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!
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!
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).
You can use whipped topping but the real deal whipped cream is so much better in this recipe
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.
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!
Favorite Banana Pudding
- 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
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Oh and speaking of ripe bananas… do you have a bunch sitting on the counter? I have some ideas for you!
- Banana Muffins
- Chocolate Banana Cake
- Easy Banana Bread Recipe
- Strawberry Banana Salad
- Banana Breakfast Cookies
- Easy Banana Bread Recipe