All My Friends Text Me For This Banana Pudding Recipe
Some people love cake, others prefer pie, but I am a pudding person through and through. I love all kinds — classic chocolate pudding, panna cotta, pastry cream, creme brûlée, the list goes on. Yet banana pudding is hands down my absolute favorite. The creamy pudding, sliced fresh bananas, and softened vanilla wafers come together to create something truly magical. And you don’t need to spend a single minute on baking!
The only real downside to banana pudding is that you have to let it sit in the fridge for a while before eating. But is that really so bad? Not in my book! This just means in addition to being delicious, it’s also the ultimate make-ahead dessert. This banana pudding recipe is inspired by one of my favorites from Magnolia Bakery.
Why You’ll Love It
Instant pudding mix makes this no-bake dessert as easy as it is delicious.
Sweetened condensed milk adds a concentrated creamy flavor that makes this the most decadent banana pudding.
Key Ingredients in Banana Pudding
Milk. Use whole or 2% to make the pudding.
Instant vanilla pudding. It’s as easy as stirring in milk.
Sweetened condensed milk. The concentrated creamy flavor makes the pudding even better.
Salt. A pinch of salt goes a long way to balance the sweetness and amplify the flavors.
Heavy cream. For making whipped cream to lighten the pudding and spread on top.
Bananas. The pudding is plenty sweet, so opt for barely ripe bananas to keep it balanced.
Vanilla wafer cookies. You know the ones.
How to Make Banana Pudding
Make the pudding. Combine the milk, instant pudding, and sweetened condensed milk, and let it set in the fridge.
Whip the cream. Whip chilled heavy cream until stiff peaks form, then fold some of it into the pudding (save the rest for the topping).
Assemble the pudding. Spread layers of pudding in a trifle bowl with sliced bananas and vanilla wafer cookies. Then top with the remaining whipped cream.
Rest the pudding. Cover and chill the pudding until the cookies soften and the pudding is chilled through.
Finish and serve. Crumble a few vanilla wafer cookies on top of the pudding and serve.
Helpful Swaps
You can swap out homemade whipped cream for store-bought whipped topping.
Use instant banana pudding in place of one vanilla pudding for extra banana flavor.
Layer banana pudding ingredients in a bunch of individual serving cups instead of one big serving dish.
Storage and Make-Ahead Tips
The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana pudding will last a few extra days. The bananas may brown a little once they’re exposed to air, but it will still be delicious.
How to Keep Bananas from Browning
To keep bananas as fresh looking as possible for as long as possible, you can toss them in a little lemon juice. Or you can just keep all of your banana layers covered. Sealing the banana slices between layers of pudding and cookies prevents them from oxidizing too quickly. Avoid adding sliced bananas on top and keep them inside the dessert!
More Banana Desserts to Try
Banana Bars (like banana bread with delicious cream cheese frosting)
Banana Pudding Recipe
The ultimate no-bake, make-ahead dessert.
Prep time 25 minutes
Makes Makes about 10 cups
Serves 10 to 16
Ingredients
2 cups cold whole or 2% milk
2 (3.4-ounce) boxes instant vanilla pudding
1 (14-ounce) can sweetened condensed milk
A pinch of kosher salt
2 cups cold heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1 tablespoon powdered sugar
4 large barely ripe bananas
1 (about 11-ounce) box vanilla wafer cookies
Instructions
Place 2 cups cold milk and 2 (3.4-ounce) boxes instant vanilla pudding in a large bowl. Beat with an electric hand mixer on medium speed until completely smooth, about 15 seconds (or beat with the whisk attachment in a stand mixer on medium speed or whisk by hand). Add 1 (14-ounce) can sweetened condensed milk and a pinch of kosher salt. Blend on medium speed until smooth. Press a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate until the pudding is firm, at least 1 hour or up to overnight.
Once the pudding is set, make the whipped cream. Place 2 cups cold heavy cream in a large bowl. Beat with an electric hand mixer on medium speed, scraping down the sides and bottom of the bowl about halfway through with a flexible spatula, until stiff peaks form, about 3 minutes total. (Alternatively, beat with the whisk attachment in a stand mixer on medium speed or whisk by hand.)
Remove the pudding from the refrigerator and stir to loosen. Add 2/3 of the whipped cream (about 2 1/2 cups) and gently fold together with a flexible spatula until no streaks remain. Add 1 teaspoon vanilla bean paste or vanilla extract and 1 tablespoon powdered sugar to the remaining whipped cream and gently fold to combine; cover and refrigerate until ready to use.
Peel 4 large barely ripe bananas and cut crosswise into 1/4-thick slices (about 4 cups). From an 11-ounce box of vanilla wafer cookies, set aside 5 for the topping. Spread 1/4 of the pudding (about 1 1/2 cups) in an even layer in a 4- to 5-quart trifle or glass serving bowl. Arrange 1/3 of the remaining vanilla wafer cookies (about 28) on top in an even layer, followed by 1/3 of the banana slices (about 1 1/3 cups).
Repeat layering the pudding, vanilla wafer cookies, and banana slices two more times. Top with the remaining pudding. Dollop the whipped cream over the top and spread into an even layer. Cover and refrigerate for at least 4 or up to 12 hours. Crush the 5 reserved cookies and sprinkle over the pudding just before serving.
Recipe Notes
Substitutions: You can substitute 1 of the pudding boxes with instant banana pudding, if desired.
Make ahead: The banana pudding can be assembled (without the crushed cookie topping) up to 12 hours before serving. Top with the crushed cookies right before serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
