This easy banana pudding recipe is a classic dessert for all the right reasons. Thick pudding with fresh bananas and crunchy wafers is irresistible! This wonderfully creamy no bake dessert is perfect to enjoy any time of the year.
Easy Banana Pudding Recipe
This old-fashioned, homemade banana pudding is a classic dessert that never disappoints! It’s a real crowd-pleaser, and it’s so easy to make from scratch.
This no bake banana pudding recipe combines thick and creamy pudding with layers of fresh bananas and crunchy vanilla wafers. It’s simple, delicious, and it looks beautiful.
Why You’ll Love this No Bake Banana Pudding Recipe:
- Make Ahead: This is a great option if you are planning to serve this as part of a big feast as it can be made the night before or a couple days ahead of time.
- No Bake: Any recipe that doesn’t require me to turn on the oven is a win in my book!
- Perfect for Occasions: This easy banana pudding is great to enjoy for Easter, holidays, and throughout the summer.
Be sure to try my S’mores Folded Tortillas and Lemon Bundt Cake!
Ingredients
- Eggs: Separate the whites from the yolks–3 of the egg whites can be saved for another recipe.
- Granulated Sugar
- All-Purpose Flour: Mixing flour into the pudding helps to thicken the mixture.
- Milk: I recommend using whole milk for the thickest, creamiest results.
- Butter: Use unsalted butter. If you only have salted butter, skip the extra salt in the recipe.
- Vanilla Extract
- Vanilla Wafers
- Bananas: Use ripe bananas for the most sweetness.
- Whipped Cream: Top off serving of banana pudding with the cream!
How to Make Banana Pudding from Scratch (Easy!)
Be sure to see the recipe card below for full ingredients & instructions!
- Pudding: Combine ingredients in a saucepan to make the pudding mixture. Gently heat and whisk everything together until it thickens. Let it cool.
- Layering: Layer the pudding with the wafers and banana slices into a dish.
- Serve: You can serve immediately, or let it chill in the fridge before serving.
If you are serving the pudding on the same day, use very ripe bananas that have a few brown spots on them. The riper the banana, the more naturally sweet it is. If you are planning to make this ahead of time, it’s best to use just ripe ones (no green) so that they don’t brown as quickly.
The pudding itself (not layered with the wafers and bananas) will freeze fine. But I generally don’t recommend freezing the whole thing together, as it will get soggy.
After a couple of days in the fridge, the bananas may start to brown a little. If you plan to make it several days ahead, toss the bananas in some lemon juice to slow the browning process.
Cook the pudding on the stove, and let that fully cool before layering. Once you’ve combined everything, you can serve it immediately (no chilling necessary). But 2 hours (or overnight) in the fridge will help it to set and thicken.
Serving Suggestions
To serve, scoop banana pudding into parfait cups, small jars, or bowls, and add a big dollop of whipped cream! If you it’s been in the fridge for a couple of days and you’re eating leftovers, I recommend crumbling some fresh vanilla wafers on top to add the crunchy texture back in.
Recipe Tips and Tricks
- For the best and thickest pudding, make this recipe with whole milk.
- If you only have salted butter, simply decrease the amount of added salt.
- Cover and store in the refrigerator for 3 days.
- To make this recipe gluten-free, swap the all-purpose flour for a 1:1 gluten free flour blend and use gluten free vanilla wafers.
How long does banana pudding last?
Homemade banana pudding will be best if eaten within 3 days of making it.
To store: cover the dish with plastic wrap, and it will keep in the refrigerator for up to 3 days. You can also scoop it into airtight containers to save space in the fridge.
How do you thicken no bake banana pudding?
The most important time for thickening your pudding is during the cooking process. The longer you heat and whisk in the saucepan, the thicker the milk mixture will become (just don’t burn it).
Next, giving the pudding some chilling time in the fridge before serving will help it to set and thicken.
How do you layer banana pudding with vanilla wafers?
Once you have made the pudding, it’s just a matter of layering and assembling the rest of the ingredients together in a dish. I recommend using a 9×13 casserole dish or baking pan.
How to Layer: banana pudding, wafers, banana slices, pudding, wafers, bananas, pudding, crumbled wafers.
There’s no rule on the order of layering, but having the layer of pudding then wafers on top will help to protect the bananas from browning.
This homemade banana pudding recipe is so quick and easy to make, so it’s the perfect dessert for any time. Every mouthful is so rich, creamy, and decadent. I just know you are going to love it!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Banana Pudding Recipe
Ingredients
- 4 large eggs 200 grams, room temperature
- ½ cup granulated sugar 100 grams
- 3 tablespoons all-purpose flour 23 grams
- ½ teaspoon kosher salt
- 2½ cups whole milk 568 grams
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 40 vanilla wafers 150 grams
- 4 ripe bananas sliced crosswise
- Whipped cream for serving
Equipment
- Kitchen Scale (optional)
Instructions
- Separate the yolks from the whites of 3 of the eggs. Set aside the whites for another recipe. Add the remaining whole egg to the yolks and whisk well.4 large eggs
- In a large saucepan, whisk together the sugar, flour, and salt. Whisk in the milk. Cook over medium heat, stirring frequently, until it begins to bubble and thicken.½ cup granulated sugar, 3 tablespoons all-purpose flour, ½ teaspoon kosher salt, 2½ cups whole milk
- Remove from heat and pour ½ cup of the milk mixture into the eggs, whisking constantly, to temper. Whisk the egg mixture back in the saucepan and return to medium-low heat, bringing it to a gentle boil.
- Cook over low heat for 2-3 minutes, whisking frequently. Remove from the stovetop and stir in the butter and vanilla. Allow the pudding to cool for 10-15 minutes.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Spread a thin layer of the pudding in a shallow 9×13-inch baking pan. Place a layer of vanilla wafers on top of the pudding, then top with a layer of banana slices. Spread half of the remaining pudding over the bananas.40 vanilla wafers, 4 ripe bananas
- Continue layering wafers, bananas, and pudding, then top with crumbled wafers.
- When ready to serve, add a dollop of whipped cream to each serving.Whipped cream
Notes
- For the best and thickest pudding, make this recipe with whole milk.
- If you only have salted butter, simply decrease the amount of added salt.
- To make this recipe gluten-free, swap the all-purpose flour for a 1:1 gluten free flour blend and use gluten free vanilla wafers.
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