Banana pudding is a dessert with a history, beloved and recognized on every table. But even such a classic has room for experimentation. Over the past few years, I’ve tried dozens of variations inspired by seasonal produce, family holidays, and just the desire to try something new. Sometimes the changes have been in texture, sometimes in flavor, and sometimes in the approach to cooking itself.
In this article, 10 unique banana pudding recipes that are definitely worth trying at least once. Everything is simple, easy to understand and tested at home.
1. Banana-Less Pudding Recipe – All the Flavor, No Bananas!
There are two types of people – those who adore the texture of bananas, and those who… don’t digest them at all. So, if you’re in the second group – or you’re just suddenly out of bananas, this banana-free pudding will surprise you. No fruit. No fuss. And yes, it still tastes like banana.
Some might wonder why you’d even make a banana-free pudding. Sometimes it’s for medical reasons (for example, if you need to limit potassium). Sometimes it’s because of allergies. And sometimes you’re just the person who forges bananas out of the dessert. This recipe gives you everything you love about banana pudding, but without the bananas themselves.
What you’ll need (full list):
- 1 package (96 g) banana-flavored instant pudding
- 2 cups cold milk (whole milk is best, but 2% is okay)
- 1 can (400 g) condensed milk with sugar
- 1 tsp. vanilla extract
- 1 package (225 g) of whipped cream (e.g. Cool Whip), thawed
- 1 packet of vanilla cookies (Nilla Wafers are perfect!)
- Optional: some cookie crumbs and a pinch of cinnamon to serve
If you don’t feel like going to the store, here’s a banana-flavored pudding on Amazon. The most convenient way to stock up.
How to Cook
- Whisk the pudding with the milk in a large bowl, about 2 minutes, until the mixture starts to thicken.
- Add condensed milk and vanilla extract. Stir until smooth.
- Gently stir in the whipped cream. Just until combined – don’t stir too hard, let it stay airy.
- Assemble in layers in a mold (a 20×20 cm mold or glass bowl will do):
- Cookie layer
- Pudding layer
- Repeat until the mold is full, top with pudding
- Put in the fridge for at least 2 hours (or better overnight)
- Before serving, sprinkle cookie crumbs and a pinch of cinnamon on top – for texture and coziness
A couple of tips. Spread into jars or cups – makes pretty portions and immediately minus the extra dirty dishes. . Add half a package of cream cheese to your pudding base. Not a classic, but oh so delicious. A couple of marshmallows or a pinch of white chocolate will make the dessert more interesting
Would you dare to make banana pudding...without bananas? Either way, try it once. What if you like it?
2. Cold & Creamy Banana Pudding with Greek Yogurt – A Refreshing Twist!
If you love banana pudding but want something lighter, with sourness and freshness – this version with Greek yogurt might be your favorite for the hot summer.
Why add Greek yogurt to banana pudding?
There are two reasons:
First, Greek yogurt gives that thick, creamy texture and slight sourness that perfectly balances the sweetness.
Second, it’s both protein and probiotics – so it makes dessert not only delicious, but also… almost healthy. (Well, okay, there’s still cookies and condensed milk in there, but let there be an illusion.)
Plus, this kind of pudding is great in the heat. Classic pudding quickly becomes runny and falls apart if it’s on the table in the sun. This one stays fresh, dense and cool.
Ingredients (a little different than usual):
- 2 ripe bananas, slice
- 1 package (96 g) instant vanilla pudding
- 1 ½ cups cold milk
- 1 cup unflavored Greek yogurt (full-fat is best)
- 1 tsp. vanilla extract
- 1 packet (225 g) of whipped cream (Cool Whip type), thawed
- 1 packet of vanilla cookies
- Optional: a little honey or maple syrup (if you like it sweeter), mint leaves for serving
How to prepare
- Mix the pudding and milk – whisk for about 2 minutes until thickened.
- Add yogurt and vanilla. Taste. Want it sweeter? Drop in a little honey or syrup.
- Add the whipped cream, stir gently until lush and smooth.
- Assemble the pudding in layers:
A layer of cookies
A layer of banana slices
A thick layer of the creamy pudding mixture
Repeat until your dish is full, ending with a layer of pudding
- Cover and remove to the refrigerator for at least 3 hours. It’s best to leave overnight – the cookies will soak in and become soft, almost like a cookie.
The yogurt sourness is almost insensible, especially when the dessert is well chilled. You can garnish the top with whipped cream, cookie crumbs and mint and you’re ready for dessert!
And you may also need a beautiful glass bowl for serving.
3. The Most Easy Jello Banana Pudding – A Fun & Wiggly Treat!
Sometimes we just need a colorful dessert that is delicious, that both adults and kids love So this banana jello pudding is that insanely delicious dessert.
This pudding is interesting because of its texture. Imagine jelly combined with tender pudding and banana slices. Can you picture it? Now you know what I’m talking about!
And yes – it’s all ready in 10 minutes. No stove, no oven. Just a kettle, a bowl and the fridge.
What you’ll need:
- 1 packet (85 g) of banana jelly (jelly, not pudding!)
- 1 packet (96 g) of instant vanilla pudding
- 2 cups boiling water
- 1 cup cold water
- 2 bananas, sliced
- 1 packet (225 g) whipped cream
- 1 packet vanilla cookies
- Optional: cherries from syrup or sprinkles for a fun serving
How to cook (as easy as possible!)
- Dissolve the jelly in boiling water. Stir for about 2 minutes until completely dissolved.
- Add the cold water, stir again. Leave it for 5 minutes – let it cool down a bit.
- Add vanilla pudding, whisk until slightly thickened.
- Add the whipped cream, stir gently until smooth.
- Assemble in layers in a mold or bowl:
- cookie layer
- banana slices
- jelly-pudding mixture
- repeat 1-2 times
- Place in refrigerator for 2-3 hours to set well.
Tips from me. Pour into small cups or jars. Kids love personal servings with “shake dessert”. Add a cherry on top. It’s not necessary, but it gives that “vintage” vibe – especially if you’re serving at a party.
4. Hot Banana Pudding – A Warm & Cozy Dessert for Chilly Nights!
Unlike the classic cold versions, this pudding is baked in the oven. It comes with a warm, thick base and a slightly crispy, caramelized crust on top. A bit like a souffle pudding or English bread pudding – only with bananas and vanilla flavoring.
Ingredients (for 4-6 servings):
- 2 ripe bananas, cut into circles
- 2 eggs
- 1 ¾ cups milk
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- a pinch of salt
- 1 cup vanilla cookies (or cookies), crushed
- 1 tbsp butter
- Optional: a little nutmeg on top
I use these baking molds from Amazon – they make the pudding especially beautiful.
How to cook
- Preheat the oven to 350°F (180°C).
- In a bowl, whisk the eggs with the sugar, vanilla, cinnamon and salt.
- Add the milk, stir to combine.
- Place a layer of cookies in a fireproof mold, top with bananas. Fill with egg and milk mixture.
- Arrange small pieces of butter on top.
- Sprinkle with nutmeg if desired.
- Bake for 35-40 minutes, until the top is golden and the mixture is set (a little jiggle in the center is ok!).
- Let cool slightly, serve warm. You can top with whipped cream or a scoop of ice cream.
Little tips. For a gluten-free option, replace the cookies with gluten-free bread or granola. You can reduce the sugar to 1/3 cup, the bananas will give the needed sweetness. Garnish with mint or grated chocolate just before serving.
5. Strawberry Banana Pudding – A Fresh & Fruity Fusion!
Why try this version?
Because it’s not overwhelming. No heavy cream, no heaps of sugar – just the natural sweetness of the fruit, a little creaminess, and delicate layers. It’s especially good in late spring or summer when the strawberries smell so good you want to eat them straight from the garden.
And it’s just a great way to freshen up a classic banana pudding.
Ingredients (serves 4–6):
- 2 ripe bananas, sliced
- 1 ½ cups fresh strawberries, sliced
- 1 package (96 g) vanilla instant pudding
- 2 cups cold milk
- 1 package (225 g) whipping cream
- 1 tsp. vanilla extract
- 1 packet vanilla cookies
- Optional: mint leaves, grated chocolate or powdered sugar for serving
How to cook
- In a bowl, whisk the pudding with milk until thick (about 2 minutes).
- Add vanilla extract and gently fold in whipped cream.
- Prepare the pan: put a layer of cookies on the bottom, then a layer of bananas and strawberries on top.
- Put in some pudding.
- Repeat layers until the pan is full. Finish with pudding and garnish with strawberries and mint.
Refrigerate for at least 2-3 hours. Or better yet, overnight. The cookies will soften and everything will come together to form a delicate fruity mass.
For a richer taste, replace vanilla pudding with banana. You will see that the strawberries will open up differently. For more tartness, add some raspberries or a drop of lemon juice.
6. Banana Pudding with Cool Whip – The Fluffiest & Easiest Ever!
The secret to this dessert is Cool Whip — that whipped cream that makes the texture simply weightless. This is not quite a classic recipe, but it is quick, convenient and stable.
No need to whip heavy cream, no need to monitor the temperature. Just open the package, stir it in — and that’s it. You get a light, airy consistency, perfect for banana pudding.
And also — this pudding holds its shape perfectly, it is easy to make in portions and it does not fall apart even after a night in the refrigerator.
Ingredients:
- 2-3 ripe bananas, sliced
- 1 package (96 g) of quick pudding with banana or vanilla flavor
- 2 cups of cold milk
- 1 package (225 g) of Cool Whip (defrosted whipped cream)
- 1 tsp. vanilla extract
- 1 pack vanilla cookies
- Optional: chocolate chips, nuts, or cinnamon for serving
How to make
- In a bowl, beat the pudding with milk (about 2 minutes until slightly thickened).
- Add vanilla extract, stir.
- Gently fold in Cool Whip — don’t rush, stir from the bottom up to keep it fluffy.
- In a mold or in individual cups, layer:
- cookies
- bananas
- cream
- repeat 2-3 times
- Finish with cream and decorate as desired.
- Put in the refrigerator for at least 2 hours. Before serving, cool the spoons slightly.
Collect in glasses or jars with lids, it’s convenient to take with you on a picnic. Sprinkle with walnuts on top or add a couple drops of caramel sauce.
7. The Ultimate Nabisco Banana Pudding Recipe – Perfect Every Time!
This recipe has been tried and tested for decades. It’s still printed on Nilla Wafers. And it’s not from a packet, it’s based on homemade custard, which is thick, rich, and not too sweet. And yes, it’s a little longer than just “whipping pudding with milk.” But it’s worth it.
Ingredients (for 6-8 servings):
- ¾ cup sugar
- ⅓ cup flour
- pinch of salt
- 3 eggs (separate yolks from whites)
- 2 cups milk
- ½ tsp vanilla extract
- 45-50 pcs. vanilla cookies (Nilla Wafers)
- 4 ripe bananas, sliced
- 3 egg whites (for the meringue)
- ¼ cup sugar (for the meringue)
How to make
Step 1. Custard
- In a saucepan, combine sugar, flour and salt.
- Whisk the yolks with milk separately, then add to the dry mixture.
- Put on medium heat and cook, stirring constantly, until the mixture thickens (about 10 minutes).
- Remove from heat, add vanilla. Leave to cool slightly.
Step 2. Assembling the pudding
- In a mold (you can use a glass one), layer:
- cookies
- bananas
- cream
- more cookies and so on until the cream runs out. The last layer is cream.
Step 3. Meringue
- Whip the egg whites until soft peaks form, then gradually add the sugar and beat until stiff peaks form.
- Pour the meringue over the pudding, spreading it out to the edges (to “seal”).
- Place in the oven at 350°F (180°C) for 10-15 minutes – until the top is golden.
Helpful tips
- If you don’t want to mess with the meringue, just substitute whipped cream – it won’t follow the recipe, but it will still be delicious.
- Make ahead. The pudding will sit in the refrigerator for a long time – after 12 hours the flavor will be even deeper.
When I first saw this in an old Louisiana family recipe, my first reaction was, “Seriously? Sour cream? In a dessert?!”
8. Southern-Style Banana Pudding with Sour Cream – A Secret Ingredient Trick!
And then I tried it. And I’ve never done it since.
The pudding becomes creamier, a little tart, with a depth of flavor that no package of pre-made pudding can provide. The sour cream here isn’t “tart,” it kind of cuts through the sweetness and makes the whole thing just wonderful.
Ingredients (serves 6–8):
- 1 package (96 g) quick banana pudding
- 1 ½ cups cold milk
- 1 cup sour cream (at least 20% fat)
- 1 package (225 g) whipping cream
- 3–4 ripe bananas, sliced
- 1 tsp. vanilla extract
- 1 pack vanilla cookies
- Optional: a little grated nutmeg or caramel sauce
How to cook
- In a bowl, beat the pudding with milk until thickened.
- Add sour cream and vanilla – mix gently.
- Fold in whipped cream.
- Layer the following into the pan:
- cookies
- bananas
- pudding
- repeat layers until finished
- Decorate with cookies, bananas, and grated nutmeg.
- Refrigerate for at least 3 hours, or better yet, overnight.
Tips. You can replace the sour cream with Greek yogurt if you want a slightly “healthier” version. But the taste will be slightly different – more sour. Before layering, sprinkle the bananas with lemon juice to prevent them from browning.
9. The Best Instant Banana Pudding for Busy Weeknights!
Yes, we have all at one time or another come to the rescue of a banana pudding from a packet – not just quick, but really tasty if you know a couple of tricks.
The dessert is ready in 10 minutes, the ingredients are always on hand, and the result is excellent.
Why is that? Because we improve the ready-made base, and do not just follow the instructions on the package. We add creaminess, real vanilla, texture. Try it!
Ingredients:
- 1 package (96 g) instant banana pudding
- 1 ½ cups cold milk
- ½ cup condensed milk
- 1 package (225 g) whipped cream
- 1 tsp. vanilla extract
- 2-3 bananas, sliced
- 1 pack of vanilla cookies
- Optional: some chocolate chips or caramel sauce
How to cook
- In a bowl, beat the pudding with milk and condensed milk until thick.
- Add vanilla extract and fold in whipped cream — carefully to keep it fluffy.
- Layer in a pan:
- cookies
- bananas
- cream
- more cookies
- more cream
- You can top with the remaining bananas and whipped cream.
- Put in the refrigerator for at least 30 minutes. You can eat it right away, but it tastes better if you let it sit.
Quick life hacks
- No whipped cream? Take regular cream (33-35%) and beat with sugar until soft peaks form.
- Need to go? Place in jars or containers – a great “sweet box” to take with you.
- Making for kids? Decorate with sprinkles on top – it will be fun and bright.
10. Banana Pudding with Cream Cheese – Rich, Velvety & Decadent!
If you are looking for a banana pudding “not for every day”, but one that you want to serve in a beautiful dish, with wine and candles – this is it.
This version is denser, creamier, richer than any other. All thanks to the cream cheese base, which makes the texture velvety, and the taste – deeper and a little more piquant.
Ingredients (for 6-8 servings):
- 1 package (96 g) quick banana pudding
- 1 cup cold milk
- ½ can (200 g) condensed milk
- 200 g cream cheese (like Philadelphia) – soft, room temperature
- 1 package (225 g) whipped cream
- 1 tsp. vanilla extract
- 2-3 ripe bananas, sliced
- 1 pack of vanilla cookies
How to cook
- First – cream cheese. Whip it with vanilla and condensed milk until smooth.
- Separately whisk the pudding with milk until thickened.
- Combine both masses, mix carefully.
- Stir in whipped cream – not until completely dissolved, but so that the structure remains airy.
- Assemble in a mold:
- a layer of cookies
- a layer of bananas
- a layer of cream
- repeat 2-3 times
- Refrigerate for at least 4 hours, or better yet – overnight.
Tip. If you like a stronger “cheese” accent, then increase the amount of cream cheese to 300 g – you will get an almost cheesecake texture. Garnish with caramel sauce and a pinch of sea salt before serving.
Banana classics in a new way
A dessert doesn’t have to be complicated to be delicious.
Each of these options is a reason to approach a familiar recipe in a new way. Sometimes it’s to simplify, sometimes it’s to deepen the flavor, and sometimes it’s just to add some fun.
Banana pudding can be anything: a quick snack in a jar, an elegant end to dinner, or a salvation on a Friday night when you want nothing more than a spoonful of something creamy.
Which option will you try first? Share in the comments, I’m interested in knowing everything!
