In 2025, banana pudding isn’t just a comfort food from childhood. It’s a culinary hit that’s experiencing a true second youth. It is served at weddings, turned into high gastronomy, made healthy, airy, chocolatey, with peanuts, with mascarpone, with caramel… And, most importantly – all of this is ridiculously easy to make at home.
We’ve collected 10 banana pudding recipes that are worth trying this year. Here you’ll find not just recipes – but inspiration. Because every pudding on this list is a little holiday, a cozy ritual and a reason to please yourself without a special occasion.
1. 2025’s Best Banana Pudding Recipe – Creamy & Irresistible!
Over the past year, I’ve tried dozens of banana pudding recipes. From family classics to weird versions from TikTok. And this recipe? This is the one. The one I keep coming back to again and again.
The one I gave to my neighbors to try and they asked if I did catering (I don’t).
In this pudding, the layers, the flavor, the comfort…it’s all there. And plus, it feels like you’re back at grandma’s house.
Ingredients
Don’t worry, it’s nothing exotic – you’ll find it all at your nearest supermarket:
- 1 can (400 ml) condensed milk
- 1.5 cups ice water
- 1 package (96 g) instant vanilla pudding
- 3 cups heavy cream (33-36%)
- 1 package Nilla Wafers vanilla cookies (approx. 300 g)
- 4-5 ripe bananas, sliced into circles
- 1 tsp. tsp. vanilla extract
- pinch of salt
Optional but WONDERFUL bonus: add a little vanilla paste and the flavor is deeper and richer. Proven.
Preparation
No oven, no water bath. Just mix, layer, refrigerate – and get high.
- Pudding base. In a large bowl, whisk condensed milk and cold water until smooth (about 2 minutes).
Add the pudding, continue whisking for another 2 minutes. The mixture will start to thicken – perfect.
Cover with a lid or foil and put it in the fridge for at least 4 hours (or overnight if you’re a saint).
- Whip the cream. Separately, whip the cream to stiff peaks. Toward the end, add the vanilla and a pinch of salt.
Gently stir the cream into the pudding mixture. Don’t rush it – it needs love and gentleness. We’re not pouring concrete, we’re creating an airy cloud of flavor.
- You can never have too many layers. In a clear bowl, start layering: layer of cookies – layer of bananas – layer of pudding.
Repeat until we run out of ingredients. The top layer should be the pudding. And don’t be stingy, spread it out generously!
You can sprinkle cookie crumbs on top or add fresh banana slices – just before serving so they don’t darken.
Cover the pudding with foil and send it to the fridge for at least 6 hours. Overnight is best. The cookies will soak in, become like a soft biscuit, and the flavors will meld together.
Why this recipe is TOP
- No baking required, and the flavor is restaurant-quality
- Texture is like a whipped cloud
- Simple, straightforward and foolproof – even a teenager can do it
- Can be stored in the fridge for up to 3 days (if at all)
If you want to take your serving up a notch, use a glass pudding mold. The look of the layers makes even a homemade dessert look like a showcase dessert.
2. The Most Famous Southern Banana Pudding – Just Like Grandma’s!
If you’ve ever been south of Missouri, you’ll feel it with your whole body – banana pudding is sacred.
It’s not just a dessert. It’s a tradition. It’s summer barbecues, family gatherings, Sunday meals after church. It’s love, sugar, and a little bit of grandma’s austerity stacked in layers in a mold.
No simplifications. No fancy gimmicks. Just good old-fashioned classics, slow and hearty. The way it’s been done for decades.
I set myself a goal: to recreate the exact same pudding. And this recipe is as close as it gets.
What you’ll need
This one is a baked version. Thick, rich, with a hint of nostalgia. Not a drop of pre-made pudding – just handmade.
- 3/4 cup sugar (divided)
- 1/3 cup flour
- 1/4 tsp salt
- 3 eggs, separate whites and yolks
- 2 cups milk (whole milk is better)
- 1/2 tsp vanilla extract
- About 45 Nilla Wafers cookies (half a box)
- 5 ripe bananas, sliced into circles
Hint. I buy classic Nilla Wafers vanilla cookies here – they last a long time.
Step-by-step recipe
- Make the custard. In a saucepan, mix 1/2 cup sugar, flour and salt.
Add the yolks and milk, whisk and place over medium heat.
Stir constantly until thickened, about 10-12 minutes.
When the cream is smooth and homogeneous, remove from heat and add vanilla extract.
This cream is like something from childhood. Sweet, tender, and warming.
- Assemble the layers. In a medium baking dish: layer cookies – layer bananas – layer custard. Repeat until we run out of ingredients. The top layer is the custard.
- Whip up the meringue. Preheat the oven to 350°F (175°C).
Separately, whisk the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar, whisk until stiff peaks.
Spread the meringue on top of the pudding, making sure to reach the edges of the mold (this is important so the meringue doesn’t shrink in the oven).
- Bake! Put in the oven for 12-15 minutes, until the top is browned and beautiful.
Let cool slightly (about 30 minutes) and then put away in the fridge for at least an hour.
The bananas become lightly caramelized, the cookies become almost like a cookie, and the cream becomes silky and rich.
And if someone after the first spoonful says, “Oh, it’s just like my grandmother’s!” – know that you did it right.
You can use mini jars to make portioned serving – beautiful and convenient. For the modern foodies, you can add a dash of salted caramel on top. And sprinkle with lightly roasted peanuts.
3. Paula Deen’s Legendary Banana Pudding – A Must-Try Classic!
If you’ve ever Googled banana pudding, you’ve 100% seen Paula Deen’s name.
Her recipe is no longer just a dessert. It’s an American classic. So popular that it’s served at weddings, picnics, and fancy restaurants.
This pudding is not about dieting. It’s about cream, mascarpone cheese, sweetness, softness and real southern comfort food.
What makes this pudding special?
The secret is that it’s not made with custard like the classics, but rather a super creamy base of cream cheese, condensed milk and whipped cream.
It’s almost like cheesecake, only softer and airier.
And instead of the usual Nilla Wafers cookies, here are Pepperidge Farm’s Chessmen cookies.
Ingredients:
- 1 package (340 g) cream cheese, room temperature
- 1 can (400 ml) condensed milk
- 1 package (90 g) instant vanilla pudding (instant)
- 3 cups cold milk
- 1 package (about 230 g) Pepperidge Farm Chessmen cookies
- 5-6 ripe bananas, sliced
- 1 package (200-250 ml) whipped cream or heavy cream whipped cream (33-36%)
How to prepare:
- Cream base. In a deep bowl, beat cream cheese until soft. Add the condensed milk and mix well until smooth.
Then add the pudding and milk. Whisk until thickened (about 2-3 minutes).
Leave in the fridge for 5-10 minutes to let the mixture stabilize.
- Add the cream. Gently stir the whipped cream into the pudding. Don’t whip with a mixer – just with a spoon or spatula. We want fluffiness!
- Assemble the layered masterpiece. In a large rectangular mold:
- Place a layer of Chessmen cookies on the bottom
- Then bananas
- Fill with the cream mixture
Place a second layer of cookies on top – nice and flat, like you’re in a cooking show!
Cover with foil and put it in the refrigerator for at least 4 hours (or better – overnight). That way the dessert will infuse, the cookies will soften, and everything will come together into one delicate symphony.
This pudding is quick to make, but looks expensive. The creamy texture just melts in your mouth. Plus, there’s no baking, which is perfect for summer.
Sprinkle cookie crumbs and a little dark chocolate on top and serve in glass serving glasses and you’ve got a dessert like you would at a restaurant
4. Magnolia Bakery’s Secret Banana Pudding Recipe – Finally Revealed!
If you’ve ever been to New York City – especially the Bleecker Street area – you’ve probably heard of Magnolia Bakery.
Yes, that’s the bakery that always has a line. Not for the cupcakes (although they’re good too), but for the banana pudding, which has become a legend.
It’s light and rich at the same time. Airy. So, here’s your chance to make that same Magnolia Banana Pudding at home.
It’s no-bake, incredibly light in texture, and has the perfect balance of sweetness and banana freshness.
Magnolia Bakery adds whipped cream to vanilla pudding, which creates that creamy texture that sets their dessert apart from any other.
Ingredients:
- 1 can (400 ml) condensed milk
- 1½ cups ice water
- 1 package (90 g) instant vanilla pudding
- 3 cups heavy cream (33–36%), whipped
- 1 box Nilla Wafers (approximately 300 g)
- 4–5 ripe bananas, sliced
How to make:
- Prepare the pudding. Combine the condensed milk and water in a deep bowl. Whisk until smooth (about 2 minutes). Add the vanilla pudding, whisk again.
Cover and refrigerate for 4 hours or until thickened.
- Creamy magic. When the pudding has cooled, whip the cream until stiff peaks form.
Gently fold it into the pudding, slowly, with a spoon. Do not use a mixer! We want a cloud-like texture, not a soup.
- Assembling the masterpiece. In a large transparent bowl (or in serving glasses – this is very beautiful):
- Cookie layer
- Banana layer
- Pudding layer
Repeat layers 2-3 times. Pudding should be on top.
Cover with cling film and refrigerate overnight. This is important: overnight the flavors will combine, and the cookies will become soft and almost like a sponge cake.
Before serving, decorate the top with cookie crumbs or thin banana chips. You can lightly drizzle with caramel syrup – but just a little, so as not to interrupt the taste.
5. Quick & Easy Banana Pudding with Nilla Wafers – No-Bake Delight!
Sometimes, honestly, I just don’t have the energy to go to the kitchen.
I want something delicious, homemade, but without baking, whipping, or an oven.
And on such days, the incredibly delicious banana pudding with Nilla Wafers comes into play. No baking, no hassle.
It’s ready in 10 minutes, you don’t need an oven (perfect for summer), it looks beautiful, and the taste is like you spent half a day in the kitchen. Suitable as an everyday dessert, for parties, and for “when guests arrive unexpectedly”
Ingredients:
- 1 pack of instant vanilla pudding (90 g)
- 2 cups of cold milk
- 1 can of condensed milk (400 ml)
- 1 pack (300 g) of Nilla Wafers cookies
- 4-5 ripe bananas, sliced
- 200-250 ml of whipped cream or ready-made whipped cream (like Cool Whip)
- 1 tsp of vanilla extract (optional)
If you can’t find Nilla Wafers, you can replace them with any thin vanilla cookies, but the original is, of course, better.
How to make:
- Mix the base. In a deep bowl, beat the pudding with milk (2 minutes, until it thickens).
Add condensed milk and vanilla extract – mix until smooth.
Carefully fold in the whipped cream — just use a spoon to keep it airy.
- Assemble the layers. In a mold (or in individual cups, if you want to portion them):
- Cookie layer
- Banana layer
- Pudding layer
Repeat everything one or two more times. Decorate the top with cookie crumbs or a few pretty banana slices.
Put in the refrigerator for at least 2-3 hours (or better yet, overnight). During this time, the cookies should soak up the flavor, and the taste will become whole and delicate.
Tip. If you want to improve the recipe — replace some of the cream with mascarpone, it will taste like in a restaurant.
6. Homemade Banana Pudding from Scratch – The Ultimate Comfort Food!
This banana pudding is not about speed, but about care. About returning to simple things. About the smell of hot milk, vanilla and caramelized bananas that spreads throughout the house when it’s cold outside or your soul is asking for warmth and care.
Yes, it takes longer to prepare than the “quick” version. And there are no powders or semi-finished products here.
Ingredients (for 6-8 servings)
For the custard:
- 2½ cups whole milk
- ½ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 egg yolks
- 2 tbsp butter
- 1½ tsp vanilla extract
To assemble:
- 1 package Nilla Wafers vanilla cookies (or similar)
- 4-5 ripe bananas, sliced
- Optional: a little cinnamon or nutmeg for sprinkling (optional)
Step-by-step preparation:
- Make the custard. In a saucepan, combine the sugar, cornstarch, and salt.
In a separate bowl, beat the yolks, add the milk, stir, and pour everything into the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens – about 8-10 minutes.
When the custard has become like custard, remove from heat, add butter and vanilla. Stir until completely dissolved.
Cover the custard tightly (the film should touch the surface so that a film does not form on top) and put it in the refrigerator for 30-60 minutes.
- Assemble the layers. In a large bowl, mold, or in individual jars:
- A layer of cookies
- A layer of bananas
- A generous layer of cream
Repeat 1-2 more times until you run out of ingredients. You can sprinkle a little cinnamon or finely grated nutmeg on top – it will give you a spicy note.
Put the dessert in the refrigerator for at least 4 hours. During this time, the bananas will slightly caramelize, the cookies will soak in the cream, and everything will come together to form that very texture.
Tips from my experience
- Don’t rush. The whole pleasure of this recipe is in the process.
- Add a drop of vanilla paste with seeds to the cream – the aroma will be like in a good pastry shop.
- Don’t want cookies? Replace them with a sponge cake or savoiardi – it will turn out almost like a trifle.
7. How to Make Healthy Banana Pudding – Guilt-Free & Delicious!
We already know that healthy doesn’t mean boring. And it definitely doesn’t mean “flavorless.”
I created this recipe when Lindy and I decided to have a “no sugar month” (spoiler: it ended on day 19 because a neighbor brought pie).
But this dessert is the one that has stuck with us forever.
It’s light, creamy, sweet — and sugar-free, gluten-free, and dairy-free, if that’s what you want.
What makes it “healthy”?
- No refined sugar
- No dairy (if using plant-based alternatives)
- Gluten-free is fine — just choose gluten-free cookies
- Use ripe bananas as the main sweetener
- Total control over ingredients
Ingredients:
- 3 ripe bananas
- 1½ cups coconut milk (or other plant-based milk — almond, oat)
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- A pinch of salt
- ½ tsp cinnamon (optional)
- 1-2 tbsp maple syrup (to taste, optional)
- Gluten-free cookies or homemade oatmeal crumbles
- Optional: coconut flakes, nuts, cacao nibs — for garnish
I use this organic coconut milk — thick, creamy, no additives. Perfect for desserts.
How to cook:
- Prepare the “pudding”. Mash 2 bananas into a puree. Mix in a saucepan:
- banana puree
- coconut milk
- starch
- vanilla, salt, cinnamon
- (optional) maple syrup
Put on medium heat and cook, stirring constantly, until the mixture thickens – 5-7 minutes.
Remove from heat, cool for 10 minutes, then put in the refrigerator for another 30-40 minutes.
- Assemble the dessert. In cups or jars, alternate:
- Cookies (or homemade granola)
- Sliced fresh banana
- Cooled cream
On top – some more cookies, and you can sprinkle with nuts or coconut.
You can eat this dessert for breakfast and not feel guilty. You can make it with any plant-based milk. And you know for sure that there are no extra “E”s in it
Tips. If you want to add protein to dessert, then mix 1 spoon of unflavored protein into the banana mass before cooking. If the pudding is too thick, add a little plant milk and stir.
I noticed that if you feed children or guests and do not say that this is a “healthy” option, no one will guess. Checked.
8. Chessman Cookie Banana Pudding – A Fancy & Fun Twist!
This banana pudding is a celebration. Perfect for serving at parties, celebrations, or when you just want to feel like a kitchen queen.
What’s so special about Chessman cookies?
It is denser and butterier than Nilla Wafers
It has a beautiful embossed pattern that looks expensive
Doesn’t fall apart as quickly – keeps its shape
Gives the pudding that very crunch, especially in the first hours
Ingredients:
- 1 pack (340 g) of cream cheese, room temperature
- 1 can of condensed milk (400 ml)
- 1 pack of instant vanilla pudding (90 g)
- 3 cups of cold milk
- 1 pack of Pepperidge Farm Chessmen cookies (about 230 g)
- 4-5 ripe bananas, sliced
- 200-250 ml of whipped cream or ready-made whipped cream (like Cool Whip)
How to make:
- Mix the base. In a deep bowl, beat the cream cheese until soft and smooth.
Add the condensed milk, mix well.
Then add dry pudding and cold milk. Whisk until smooth, put in the refrigerator for 10-15 minutes.
- Add whipped cream. Carefully fold the whipped cream into the cream. Slowly, without a mixer – only with a spatula. This is important for a delicate structure!
Assembly: how to assemble beautifully
- Put half of the Chessmen cookies on the bottom of the pan – with the patterns facing up
- Add a layer of bananas
- Generously spread the cream mixture
- On top – the remaining cookies (ideally – in an even, beautiful layer)
Advice. If you want the top layer to be crispy – put it just before serving. And if soft and melting – immediately, so that it soaks.
Put the dessert in the refrigerator for 4-6 hours, or better yet – overnight.
The longer it sits, the more “pudding-like” it will become: the bananas will release juice, the cookies will soften, and all the flavors will combine.
To serve, use a clear, straight-sided pan — the layers should be visible. Decorate the top with crumbs from one cookie, banana slices, and a drop of honey or maple syrup.
9. Instant Banana Pudding – The Fastest & Creamiest Recipe Ever!
Sometimes you just want dessert right now. Not in 6 hours. Not “put it in the fridge overnight.”
But right now. Now. And that’s when, my dear banana lover, you need this recipe.
Ready in 10 minutes. No stove or oven required. Only 5 ingredients. Can be made in one bowl.
And at the same time, it’s amazingly creamy and aromatic.
Ingredients:
- 1 pack of instant vanilla pudding (90 g)
- 2 cups of cold milk
- 1 pack of vanilla cookies (Nilla Wafers or any similar)
- 3-4 ripe bananas, sliced
- 200 ml whipped cream or ready-made cream (Cool Whip)
3 simple steps:
- Mix the pudding. In a deep bowl, beat the pudding + milk. Literally 1-2 minutes, until thickened.
- Add cream. Carefully fold in whipped cream. No need to whip – just stir to form a light, fluffy cloud.
- Assemble everything together. Layer in cups or one form: cookies – bananas – pudding cream.
Repeat until all is gone. Top with some more banana and cookie crumbs.
And that’s it.
Even if you can’t wait all night (and you clearly can’t), 5 minutes in the freezer will give the dessert even more tenderness. But by and large – you can eat it right away.
Tip. Add ½ tsp of vanilla paste to the cream, it will give an incredible aroma. Fry banana slices in a dry frying pan – caramel effect in 30 seconds.
10. Peanut Butter Banana Pudding – A Unique & Addictive Combo!
When I first added peanut butter to banana cream, I didn’t expect anything special. Well… it would taste a little nutty, that’s all.
But no.
The sweetness of bananas + the saltiness of peanut butter + the creaminess = the perfect combination
You’ll love this because:
It’s a new take on a classic
The balance of sweet and salty is just awesome
It’s easy to make
It’s even great for those who say “I’m not a pudding fan” (we tested it!)
Ingredients:
- 1 pack instant vanilla pudding (90g)
- 2 cups milk
- ⅓ cup peanut butter (smooth, not crunchy)
- 200-250ml whipping cream or Cool Whip
- 4 ripe bananas, sliced
- 1 pack Nilla Wafers or chocolate chip cookies (also works great!)
- Optional: peanut brittle or chocolate chips for decoration
How to make:
- Make the base. Mix pudding + milk. Whisk until thick (1-2 minutes).
Add peanut butter and mix well. Then gently fold in the whipped cream until the mixture is creamy and airy.
- Layers, layers, layers. In a mold or cups, lay out: a layer of cookies – a layer of bananas – a layer of peanut-banana cream
Repeat 2-3 times. Decorate the top with peanut crumbles, chocolate chips or even a drop of honey – depending on your mood!
Put the dessert in the refrigerator for at least an hour. And if you give it a night – the taste will become rich, bright and surprisingly whole.
Serve in glass goblets or jars with a lid. It looks very beautiful.
Replace Nilla Wafers with chocolate cookies – there will be a contrast of rich chocolate and peanuts
For a unique taste, add a little salt and a drop of espresso to the cream. Very elegant.
So what? Just pick the first one
Ten options. Ten moods. Ten ways to an irresistible dessert.
Banana pudding is a surprisingly flexible dessert. It can be made in 10 minutes. You can make it with coconut milk or mascarpone, add Chessmen cookies or peanut butter. And it will all be delicious. Different, but delicious.
Who knows, maybe you’ll create your own signature banana pudding — the one that people will say “it’s better than Magnolia.”
If you make any of these recipes, let me know! I’m really curious to see which ones become your favorites.
