There’s something truly special about homemade Banana Pudding — it’s a simple, comforting dessert that feels like a warm hug in every bite. This treat brings together smooth vanilla pudding, crunchy vanilla wafers, and sweet, perfectly ripe bananas, finished with a fluffy, delicate whipped cream topping. It’s a no-fuss, no-bake treat that always gets rave reviews from family and friends.
What I love most about this banana pudding is how each component shines while blending beautifully together. The silky pudding melts into the crisp wafers, softened just enough by the juicy bananas, while the whipped cream adds that light, airy finish. It’s the kind of dessert that’s sweet without being overwhelming — nostalgic, yet fresh and perfect for any season.
You can use any dish you like, but I suggest choosing a clear glass bowl or individual glass cups for the best presentation. The layers look stunning, and it makes serving feel a little more special, especially if you’re sharing with guests. Plus, it’s incredibly easy to prepare ahead of time, making it an ideal choice for warm days when you want a cool, refreshing dessert without heating up the kitchen.
If you’ve never tried homemade banana pudding, this recipe is a must-have in your dessert lineup. Trust me — once you taste it, it’ll become a favorite you’ll want to make again and again.
What You’ll Need
To make truly delicious homemade banana pudding, a few key ingredients are essential. You’ll find the complete list of simple, everyday ingredients in the full recipe!
Vanilla pudding — For a simple and speedy no-cook dessert, I really enjoy using instant vanilla pudding mix. It’s simple but so flavorful. To make the creamy base, simply combine milk, sweetened condensed milk, and vanilla instant pudding mix.
Whipped cream — Nothing beats the fresh, rich taste of homemade whipped cream. I steer clear of store-bought options like Cool Whip because homemade whipped cream brings that perfect lightness and silky texture. Just heavy cream, a bit of sugar, and a dash of vanilla extract are all you need.
Vanilla wafer cookies — Traditional vanilla wafers play a key role in building the ideal layered texture. Nilla Wafers offer that perfect crispness when fresh and soften just right after chilling, creating the signature contrast in texture that makes banana pudding so irresistible.
Bananas — The star of the show! Use ripe bananas with bright yellow skins and just a few little brown spots—no green, and definitely no overly soft or mushy ones like those meant for banana bread. Bananas that are ripe yet still firm provide the ideal balance of flavor and texture. If your bananas aren’t quite ready, don’t worry—I’ve got some tips on how to speed up the ripening process so you get them just right.
Easy Banana Pudding Recipe
Ingredients
- 2 cups (around 480 ml) of cold whole milk to create a rich and creamy foundation for the pudding
- 1 can 14 ounces / 397 grams of sweetened condensed milk — for that perfect, rich sweetness
- 1 box 5.1 ounces / 144 grams of instant vanilla pudding mix — to set the dessert with smooth vanilla flavor
- 3 cups of heavy whipping cream 720 ml, divided — whipped for fluffy layers and a luscious texture
- 3 tablespoons of granulated sugar split — a little extra sweetness in the cream and pudding
- 3 teaspoons of pure vanilla extract separated — to boost the vanilla goodness throughout
- 1 box 15 ounces / 425 grams of classic vanilla wafer cookies — for that nostalgic, crunchy bite
- 5 ripe large bananas — sliced fresh to add natural sweetness and softness
Instructions
For the Pudding:
- In a spacious bowl, combine 1 cup of milk with 1 can of sweetened condensed milk and whisk until the mixture is smooth and fully blended.
- Add one package of instant vanilla pudding mix and whisk thoroughly until the mixture is completely smooth and free of lumps.
- Place the pudding mixture in the refrigerator and let it chill for around 5 minutes, or until it begins to firm up.
- In a separate bowl, combine 2 cups of heavy cream with 2 tablespoons of sugar and 2 teaspoons of vanilla extract.
- Beat on high speed until stiff peaks form (the cream should hold its shape well).
- Carefully fold the whipped cream into the chilled pudding until the mixture is smooth and airy.
- Wait until you're ready to assemble before peeling and slicing the bananas into ½-inch rounds to help keep them from browning.
To Assemble:
- Start by placing a layer of vanilla wafer cookies along the bottom of a trifle dish or a large serving bowl.
- Evenly spread about one-fourth of the pudding mixture over the layer of cookies, then smooth it out using a spatula.
- Add another layer of cookies on top. For a decorative touch, press some cookies upright along the inside edge of the dish.
- Place a layer of banana slices on top of the cookies.
- Carefully spoon another layer of the pudding mixture on top of the banana slices, smoothing it out evenly.
- Continue layering the cookies, standing some upright along the edge, followed by banana slices and pudding, until the dish is completely filled.
- Cover and refrigerate for at least 3 hours to let the flavors meld.
For the Topping:
- In a bowl, whisk together the remaining 1 cup of heavy cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract on medium speed until soft peaks develop.
- Gently layer the whipped cream evenly over the chilled pudding.
- Top with broken cookie pieces and additional banana slices for a decorative touch, if you like.
- Enjoy right away, or store in the refrigerator until you’re ready to serve.
