Banana Pudding with Condensed Milk

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This classic recipe for creamy banana pudding with condensed milk is sure to make you swoon. It is perfect for summer gatherings and is sure to become of your favorite desserts.

This old fashioned dessert has layers of creamy vanilla pudding, fresh bananas, and vanilla wafers. The creamy pudding mixture has condensed milk stirred in, so you know it is rich and delicious.

Adding homemade whipped cream keeps it fluffy and luscious. It all comes together to make the perfect classic southern banana pudding.

There is just something about the combination of flavors and textures that make this banana pudding the perfect comfort food. Make it for a BBQ, potluck or family gatherings and watch everyone go crazy for it.

There are so many great ways to make it, but the recipe in the recipe card is our favorite way. It is quick easy and oh so good.

Using condensed milk and instant pudding gives you that homemade custard taste without the effort. Before we came upon this recipe, I used to make my banana pudding with a rich vanilla egg custard.

Using the egg yolks in the custard meant I would have extra egg whites. So I would make a crisp meringue for the top, kind of like making the base for a pavlova.

Both ways are super delicious, for sure. But as life gets busier I tend to stick to the quicker instant pudding method now.

Frequently Asked Questions:

How do you store banana pudding?

Banana pudding is best about 2-12 hours after it is made. While it still tastes good later, the banana slices will start to oxidize and turn brown over time.

To prevent that for as long as possible, place plastic wrap on the surface of the leftover banana pudding and store it in the refrigerator. You can also brush you banana slices with citrus juice before using them to inhibit the browning.

Lemon juice is the most popular option, but pineapple or orange juice will work as well.

Can you freeze banana pudding?

Banana pudding doesn’t freeze well. The bananas will get mushy and the pudding will get watery as it defrosts. It is best to eat your banana pudding fresh.

More Great Banana Dessert Recipes

If you like banana pudding, you will love no-bake banana cream pie as well. It has a lot in common with the recipe but has a graham cracker crust rather than Nilla wafers.

If your bananas got a little overripe, try making banana bread or a tasty banana cake instead. If you are feeling fancy you can even make a southern style layered banana cake with fluffy white frosting.

Or turn your ripe bananas into banana rice pudding. It is another comfort food and is delicious warm or cold.

Did you make this great recipe? Please leave a review in the recipe card below!

Southern Banana Pudding

Carlee

This easy banana pudding recipe comes together quickly and tastes amazing. The condensed milk adds that rich creaminess and the whipped cream makes it fluffy and delicious. Make it a couple of hours before you plan to eat it so the vanilla wafers have a chance to soften and the bananas can flavor the pudding mixture.

4.75 from 32 ratings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 16 minutes mins

Course Dessert

Cuisine American

Servings 18 Servings

Calories 371 kcal

Equipment

• Oneida Casserole Spoon
• Trifle Bowl with Pedestal

Ingredients

  

1x2x3x

• 6.8 oz. vanilla instant pudding mix
• 2½ cups cold milk
• 14 oz. sweetened condensed milk
• 3 cups heavy whipping cream
• 11 oz. package vanilla wafers
• 6 bananas

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Instructions

 

• In a large bowl, whisk together the milk and sweetened condensed milk until they are combined. Add the pudding mixes and stir until incorporated. Place in the refrigerator.
• In a cold mixing bowl, whip the cream until stiff peaks form. Be careful to not overwhip the cream.
• Fold the whipped cream into the pudding mixture until combined.
• Slice ripe bananas about ¼" thick.
• Now grab a large glass bowl, trifle bowl, or 9×13-inch baking dish. Arrange a layer of vanilla wafers on the bottom of the dish. Top with a layer of bananas and then some of the pudding mixture. Keep alternating layers until all of the ingredients are used. Be sure to seal all of the bananas under a layer of pudding, don't put any on top.
• Refrigerate for at least 2 hours but up to 8 hours. Longer storage may result in oxidized bananas. See the notes below for more tips.
• If desired top with additional whipped cream or fresh banana slices before serving.

Notes

For the best results, use bananas that are just ripe, not overipe.

Bananas oxidize and turn brown and slimy after a while. To prolong storage, you can brush the banana slices with lemon juice before using them.

Make sure all of the bananas are sealed under a layer of pudding to keep the air from getting to them.

Video

Nutrition

Serving: 1servingCalories: 371kcalCarbohydrates: 42gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 58mgSodium: 157mgFiber: 1gSugar: 29g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!