Easy Banana Pudding Recipe From Scratch

There’s something about a bowl of banana pudding that just feels like a warm hug in dessert form. It’s simple, creamy, and packed with that sweet banana flavor everyone loves.

The best part?

You don’t need to be a baking pro to whip up a delicious banana pudding—this easy recipe comes together in no time and doesn’t skimp on flavor.

Perfect for potlucks, family gatherings, or just when you need a little treat, this banana pudding will have everyone coming back for seconds.

Ingredients:

• 2 cups cold whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (5.1 oz) box instant vanilla pudding mix
• 2 cups cold heavy cream (for whipped cream)
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 5 ripe bananas, sliced into ½” coins
• 1 box vanilla wafers (or chess cookies)
• Extra whipped cream for topping (optional):
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Instructions:

• In a large bowl, whisk together the cold whole milk and sweetened condensed milk until smooth.
• Add the instant vanilla pudding mix and whisk well to combine—no lumps!
• Let it chill for 5 minutes in the fridge while you prep the rest.
• In a separate bowl, whip 2 cups of cold heavy cream with 2 tablespoons of sugar and 2 teaspoons of vanilla extract until you get soft-stiff peaks.
• You can use an electric mixer or do it by hand if you’re feeling strong!
• Gently fold the whipped cream into the chilled pudding mixture.
• This makes it super light and creamy. ( You can use Cool Whip instead of homemade whipped cream, but trust me—homemade is way better!)
• Slice about 5 ripe bananas into ½-inch coins.
• Try to slice them just before you assemble the pudding to keep them from turning brown.
• If you want, you can lightly brush them with lemon or pineapple juice for extra insurance.
• In a trifle dish or any large glass dish, start layering: a layer of vanilla wafers, a layer of pudding mixture, a layer of banana slices.
• Repeat until you fill the dish, ending with pudding on top. If you’re feeling fancy, try individual glasses for a cute presentation!
• Chill the assembled pudding in the fridge for at least 3 hours to let everything set up.
• For an extra touch, make a final batch of whipped cream (1 cup heavy cream, 1 tablespoon sugar, 1 teaspoon vanilla) and dollop it on top.
• Sprinkle with crushed vanilla wafers for that extra crunch.

Tips & Notes:

• This pudding is best the same day, but it keeps well in the fridge for 2–3 days. Just know the cookies will soften over time (which some people love!).
• It’s the perfect make-ahead dessert for a party or potluck.
• Want to make it extra special? Add a drizzle of caramel sauce or a sprinkle of cinnamon on top.