This easy Banana Pudding recipe is a classic no-bake recipe with a layer of fresh banana slices, 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.

plated Easy Banana Pudding Recipe with a bite taken out

Banana Pudding is 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 a classic recipe, just like Grandma made 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 for Banana Pudding

Crust Layer: 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: Next is a layer of bananas. Choose ripe bananas that are still yellow and slightly firm. Slice them right before layering so they don’t brown. Save overripe bananas for banana bread or banana cake.

Pudding Layer: The creamy layer is a combination of cream cheese and sweetened condensed milk with instant vanilla pudding. Be sure that the box you are using is instant pudding mix (and not a cooked pudding).

Whipped Cream: You can use whipped topping (like cool whip) but the real deal fresh whipped cream is so much better in this recipe.

Vanilla Pudding for the Best Flavor

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.

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, layer cookies, sliced bananas, and a creamy pudding mixture.

  1. Mix Creamy Layer – Make the cream cheese/pudding mixture (per the recipe below).
  2. Make Whipped Cream – Make homemade whipped cream. Fold some of it into the cream cheese mixture.
  3. Layer the Banana Pudding – 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 – Cover with plastic wrap and refrigerate for 4 hours or overnight.

Tips for This Recipe

  • Dish Use a 9×13 pan or two 9×9 pans. This can also be made in a trifle bowl or other large bowl and served with a spoon.
  • Bananas Completely cover the bananas with the other layers. This keeps them from turning 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 Easy Banana Pudding Recipe

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 it but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great!

The Best Banana Desserts

Did your family love this Banana Pudding Recipe? Leave a rating and a comment below!

slice of Easy Banana Pudding Recipe
4.95 from 70 votes↑ Click stars to rate now!
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Easy Banana Pudding Recipe

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!
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 15 servings

Ingredients  

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

Instructions 

  • In a large bowl, beat sweetened condensed milk & cream cheese with a hand mixer until fluffy. Add in pudding mix, milk & vanilla, and continue beating beat until well 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 for topping.
  • Fold the remaining whipped cream into the pudding mixture.
  • Line the bottom of a 9×13-inch pan or two 9×9-inch pans with vanilla wafers, top with sliced bananas. Spread the pudding mixture over top ensuring the bananas are completely covered.
  • Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.
  • Garnish with additional banana slices for serving if desired.

Video

Notes

  • Cookies Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.
  • 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’. Whipped topping can be used in this recipe.
4.95 from 70 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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About the author

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!
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Comments

  1. I just love your BANANA PUDDING RECIPE. I never made banana pudding for my children when they were young because I had a bad experience when I taste some banana pudding for the very first time, when I was young. It was nasty! But then in my late fifties this gentleman shared some of his pudding with me and I fell in Love with it! The pudding not the man. I wanted to ask him did he think his wife would give me the reciepe. But I didn’t ask. What I did do was go on line to try and find it. I don’t know if this reciepe was it but it was mighty close to it. No cook banana pudding with fresh whip cream on top instead of cooked egg whites. Go figure. I JUST LOVE SPEND WITH PENNIES AND YOUR BANANA PUDDING. Thanks for listening

  2. 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

  3. 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.

  4. 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!

  5. 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!

  6. 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. :-(

  7. 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

  8. 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 !!

  9. 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.

  10. 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?

  11. 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