This creamy, no-bake banana pudding is a deliciously simple dessert that layers smooth vanilla pudding, fresh bananas, and crunchy wafers.
It’s a family-friendly treat that’s quick to assemble, naturally satisfying, and perfect for everyday indulgence.
With protein from milk and cream, fiber from bananas, and healthy fats from whipping cream, it’s both comforting and slightly nutritious.
Easy Banana Pudding
Equipment
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Electric mixer or hand whisk (1)
- Spatula (1)
- Trifle bowl or serving dish – 1
- Measuring cups and spoons – as needed
Ingredients
- 2 cups cold milk
- 1 tsp vanilla extract
- 6.8 oz instant vanilla pudding mix two 3.4 oz packages
- 14 oz sweetened condensed milk or adjust to taste
- 2 cups heavy whipping cream
- 11 oz vanilla wafers
- 5 fresh bananas sliced
- 1 Tbsp powdered sugar optional, for whipped cream topping
Instructions
- Prepare Vanilla Pudding Base: Start by pouring 2 cups of cold milk into a large mixing bowl. Sprinkle in instant vanilla pudding mix and add 1 teaspoon of pure vanilla extract. Using an electric mixer or a sturdy whisk, beat the mixture for 2–3 minutes until it starts to thicken and smooth. Once slightly firm, gradually add 14 ounces of sweetened condensed milk while continuing to beat, ensuring a creamy, luscious texture without lumps. Taste the mixture and adjust sweetness if desired.
- Whip Cream to Stiff Peaks: In a separate medium-sized bowl, pour 2 cups of heavy whipping cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form. This means the cream should hold its shape when you lift the whisk, creating soft, billowy peaks. Be careful not to overwhip, as it may turn grainy and separate.
- Fold Pudding and Whipped Cream Together: Take about two-thirds of the whipped cream and gently fold it into the prepared pudding. Use a rubber spatula and lift from the bottom, folding over the top in a slow, circular motion to maintain the airy texture. The result should be a smooth, creamy pudding base that’s light but still rich in flavor.
- Sweeten Remaining Whipped Cream (Optional): If you want a slightly sweeter topping, place the remaining one-third of whipped cream in a small bowl and sprinkle 1 tablespoon of powdered sugar over it. Fold carefully with a spatula until fully incorporated. This portion will be reserved for decorating the top of your pudding.
- Slice Fresh Bananas: Take 5 fresh bananas and peel them. Using a sharp knife, slice them evenly into medium-thick rounds, approximately ¼ inch wide. Ensure even slices for uniform layering, which will create a balanced flavor and visually appealing dessert. Set aside until ready to layer.
- Assemble First Layer of Wafers and Bananas: In a trifle bowl or your chosen serving dish, place about ¼ of the vanilla wafers evenly across the bottom. Next, arrange about ¼ of the banana slices on top of the wafers, covering the base completely. This will form the first flavorful layer of your dessert.
- Add First Pudding Layer: Spoon approximately ¼ of the prepared pudding mixture over the banana and wafer layer. Smooth gently with a spatula to create an even layer, being careful not to press too hard and mash the bananas.
- Repeat Layering Process: Repeat the layering process three more times wafers, bananas, then pudding. Each layer should use roughly one-fourth of the remaining ingredients, creating a total of four beautiful, alternating layers. This creates both texture contrast and a visually appealing trifle-style dessert.
- Top with Whipped Cream: Once the final pudding layer is in place, gently spread the reserved whipped cream over the top. Use a spatula or the back of a spoon to smooth evenly. You can also pipe the whipped cream for a decorative touch. Optionally, sprinkle crushed wafers or banana slices for garnish.
- Chill and Set the Pudding: Cover the trifle bowl with plastic wrap or a lid. Refrigerate for at least 2 hours to allow the pudding to set, flavors to meld, and the wafers to soften slightly while retaining a pleasant texture. For best results, assemble up to 24 hours in advance. Serve chilled directly from the fridge for a creamy, indulgent dessert.
Notes
- Use instant pudding mix only: This ensures the pudding sets quickly and maintains a smooth, creamy texture. Regular pudding mix may require cooking and can change the final consistency.
- Sweetness adjustment: If you prefer a less sweet dessert, reduce the sweetened condensed milk by half or add gradually to taste. Remember, the whipped cream also softens the sweetness naturally.
- Banana selection: Choose firm, ripe bananas. Overripe bananas can become mushy when layered, while under-ripe bananas may taste starchy.
- Layering technique: For a clean presentation, use a trifle dish or clear glass bowl. This allows you to showcase the beautiful alternating layers of wafers, bananas, and pudding.
- Make-ahead convenience: Assemble up to 24 hours in advance. Keep covered in the refrigerator and enjoy within two days for optimal freshness and flavor.
Chef’s Secrets To Perfect Layers
The key to a show-stopping banana pudding lies in the layers.
Start with even slices of bananas and carefully fold the whipped cream into the pudding to maintain its airy texture.
Use a spatula to gently smooth each pudding layer over the bananas without pressing down too hard.
For a visually striking dessert, alternate layers consistently and reserve some whipped cream for a decorative topping.
Slightly crushing some wafers for the top layer can add texture and enhance the presentation.
Serving Suggestions For Maximum Enjoyment
Serve this dessert chilled directly from the fridge.
Pair it with a cup of coffee, hot chocolate, or a light dessert wine for a more indulgent experience.
For single servings, assemble in small glass cups or jars, which makes the dessert perfect for parties or meal prep.
Garnish with a few banana slices, crushed wafers, or a sprinkle of cinnamon to make each serving look as delicious as it tastes.
Storage Tips For Freshness
Banana pudding keeps well in the refrigerator for up to 2 days.
Cover the dish tightly with plastic wrap to prevent the bananas from browning and to maintain the creaminess of the pudding.
Avoid freezing, as the whipped cream and bananas can separate upon thawing, leading to a watery texture.
If preparing ahead, assemble the dessert but reserve the final whipped cream topping until just before serving to ensure it stays light and fluffy.
Frequently Asked Questions
1. Can I use homemade pudding instead of instant?
Yes, but homemade pudding requires cooking and cooling before layering. Instant pudding is preferred for its ease and stable texture, which holds well between layers.
2. How do I prevent bananas from browning?
Use firm, ripe bananas and layer them quickly. You can also lightly brush slices with lemon juice to slow oxidation, keeping them fresh-looking longer.
3. Can I make this dessert vegan or dairy-free?
Absolutely! Substitute plant-based milk, vegan whipping cream, and use dairy-free pudding mix. Keep in mind the texture may be slightly different, but it will remain delicious.
4. Can I prepare single servings in advance?
Yes, layering in small cups or jars is perfect for portion control. Assemble a day ahead and store in the refrigerator until ready to serve.
5. How can I adjust sweetness without affecting texture?
Reduce the sweetened condensed milk or add it gradually to taste. The whipped cream also softens the overall sweetness, so adjust slowly and taste as you go.
