November 29, 2022
Review RecipeBanana 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!
Jump to Recipe
Table of Contents
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
You’ll need:
- 2 cans of sweetened condensed milk
- 3 cups milk
- 1 cup water
- 2 (5.1-ounce) boxes of instant vanilla pudding
- 4 to 6 bananas
- 1 box vanilla wafers (Nilla wafers or another brand of vanilla wafers)
- 1 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
PRO TIP:
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.
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.
PRO TIP:
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.
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.
PRO TIP:
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.
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.
MORE BANANA RECIPES
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 3 to 4 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.
Best Banana Pudding Recipe FAQ
How long will the banana pudding keep in the fridge?
This no-bake banana pudding will keep in the fridge for up to four days. The only thing you will want to keep in mind is that the bananas will start to turn brown unless you spray them with lemon juice before layering them in the dish.
What can I use if I can’t find vanilla wafers?
Butter or shortbread cookies are probably the closest you can get to vanilla wafers if you can’t find them in the store. They would taste just as delicious in this southern banana pudding.
How to keep bananas from turning brown in banana pudding:
To keep your bananas from turning brown, spritz them with a bit of lemon or lime juice.
How long does a banana pudding have to sit before you eat it?
We recommend waiting at least two hours to allow the banana pudding to set before enjoying it.
How is pudding made from scratch?
To make pudding from scratch, ingredients such as milk, sugar, salt and cornstarch are whisked together over heat. Once heated, the mixture is removed from the heat and the egg yolks are slowly incorporated into the mixture. Once thickened, the mixture can be served warm or allowed to cool first.
More Recipes You’ll Love
- Oreo Pie
- Peanut Butter Pie
- Icebox Cake
- Chocolate Lasagna
- No-Bake Eclair Cake
- Lemon Lush
- Pineapple Delight
- Butter Pecan Crunch
- Candy Cane Shortbread Cookies
Best Banana Pudding
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
Total Time 8 hours 10 minutes
Servings 10
Ingredients
- 28 ounces sweetened condensed milk
- 3 cups milk
- 1 cup water
- 10.2 ounces instant vanilla pudding
- 4 to 6 bananas
- 11 ounces vanilla wafers
- 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
jay platte says
My family is in love with this recipe, it’s so delicious!!
Del Davies says
Hi there.
Both yr banana pudding and the egg salad are on my agenda ……will let u know how they r received.
Lotsaluv frm Cape Town!
Layne Kangas says
Yay, hope you love them!
Richard Mendoza says
Got a try this out 😌
Cathie says
Great recipes!