Banana Pudding Recipe

Banana pudding in a glass jar with a spoon sticking out and Nilla wafers surrounding the glass.

This easy banana pudding is creamy and no-bake. Layers of vanilla wafers, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream.

Course Dessert

Cuisine American

Keyword banana pudding, banana pudding recipe

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Calories 181kcal

Author Tanya Harris

Equipment

Ingredients

2 cups heavy cream
3 tablespoons powdered sugar
2 ½ teaspoons vanilla extract divided
1 14 oz can sweetened condensed milk
1 ½ cups cold water
1 5 oz box instant vanilla pudding mix
1 11 oz box vanilla wafers about 11 oz vanilla wafers
4 medium ripe bananas sliced

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.

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.

Nutrition