Banana Pudding Recipe
Banana pudding’s always been one of my favorite comfort desserts. It’s creamy, simple, and packed with sweet banana flavor.
You can whip up an easy banana pudding at home with just a few basic ingredients and a little time.
I love layering smooth pudding, fresh bananas, and soft cookies into something that feels homemade but still a bit special. It works for any occasion—maybe you want a quick treat, or you’ve got dessert duty for a group.
In this post, I’ll show you how I make banana pudding step by step. I’ll also share a few tasting notes so you can nail the flavor and texture every time.
Banana Pudding Recipe
Whenever I’m craving a creamy, sweet dessert that’s easy to put together, I go for this banana pudding.
It brings together smooth pudding, ripe bananas, and soft vanilla wafers—simple and somehow nostalgic.
Chill it before serving, trust me. The flavors really come together that way.
Equipment
- Mixing bowls (medium and large)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13-inch baking dish or trifle bowl
- Plastic wrap or lid for covering
- Knife for slicing bananas
- Serving spoon
I usually grab a glass dish because you can see all the pretty layers. A whisk helps keep the pudding lump-free.
If you chill the bowls and utensils, the whipped cream holds up so much better. Getting everything prepped before you start just keeps things smooth and less messy.
Ingredients
- 3 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 box (5 oz) instant vanilla pudding mix
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 ½ cups whipped cream or whipped topping
- 4–5 ripe bananas, sliced
- 1 box Nilla Wafers, vanilla wafers, or butter cookies
- 2 tablespoons sugar (optional, for extra sweetness)
I go for bananas with a few brown spots—those give you the best flavor. The combo of instant pudding and condensed milk makes it thick and creamy.
If you want a twist, swap the wafers with graham crackers for a different crunch.
Instructions
- Whisk together milk, sweetened condensed milk, and instant vanilla pudding in a large bowl until it’s smooth.
- Mix in vanilla extract or vanilla bean paste.
- Gently fold in the whipped cream until everything’s combined.
- Start layering: put down wafers, then banana slices, then the pudding mixture.
- Keep layering until the dish is full, finishing with pudding on top.
- Cover with plastic wrap and chill for at least 3 hours.
- Right before serving, add extra whipped cream and maybe some crushed wafers if you’re feeling fancy.
I always let it hang out in the fridge long enough for the cookies to soften up a bit. That’s when the texture gets really good.
Notes
Use fresh bananas—they keep things from getting too mushy. If you prep ahead, dip slices in lemon juice to slow down browning.
Don’t freeze banana pudding. The texture just gets weird after thawing.
You can tweak the sweetness by changing the amount of condensed milk or sugar. If you want it lighter, try low-fat milk and whipped topping.
Sometimes I’ll toss in a pinch of salt to cut the sweetness. Always serve it cold for the best flavor and texture.
Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Measuring cups and spoons
- Spatula
- 9×13-inch baking dish or trifle bowl
- Plastic wrap
Ingredients
- 1 box instant vanilla pudding mix 3.4 oz (96 g)
- 2 cups cold milk
- 14 oz sweetened condensed milk
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 cup heavy cream whipped to soft peaks (or 2 cups whipped topping)
- 45 vanilla wafers plus extra for topping
- 4 medium bananas ripe but firm, sliced
- 1 tbsp lemon juice to toss with bananas (optional)
- 1 pinch fine salt to balance sweetness
Instructions
- In a bowl, whisk pudding mix with cold milk for 2 minutes until thickened. Chill while you make the filling.
- In a separate bowl, beat softened cream cheese with sweetened condensed milk, vanilla, and a pinch of salt until smooth.
- Fold the prepared pudding into the cream cheese mixture until combined. Gently fold in the whipped cream.
- Layer wafers in a 9×13-inch dish, top with banana slices (tossed with lemon juice if using), then spread half the pudding. Repeat layers and finish with pudding.
- Cover with plastic wrap (pressing onto the surface). Chill 3 hours or up to overnight to set. Garnish with extra wafers before serving.
Notes
Nutrition
Tasting Notes
I love how the banana flavor blends with that smooth vanilla pudding. The taste brings back memories of a simple no-bake dessert—it’s light, creamy, and honestly, just easy to like. Each spoonful hits with a comforting mix of sweetness and a gentle fruitiness.
The texture really stands out for me. The pudding comes out soft and silky, then those vanilla wafers give a bit of crunch before they turn tender. It’s kind of like a trifle, with the layers melting together more as it chills.
I notice the fresh bananas add a natural sweetness, but they don’t overpower anything.
When I mix in whipped topping, the flavor smooths out and feels balanced. It tastes richer than plain pudding, but it’s definitely lighter than a banana cream pie—which I actually prefer sometimes.
I always serve it cold; the flavors seem to settle better after a few hours in the fridge.
The pudding thickens up, and the wafers soak in just enough moisture to stay soft without going totally mushy. Each bite feels smooth, cool, and honestly pretty satisfying.
