Introduction

This classic banana pudding recipe is perfect for feeding a crowd at potlucks, family gatherings, or holiday parties. It’s a no-bake, creamy dessert layered with vanilla wafers and ripe bananas, offering nostalgic flavors everyone will love. Plus, it’s easy to make and ready in under 40 minutes.

A close-up of a slice of banana cream pie on a white plate, showing three visible layers: a crumbly light tan cookie crust at the bottom, a thick creamy pale yellow banana custard in the middle with bits of crushed cookies embedded, and a fluffy white whipped cream layer on top. The pie is garnished with round pale yellow banana slices and sprinkled with small crumbled cookie pieces. Two golden spoons rest beside the pie on the plate, which sits on a white marbled surface, with blurred bananas in the soft background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

44 oz sweetened condensed milk
4.5 cups ice-cold water
10.5 oz instant vanilla pudding mix
6 cups heavy cream
30 oz vanilla wafers
14 bananas, sliced into ½-inch rounds
2 tablespoons lemon juice
Heavy cream whipped to stiff peaks (for topping)
1 rectangular pan

Instructions

Step 1: In a large bowl, whisk together the sweetened condensed milk and ice-cold water until well combined. The cold water helps the pudding set faster and creates a smoother texture. Add the instant vanilla pudding mix and whisk vigorously for about 2 minutes until fully incorporated and slightly thickened. Set aside and chill for 5 minutes.
Step 2: While the pudding chills, slice the bananas into ½-inch rounds and immediately toss them with lemon juice to prevent browning. In a separate large bowl, whip the heavy cream to stiff peaks using an electric mixer on medium-high speed for about 3-4 minutes.
Step 3: Gently fold the whipped cream into the chilled pudding base using a spatula. Fold in two or three additions carefully to keep the mixture light and fluffy.
Step 4: In the rectangular pan, spread a thin layer of the pudding mixture on the bottom. Layer vanilla wafers over it, then banana slices, followed by more pudding mixture. Repeat the layering until all ingredients are used, finishing with a layer of pudding. Save some banana slices and wafers for garnish on top.
Step 5: Cover the pan with plastic wrap and refrigerate overnight or at least 6 hours. This allows the wafers to soften and flavors to meld. Before serving, add extra whipped cream on top if desired.

Tips & Variations

Use bananas that are ripe but still firm for the best flavor and texture.
If you can’t find vanilla wafers, substitute with graham crackers, shortbread cookies, or ladyfingers.
Toss banana slices with lemon juice immediately after slicing to prevent browning.
Chill the pudding base before folding in whipped cream to keep it fluffy and avoid a runny texture.
For quicker prep, you can use whipped topping instead of heavy cream, but fresh whipped cream tastes best.

Storage

Cover the banana pudding tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. The wafers will continue to soften, which some prefer, but bananas may brown after two days. For best texture and flavor, enjoy within the first two days. You can prepare the pudding base a day in advance but assemble the dessert closer to serving time to keep the bananas and wafers fresh. Serve chilled straight from the fridge, and refresh the top with whipped cream if needed before serving.

How to Serve

The image shows a close-up of a slice of banana cream pie on a white plate. The pie has three visible layers: at the bottom, a crumbly light brown crust; in the middle, a thick, creamy pale yellow filling with bits of crumbly crust inside; on top, a thick, fluffy white whipped cream layer covered with crushed crumbs and chopped nuts. The pie is garnished with three rings of fresh banana on the top layer. The background is a white marbled surface with blurred yellow bananas in the back. A golden spoon rests beside the pie on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of bananas should I use for banana pudding?

Choose bananas that are ripe but still firm, mostly yellow with just a few brown spots. Avoid green bananas, which taste starchy, and overly ripe bananas, which become mushy and brown quickly.

Can I make banana pudding ahead of time?

Yes, you can prepare the pudding mixture a day ahead and keep it refrigerated. However, add the bananas and wafers closer to serving time to keep them fresh and crisp. The assembled dessert should be chilled overnight for the best flavor and texture.