Favorite Banana Pudding

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

This is the perfect make-ahead dessert and a hit any time of year and is quite possibly the best banana pudding recipe I’ve ever made!

Banana Pudding In a Baking Dish

An Easy Favorite

Homemade Banana Pudding is one of those recipes that’s been around for about a bajillion years (long time right?).  The funny thing about this dessert is that it’s not “technically” banana pudding… it’s more like bananas with pudding.  Whatever you call it, it’s definitely a classic recipe and a favorite around here. This tastes just like Grandma’s banana pudding served after 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 oh so delicious!

Piece of Homemade Banana Pudding on a white plate

How to Make Banana Pudding

Here’s the great thing about these old fashioned type recipes, they’re always delicious with no fuss… that means not a ton of dishes or weird ingredients, just simple and yummy.

To make banana pudding you’ll simply layer cookies, sliced bananas and a creamy pudding mixture. Top it all off with homemade whipped cream and enjoy!



Start with a layer of ‘Nilla Wafers cookies as the base.  Optionally, use graham crackers, digestive biscuits or chessmen cookies. These soften up and become almost cake-like.


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


Use an instant vanilla pudding. If you have a favorite homemade pudding recipe, use that in place but be sure to cool it completely first.

You may be tempted to use banana pudding mix, I strongly urge sticking with vanilla. The banana pudding mix will change the flavor of this recipe and adds a fake banana flavor (which I actually love in candy but not in this dessert).

Whipped Cream

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

Homemade Banana Pudding on a white plate

Tips for This Recipe

  • Dish A trifle dish or a 9×13 pan work but a 9×13 pan is easier to serve.
  • Bananas Ensure bananas are completely covered by the other layers so they don’t brown.
  • Time Allow the dessert to sit overnight 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.

Lifting a serving of Homemade Banana Pudding out of a baking dish with a spatula


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.

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 it’ll still taste great!

Banana Pudding In a Baking Dish
4.94 from 43 votes
Review Recipe

Favorite Banana Pudding

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 15 servings
Author Holly N.
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!


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

Follow Spend with Pennies on Pinterest


  • Beat cream cheese & sweetened condensed milk. Add in pudding mix, milk & vanilla and 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.

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.)

Keyword banana pudding, banana pudding recipe, old fashioned
Course Dessert
Cuisine American

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

Banana Pudding with writing
Banana Pudding with title
About the author


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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


  1. 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!

  2. 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!

  3. 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. :-(

  4. 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

  5. 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 !!

  6. 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.

  7. 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?

  8. 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