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.
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 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.
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.