This easy banana pudding recipe combines layers of vanilla wafers, fresh bananas, creamy vanilla pudding, and whipped cream. It's a simple no-bake dessert that can be made ahead, making it perfect for family gatherings, holidays, and potlucks.

Why You'll Love This Easy Banana Pudding Recipe

You only need a handful of simple ingredients.
It's a no-bake dessert that's easy to prepare ahead of time.
The creamy pudding, bananas, and vanilla wafers create a classic flavor combination.
Perfect for holidays, potlucks, family dinners, and special occasions.

A family friend used to bring banana pudding to nearly every celebration. It always arrived in a large glass dish with layers of bananas, cookies, and cream peeking through the sides. Before dinner was even finished, people would already be asking if dessert was ready. Watching everyone go back for a second helping showed me just how popular this simple dessert could be.

What I like most about this homemade banana pudding is how easy it is to prepare while still feeling special. The creamy vanilla pudding, soft bananas, and vanilla wafers create the classic combination people expect from a traditional banana pudding recipe. After a few hours in the fridge, the cookies soften beautifully and absorb some of the creamy filling. If you enjoy desserts like Magnolia Bakery-style banana pudding, you may also like my Caramel Banana Pudding, Peach Cobbler Pudding, or Chocolate Pudding.

Key Ingredients in Banana Pudding

You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.

Whole Milk, Sweetened Condensed Milk & Vanilla Pudding Mix: I use whole milk with sweetened condensed milk because it gives the pudding a creamy, rich base. The instant vanilla pudding mix helps it set easily while keeping that classic banana pudding flavor.
Heavy Cream, Icing Sugar & Vanilla Extract: The heavy cream makes the filling lighter once it is folded into the pudding. I add icing sugar and vanilla extract so the cream has a soft sweetness and more vanilla flavor.
Bananas: I like using ripe but firm bananas because they add natural sweetness without turning too soft between the layers.
Vanilla Wafer Cookies: These are what give the dessert its classic texture. As the pudding chills, the cookies soften and blend into the creamy layers beautifully.

How to Make Banana Pudding

You can find the complete printable Banana Pudding recipe with measurements below, but for now, here's a quick overview of how it goes:

1. In a small pan, heat milk and condensed milk over medium heat until it boils, then take it off the heat.

2. Whisk the vanilla pudding mix into the milk until smooth and lump-free.

3. Pour the vanilla pudding into a large bowl, cover it, and refrigerate for at least 2 hours until set.

4. In a bowl, whip heavy cream with icing sugar and vanilla until stiff peaks form. Set aside.

5. Take the pudding out of the fridge and gently fold in ⅔ of the whipped cream. Reserve the rest of the cream.

6. In a large bowl or dish, layer vanilla wafers on the bottom.

7. Spread the pudding mixture over the cookies.

8. Add another layer of cookies, then place a row upright against the dish with the flat sides facing out.

9. Top the cookies with a layer of banana slices and spread a layer of pudding over the banana slices.

10. Layer the ingredients until finished, ending with whipped cream on top.

11. Crush some vanilla wafers and sprinkle the crumbs on top for decoration.

12. Refrigerate for 4-6 hours (or overnight) to blend the flavors and soften the cookies.

Tips for the Best Banana Pudding

Slice the Bananas Just Before Layering: I wait until the pudding is ready to assemble before slicing the bananas. This helps keep them looking fresh and prevents browning.

Use a Clear Serving Dish: I like using a glass trifle bowl because it shows off the beautiful layers and makes the dessert look even more inviting.

Give It Enough Chilling Time: The longer the pudding chills, the better the texture becomes as the cookies soften and absorb the creamy filling.

Save Some Cookies for the Top: I always keep a few vanilla wafers aside to crush over the whipped cream just before serving for extra texture.

Storage

I keep mine covered in the fridge and serve within 48 hours. After that, the bananas lose their color, but the flavor is still creamy and delicious.

Try These Banana Recipes Next!

Recipe

Easy Banana Pudding Recipe with Vanilla Wafers

This easy banana pudding recipe combines layers of vanilla wafers, fresh bananas, creamy vanilla pudding, and whipped cream. It's a simple no-bake dessert that can be made ahead and chilled overnight, making it perfect for family gatherings, holidays, or whenever you want a classic homemade treat.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 3

Chill Time: 6

Total Time: 6 23

Servings: 12

Calories: 319

Author: Estefania

Ingredients

▢ 200 ml whole milk
▢ 397 g sweetened condensed milk - 1 can
▢ 144 g instant vanilla pudding mix - 1 packet
▢ 720 ml heavy cream
▢ 2 tablespoon icing sugar
▢ 3 teaspoon vanilla extract
▢ 425 g vanilla wafer cookies - 1 box
▢ 4 large bananas

Instructions

In a small saucepan, heat 200 ml whole milk and 1 can 397 g sweetened condensed milk over medium heat until the mixture just starts to boil. Remove from the heat, add 1 package 144 g instant vanilla pudding mix, and whisk until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours, or until fully set.
In a large bowl, whip 720 ml heavy cream, 2 tbsp icing sugar, and 3 tsp vanilla extract until stiff peaks form. Fold two-thirds of the whipped cream into the chilled pudding mixture until smooth and creamy. Reserve the remaining whipped cream for the topping.
Slice 4 large bananas into ½-inch (1.25 cm) rounds. Arrange a layer of 425 g vanilla wafer cookies on the bottom of a large trifle dish or serving bowl. Spread a layer of pudding over the cookies, then add a layer of banana slices. Add another layer of cookies and place additional cookies upright around the inside edge of the dish if desired.
Continue layering the remaining cookies, pudding, and bananas until all the ingredients are used. Finish with the reserved whipped cream and spread it evenly over the top.
Crush a few extra vanilla wafer cookies and sprinkle them over the whipped cream. Cover and refrigerate for 4-6 hours, or overnight, before serving.

Notes

Warm the Milk Mixture First: I like heating the whole milk and sweetened condensed milk together before adding the pudding mix because it helps everything blend smoothly.

Use Firm Ripe Bananas: Bananas that are ripe but still firm give the best sweetness without turning too soft between the layers.

Fold the Cream Gently: I fold the whipped cream into the pudding slowly so the filling stays light and creamy.

Chill Before Serving: I prefer chilling the pudding overnight when possible because the vanilla wafers soften and the flavors blend better.

Storage: Keep the banana pudding covered in the refrigerator for up to 3 days.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.