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Banana Pudding Recipe

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Perfectly sweet and delicious, this Banana Pudding will make you never want another dessert again! An amazing no-bake treat that stores for days in the fridge; perfect for any holiday or potluck! Try my Pumpkin Gingersnap Banana Pudding for a festive variation.

Banana pudding on white plate with spoon

Perfect Thanksgiving and Christmas Recipe

I never used to be a banana pudding addict until I started making this banana pudding recipe. Ohhhh mama is it good! A little time consuming because you have to plan ahead, but so so delicious! This recipe comes from Magnolia Bakery (as in the place in NYC known for their banana pudding). There is no better banana pudding recipe out there which is why I’m sharing this slight variation of their recipe with you today. Because this is completely no-bake, it’s perfect for the holidays. You make it ahead and let it sit in the fridge for days. Also, it’s a serious crowd pleaser. You’re going to love it.

Banana Pudding Basics

Banana Pudding is a traditional southern recipe consisting of pudding, banana, and nilla cookie layers. However, this recipe can be found just about anywhere nowadays. Although it’s easier to buy it pre-made, it tastes even better homemade. So here’s what you’ll need to make my banana pudding recipe yourself:

Bananas – you’re going to need ripe bananas for this recipe. FYI: The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air. (Brown bananas are still fine to eat, they just don’t look very appetizing.)

Nilla Wafer Layers – essentially a texture and flavor compliment to the creamy pudding and sweet bananas.

Pudding Layers – made with instant vanilla pudding, cold water and sweetened condensed milk. After it sets, fresh whipped cream is folded into the pudding to make it even lighter.

Ingredient Substitutions

One disclaimer about using substitutions: this recipe is basically a copycat of the Magnolia Bakery Banana Pudding Recipe, so if you do sub anything in or out it’s not going to be as close to that recipe. But as always, feel free to make it how YOU like it.

  • Banana Pudding Instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix or stirring in a little banana extract into your vanilla pudding.
  • Cream Cheese. One of my readers has made this recipe but they mixed in cream cheese to the pudding mixture. Sounds delicious!
  • Butter Cookies or Shortbread instead of Vanilla Wafers. You can use any sort of plain cookie you like. You can even try shortbread, golden (vanilla) oreos or girl scout cookies for this recipe.

Before You Begin, Read This-

So, this banana pudding recipe comes down to doing two major things. Follow these tips and you too will end up with an amazing and delicious homemade banana pudding.

  1. Let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick. Several hours to several days is fine!
  2. Let the entire banana pudding set in the fridge long enough so that the nilla wafers have enough time to soften. At least 12 hours.
Layering Nilla Wafers and Bananas in serving dish

How to Make Banana Pudding

This banana pudding recipe is so darn simple that anyone can make it! The hardest part is having the patience to let the pudding mixture thicken and then leaving the finished banana pudding in the fridge long enough for the nilla wafers to soften. Even though this takes some time, it ends up being the perfect make ahead dessert for any gathering or holiday.

Make the Pudding Mixture

In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well.

Cover and refrigerate for 3-4 hours up to overnight to set and become very thick.

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

Slice the Bananas

Peel and Slice four bananas right before assembly. Yellow bananas with a few brown spots are the perfect bananas to use! Sweet, soft and ripe.

Assemble the Banana Pudding

Add 1/2 the Nilla wafers into the bottom of a 9×13 pan. Yes, you can use a trifle dish. See my notes below about that.

Top with a layer of bananas, and 1/2 of the pudding mixture.

Repeat these layers once more, garnishing with additional wafers or wafer crumbs on the top layer.

Cover Tightly + Chill

Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. Once everything has had time to set, serve it up and enjoy!

Trifle Dish vs Shallow Serving Dish

It’s pretty traditional to serve a layered dessert, like a banana pudding, in a trifle dish to see all the pretty layers. While it certainly makes a statement, it’s not necessary. I actually prefer making this in a 9×13 for easy transportation as well as storage. It also takes up less space in my fridge.

If you’d like to use a trifle dish, divide the nilla wafers, the bananas, and the pudding mixture into thirds and layer three times instead of just two.

top cream layer in banana pudding

Do I Serve Banana Pudding Warm or Cold?

The answer to this question is: it depends. There are lots of variations of banana pudding out there! This recipe is served cold and is completely no-bake, thanks to the instant vanilla pudding. Other recipes for banana pudding are made completely from scratch with a homemade pudding (similar to how you would make a banana cream pie filling), some have a meringue topping (more traditional southern) and some are served warm.

Storing Banana Pudding FAQ’s

How Long Does Banana Pudding Last?

I would suggest eating this banana pudding within two days of making it. Any longer and the bananas start to get too brown and ripe. Since I suggest using very ripe bananas to begin with, that window is only about two days. BUT, if you use bananas that aren’t as soft or ripe, you could push this to 3-4 days.

The time frame on this recipe is what makes it such a great potluck or holiday dessert, lots of mouths to feed means not worrying about what to do with leftovers.

Can this Banana Pudding Recipe be Frozen?

Unfortunately, because of the ingredients in banana pudding, it should not be frozen. The pudding is mixed with water and then folded together with whipped cream. When frozen and then thawed, the consistency of the pudding will inevitably change. The bananas will also turn brown and mushy when defrosted. Not pretty or delicious.

If you do want to make this in advance, simply make the pudding mixture ahead of time and don’t assemble with the nilla wafers and bananas until the day before.

Finished Banana Pudding with spoonfuls removed from serving dish

Love Banana Pudding? Try These Other Favorites:

Below is the printable banana pudding recipe card. Be sure to pin, save, bookmark, print, share, fill in the blank here so you can keep this recipe close. It’s a good one.

Have a great, day, friends!

Banana Pudding

Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.
servings 18 servings
Prep Time 2 hrs
Total Time 2 hrs

Ingredients

  • 14 ounces sweetened condensed milk 1 can
  • 1 1/2 cups ice cold water
  • 3.4 ounces vanilla instant pudding mix 1 box
  • 3 cups heavy cream
  • 4 cups sliced ripe bananas
  • 12 ounces Nilla Wafers 1 box

Instructions

  • In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
  • In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  • To assemble dessert, use a 9×13 glass dish. 
  • Arrange 1/2 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. 
    Banana pudding

Video

Notes

The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air.
If you’d like to use a trifle dish, divide the nilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.

Nutrition

Calories: 344kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 154mg | Potassium: 246mg | Fiber: 1g | Sugar: 26g | Vitamin A: 665IU | Vitamin C: 3.7mg | Calcium: 91mg | Iron: 0.1mg
Course: Dessert
Cuisine: American
Keyword: Banana Pudding, Banana Pudding Recipe, How to Make Banana Pudding

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Recipe Rating




31 Responses
  1. Dawn

    5 stars
    I’ve made this for years with one change. I add cream cheese to the pudding mixture. Everybody raves about it and it always disappears quickly

    1. Ashley

      Dawn I love the idea of using cream cheese instead of the whipped topping. How much cream cheese would you use for this recipe?
      Thank you for sharing this tip. Can’t wait to share this with my family!!

    2. Johnetta Hart

      5 stars
      I also make mine with cream cheese. Smooth texture and everyone asks what did you use. I, also put pure vanilla extract in mine. Delicious!!!

    3. Roneshia Ramclam-McCain

      Do I add cream cheese instead of the whipped or add cream cheese when mixing the water and pudding before referigerating?

  2. Banana Cream Pie with Toasted Coconut | Lauren's Latest

    […] your idea of a dessert you’d enjoy, these other recipes would be fabulous substitutes: Ultimate Banana Pudding, Perfect Banana Cake with Cream Cheese Frosting, Lemon Cream Pie with Fresh Raspberries, Mixed […]

  3. Allyson Cathey

    5 stars
    My mom made her banana pudding just like this. She died last July and like many of the things I forgot to ask her, this recipe was one. Thank you for posting this. I am making it for Easter and I am so glad that a taste of my mom and home will be there. <3

  4. Kim Wennerlind

    This looks so delicious and I can’t wait to make it! I love your recipes and am so glad you do what you do! Thank you!

  5. Kimberli

    5 stars
    Me and my two girls just spent Columbus Day weekend in NY. ‘Spent’ too many calories at Magnolia’s on this pudding. Since you’d posted about it, I was thrilled to come back and make the pudding at home by getting the recipe here! Now I will have to try the pumpkin one 😉

  6. Angela Hodges

    I am so excited to try this recipe. We had the banana pudding at Magnolia when we were in NY and have been wanting more ever since!

  7. Mary

    Sounds like a great banana dessert but it isn’t “banana pudding” without scratch made custard and fluffy meringue. Just my old southerner girl opinion. I like the idea of adding cream cheese to the recipe. I bet it adds a nice tang.

  8. Mary

    Great looking recipe, I am making this today! One clarifying question, am I just whipping the cream or am I making whipped cream topping with sugar and vanilla?

  9. Linda

    My heavy cream did not fluff up like yours, should I have it colder to make it thicker. Loved the recipe, made it and it was a hit.

    1. Lauren

      Yes, you should always keep your heavy cream cold to whip it. Also, you can use heavy whipping cream versus just whipping cream. The higher fat content will help it whip.

  10. Elke

    5 stars
    Made this today for my Husband and our best Friend’s it was sooo good. Both of them loves Banana Pudding but your version topped it.

  11. Jim

    Try marshmallows with a torch or under the broiler I like them right before turning black. I also add strawberries with it the bananas hope you try.

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