Banana Pudding is the kind of nostalgic treat that brings out the kid in everyone. This classic Southern dessert layers creamy vanilla pudding, fluffy whipped cream, tender banana slices, and sweet vanilla wafers into a dreamy trifle that never goes out of style. Whether you’re bringing it to a picnic, celebrating a birthday, or just indulging your sweet tooth on a quiet afternoon, Banana Pudding has a magical way of spreading smiles. With every spoonful, you taste a bit of comfort, a bit of celebration, and a whole lot of homemade goodness.

Ingredients You’ll Need

One of the joys of making Banana Pudding is that every ingredient plays a starring role. The balance of creamy, crunchy, and fruity flavors comes from just a handful of kitchen essentials, but each one is crucial to nailing that perfect taste and texture.

Whole or 2% milk: This is the base of your pudding and gives it a silky, rich consistency that’s neither too heavy nor too thin.
Instant vanilla pudding mix: Look for boxes labeled 3.4 ounces; this shortcut brings luscious texture and pure vanilla flavor without any fuss.
Sweetened condensed milk: Adds a boost of creaminess and sweetness, making your pudding irresistibly smooth.
Kosher salt: Just a pinch deepens the flavors and keeps the sweetness in check.
Heavy cream: Whipped into billowy peaks, this folds in lightness and structure to the pudding layers.
Vanilla bean paste or extract: Enhances the flavor, adding those signature vanilla notes. If you use paste, you’ll see lovely little flecks, too!
Powdered sugar: Sweetens the whipped cream just enough and helps it hold its shape beautifully.
Barely ripe bananas: Choose bananas that are just turning yellow with only a bit of green for the best texture and flavor—too ripe and they’ll get mushy.
Vanilla wafer cookies: The classic crunch! Layering these adds flavor and a playful texture contrast as they soften in the pudding.

How to Make Banana Pudding

Step 1: Make the Vanilla Pudding

In a large mixing bowl, combine the cold milk and instant vanilla pudding mixes. Use your electric hand mixer on medium speed or a sturdy whisk to blend until the mixture is completely smooth, taking just about 15 seconds. Add sweetened condensed milk and a pinch of kosher salt, then beat again until you have a creamy base. Press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least an hour to allow the pudding to set up and get thick—this step is key for perfect Banana Pudding.

Step 2: Whip the Cream

Once your pudding is set, grab a clean bowl and pour in the cold heavy cream. Beat it until stiff peaks form, scraping down the sides halfway through to ensure everything is evenly whipped. This takes about three minutes with a hand mixer. You’ll use some for folding into the pudding to lighten it up, and the rest will be sweetened and reserved for a luscious topping.

Step 3: Fold and Flavor

Give the chilled pudding a quick stir to loosen it. Gently fold in about two-thirds of your whipped cream to create a light and airy texture—no harsh mixing here, just soft folding until you see no more white streaks. Sweeten the remaining whipped cream with powdered sugar and add vanilla bean paste or extract, gently folding to combine. Keep this reserved whipped cream in the refrigerator until you’re ready to finish layering.

Step 4: Slice the Bananas

Peel your barely ripe bananas and slice them into rounds about a quarter-inch thick. Bananas that are just turning yellow (with no brown spots) are best—they’ll hold up beautifully and add the perfect amount of sweetness without getting mushy. Aim for around four cups of banana slices in total.

Step 5: Build the Layers

Now for the fun part! In a clear trifle or large glass bowl, start with a layer of pudding—about a quarter of your mixture. Next, arrange a layer of vanilla wafer cookies, followed by a layer of sliced bananas. Repeat the pudding, cookies, and bananas two more times for neat, beautiful layers. Finish with the last of your pudding and then dollop the reserved sweetened whipped cream over the top, smoothing it into a fluffy cloud.

Step 6: Chill and Finish

Cover the Banana Pudding and let it chill in the refrigerator for at least four hours, or up to twelve. This resting time allows the flavors to meld and the cookies to soften just enough. Before serving, crush the five reserved cookies and sprinkle them over the top for a scrumptious and classic crunch.

How to Serve Banana Pudding

Garnishes

Classic Banana Pudding is pure comfort with that final flourish of crushed vanilla wafers sprinkled over the whipped cream. For a bit of extra flair, try a dusting of cinnamon or a few thin banana coins arranged on top just before serving. A handful of chopped toasted pecans can also add lovely nuttiness if you’re feeling adventurous!

Side Dishes

Banana Pudding is a showstopper on any dessert table, but it pairs beautifully with fresh berries, a crisp fruit salad, or a light citrusy sorbet as a palate cleanser. If you’re hosting a Southern-inspired meal, think about serving it alongside sweet tea or strong coffee for the ultimate finish.

Creative Ways to Present

You’re not limited to a grand trifle bowl! Try individual servings in mason jars for parties and picnics, or layer everything in elegant coupe glasses for a fancy dinner. If you want to serve a crowd, scoop Banana Pudding into little paper baking cups or spread it in a cake pan, then cut into squares—kids (and grown-ups!) will absolutely love it.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have Banana Pudding left over, cover the dish tightly and refrigerate. It will stay fresh and delicious for 2–3 days, though the bananas may start to soften a bit after the first day. For best texture, enjoy it within 24 hours of making.

Freezing

Freezing Banana Pudding is not recommended, as the bananas can darken and develop a mushy texture and the pudding layer may become watery upon thawing. For optimal flavor and consistency, always enjoy this dessert freshly made or chilled from the refrigerator.

Reheating

No reheating required here! Banana Pudding is best enjoyed chilled straight from the fridge. If you’d like, let it sit at room temperature for about ten minutes before serving for slightly softer texture, but there’s no need to warm it up.

FAQs

Can I make Banana Pudding ahead of time?

Absolutely! In fact, Banana Pudding tastes even better when made several hours ahead. This lets the flavors meld and the cookies soften perfectly. Prepare it the day before you plan to serve and refrigerate until ready.

What keeps the bananas from turning brown?

The bananas are surrounded by pudding and whipped cream, keeping them from direct exposure to air and slowing down browning. Using barely ripe bananas also helps. For extra insurance, you can toss banana slices in a little lemon juice before layering, but it’s usually not necessary.

Can I use homemade pudding instead of instant?

Definitely! If you love making pudding from scratch, substitute your favorite homemade vanilla pudding recipe in place of the instant mix. Just make sure it’s fully chilled and thick before assembling your Banana Pudding.

Are there gluten-free versions of Banana Pudding?

Yes—simply swap the vanilla wafer cookies for your favorite gluten-free brand. Everything else in the recipe is naturally gluten-free, so it’s easy to enjoy Banana Pudding with everyone at the table.

How long will Banana Pudding keep in the fridge?

Banana Pudding keeps well for up to three days when stored tightly covered in the fridge. After the first day, the cookie layers will soften more, but the flavors only get even more delicious.

Final Thoughts

There’s something undeniably special about making and sharing a big, creamy bowl of Banana Pudding. It’s a dessert that feels like a hug in every bite, whether you’re serving it at a celebration or just enjoying leftovers the next day. Give this recipe a try and let it become a legendary, much-loved staple in your own kitchen!

Banana Pudding Recipe

★★★★★

5.2 from 26 reviews

Author: lilan
Total Time: 4 hours 20 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

Print Recipe

Description

This classic Banana Pudding recipe is a delightful and comforting dessert that combines creamy pudding, fresh bananas, and vanilla wafers for a delicious treat that will please any crowd.

Ingredients

Scale

Pudding:

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

Whipped Cream:

2 cups cold heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1 tablespoon powdered sugar

Additional:

4 large barely ripe bananas
1 (about 11-ounce) box vanilla wafer cookies

Instructions

Prepare Pudding: In a large bowl, combine 2 cups cold milk and 2 boxes of instant vanilla pudding. Beat until smooth. Add sweetened condensed milk and salt, then refrigerate until firm.
Make Whipped Cream: Whip heavy cream until stiff peaks form. Fold most of it into the chilled pudding mixture.
Assemble Banana Pudding: Layer pudding, vanilla wafers, and banana slices in a trifle dish, repeating the layers. Top with remaining whipped cream and refrigerate.
Serve: Crush reserved cookies and sprinkle over the pudding before serving.

Notes

For best results, use barely ripe bananas to maintain a firm texture in the pudding.
Allow the pudding to chill for at least 4 hours before serving to enhance the flavors.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing, Chilling
Cuisine: American