightly whipped cream right before serving also makes it look picture-perfect and gives an extra creamy kiss.

Side Dishes

This dessert is pretty rich on its own, so I usually pair it with lighter sides like fresh berries or a crisp green salad if it’s part of a larger meal. For a cozy night in, it’s perfect just on its own with a hot cup of coffee or tea to balance the sweetness.

Creative Ways to Present

For special occasions, I like to assemble the pudding in clear stemware like wine glasses or mason jars to show off those stunning red velvet layers. You can also create mini parfaits using small glass jars—these are a hit at parties and make individual portions easy to grab and go. Adding edible flowers on top can turn this simple dessert into a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover your Red Velvet Banana Pudding tightly with plastic wrap and store it in the fridge. In my experience, it keeps wonderfully fresh for up to 3 days. Because the bananas are fresh, the texture is best enjoyed within that timeframe before the fruit gets overly soft.

Freezing

I’ve tried freezing this pudding before, but because of the fresh bananas, the texture changes a bit once thawed—bananas can get mushy. If you want to freeze it, I recommend storing the cake and pudding separately without bananas, then assembling once thawed for best results.

Reheating

This pudding is best served chilled, so I don’t reheat it. If you want to bring flavors back to life after storing, giving it a gentle stir and letting it sit at room temperature for about 20 minutes helps soften the texture without losing that cool creaminess.

FAQs

Final Thoughts

This Red Velvet Banana Pudding Recipe has truly become one of my favorite desserts to make and share because it combines the best of two beloved treats into one unforgettable bite. Whether for a holiday, birthday, or just a cozy weekend treat, it delivers on flavor, texture, and wow factor without being complicated. Trust me, once you try it, you’ll want to keep this recipe in your back pocket for all your dessert emergencies. Go ahead and give it a try—you’ll be so glad you did!

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