This easy homemade Banana Pudding Recipe is a classic no-bake dessert with rich and creamy banana pudding layered between vanilla wafers and fresh bananas. Best of all, it’s easy to make ahead and loved by all at potlucks and parties.
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Our family loves serving Banana Pudding out of a large trifle dish like in the picture, but you can also create mini versions of the layered pudding to make serving even easier. Just layer, cover, and refrigerate until serving. If you appreciate easy, no-bake desserts like our No-Bake Cheesecake, Rice Krispie Treats, or Chocolate Lasagna, you will love this recipe.
Banana Pudding Recipe Video
Before starting, watch the video and you’ll see just how easy it is to make this no-bake banana pudding. It comes together fast, then you’ll refrigerate for a few hours and it’s ready to serve! This dessert looks so beautiful and is always a hit!
Helpful Reader Review
“So absolutely delicious! Everyone that has tried it has LOVED it! I just made it for the 4th time tonight in just the last month :). I do end up just using about 3/4 of the sweetened condensed milk, but either way it’s amazing! I found that if I put my heavy cream in the freezer for about 10 minutes, it whips up much faster. The hardest part of this recipe is keeping my kids away from it for 2+hours while it chills😅 Thank you!.” – Diane ★★★★★
Best Banana Pudding Recipe
It’s safe to say that whenever you think of a dessert with bananas, banana pudding instantly comes to mind. Much like other classic dessert recipes like our well-loved Banana Bread, Red Velvet Cake, and Tiramisu, this traditional Southern dessert is popular for good reason.
Ingredients for Banana Cream Pudding
Just a few ingredients are needed for this recipe, and you can have the dessert ready to serve in no time!
- Milk – you can use low fat or whole milk.
- Vanilla pudding – make sure to use INSTANT pudding that doesn’t require cooking. We used vanilla pudding but a banana flavor will work just fine.
- Vanilla – Vanilla Extract or adds flavor to the pudding.
- Sweetened condensed milk – Enhances the creaminess and sweetens the pudding. You can add it to taste as well. If you prefer less sweetness, add less.
- Vanilla wafers – we love the Nilla wafers brand, but you can use your favorite. See substitution options below.
- Heavy whipping cream – The whipped cream adds richness to the pudding. I add just a tablespoon of powdered sugar to the topping, but you can leave it out if desired. You can substitute with 12 oz Cool Whip, but it will taste a little sweeter than whipped cream.
- Bananas – The fresh banana slices are what give the pudding its amazing flavor. Bananas should be ripe but not overripe or mushy.
Variations
This pudding is so versatile and may be served in so many unique ways. Tell us your favorite way to enjoy banana pudding in the comments below.
- Add peanut butter between the layers.
- Change the pudding: try chocolate, banana or butterscotch
- Substitute the wafers: try graham crackers, shortbread cookies, butter cookies, or even animal crackers.
- Add berries with the bananas or substitute for bananas.
- Drizzle caramel over the layers.
How to Make Banana Pudding
This no-bake easy banana pudding recipe is that perfect treat when you need something to serve but don’t want to turn on the oven. Layer it in the dish and then refrigerate for 2 or more hours before serving let the flavors meld.
- Mix the pudding – In a large bowl, beat the cold milk with vanilla and pudding mix until it thickens. Beat in condensed milk, adding it to taste.
- Whipped cream topping – In a separate bowl, beat the heavy whipping cream until fluffy with stiff peaks. Use a spatula to gently fold 2/3 of the whipped cream into the pudding mixture.
- Add the powdered sugar to the remaining whipped cream and beat to combine, refrigerate until needed.
- Layer -Add about 1/4th of the vanilla wafers into the bottom of your trifle bowl and about 1/4th of the bananas, then spread 1/4 of the pudding over the bananas/wafers. Repeat with the remaining layers.
- Dollop the reserved whipped cream to the top of the pudding and decorate as desired. Cover and chill in the fridge for two hours then serve.
2 Ways to Serve Banana Pudding
The easiest way to serve this is with a large serving spoon and just scoop out portions, but you don’t have to serve the pudding in a trifle bowl. Here are some other great ideas to serve this easy banana pudding:
- In jars or mini cups – just pipe with a bag for a cleaner look!
- Casserole – Add to a baking dish, round, square or 3 qt rectangle will all work.
Make-Ahead Tips
This easy banana pudding recipe keeps well in the fridge, but be sure that the pudding completely covers the banana slices while layering or they will turn brown (still delicious, just not as pretty to look at). Add fresh slices of banana on top just before serving.
- To Refrigerate: The pudding will soften the cookies within 2 hours but the banana pudding can be covered and refrigerated up to 24 hours in advance. Cover leftovers and enjoy within 2 days.
This no-bake, make-ahead party dessert is truly the best banana pudding recipe you’ll try. It looks so fancy and impressive layered in a trifle dish and everyone loves to take a scoop! Make this easy banana pudding for your next gathering.
More No-Bake Desserts
No-bake desserts like this classic banana pudding recipe are by far the best kind of dessert. Here are some more of our favorite desserts to try:
- Tiramisu Recipe
- Raspberry Mousse Cups
- No-Bake Blueberry Cheesecake
- Eton Mess
- No-Bake Strawberry Blueberry Trifle
- Chocolate Oreo Pudding – (Valentina’s Corner)
- No-Bake Chocolate Spartak – (Valentina’s Corner)
Easy Banana Pudding Recipe
Ingredients
- 2 cups cold milk
- 1 tsp vanilla extract
- 6.8 oz Instant vanilla pudding, (two packages, 3.4 oz each)
- 1 14 oz sweetened condensed milk, or add to taste*
- 2 cups heavy whipping cream
- 11 oz vanilla wafers
- 5 fresh bananas
- 1 Tbsp powdered sugar, optional
Instructions
- In a large bowl, beat the cold milk with vanilla extract and vanilla pudding packets until it thickens. Pour in the condensed milk and beat to combine.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Add about two-thirds of the whipped cream into the pudding and gently fold in with a spatula.
- Add the powdered sugar into the remaining one-third whipped cream and fold with a spatula to combine. Refrigerate until needed.
- Add about 1/4th of the vanilla wafers into the bottom of your trifle bowl and about 1/4th of the bananas.
- Spread 1/4 of the pudding over the bananas/wafers. Repeat with the remaining layers until you have four layers.
- Add the reserved whipped cream over the top of the pudding and decorate as desired. Cover and refrigerate 2 hours before serving.
Notes
Nutrition Per Serving
Filed Under
I made this banana pudding for dessert for a family dinner and game night yesterday. AWESOME! In my 73 years, I have never had a banana pudding this decadent. Unlike the old recipes I tried in the past, I love how EASY it was to make without cooking a custard base. The consistency remained stable in the fridge today without the watery custard and melting meringue usually resulting from baked banana puddings. The combination of the pudding mix, whole milk, condensed milk and heavy cream results in a rich high-end restaurant class dessert. Everyone raved about it; and it made such a large bowl that I even shared half with my grateful neighbors. Thank you again, Natasha, for another delicious recipe. I’m looking forward to receiving your cookbook in October!
Hello Ken, so great to hear from you and thank you for this wonderful review! I’m always happy to receive great feedback, so thanks for sharing. I hope you’ll enjoy all the recipes that you will try from us.
the recipe on my computer doesn’t give me the amount of milk or heavy cream. Help?
Hi Pam! You might try restarting your browser. It’s 2 cups of milk, 2 cups of heavy cream.
Easy to make and oh-so delicious! I omitted the sweetened condensed milk and it was perfect! Highly recommend this recipe!
Hi Reece! thank you for sharing that with us. I’m so glad you loved the recipe.
Such a yummy classic. I followed the recipe to a tee, I will probably omit the powdered sugar in top layer whipped cream, the added sweetness not needed, I don’t think. We thoroughly enjoyed hearty serving again for dessert tonight 😉
Thank you for sharing 😋. We will be trying many more of your recipes!
Have a great summer!!
Sounds good, I haven’t tested that but feel free to experiment according to your preference. Glad you enjoyed it!
Very good but too sweet. Can you use unsweetened pudding? Any other suggestion on how to cut sweetness?
Hi Janet, I have not tested using that to advise. I haven’t tested it by reducing the condensed milk but that will be an experiment.
I’m thinking to try again but this time remove the powdered sugar from the top cream layer. This may help cut some sweetness.
Would you write the recipe in Metric? I don’t get it in US measure. Thank you 😊
Hi Ninis, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
This is a famous recipe from Magnolia’s Bakery in NYC and is very delicous!
Hi Maryann! I’m glad you love it, thank you for sharing.
We love this recipe. I didnt add the condensed milk or powdered sugar. That would have been too sweet. I substituted cool whip for the heavy cream. So good!
Hi Kelly! Thanks for sharing that with us. 🙂
I made this last night and the family loved it. Great Recipe, Thanks for sharing
I’m so happy you enjoyed that. Thank you for sharing that with us, Connie!
Hi
Where are the ingredients dosage listed???
You say add milk, add this add that but nowhere does it say how much.
Missing doses is pretty bad for a recipe site… Ill have to look somewhere else
Hi Siba, please scroll down to the recipe card which has all of the ingredients listed in detail.
I like my banana pudding warm. Can I use the pudding you cook instead of instant?
HI Elizabeth, I haven’t tried this as a warm pudding so I’m not able to offer advice on that. If you experiment, please let me know how it goes.
I’m making this for my inlaws this weekend. I’m wondering how far in advance I can make this?
If I make it Thursday and serve it Friday or Sat would it still be good or should I make and serve the same day?
Thanks!! Can’t wait to try this!!
Hi Katy, I have a “Make-Ahead” notes section on the recipe, I recommend referring to that for all my tips on making it ahead. I hope this helps.
Hi my wife is from Ukraine and said this super sweet dessert is definitely for Americans. I’d like to try omitting the powdered sugar and condensed milk and use sugar free pudding. Do you think it will still be good?
Hi Andy! I think it could work but I have not tested it to advise. Please let us know how it turns out if you experiment.
Your recipes are a go to for me! This one was so easy and delicious! I had some ripe bananas that I didn’t know what to do with and this was perfect! Had some to share with a neighbor and earned some brownie points with them as well! Thank you so much!
You are so welcome, Gigi! Thank you for sharing.
I took your dessert to my Church Super Bowl party. This is my first time making your dessert recipe. I went this morning the bowl was empty and cleaned. WOW! My Pastor didn’t get any of my pudding. LOL yes it was a big hit. Thanks again Lilian Meredith
Hi Lilian! That’s great to hear. I’m so glad it was a hit. Thank you for sharing.
This recipe was my first time. I doubled the recipe but omitted the Confection sugar. OMG!! my husband just had some. He said it was delicious and glad I omitted the sugar in my whipping cream. Thanks
Glad your husband enjoyed it!
I also love this recipe. The only issue I have is that the bananas turn brown after a bit. Any recommendations for how to prevent this? I tried a bit of lemon juice but it didnt seem to work. Thank you! Darla
Hi Darla! The lemon juice can help, but they will still go brown with time. Also, be sure to keep the bananas completely covered by the pudding.
Ok so I’m gathering ingredients to make this but I am unclear on exactly how many ounces of pudding mix I need. The bigger box of pudding is 1.5 Oz and the smaller box is only 1oz. The recipe says 2 boxes at 3.5oz each? Is this a typo?
Hi Bree. At our local grocery stores, instant vanilla pudding (jell-o brand) has the option of 3.4 oz packages. I use 2 of them. Be sure it says, “instant” pudding. If you cannot find them, you may need to purchase smaller packages and add them up as close as you can to 6.8 oz.
This recipe is fabulous! Thank you so much Natasha. Like another reviewer, I would give this 10 stars if I could, it is that delicious!
I do have a question…The glass bowl I used to make this is not quite the right shape and I don’t have a trifle dish.
Any idea whether this recipe will be enough to layer in a 9 x 12 oblong casserole dish? Or do you think I should use a casserole dish half of that size? Thank you again. This recipe is a keeper!
Hi Cindy! I’m so glad you love this recipe. It really is one of our favorites for potlucks and quick entertaining. I have tested this in a casserole dish, it was a 3qt rectangular. I’ll attach the link to the one i used right HERE.
I’ve never had banana pudding but my in-laws love it. I don’t have the sweetened condensed milk but I am using Cool Whip. Will it be sweet enough? Do I need to add more milk?
Thanks for your help.
Hi Rosemary! I have not tested this recipe without sweetened condensed milk. You’ll have to experiment with it.
It was delicious. A huge hit even with my homemade sweetened condensed milk. 😉
Thank you for your recipe. ❤️❤️
I’m so happy you enjoyed that. Thank you for sharing that with us, Rosemary!
Hi, I made this recipe for my coworkers and they loved it. Thank you for the amazing recipe.
I’m so glad to hear that! Thanks for sharing.
this looks absolutely wonderful. im planning on making it for a birthday but I was wondering if you could freeze this recipe
Hi Z, I haven’t tested freezing this myself; since it’s a pudding, I worry it will separate, and the consistency won’t be the same afterward.
I have made this recipe many times (thanks so much) and do freeze portions on occasions w no issues
Thank you so much for sharing that with us, Will!