This banana pudding recipe is creamy, no-bake, and always a favorite. Layers of vanilla wafers, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream make this a dessert that disappears fast at any gathering.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Banana pudding is one of those desserts I cannot pass up. At a family cookout, at a restaurant, at a potluck, if it's there, I'm getting some. It has always been one of my all-time favorites.
This version is how I prefer to make it at home because it's genuinely easy. It has condensed milk, heavy cream, and Vanilla wafers. It's the same approach that made Magnolia Bakery's banana pudding famous. I've tweaked it a bit to add a layer of whipped cream on top. It's my favorite way to enjoy it.
If you love banana recipes, you might also want to try my Best Banana Bread Recipe or my Jamaican Banana Fritters.
Love, Tanya
Banana Pudding At a Glance
This version is so easy, as you don't have to make the pudding on the stove. I also use a homemade whipped cream, keeping the banana pudding creamy and delicious.
- Prep Time: 20 minutes
- Chill Time: 4 hours (overnight preferred)
- Total Time: 4 hours 20 minutes
- Serves: 10 to 12
- Best For: Potlucks, holidays, Sunday dinners, make-ahead desserts
A Quick Look at The Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Heavy cream — Use cold heavy cream for the best whipped cream. It whips faster and holds its shape better.
- Powdered sugar — I add this to my whipped cream mixture to sweeten a little. I want all my layers in my pudding to be delicious.
- Vanilla extract — Adds flavor to both the whipped cream and the pudding base.
- Sweetened condensed milk — This is what gives the pudding its richness.
- Cold water — Used to thin out the condensed milk base before adding the pudding mix.
- Instant vanilla pudding mix — Use instant, not cook-and-serve. This is what thickens everything up. I also use the large 5-ounce box for this recipe.
- Vanilla wafers — One box (about 11 oz). They soften in the fridge and take on a cake-like texture once the pudding sets. You can also use Chessmen cookies if you prefer.
- Ripe bananas — You want bananas with a few brown spots — ripe but still firm enough to hold their shape in the layers.
How to Make Banana Pudding
Step 1: Make the Whipped Cream
In a large bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of vanilla extract. Whip until stiff peaks form, then set aside. Reserve about 1 ½ cups of the whipped cream for folding into the pudding. The rest will be used to top the finished dessert.
Step 2: Make the Pudding Base
In a separate large bowl, whisk together the sweetened condensed milk, cold water, and remaining vanilla extract until well combined. Add the instant pudding mix and whisk for about 2 minutes until smooth and thickened.
Step 3: Fold in the Whipped Cream
Gently fold the reserved 1 ½ cups of whipped cream into the pudding mixture using a spatula. Use a cut-and-lift motion so you don't deflate all the air you just whipped in.
Step 4: Layer and Chill
Start layering in your dish or trifle bowl. Begin with vanilla wafers, then sliced bananas, then a layer of pudding. Repeat until everything is used up. Top with the remaining whipped cream and a few extra vanilla wafers. Refrigerate for at least 4 hours, or overnight.
Variations
- Individual servings: Layer everything into small mason jars or cups for easy party servings. This is my favorite way to serve it.
- Fruit-filled version: Add some strawberries for a fruit-filled banana pudding.
Serving Suggestions
This banana pudding is a full dessert on its own, but it fits right in at a holiday table alongside a Southern Sweet Potato Pie or a Slow Cooker Peach Cobbler. Serve it cold, straight from the fridge.
Make Ahead and Storage
Storage: Store covered tightly in the refrigerator for up to 3 days. The bananas will continue to soften and may darken slightly, but the flavor holds up well.
Freezing: I don't recommend freezing this recipe. The textures of the whipped cream and pudding change when frozen and thawed.
Make Ahead: Best made the day before serving. Four hours is the minimum chill time, but overnight gives you the best results.
Tanya's Top Tips
- Use cold heavy cream. It whips faster and holds stiff peaks better than cream that's been sitting at room temperature.
- Slice your bananas right before layering so they don't start browning before the pudding even chills.
I hope you love this banana pudding recipe as much as we do. If you're looking for more dessert recipes, try these out:
- Southern Sweet Potato Pie — A classic Southern dessert that's perfect for the holidays.
- Slow Cooker Peach Cobbler — An easy, crowd-pleasing cobbler that practically makes itself.
- Homemade Chocolate Pudding — Rich, creamy chocolate pudding made from scratch.
- Best Banana Bread Recipe — A great way to use up those overripe bananas.
Banana Pudding Recipe
Ingredients
Equipment
Instructions
- In a large bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of the vanilla extract. Whip until stiff peaks form. Reserve 1 ½ cups of the whipped cream for folding into the pudding. Set the rest aside for topping.
- In a separate large bowl, whisk together the sweetened condensed milk, cold water, and remaining 2 teaspoons of vanilla extract until well combined.
- Whisk in the instant pudding mix for about 2 minutes until smooth.
- Gently fold the reserved 1 ½ cups of whipped cream into the pudding mixture using a spatula. Use a cut and lift motion to keep the air in.
- Layer the pudding starting with vanilla wafers, then sliced bananas, then pudding. Repeat until all ingredients are used.
- Top with the remaining whipped cream and extra vanilla wafers.
- Refrigerate for at least 4 hours or overnight so the wafers soften into a cake-like texture.
Nutrition
Notes
- Use ripe but firm bananas so they hold their shape in the layers. Bananas with a few brown spots are ideal.
- Slice the bananas right before layering to keep them from browning.
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