Some people love cake, others prefer pie, but I am a pudding person through and through. I love all kinds — classic chocolate pudding, panna cotta, pastry cream, creme brulee, the list goes on. Yet banana pudding is hands down my absolute favorite. The creamy pudding, sliced fresh bananas, and softened vanilla wafers come together to create something truly magical. And you don’t need to spend a single minute on baking!

The only real downside to banana pudding is that you have to let it sit in the fridge for a while before eating. But is that really so bad? Not in my book! This just means in addition to being delicious, it’s also the ultimate make-ahead dessert. This banana pudding recipe is inspired by one of my favorites from Magnolia Bakery.

Why you’ll love it

Key ingredients in banana pudding

Helpful swaps

How to keep bananas from browning

To keep bananas as fresh looking as possible for as long as possible, you can toss them in a little lemon juice. Or you can just keep all of your banana layers covered. Sealing the banana slices between layers of pudding and cookies prevents them from oxidizing too quickly. Avoid adding sliced bananas on top and keep them inside the dessert!

Banana Pudding

Makes about 10 cups; serves 10 to 16

2 cups cold whole or 2% milk

2 (3.4-ounce) boxes instant vanilla pudding

1 (14-ounce) can sweetened condensed milk

A pinch of kosher salt

2 cups cold heavy cream

1 teaspoon vanilla bean paste or vanilla extract

1 tablespoon powdered sugar

4 large barely ripe bananas

1 (about 11-ounce) box vanilla wafer cookies

1. Place 2 cups cold milk and two (3.4-ounce) boxes instant vanilla pudding in a large bowl. Beat with an electric hand mixer on medium speed until completely smooth, about 15 seconds (or beat with the whisk attachment in a stand mixer on medium speed or whisk by hand). Add 1 (14-ounce) can sweetened condensed milk and a pinch of kosher salt. Blend on medium speed until smooth. Press a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate until the pudding is firm, at least one hour or up to overnight.

2. Once the pudding is set, make the whipped cream. Place 2 cups cold heavy cream in a large bowl. Beat with an electric hand mixer on medium speed, scraping down the sides and bottom of the bowl about halfway through with a flexible spatula, until stiff peaks form, about 3 minutes total. (Alternatively, beat with the whisk attachment in a stand mixer on medium speed or whisk by hand.)

3. Remove the pudding from the refrigerator and stir to loosen. Add 2/3 of the whipped cream (about 2 1/2 cups) and gently fold together with a flexible spatula until no streaks remain. Add 1 teaspoon vanilla bean paste or vanilla extract and 1 tablespoon powdered sugar to the remaining whipped cream and gently fold to combine; cover and refrigerate until ready to use.

4. Peel four large barely ripe bananas and cut crosswise into 1/4-thick slices (about 4 cups). From an 11-ounce box of vanilla wafer cookies, set aside five for the topping. Spread 1/4 of the pudding (about 1 1/2 cups) in an even layer in a 4- to 5-quart trifle or glass serving bowl. Arrange 1/3 of the remaining vanilla wafer cookies (about 28) on top in an even layer, followed by 1/3 of the banana slices (about 1 1/3 cups).

5. Repeat layering the pudding, vanilla wafer cookies, and banana slices two more times. Top with the remaining pudding. Dollop the whipped cream over the top and spread into an even layer. Cover and refrigerate for at least four or up to 12 hours. Crush the five reserved cookies and sprinkle over the pudding just before serving.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC.