This old-fashioned banana pudding recipe has condensed milk in it for extra creamy richness. The layers of cookies, banana slices and pudding are a dessert dream come true. This is a must make treat for family gatherings, potlucks, BBQs, and more.

Glass trifle bowl filled with layers of bananas, vanilla wafer and creamy pudding mixture after it has chilled is ready to serve.

This old-fashioned dessert has layers of creamy vanilla pudding, fresh bananas, and vanilla wafers. The creamy pudding mixture has sweetened 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 this classic southern dessert, but the recipe in the recipe card is our favorite way. It is quick, easy, and oh so good.

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

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

Using sweetened 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.

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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.

Storage

Banana pudding is best about 2-12 hours after it is made. That gives time for the cookies to soften and the banana flavor to penetrate the pudding.

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.

Trifle bowl filled with layered southern style banana pudding.

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

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.

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

4.66 from 38 ratings

Old Fashioned Banana Pudding

Author: Carlee

Servings: Servings

After trying several, we think this is the best banana pudding recipe out there. It 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: 15

Cook: 0

Additional Time 2

Total: 2 16

Equipment

Trifle Bowl with Pedestal

Ingredients

Instructions

In a large bowl, whisk together the 2½ cups cold milk and 14 oz. sweetened condensed milk until they are combined. Add the 6.8 oz. vanilla instant pudding mix and stir until incorporated. Place in the refrigerator to chill while you make the whipped cream.
In a cold mixing bowl, whip the 3 cups heavy whipping cream until stiff peaks form. Be careful to not overwhip the cream.
Fold the whipped cream into the pudding mixture until combined.
Slice 6 bananas about ¼-inch thick.
Now grab a large glass bowl, trifle bowl, or 9×13-inch baking dish. Arrange a layer of cookies 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.
You can use a 16 ounce tub of Cool Whip in place of the heavy whipping cream if you prefer.