I often find banana pudding can be a bit sickly sweet, but this version is hands down the best I’ve ever tried (I genuinely couldn’t stop going back for more!). This banana pudding recipe is irresistibly creamy, layered with fresh bananas, soft vanilla wafers, and a rich, silky pudding. It’s easy to make, perfectly sweet, and tastes even better the next day!
Why You’ll Love This Banana Pudding Recipe
I often find banana pudding can be a little too sweet, so I set out to create a version that was perfectly balanced. After testing and tweaking, I finally landed on the perfect balance of flavors and textures. This banana pudding recipe has layers of silky vanilla pudding, fluffy whipped cream, fresh bananas, and soft vanilla wafers that become perfectly cake-like as they chill (magnolia bakery style). Here’s why you’ll love it:
Perfectly balanced sweetness – rich and creamy without being overly sweet or heavy.
Incredible texture – silky pudding, fluffy whipped cream, soft vanilla wafers, and fresh bananas in every bite.
Easy to make – no baking required and the recipe comes together with simple, straightforward steps.
Even better the next day – chilling gives the wafers time to soften and allows all the flavours to meld together beautifully.
Perfect for feeding a crowd – it’s a great make-ahead dessert for parties, potlucks, holidays, and family gatherings.
For more creamy desserts, check out my tiramisu, eclair cake and icebox cake recipes!
How to Make Banana Pudding
You can find the full list of ingredients for this banana pudding recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Banana Pudding
To make the pudding layer, add the cold milk and instant vanilla pudding mix to a large bowl. Using a hand or stand mixer fitted with the whisk attachment, mix on low speed for 2 minutes until the pudding begins to thicken.
Add the sweetened condensed milk and mix again on low speed until smooth and well combined. Set aside to continue thickening while you prepare the whipped cream.
In a medium mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand or stand mixer fitted with the whisk attachment, whip on medium speed until stiff peaks form. Be careful not to overwhip the cream.
Using a spatula, gently fold (don’t stir) the whipped cream into the pudding mixture until fully combined and no streaks remain. Fold gently to keep the mixture light and fluffy.
Slice the yellow bananas into roughly ⅓-inch thick slices. Wait until just before assembling the pudding to slice them, as they will begin to brown if left sitting for too long.
To assemble, use a standard 8-inch (20 cm) trifle dish. Spread a very thin layer of the pudding mixture (about ¼ cup) over the bottom of the dish. This helps soften the first layer of nilla wafers, which can otherwise remain slightly firm.
Arrange a single layer of vanilla wafers over the pudding, filling in as many gaps as possible. Top with a layer of sliced bananas, leaving a few small gaps between the slices so the banana flavour doesn’t become too overpowering. Spread about one-quarter of the remaining pudding mixture evenly over the bananas.
Repeat the layers of vanilla wafers, bananas, and pudding until all of the pudding mixture has been used, finishing with a layer of pudding on top. You should end up with four layers of wafers, bananas, and pudding in total.
Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours to allow the wafers to soften and the flavours to meld together.
Whipped Cream Topping
Just before serving, add the heavy cream, powdered sugar, and vanilla extract to a medium mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed until medium-stiff peaks form. Be careful not to overwhip the cream.
Dollop or pipe the whipped cream over the top of the pudding, then decorate with a mixture of whole and roughly crushed vanilla wafers before serving.
How to Store Banana Pudding
Cover the banana pudding tightly with plastic wrap or an airtight lid and store it in the refrigerator for up to 3 days. The vanilla wafers will continue to soften as it sits, giving the pudding an even softer, cake-like texture.
For the best flavour and texture, enjoy it within the first 1–2 days. While it’s still delicious after that, the bananas may begin to brown slightly and become softer.
I don’t recommend freezing this banana pudding recipe, as the pudding, whipped cream, and fresh bananas don’t thaw well and can become watery and lose their texture.
The Best Banana Pudding Recipe (So Creamy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Banana Pudding
- 2¼ cups (540 g) whole milk - cold (see note 1)
- 5.1 ounce (144 g) instant vanilla pudding mix - Heaped ¾ cup when using 1x the recipe
- ¾ cup (232 g) sweetened condensed milk - You will need one 14oz can in US, but will have some left over.
- 2½ cups (600 g) heavy cream - cold
- 2 tbsps powdered sugar
- 2 tsps vanilla essence/extract
- 1 box 11oz vanilla wafers
- 5 medium ripe bananas - not overly ripe (see note 2)
Whipped Cream Topping
- 1 cup (240 g) heavy cream - cold
- 1½ tbsps powdered sugar
- ½ tsp vanilla essence/extract
Instructions
Banana Pudding
- To make the pudding layer, add the cold milk and instant vanilla pudding mix to a large mixing bowl. Using a hand or stand mixer fitted with the whisk attachment, mix on low speed for 2 minutes until the pudding begins to thicken.
- Add the sweetened condensed milk and mix again on low speed until smooth and well combined. Set aside to continue thickening while you prepare the whipped cream.
- In a medium mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand or stand mixer fitted with the whisk attachment, whip on medium speed until stiff peaks form. Be careful not to overwhip the cream (see note 3).
- Using a spatula, gently fold the whipped cream into the pudding mixture until fully combined and no streaks remain. Fold gently to keep the mixture light and fluffy.
- Slice the bananas into roughly ⅓-inch thick slices. Wait until just before assembling the pudding to slice them, as they will begin to brown if left sitting for too long.
- To assemble, use a standard 8-inch (20 cm) trifle dish. Spread a very thin layer of the pudding mixture (about ¼ cup) over the bottom of the dish. This helps soften the first layer of wafers, which can otherwise remain slightly firm.
- Arrange a single layer of vanilla wafers over the pudding, filling in as many gaps as possible. Top with a layer of sliced bananas, leaving a few small gaps between the slices so the banana flavour doesn't become too overpowering. Spread about one-quarter of the remaining pudding mixture evenly over the bananas.
- Repeat the layers of vanilla wafers, bananas, and pudding until all of the pudding mixture has been used, finishing with a layer of pudding on top. You should end up with four layers of wafers, bananas, and pudding in total.
- Cover the trifle dish with cling wrap and refrigerate for at least 4 hours (see note 4).
Whipped Cream Topping
- Just before serving, add the heavy cream, powdered sugar, and vanilla extract to a medium mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed until medium-stiff peaks form. Be careful not to overwhip the cream.
- Dollop or pipe the whipped cream over the chilled banana pudding, then decorate with a mixture of whole and roughly crushed vanilla wafers before serving.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
