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
- Instant pudding mix makes this no-bake dessert as easy as it is delicious.
- Sweetened condensed milk adds a concentrated creamy flavor that makes this the most decadent banana pudding.
Key Ingredients in Banana Pudding
- Milk. Use whole or 2 percent to make the pudding.
- Instant vanilla pudding. It’s as easy as stirring in milk.
- Sweetened condensed milk. The concentrated creamy flavor makes the pudding even better.
- Salt. A pinch of salt goes a long way to balance the sweetness and amplify the flavors.
- Heavy cream. For making whipped cream to lighten the pudding and spread on top.
- Bananas. The pudding is plenty sweet, so opt for barely ripe bananas to keep it balanced.
- Vanilla wafer cookies. You know the ones.
Helpful Swaps
- You can swap out homemade whipped cream for store-bought whipped topping.
- Use instant banana pudding in place of one vanilla pudding for extra banana flavor.
- Layer banana pudding ingredients in a bunch of individual serving cups instead of one big serving dish.
