A Classic Dessert Loved by All
Banana pudding is a timeless Southern dessert that’s rich, creamy, and packed with nostalgic flavor. This easy banana pudding recipe is perfect for any occasion—whether it’s a family dinner, holiday gathering, or potluck. With layers of vanilla pudding, sliced bananas, and crunchy vanilla wafers, topped with whipped cream, it’s hard not to fall in love at the first bite.
The best part? It’s no-bake and comes together in under 30 minutes! Whether you’re a beginner or a seasoned cook, you’ll enjoy making (and eating) this quick, crowd-pleasing dessert.
Why You’ll Love This Easy Banana Pudding Recipe
This banana pudding is incredibly easy to make, using simple ingredients you likely already have at home. It doesn’t require any baking or cooking—just mixing, layering, and chilling. The texture is smooth and creamy with just the right crunch from the cookies, and the fresh bananas add natural sweetness and freshness.
What makes it even better is its versatility—you can serve it in a large dish or make individual servings in jars or cups. It’s perfect for summer picnics or cozy winter nights. Plus, it’s a make-ahead dessert that tastes even better the next day. Kids love it, adults crave it, and it disappears fast—every time. Whether you’re feeding a crowd or satisfying your sweet tooth, this banana pudding will be your new favorite go-to treat.
Ingredients (with Details)
Here’s what you’ll need for this creamy banana pudding:
- 1 (5.1 oz) package instant vanilla pudding mix – Quick and convenient, no cooking needed.
- 2 cups cold whole milk – Helps the pudding set with a rich, creamy texture.
- 1 (14 oz) can sweetened condensed milk – Adds sweetness and creaminess.
- 1 ½ cups whipped topping (like Cool Whip) – Makes the pudding airy and fluffy.
- 4–5 ripe bananas – Choose bananas with yellow peels and a few brown spots for the best flavor.
- 1 (11 oz) box vanilla wafer cookies (like Nilla Wafers) – Classic crunchy layer that softens slightly for a perfect bite.
Optional: a pinch of salt or a splash of vanilla extract for extra depth of flavor.
Nutrition Facts (Per Serving)
This recipe makes approximately 8 servings. Nutritional values are approximate.
- Calories: 330
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 200mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 35g
- Protein: 4g
Recipe Tips
- Use ripe bananas: Slightly spotted bananas are sweeter and more flavorful.
- Chill before serving: Let the pudding sit for at least 4 hours for best results.
- Layer carefully: Start and end with vanilla wafers for a nice presentation and structure.
- Prevent browning: Dip banana slices in lemon juice if you’re making it a day ahead.
- Homemade twist: Want more control? Make your own whipped cream and vanilla pudding for a from-scratch upgrade.
Make-Ahead Tips
This banana pudding recipe is perfect for making ahead. In fact, it tastes even better after a few hours in the fridge. The cookies soften slightly, and the flavors meld together for a richer experience. Assemble the entire dish up to 24 hours in advance and cover tightly with plastic wrap or a lid.
If you’re preparing individual servings, store them in airtight containers or mason jars. Keep in the refrigerator until ready to serve. To maintain freshness, wait until the last moment to add the banana slices on top or brush them lightly with lemon juice to prevent browning. This make-ahead method ensures that your dessert stays beautiful and delicious, even if you prepare it the night before your event.
Instructions:
- In a large bowl, whisk the instant pudding mix and cold milk for 2 minutes until thickened.
- Stir in the sweetened condensed milk until smooth.
- Gently fold in the whipped topping until well combined.
- In a 9×13-inch dish or trifle bowl, layer vanilla wafers, banana slices, and pudding mixture. Repeat layers.
- Finish with a layer of pudding and top with more whipped topping if desired.
- Cover and chill for at least 4 hours before serving.
Pro Tips for the Best Banana Pudding
Creating the perfect banana pudding is easy with just a few extra steps. Always use cold milk when mixing instant pudding—it helps the mixture set faster and results in a smooth consistency. Room temperature milk may cause lumps or prevent thickening. Also, when folding in whipped topping, be gentle to preserve the airy texture.
Choose ripe but firm bananas. Overripe bananas can become mushy and brown quickly. To keep the bananas fresh and visually appealing, you can lightly toss them in lemon juice, especially if the pudding won’t be eaten immediately.
Finally, layering matters. Start with a base of cookies, followed by pudding and then bananas. Repeat the layers and end with a pudding and whipped topping layer. This creates a visually appealing dessert with balanced texture in every bite. Let it chill for a few hours, and you’ll have a pudding everyone will ask the recipe for.