Banana Pudding Recipe

Layers of creamy vanilla pudding, bananas, and vanilla wafers are topped with Cool Whip in this quick and easy old fashioned banana pudding!

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This delicious, homemade banana pudding recipe is an old-fashioned favorite you’ll love. Easy and no-bake, it’s the ultimate Southern dessert, made in minutes and featuring layers of crunchy wafers, fresh bananas, and sweet creamy pudding.

Best Banana Pudding Ingredients

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You’ll need:

• 2 (14-ounce) cans of sweetened condensed milk
• 1 cup of water
• 3 cups of milk
• 2 (5.1-ounce) boxes of instant vanilla pudding
• 1 (11-ounce) box of vanilla wafers (Nilla wafers or another brand of vanilla wafers)
• 4 to 6 bananas
• 1 (8-ounce) tub of Cool Whip

Substitutions And Additions

PUDDING: You could also make this with an instant banana pudding mix for an even more intense banana flavor.

Instant cheesecake pudding or French vanilla pudding are other favorites for us!

COOL WHIP: This banana pudding recipe calls for Cool Whip, but you can also use our homemade whipped cream on top of your delicious dessert instead of Cool Whip.

How To Make Banana Pudding

STEP ONE: In a medium-sized bowl, whisk together the sweetened condensed milk with the water and milk. Stir in the instant pudding mix and blend well.

STEP TWO: Line the bottom of an 8 x 8-inch baking dish with one layer of Nilla or vanilla wafers.

STEP THREE: Give your pudding mixture a quick stir and pour a layer of pudding over the wafers.

STEP FOUR: Thinly slice your bananas and add a layer of banana slices over top of the pudding.

STEP FIVE: Repeat the layers using wafers, pudding, and sliced bananas until you have filled your dish.

The top layer should be pudding topped with the remaining cookies instead of bananas — this way, you won’t have brown bananas on top.

STEP SIX: Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.

STEP SEVEN: Top with Cool Whip before serving and garnish with extra banana slices or wafers.

How To Serve This Banana Pudding Recipe

Serve this creamy dessert with a scoop of vanilla ice cream on the side and a cold, refreshing iced tea to wash it down.

It would make the perfect dessert to share with friends.

P.S. I also won’t judge you if you just sit and eat the entire pan by yourself, no garnishes needed!

For a fun version of this easy recipe, I think you’ll love this Chessmen banana pudding.

We have plenty of other banana desserts too! How about trying our banana upside down cake which is a real family favorite.

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How To Store This Recipe For Banana Pudding

IN THE FRIDGE: Store your banana pudding in the fridge covered in plastic wrap for up to three to four days.

IN THE FREEZER: It’s not recommended to freeze your banana pudding because the bananas won’t hold up well in the freezer, and thawing it can make the texture soggy.

You’ll Love This Banana Pudding Recipe with Condensed Milk

This easy banana pudding recipe was always one of my favorite desserts to make and eat — it’s the best banana pudding recipe ever. Simple to layer together with only a few ingredients, it’s one of those recipes that reminds me of childhood and makes me all nostalgic every time I eat it.

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Banana Pudding Recipe

5 from 10 votes

Layers of creamy vanilla pudding, bananas, and vanilla wafers are topped with Cool Whip in this quick and easy old fashioned banana pudding!

Prep Time 10 minutes minutes

Total Time 8 hours hours 10 minutes minutes

Servings 10

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Ingredients

  

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• 28 ounces sweetened condensed milk
• 1 cup water
• 3 cups milk
• 10.2 ounces instant vanilla pudding
• 11 ounces vanilla wafers
• 4 to 6 bananas
• 8 ounces Cool Whip

Instructions

 

• In a medium-sized bowl, whisk together the sweetened condensed milk with the water and milk.
• Stir in the instant vanilla pudding and blend well.
• Line the bottom of an 8×8 casserole dish with one layer of vanilla wafers.
• Thinly slice your bananas and add a layer of bananas over the wafers.
• Give your pudding a quick stir and pour a layer of pudding over the bananas.
• Repeat the layers using wafers, bananas, and pudding until you have filled your dish, making the top layer a layer of vanilla wafers.
• Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.
• Top with Cool Whip before serving and garnish with extra banana slices or wafers.

Notes

• You’ll want to make sure you’re starting with firm, just-ripe bananas. If you get bananas that are too ripe, they’re likely to brown much quicker. 
• You can treat the bananas with a spritz of lemon juice or lime juice. To avoid changing the flavor, you won’t want to use a ton of citrus juice — just a quick brush to each side or spritz from a spray bottle.
• Slice your bananas just before you use them. The longer they’re exposed to air, the more likely they are to turn brown. The layers of pudding also help them stay out of the air and maintain their color.
• It is best to make this classic dessert a day in advance as it will allow time for all of the flavors to mingle, and the wafers will have softened just the right amount by the next day.

Nutrition

Calories: 628kcal | Carbohydrates: 113g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 456mg | Potassium: 630mg | Fiber: 2g | Sugar: 89g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 0.3mg

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