The Best Homemade Banana Pudding
Creamy, light, and irresistibly delicious, this homemade banana pudding is everything a classic comfort-dessert should be. Soft vanilla cookies, freshly sliced bananas, and a silky whipped cream custard come together in beautiful layers that chill into a cool, refreshing dessert. It’s ideal for warm weather gatherings, potlucks, or any time you need a no-bake treat that feeds a crowd.
This version is inspired by the famous New York–style banana pudding but simplified so you can make it easily in your own kitchen. The texture is airy and smooth, with just the right amount of sweetness and a lovely balance between creamy pudding and softly crunchy cookies.
How to Make Banana Pudding
Unlike some recipes that rely on frozen whipped topping, this version uses homemade whipped cream for an incredibly fresh, light texture. It takes only a few minutes to prepare and makes the pudding taste noticeably smoother and more delicate.
- Make the pudding mixture:
In a large bowl, whisk the water, instant pudding mix, and sweetened condensed milk until completely smooth. The mixture should begin to thicken. Cover and refrigerate for 2 hours, or until fully set. - Whip the cream:
In a separate bowl, beat the heavy cream until stiff peaks form. Be careful not to overmix. - Combine:
Gently fold the whipped cream into the chilled pudding in three additions. This keeps the mixture light, airy, and mousse-like. - Layer the dessert:
Place a layer of vanilla wafer cookies in the bottom of a trifle dish. Add a layer of freshly sliced bananas, followed by a generous layer of pudding. Repeat the layering until all ingredients are used, ending with a layer of pudding on top. - Chill:
Cover and refrigerate for at least 1 hour, or overnight for the best texture. - Serve:
Top with additional whipped cream and extra cookie crumbs or banana slices if desired.
What Is Banana Pudding?
Banana pudding is a classic layered dessert made from vanilla cookies, fresh bananas, and creamy banana-flavored custard. It’s traditionally topped with whipped cream and served chilled. Although often associated with the American South, this comforting dessert has become popular everywhere thanks to its simplicity, nostalgic flavor, and make-ahead convenience.
You can make the pudding base from scratch, but starting with instant pudding keeps the process fast and consistent.
How to Keep Bananas From Browning
For the freshest look and flavor:
- Use barely ripe bananas (not overly soft or spotted).
- Slice the bananas right before assembling the dessert.
- Gently toss the slices in diluted lemon juice to slow oxidation. Do not soak them, or they may absorb too much acidity.
- Alternatively, a mixture of honey and water (1:1) can be brushed onto the slices for a milder flavor and natural browning protection.
Storage
This dessert is best enjoyed within 24 hours for the freshest banana texture, but it can be stored for up to 2 days in the refrigerator. Cover the dish tightly with plastic wrap.
Avoid freezing—it changes the texture of the pudding and bananas.
Ingredients
- 1 1/2 cups cold water
- 3/4 cup instant banana pudding mix
- 1 can (14 oz) sweetened condensed milk
- 3 cups heavy cream
- 1 package (12 oz) vanilla wafer cookies
- 3 bananas, sliced
Instructions
- In a large mixing bowl, whisk the water, pudding mix, and condensed milk until smooth. Cover and refrigerate for 2 hours.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the chilled pudding mixture in three additions.
- Layer cookies in the bottom of a trifle dish, then add banana slices.
- Spread a layer of pudding over the bananas. Continue layering until the dish is full, finishing with pudding.
- Cover and refrigerate for at least 1 hour or overnight.
- Top with additional whipped cream and banana slices before serving if desired.