Banana Pudding Recipe

An easy homemade Banana Pudding Recipe. Rich and creamy banana pudding between layers of vanilla wafers and fresh bananas. Best of all, this pudding is a no-bake and loved by all at potlucks and parties.

If you appreciate easy, no-bake desserts like our No-Bake Cheesecake or Chocolate Lasagna, you will love this Banana Pudding.

It’s safe to say that whenever you think of a dessert with bananas, banana pudding instantly comes to mind. Here’s why you’ll LOVE this recipe.

Just a few ingredients are needed for the banana pudding and you can have the dessert ready to serve in no time!

This no-bake dessert is that perfect treat when you need something to serve but don’t want to turn on the oven.

Easy Banana Pudding Recipe

The easiest recipe for a no-bake banana pudding with layers of pudding, wafers, and fresh bananas. This layered no-bake dessert is stunning to serve and so easy to make.

Prep: 20min

Total: 140min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 247 kcal, Carbohydrate 18 g, Protein 4 g, Fat 19 g, Saturated Fat 12 g, Trans Fat 0.001 g, Cholesterol 60 mg, Sodium 36 mg, Fiber 1 g, Sugar 12 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 2 cups cold milk
• 1 tsp vanilla extract
• 2 (3.4 oz each) instant vanilla pudding packages
• 1 14 oz sweetened condensed milk
• 2 cups heavy whipping cream
• 1 11 oz vanilla wafers
• 4 fresh bananas
• 3 Tbsp powdered sugar

Instruction:

1. In a large bowl, beat the cold milk with vanilla extract and vanilla pudding until it thickens. Pour in the condensed milk and beat to combine.
2. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Add about two-thirds of the whipped cream into the pudding and gently fold in with a spatula.
3. Add the powdered sugar into the remaining one-third whipped cream and fold with a spatula to combine. Refrigerate until needed.
4. Add about 1/4th of the vanilla wafers into the bottom of your trifle bowl and about 1/4th of the bananas.
5. Spread 1/4 of the pudding over the bananas/wafers. Repeat with remaining layers until you have four layers.
6. Add the reserved whipped cream over top of pudding and decorate as desired. Cover and refrigerate 2 hours before serving.

Banana Pudding

This best homemade banana pudding recipe also happens to be the easiest, with under 30 minutes of prep time. For ultimate results, patience is key!

Prep: 25min

Total: 3h25min

Yield: 10 serving(s)

Nutrition Facts: calories 655 Calories, Fat 38 g, Saturated Fat 21 g, Cholesterol 115 mg, Sodium 404 mg, Carbohydrate 72 g, Fiber 2 g, Sugar 45 g, Protein 8 g

Ingredients:

• 1 (14-oz.) can sweetened condensed milk
• 1 1/3 c. whole milk
• 1 (5.1-oz.) package instant vanilla pudding mix
• 3 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 (12-oz.) box vanilla wafer cookies
• 4 bananas, sliced into coins
• 2 tsp. granulated sugar
• 1 (3-qt.) trifle dish

Instruction:

1. In a large bowl, whisk condensed milk, whole milk, and pudding mix, breaking up any lumps. Refrigerate until set, about 5 minutes.
2. Meanwhile, in another large bowl, using a handheld mixer on medium-high speed, beat cream and vanilla until stiff peaks form, 2 to 3 minutes. Set aside half of whipped cream for serving. Fold remaining whipped cream into milk mixture.
3. Cover bottom of a 3-quart trifle dish with wafers. Top with one-third of pudding mixture. Cover with another layer of wafers. Top with an even layer of banana slices. Continue to layer pudding, wafers, and bananas until you reach the top, ending with a final layer of pudding. Set aside remaining wafers for serving.
4. Refrigerate at least 3 hours or up to overnight.
5. Add granulated sugar to reserved whipped cream and stir to combine. Dollop on top of banana pudding. Crumble reserved wafers, then sprinkle over pudding.

Magnolia Bakery’s Famous Banana Pudding Recipe

This Magnolia Bakery Banana Pudding Recipe has layers of creamy pudding, bananas, and Nilla wafers. It’s heaven and way easier than you think! This is the ACTUAL banana pudding recipe from their cookbook.

Prep: 15min

Total: 435min

Yield: 15

Serving Size: 1 grams

Nutrition Facts: servingSize 1 grams

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups ice cold water
• 1 (3.4 oz) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas ((see note))
• 1 (12 oz.) box Nilla Wafers

Instruction:

1. 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 – about 2 minutes. Cover and refrigerate for 3-4 hours or 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.
2. 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.
3. Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
4. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice 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, no longer (because bananas will start to brown – see Notes for tips on preventing browning).

Banana Pudding

FAQ

How do you make Paula Deen’s banana pudding?

1. 1 ½ cups granulated sugar.
2. 8 large egg yolks.
3. ¼ cup cornstarch.
4. ½ teaspoon kosher salt.
5. 5 cups milk.
6. 6 large ripe bananas, peeled.
7. 4 tablespoons unsalted butter, cut into pieces.
8. 2 teaspoons pure vanilla extract.

How do you make a Martha Stewart banana pudding?

• 1 (14-ounce) can of sweetened condensed milk.
• 1 1/2 cup cold water.
• 1 package instant vanilla pudding mix.
• 2 cups heavy cream.
• 36 vanilla wafers.
• 3 medium ripe bananas.