Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck!
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.
Banana Pudding Recipe
Banana Pudding is a traditional southern recipe consisting of pudding, banana and vanilla 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 it yourself:
- Banana Layers – 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.
- Nilla Wafer Layers – essentially a texture and flavor compliment to the creamy pudding and sweet bananas.
- Pudding Layers – made with vanilla pudding mix and sweetened condensed milk. After it sets fold fresh whipped cream into the pudding to make it even lighter.
Banana Pudding Pro Tips
So, banana pudding success comes when you:
- let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick and…
- letting the entire banana pudding set in the fridge so that the nilla wafers have enough time to soften.
Other than that, it’s a very simple recipe with easy to find ingredients. And if you’re over and done with plain old Banana Pudding, I would highly *highly* suggest the Magnolia Bakery Pumpkin Gingersnap Banana Pudding. So so tasty!
How to Make this Banana Pudding Recipe
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 to overnight to set and become very thick.
- Gently fold freshly whipped cream into the pudding mixture until no streaks of pudding remain.
- Add 1/2 the Nilla wafers into the bottom of a 9×13 pan.
- 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 and allow to chill in the fridge for at least 4 hours – or up to 8 hours.
Note: 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.
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.
Do I Serve Banana Pudding Warm or Cold?
Some banana pudding recipes have a meringue topping and are served warm, however, THIS recipe is served cold and without meringue. Making this sweet snack perfect for a hot summer day when you just need something creamy, comforting and cold!
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.
One disclaimer about using substitutions: this recipe is a variation 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 Mix instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix.
- Cream Cheese. One of my readers has made this recipe but they mixed in cream cheese to the pudding mixture. Sounds delicious!
- Butter Cookies instead of Vanilla Wafers. You can use any sort of plain cookie you like. You can even try shortbread for this recipe.
More Banana Desserts to Check Out!
- Banana Pancakes with Chocolate Chips & Walnuts
- Chocolate Almond Butter Swirled Skinny Banana Muffins
- Berry Banana Smoothie
Below is the printable 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 Recipe
Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.
- 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
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 9x13 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.
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.