This easy Banana Pudding recipe is a classic no-bake recipe with a layer of fresh banana slices, 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.
Banana Pudding is An Easy Favorite
Homemade Banana Pudding is one of those recipes that’s been around forever. The funny thing about this dessert is that it’s not “technically” banana pudding… it’s more like bananas with pudding. Regardless, it’s a classic recipe, just like Grandma made for 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 delicious!
Ingredients for Banana Pudding
Crust Layer: Start with a layer of ‘Nilla Wafers cookies as the base. These soften up and become almost cake-like. Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.
Bananas: Next is a layer of bananas. Choose ripe bananas that are still yellow and slightly firm. Slice them right before layering so they don’t brown. Save overripe bananas for banana bread or banana cake.
Pudding Layer: The creamy layer is a combination of cream cheese and sweetened condensed milk with instant vanilla pudding. Be sure that the box you are using is instant pudding mix (and not a cooked pudding).
Whipped Cream: You can use whipped topping (like cool whip) but the real deal fresh whipped cream is so much better in this recipe.
Vanilla Pudding for the Best Flavor
Don’t use banana pudding mix in this recipe, I strongly recommend using vanilla. Banana pudding mix will change the flavor of this dessert, adding a fake banana flavor instead of the fresh banana vanilla flavor this dessert should have.
How to Make Banana Pudding
This recipe is an easy no-fuss dessert. Make it ahead of time and let it sit overnight. This softens the cookies into a cake-like texture.
To make banana pudding, layer cookies, sliced bananas, and a creamy pudding mixture.
- Mix Creamy Layer – Make the cream cheese/pudding mixture (per the recipe below).
- Make Whipped Cream – Make homemade whipped cream. Fold some of it into the cream cheese mixture.
- Layer the Banana Pudding – Layer cookies and then bananas in a 9×13 pan or two 9×9 pans. Top with the cream cheese mixture and finally the whipped cream.
- Refrigerate – Cover with plastic wrap and refrigerate for 4 hours or overnight.
Tips for This Recipe
- Dish Use a 9×13 pan or two 9×9 pans. This can also be made in a trifle bowl or other large bowl and served with a spoon.
- Bananas Completely cover the bananas with the other layers. This keeps them from turning brown.
- Time Allow the dessert to sit at least 4 hours but overnight is better 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.
Make-Ahead
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.
Storing Leftovers
This recipe is best served the day after making it but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great!
The Best Banana Desserts
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Easy Banana Pudding Recipe
Easy Banana Pudding is an old-fashioned no-bake recipe with layers of fresh bananas, a rich and creamy vanilla pudding layer, and freshly whipped cream!
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In a large bowl, beat sweetened condensed milk & cream cheese with a hand mixer until fluffy. Add in pudding mix, milk & vanilla, and continue beating beat until well mixed.
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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 for topping.
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Fold the remaining whipped cream into the pudding mixture.
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Line the bottom of a 9×13-inch pan or two 9×9-inch pans with vanilla wafers, top with sliced bananas. Spread the pudding mixture over top ensuring the bananas are completely covered.
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Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.
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Garnish with additional banana slices for serving if desired.
- Cookies Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.
- Dish Use a 9×13 pan or two 9×9 pans. This can be made in a trifle dish and served with a spoon.
- Bananas Completely cover the bananas with the other layers. This keeps them from going brown.
- Time Allow the dessert to sit at least 4 hours but overnight is better 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’. Whipped topping can be used in this recipe.
Calories: 477 | Carbohydrates: 50g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 238mg | Potassium: 359mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1060IU | Vitamin C: 4.4mg | Calcium: 162mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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