Banana Pudding Recipe

12 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
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Banana Pudding Recipe
Easy no-bake banana pudding made with vanilla wafers, fresh sliced bananas, Cool Whip, and condensed milk. This classic Southern dessert requires just six simple ingredients and chills overnight for a creamy, crowd-pleasing treat that’s perfect for potlucks and family gatherings.

Ingredients

12 servings
  • 1 (12 oz) box vanilla wafers
  • 6 bananas, sliced thin
  • 1 (12 oz) container Cool Whip
  • 1 (8 oz) can sweetened condensed milk
  • 1 (3 oz) package instant vanilla pudding mix
  • 2 cups milk

Step-by-Step Instructions

  1. In a 13 x 9 inch pan, layer vanilla wafers on the bottom, then add a layer of sliced bananas on top
  2. In a mixing bowl, combine the Cool Whip, sweetened condensed milk, instant vanilla pudding mix, and 2 cups milk. Beat well until smooth and thoroughly combined
  3. Pour the pudding mixture evenly over the layered bananas and wafers
  4. Cover and refrigerate overnight to allow flavors to blend and wafers to soften. Enjoy!

Common Problems and Solutions

Q: Why is my pudding mixture too thin or runny?

A: Make sure you're using instant pudding mix (not cook-and-serve) and beat the mixture well for at least 2 minutes. The pudding needs time to thicken, and the overnight refrigeration helps it set up properly.

Q: Can I make this ahead of time?

A: Absolutely! This dessert is best made at least 8 hours ahead (overnight is ideal) so the vanilla wafers soften and the flavors meld together. It will keep refrigerated for 2-3 days, though the bananas may brown slightly.

Q: How do I keep the bananas from turning brown?

A: Slice bananas just before assembling, and make sure they're completely covered by the pudding mixture. You can also toss banana slices lightly in lemon juice, but use sparingly so it doesn't affect the flavor.

Tips and Techniques

For best results, use bananas that are ripe but still firm—not overly soft or brown. You can also add extra layers: try alternating two layers of wafers and bananas with pudding mixture in between for a taller, more impressive presentation.

Ingredient Substitutions

  • Cool Whip: homemade whipped cream (2 cups heavy cream whipped with 1/4 cup sugar)
  • sweetened condensed milk: evaporated milk plus 1/4 cup sugar
  • instant vanilla pudding mix: instant banana pudding mix

Equipment Needed

  • 13 x 9 inch baking dish or pan
  • mixing bowl
  • electric mixer or whisk

Historical Context

Banana pudding became a Southern staple in the early 1900s when bananas became widely available and affordable. The no-bake version with instant pudding and Cool Whip gained popularity in the 1960s-70s as a quick, foolproof dessert for church suppers and family reunions.