Best Banana Pudding Recipe

There’s a reason banana pudding keeps turning up at potlucks, Sunday dinners, and dessert tables everywhere — it’s comfort in a bowl.

Silky vanilla custard, layers of crisp yet soft vanilla wafers, and ripe banana slices come together in spoonfuls that hit sweet, nostalgic, and utterly addictive notes at once.

This recipe is my go-to when I want a no-bake dessert that’s guaranteed to please a crowd. It’s the kind of sweet treat that brings smiles, stirs up good memories, and honestly… I usually sneak a bite straight from the fridge before anyone notices it’s ready.

Some of the most beloved recipes strike the perfect balance of convenience and indulgence. Banana pudding is one of them. From quick, make-ahead no-bake versions that you can throw together in just minutes.

No matter which style you prefer—speedy and simple or old-fashioned and luxurious—banana pudding offers unmatched comfort with every spoonful.

In this article, you’ll find tested tips, texture tricks, and presentation ideas that ensure your pudding isn’t just good—it’s unforgettable.

What Is Banana Pudding?

Banana pudding is a classic Southern dessert made with layers of vanilla pudding, sliced bananas, whipped topping (or meringue), and vanilla wafer cookies.

It’s cool, creamy, and loaded with banana flavor. The cookies soften slightly as they chill, giving them a texture that’s just chef’s kiss.

How To Make Banana Pudding?

Banana Pudding Recipe Overview

A smooth and creamy banana pudding made with real bananas, vanilla pudding mix, whipped topping, cream cheese, and Nilla wafers. It’s easy to prep and perfect for potlucks, holidays, or lazy weekends.

• Prep Time: 25 minutes
• Total Time: 25 minutes
• Cuisine: Southern
• Course: Dessert
• Difficulty: Easy
• Servings: 10–12
• Calories: ~320 per serving

Equipment You’ll Need

You don’t need anything fancy—just these kitchen basics:

• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• 9×13-inch baking dish (or trifle bowl)
• Plastic wrap (for chilling)

Ingredients for Banana Pudding

• 1 (8 oz) block cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (5 oz) box INSTANT vanilla pudding mix (not cook-and-serve)
• 3 cups milk (2% or whole preferred)
• 2 teaspoons vanilla extract
• 1 (8 oz) tub whipped topping (COOL WHIP), thawed, divided use
• 1 (11 oz) box Nilla wafers, divided use
• 5–7 bananas, peeled and sliced, divided use

Ingredient Notes

1. Cream cheese: Brings a rich, velvety texture and balances the sweetness. Make sure it’s room temp so it mixes smoothly.

2. Instant pudding: Be sure to grab instant—not the cook-and-serve version.

3. Milk: 2% or whole milk gives the best consistency for the pudding.

4. Bananas: Go for ripe bananas, but not overly soft. They should be sweet with a bit of firmness.

5. Whipped topping: You can use homemade whipped cream if you prefer.

6. Nilla wafers: These soften into the pudding and become part of the magic, but Chessman Butter cookies can work too.

Instructions

1. Whip the cream cheese & condensed milk:

In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and beat until combined and creamy.

2. Mix the pudding:

In a separate bowl, whisk the pudding mix and cold milk for about 2 minutes until slightly thickened.

3. Combine the two mixtures:

Add the pudding into the cream cheese mixture. Stir in the vanilla extract. Mix until fully blended.

4. Fold in whipped topping:

Gently fold in half of the whipped topping until light and fluffy. Don’t overmix.

5. Layer it up:

In a 9×13-inch dish, add a layer of Nilla wafers, followed by sliced bananas, then a layer of pudding. Repeat the layers once more. Top with the remaining whipped topping.

6. Chill:

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.

7. Serve cold:

Top with crushed wafers or a few banana slices just before serving for a pretty finish.

Nutrition Facts (Per Serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 8g
• Sugar: 30g
• Fiber: 2g

Tips and Variations

1. Want more banana flavor? Add a sliced banana between every pudding layer.

2. Make it in a trifle dish: Looks fancy without any extra work.

3. Swap cookies: Try Chessman Butter cookies or graham crackers.

4. Make ahead: Best if made the night before so the flavors can really come together.

5.  Storage: Store in the fridge for up to 4 days. Cover tightly to prevent the bananas from browning.

Can I Use Banana Flavored Pudding Instead of Vanilla?

You can, but I recommend sticking with vanilla pudding and using real bananas for a more natural flavor. Banana-flavored pudding can taste a little too artificial.

Can I Make My Own Homemade Whipped Cream?

Yes! Just whip 1 cup of heavy cream with a tablespoon of sugar until stiff peaks form. It works just as well as COOL WHIP and gives a more homemade feel.

Can You Make Banana Pudding Without Nilla Wafers?

Yep! You can swap in graham crackers, Chessman cookies, or even shortbread. Each one brings a slightly different texture and flavor.

How Long Does Banana Pudding Last?

Banana pudding will keep in the fridge for 3–4 days. After that, the bananas start to get mushy and the wafers may turn too soft. It’s best eaten within two days for peak taste and texture.

Serving Suggestions

1. Top with crushed Nilla wafers or cookie crumbs for crunch.

2. Add a dollop of extra whipped topping and a banana slice on each portion for a polished look.

3. Serve with iced tea or coffee at your next get-together.

FAQ

Final Thoughts

This banana pudding is the kind of dessert that never goes out of style. It’s comforting, creamy, and brings that homemade goodness without needing a bunch of steps.

If you give this recipe a try, let me know how it turns out in the comments. I’d love to hear if it disappeared as fast at your place as it does at mine!