Banana pudding is a classic Southern dessert featuring layers of bananas, creamy vanilla pudding, and crunchy vanilla wafer cookies for a no-bake dessert that is as delicious as it is easy to make. Made with instant pudding mix, this simple recipe is perfect for both novices and experts in the kitchen. You can’t have a cook-out or BBQ without it.
Ultra Creamy Banana Pudding
The key to the perfect banana pudding? Perfectly ripe bananas, real whipped cream, sweetened condensed milk and a package of your favorite vanilla pudding mix. Oh, and don’t forget the vanilla wafers!
That’s really all there is to it. Five ingredients and a little prep time (to make the instant pudding) are all you need to make a classic dessert that’ll wow everyone at the table.
Best of all you don’t have to turn on the stove or the oven. Not as rich and custardy as rice pudding, but still a super creamy combination. This version needs to refrigerate and it is not covered with meringue like you have with a warm banana pudding. If you want a banana pudding that you can eat with a fork, try a pudding cake.
The beauty of banana pudding is in the layers, so I recommend using a trifle dish or other beautiful glass bowl to showcase the layers of vanilla pudding, bananas, and cookies.
You can also serve these in individual glass dishes for a more personalized approach. This banana dessert is perfect for family dinners, barbecues, and cook-outs. It’s a must if you’re having a pig-pickin, or what we call a barbecue in the Carolinas.
When choosing bananas for this recipe, make sure they have no brown spots or are overly ripe, otherwise they will get mushy after being added to the pudding layer.
This step-by-step recipe is foolproof, which is perfect for someone just starting their baking and dessert journey, but also simple and delicious enough for everyone to enjoy.
If you’re looking for a little more challenging recipe, try my banana pudding with cream cheese or from scratch banana pudding (you’ll have to temper some eggs). While most of the time I like to make things completely from scratch, I’m not opposed to some short cuts every once in a while.
When you think of a truly Southern dessert, banana pudding is always at the top of the list. You can’t go to any gathering, church dinner, shrimp boil, or potluck without it being in the line up.
My theory is it became so popular in the South because it goes so well with Southern barbeque.
Only 5 Ingredients
Pudding Mix – You will need instant vanilla pudding mix. Just make sure it says INSTANT on the box. This recipe won’t work with a regular pudding mix.
Cookies – You can use any store-bought vanilla wafers, but Nilla wafers are the classic choice. If you want to be fancy, try Pepperidge Farm Bordeaux Cookies or Chessman Cookies.
Simple Steps
Step One: Make Instant Pudding
This needs to chill for at least 4 hours or overnight.
Step Two: Make the pudding light and fluffy
Step Three: Assemble Layers
You’ll be making three layers! First, a layer of vanilla wafers, followed by a layer of bananas, and finally a layer of pudding. Repeat until you have three layers or have filled your trifle dish.
Cover the dish with plastic wrap and chill for 4 to 8 hours. Any longer than 8 hours and your bananas may start to brown! To serve, garnish the top of the pudding with crushed cookies and an extra dollop of whipped cream.
Sweetened condensed and heavy cream creates the creamiest texture in this no-bake banana pudding recipe.
A Few Tips For Perfect Pudding
- Always let your pudding fully set before serving. You’ll know it’s set when it lightly jiggles, any sloshing or watery texture means it needs more time.
- Use heavy cream. You can use Cool Whip but it will taste much better with real cream.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Ingredients
- 14 ounces sweetened condensed milk
- 1 ½ cups cold water
- 1 package instant vanilla pudding mix 3.4 ounces
- 3 cups heavy cream
- 1 box vanilla wafers
- 4 cups sliced bananas
Instructions
- In the bowl of a stand mixer, combine sweetened condensed milk and cold water and mix well for about a minute. Add the pudding mix and beat on medium-high for 2 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Beat heavy cream until stiff peaks form. Gently fold the cream into the pudding mixture and combine.
- To assemble, place ⅓ of the vanilla wafers on the bottom of a clear glass bowl that will hold 4 quarts, or layer in a 9 x 13 baking dish. The wafers can overlap. Add ⅓ of the sliced bananas and ⅓ of the pudding. Repeat with two more layers, ending with pudding. Cover with plastic wrap and refrigerate for at least 4 hours but up to 8. Longer than 8 hours and the bananas will start to brown. Garnish with a couple of crushed vanilla wafers
Video
Notes
- Make sure that you use INSTANT pudding.
- It is important that the pudding refrigerate for at least 4 hours to thicken before adding the whipped cream.
- Don’t use over ripe bananas. Save those for banana bread.
What am I to think if nobody comments on this pudding.
Are the wafers just laid I’m the bowl?
This amount of pudding 🍮 won’t be finished at a sitting. Won’t the bananas still go brown?
This is a new post so it may take a while for people to make the recipe and give it a rating. The wafers are just laid on in layers. The bananas are not exposed to the air so they will not brown for a few days.
I’m curious, you said to not use bananas with brown spot, your photo has bananas covered in brown spot. Which is it? with or without?
I think it is best if the bananas are a little ripe with just a few brown spots, but not mushy like you would use in banana bread.
I made this banana pudding for a pot luck and the dish was scraped clean. Very good pudding, be sure that you bring the whipped cream to stiff peaks for best results. The bananas don’t oxidize as quickly if you be sure to seal the edges of the pudding to the side of the dish, no air can get to the bananas. I was afraid that the condensed milk would make this too sweet, not a problem if the whipped cream is whipped to stiff peaks,
Whipping to stiff peaks makes the pudding thicker. I made this in a 9×13 baking dish, perfect for a pot luck.
Thanks for the review and tips to keep the bananas from turning brown.