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.

Glass trifle bowl filled with layers of banana pudding with vanilla wafers, sliced bananas and creamy pudding mixture.

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.

Bowl of pudding mixture, bowl of fresh whipped cream, bunches of bananas and vanilla wafers ready to be made into 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.

pudding, condensed milk and whipped cream mixture in bowl with spatula.

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.

Serving of creamy banana pudding in bowl with remaining pudding in trifle bowl in the background.

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.

Trifle bowl filled with layered southern style banana pudding.

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!

Yield: 18 Servings

Southern Banana Pudding

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.

Prep Time 15 minutes

Cook Time 1 minute

Additional Time 2 hours

Total Time 2 hours 16 minutes

Ingredients

2 (3.4 oz.) boxes vanilla instant pudding mix
2 1/2 cups cold milk
14 oz. sweetened condensed milk
3 cups heavy whipping cream
11 oz. package vanilla wafers
6 bananas

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 1/4" thick.
Now grab a large glass bowl, trifle bowl, or 9x13-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.