Easy Banana Pudding Recipe

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This easy Banana Pudding recipe is a classic no-bake recipe with layers of fresh bananas, a rich and creamy vanilla layer, and freshly whipped cream!

This is the perfect make-ahead dessert and a hit any time of year.

slice of Favorite Banana Pudding with a bite taken out

An Easy Favorite

Homemade Banana Pudding is one of those recipes that’s been around forever.  The funny thing about this dessert is that it’s not “technically” banana pudding… it’s more like bananas with pudding. Regardless, it’s definitely a classic recipe, just like Grandma used to make for Sunday supper.

There are many versions of this recipe including the famous Magnolia Bakery banana pudding (honestly SO good) but this recipe is easy, quick, and delicious!

ingredients to make Favorite Banana Pudding with labels

Ingredients

COOKIES Start with a layer of ‘Nilla Wafers cookies as the base. These soften up and become almost cake-like.

Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.

BANANAS Fresh bananas should be ripe but still yellow and slightly firm.

PUDDING Use instant vanilla pudding. If you have a favorite homemade pudding recipe, use that in place (and skip the milk in the recipe) but be sure to cool it completely first.

Don’t use banana pudding mix in this recipe, I strongly recommend using vanilla. Banana pudding mix will change the flavor of this dessert, adding a fake banana flavor instead of the fresh banana vanilla flavor this dessert should have.

WHIPPED CREAM You can use whipped topping but the real deal whipped cream is so much better in this recipe.

adding ingredients together to make Favorite Banana Pudding

How to Make Banana Pudding

This recipe is an easy no fuss dessert. Make it ahead of time and let it sit overnight. This softens the cookies into a cake-like texture.

To make banana pudding you’ll simply layer cookies, sliced bananas, and a creamy pudding mixture.

  1. Make the cream cheese/pudding mixture (per the recipe below).
  2. Make homemade whipped cream. Fold some of it into the cream cheese mixture.
  3. Layer cookies and then bananas in a 9×13 pan or two 9×9 pans. Top with the cream cheese mixture and finally the whipped cream.
  4. Refrigerate 4 hours or overnight.

process of adding layers to dish to make Favorite Banana Pudding

Tips for This Recipe

  • Dish Use a 9×13 pan or two 9×9 pans. This can be made in a trifle dish and served with a spoon.
  • Bananas Completely cover the bananas with the other layers. This keeps them from going brown.
  • Time Allow the dessert to sit at least 4 hours but overnight is better if possible. This softens the cookies.
  • Whipped Cream I add a packet or two of stabilizer to my whipped cream which is a powder that keeps your whipped cream from ‘wilting’. I personally use Dr. Oetker Whip it.

slice of Favorite Banana Pudding on a plate

Make-Ahead

Keep in mind that this recipe needs to sit at least 4 hours but overnight is definitely best!

Add the bananas on top for garnish just before serving so they don’t brown.  If you’re going to leave them out for a little bit, toss them with a bit of lemon juice after slicing to keep them from browning.

Storing Leftovers

This recipe is best served the day after making but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great!

More Banana Desserts

slice of Favorite Banana Pudding with a bite taken out
4.95 from 57 votes
Review Recipe

Easy Banana Pudding Recipe

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 15 servings
Easy Banana Pudding is an old-fashioned no-bake recipe with layers of fresh bananas, a rich and creamy vanilla pudding layer, and freshly whipped cream!

Ingredients

  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese softened
  • 1 package instant vanilla pudding mix 6 servings size
  • 2 cups milk
  • 1 teaspoon vanilla
  • 3 cups heavy cream
  • ¼ cup powdered sugar
  • 5 bananas
  • 1 package Vanilla Wafer cookies

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Instructions

  • Beat sweetened condensed milk & cream cheese. Add in pudding mix, milk & vanilla, beat until completely mixed.
  • In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set 2 ½ cups aside.
  • Fold remaining whipped cream into pudding mixture.
  • Line the bottom of a 9x13 pan with vanilla wafers, top with sliced bananas. Spread pudding mixture over top.
  • Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.

Recipe Notes

  • Cookies Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.
  • Dish Use a 9x13 pan or two 9x9 pans. This can be made in a trifle dish and served with a spoon.
  • Bananas Completely cover the bananas with the other layers. This keeps them from going brown.
  • Time Allow the dessert to sit at least 4 hours but overnight is better if possible. This softens the cookies.
  • Whipped Cream I add a packet or two of stabilizer to my whipped cream which is a powder that keeps your whipped cream from 'wilting'. Whipped topping can be used in this recipe.

Nutrition Information

Calories: 477, Carbohydrates: 50g, Protein: 6g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 92mg, Sodium: 238mg, Potassium: 359mg, Fiber: 1g, Sugar: 34g, Vitamin A: 1060IU, Vitamin C: 4.4mg, Calcium: 162mg, Iron: 0.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American
plated Favorite Banana Pudding with writing
Favorite Banana Pudding in the dish with writing
plated Favorite Banana Pudding with a title
Favorite Banana Pudding in the pan and plated with a title

Oh and speaking of ripe bananas… do you have a bunch sitting on the counter?  I have some ideas for you!

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. Perfect in every way. Directions are spot on and easy to follow ! My whipped cream turned out perfect and I didn’t need stabilizer. It is important for folks to remember they must chill their metal or glass mixing bowl prior to use. I never use plastic bowls for meringue, or whipped creams. (My mom taught me that). Thank you for a wonderful recipe! I use your page quite often for wonderful family meal ideas! Your one of the best!5 stars

  2. This looks really nice, but I’m not sure that we can get instant vanilla pudding mix in the UK…unless you mean instant custard powder? Also , is heavy cream the same as double cream? Could one use cornflour, flavoured with vanilla instead of vnailla pudding? I;m also ot sure about vanilla wafers! Are they the same as are used for use with ice cream..or would vanilla wafer bsicuits do equally well?
    I think my son wpuld really enjoy thidessert, as well as me.

    1. Hi Philippa, I am not sure about what the equivalent is for ingredients in the UK. Maybe another reader has a suggestion on what you could use for this recipe.

  3. I have an entire carton of unopened 1/2 & 1/2. Can I use this instead of heavy cream? I know I’ll need to add something because it’s not as thick, but not sure what, how much, and if this would even work!

  4. Love it I used biscoff cookies
    Question I can never get my whip cream to not be runny
    I kitchen aid once and this time hand mixer not sure what I did wrong
    My husband loves it know matter what lol5 stars

    1. Whipped cream works best if the cream and your bowl and beaters are nice and cold. If time allows, put the bowl/beaters in the freezer for a few minutes. Is it thick at first and then becomes runny? You can add a teaspoon of cornstarch to the whipped cream which will help stabilize it.

      You can find more details and my favorite whipped cream tips here! Let us know how it goes next time!

  5. Hi Holly,

    I was happy I found your recipe, and I followed the directions to a T, even using the same ingredients you recommended (Dr.Oetker stabilizer and pudding mix) and my pudding mixture came out super watery/thin, much thinner than yours in the video. I did use 2% milk instead of whole, but other than that, wondering where I went wrong….

    1. Oh no Jen, how disappointing, I’m sorry you had trouble with the recipe! 2% instead of whole should’ve worked just fine!

      Was your pudding “Instant” and not cook and serve? Did your whipped cream whip to nice peaks before adding?

      1. I made this and it was INCREDIBLE!! I gave half to my adult daughter and we kept half. A week and a half later, my daughter asked for it again–for her birthday dinner. It’s amazing. It’s already a family favorite (along with your crockpot stuffing recipe, by the way). <3 Just tried your strawberry jello fluff recipe tonight, and it was delicious, too and very pretty!5 stars

      2. Ahh, Yay Teresa! I’m so glad your family loved this recipe. Happy Birthday to your daughter! :)

    2. Soooooo, I was distracted and forgot the milk and vanilla. Will it even be edible? My nephew and sister were looking forward to it. :-(

  6. Hi Holly, this banana pudding is absolutely amazing!! I made it for over 60 guests at Christmas and it was such a hit. Yummm!! Thanks!! :)5 stars

  7. Easy Favourite Banana Pudding was voted the BEST of 7 different desserts featured at a Christmas luncheon I hosted fr 70 guests ! It is an absolute winner…. only change i made was to use half ginger biscuits and half digestives which I crumbed. Thanku thanku from sunny South Africa !!

  8. This dessert was a big hit at our Community Watch supper. I tried shortbread cookies and it gave it a completely different taste. This is my new banana pudding favorite.

  9. Am I supposed to make the pudding first then add the condensed milk and cream cheese after it’s made or put the pudding powder in the mixture?

  10. Hi Holly, once again, a recipe worthy of 10 stars :) I made this and used Cool Whip in place of the fresh cream (I was lazy that day), and the measurements to use are: two 8 oz containers of Cool Whip folded into the pudding mixture, and one 8 oz container for the top. Everything else is spot on, and the use of vanilla pudding instead of banana, is perfect! The vanilla pudding takes on the flavor of the bananas. I made this for a family gathering and it was well liked by everyone! Thank you, Holly for a great recipe :)5 stars