Banana Pudding

Homemade banana pudding is such an amazing desert to eat during the summer or any time of the year. It is cold, refreshing, and so flavorful.

Banana pudding is super popular here in the States especially in the South. There are a variety of recipes out there and this one is fairly common, with absolutely no baking or cooking required. So if you want a sweet treat and don’t want to turn on that oven or stovetop, this is perfect.

It is so simple and easy to make using just a handful of easy to find and cheap ingredients. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

In order to make this delicious homemade banana pudding you need the following ingredients:

• Cream cheese – Softened/room temp
• Sweetened condensed milk
• Vanilla extract
• Instant vanilla pudding mix – Or you can certainly make a homemade vanilla pudding from scratch.
• Milk – I generally use whole milk, but 2% and 1% will work as well.
• Bananas – Use ripe but not overly ripe bananas
• Vanilla wafers
• Whipped topping – Or you can make homemade whipped cream from heavy whipping cream.

Tools

• Bowls
• Mixer
• Whisk
• Spoon
• Spatula
• Knife

Step 2: How to make banana pudding at home

Begin by making the banana pudding base. Or if you are making vanilla pudding from scratch start by making that.

Add the softened cream cheese to a large bowl. If you forget to set the cream cheese out at room temp to soften, you can soften it in the microwave or a few seconds. Mix the cream cheese until smooth.

Then add the can of sweetened condensed milk to the cream cheese along with the vanilla extract and mix until smooth.

Now add in the package of vanilla pudding mix and 1 cup of the three cups of milk. Mix on low until combined. If it is splashing up too much, remove the beaters and put the mixer away, and finish with a whisk or spatula.

Continue mixing in the milk a third at a time until all combined.

Now fold in about half of the softened whipped topping. Just leave the whipped topping out with the cream cheese to soften it up. Mix until well combined. All right the banana pudding base is complete. Set it aside for now.

Step 3: How to assemble banana pudding

Slice up two bananas to start, you can always cut more as needed.

There isn’t only one way to assemble your banana pudding. You can do it however you like. There are a variety of containers you can use like a large glass container, deep porcelain dish, 13×9 inch glass pan, or a bunch of small single-serving bowls.

Now add a layer of vanilla wafers on the bottom of the bowl, dish, etc. Then place a layer of sliced bananas on top of the wafers. Use clean hands if you are going to be handling the banana slices, or use tongs, or a spoon.

Follow that up with a generous layer of the banana pudding base. Then repeated the steps and layer again with the vanilla wafers, banana slices, and base until you are about 1 inch from the top.

Step 5: Finish the homemade pudding dessert

Once at the top add the remaining softened whipped topping or whip cream to the top and spread it out. Then add more vanilla wafers. You may also crush up the wafers and sprinkle them on the top as well.

Cover the banana pudding with plastic wrap and place it in the fridge to chill for at least 30 minutes. Leave it in there until you want to serve it. Enjoy!

How long does homemade banana pudding last?

If stored in the fridge covered with plastic wrap or a lid, it will last 3 to 4 days.

Here are some other recipes you may like:

Lemon Butter Cookies

Pumpkin Muffins

Bread Pudding

Homemade Pudding Pops

Easy Rice Pudding

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5 from 3 votes

Banana Pudding

This homemade banana pudding is so easy to make using a handful of ingredients. And no cooking or baking required. It is a perfect cold treat for a hot summer day, or anytime really. It is very popular in the South as well as nationwide here in the States.

Prep Time20 mins

Chilling Time30 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Keyword: bananas, easy, no bake, smooth, sweet

Servings: 15 people

Calories: 328kcal

Author: Matt Taylor

Equipment

• Bowls
• Mixer
• Whisk
• spoon
• Spatula
• Knife
• Plastic wrap

Ingredients

• 8 oz softened room temp cream cheese 226g
• 14 oz can of sweetened condensed milk 396g
• 1 to 2 tsp. of vanilla extract 5 to 10ml
• 5 oz box of instant vanilla pudding mix 144g
• 3 cups cold milk whole, 2%, 1%, etc. (750ml)
• 8 oz container of whipped topping 226g
• 2 to 3 large bananas or 4 small bananas it doesn’t matter you can use as many as you want
• 1 box of vanilla wafers 11oz or 311g

Instructions

• Add the softened cream cheese to a large bowl and mix it until smooth. Then add the sweetened condensed milk and vanilla extract and mix until combined. Now add in the instant vanilla pudding mix as well as one cup of the milk.

  If it splashing up too much with the mixer, switch to a hand whisk or spatula to continue mixing. Add the rest of the milk and mix until everything is combined.

  Fold in half of the softened whipped topping, to finish off the banana pudding base.
• Cut up 2 large bananas or 3 medium bananas into slices. You can always cut up more if you run out.
• Take a large glass bowl, 13×9 inch dish, or several small bowls if you want to do individual servings. Layer a handful of vanilla wafers on the bottom, then layer sliced bananas on top of the wafers. Next pour in a generous amount of pudding base. Then repeat the layers of wafers and bananas and pudding base.
• Once you are about 1 inch from the top of the glass, spread on the remaining whipped topping, then place vanilla wafers around the edges. You may also crumble some up and sprinkle them over the whipped topping.
• Next, cover the pudding with plastic wrap and let it chill in the fridge until you want to serve it. It will need at least 30 minutes to 1 hour. Now remove the plastic and serve. Enjoy!

Video

How to Make Banana Pudding | Easy Homemade Banana Pudding Recipe

Notes

Keep covered and stored in the fridge. It will last 3 to 4 days.

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.