Easy Banana Pudding Recipe

I’m sharing my simple Mini Banana Pudding Recipe made with pudding mix, milk, vanilla wafers, condensed milk, whipped topping, and fresh bananas, plus a little twist that keeps readers curious.

I make this Easy Banana Pudding when I need something quick and a little showy. It uses instant vanilla pudding mix and ripe bananas, but the thing that gets me every time is how the flavors sort of settle and surprise you days later.

I started calling it my Mini Banana Pudding Recipe after I made it for a tiny dinner party and nobody could stop talking about the Banana And Whipped Cream Dessert vibes it gave off. I mess it up sometimes, like slicing bananas too thin, but somehow it still wins hearts.

Try it, you’ll see. No fancy skills needed.

Ingredients

• Instant vanilla pudding brings sweet flavor and thickens, mostly carbs, little protein, convenient
• Whole milk adds creaminess, fat for mouthfeel, calcium and some protein, use whole for creaminess
• Sweetened condensed milk is super sweet and gooey, lots of sugar and calories, adds caramel notes, richness
• Frozen whipped topping gives light airy sweetness, mostly sugar, helps keep pudding fluffy without extra whipping, easy
• Vanilla wafers are crunchy biscuits that add texture, simple carbs and sugar, nostalgic cookie flavor, great for layering
• Ripe bananas give natural sweetness, fiber, potassium, fruity creaminess and soft bite, they brown fast
• Vanilla extract is a tiny splash that boosts aroma and depth, no calories but lots of flavor, optional

Ingredient Quantities

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups cold whole milk (use whole for creaminess)
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) container frozen whipped topping, thawed
• 1 (11 oz) box vanilla wafers
• 4 ripe bananas, sliced (about 1 1/2 to 2 cups)
• 1 tsp vanilla extract (optional, i usually add it)

How to Make this

1. In a large bowl whisk together the 2 packages instant vanilla pudding mix and 3 cups cold whole milk for about 2 minutes till it’s thick and don’t see streaks, whole milk really makes it creamy.

2. Stir in the 14 oz can sweetened condensed milk and 1 tsp vanilla extract (optional, i usually add it) until smooth and fully combined.

3. Gently fold in the thawed 8 oz container whipped topping with a spatula until the mixture is light and even, don’t overmix or you’ll lose the fluff.

4. Crush half the 11 oz box of vanilla wafers lightly in a bag or by hand so you have a mix of crumbs and small pieces for texture.

5. In a 9×13 or similar dish spread a thin layer of the pudding mix on the bottom to keep the wafers from getting gummy, then add a single layer of whole vanilla wafers.

6. Arrange about half the sliced bananas over the wafers (slice thin so they layer nicely), then spoon half the pudding mixture over the bananas and spread gently.

7. Repeat with another layer of wafers, the rest of the banana slices, and the remaining pudding, smoothing the top.

8. Sprinkle the reserved crushed vanilla wafers on top for crunch and cover tightly with plastic wrap. Chill at least 2 hours so it sets up, though overnight is best.

9. Tip: slice bananas right before assembling when possible to avoid browning, and if you make this ahead, add a few fresh banana slices on top just before serving for a fresher look.

Equipment Needed

1. Large mixing bowl
2. Whisk (hand whisk or small electric mixer if you’re lazy)
3. Rubber spatula for folding and spreading, don’t overmix
4. Measuring cups and measuring spoon (3 cups, 1 tsp)
5. 9×13 baking dish or similar glass/casserole dish
6. Sharp knife and cutting board for slicing bananas
7. Resealable plastic bag plus rolling pin or heavy pan to crush wafers
8. Can opener for the sweetened condensed milk
9. Plastic wrap to cover while chilling and a large spoon to serve

FAQ

Easy Banana Pudding Recipe Substitutions and Variations

• Whole milk: swap with 2 cups 2% plus 1 cup heavy cream for the same rich mouthfeel, or use 3 cups full‑fat canned coconut milk for a dairy free version, or just use half and half thinned with a splash of water if thats all you got.
• Sweetened condensed milk: make a quick homemade version by simmering 2 cups whole milk with 1 cup sugar until it thickens and reduces to about 1 1/2 cups, or for a different sweet note use a can of dulce de leche (will be more caramel-y).
• Frozen whipped topping: replace with 2 cups heavy cream whipped with 2 tbsp powdered sugar and 1 tsp vanilla, or fold in 8 oz mascarpone for extra richness, i sometimes do that when i want it denser.
• Vanilla wafers: use graham crackers (crushed), shortbread cookies, or Biscoff/speculoos cookies for a spiced twist, any sweet, neutral cookie will work fine.

Pro Tips

1. Slice the bananas thin and toss them lightly in a little lemon or pineapple juice so they stay pale, dont slice them way ahead unless you plan to add fresh slices on top right before serving.

2. Make a thin moisture barrier between the wafers and the bananas by smearing just a little of the pudding mixture or sprinkling a thin layer of crushed cookies, that way the wafers keep some crunch instead of going totally soggy.

3. If you need it to hold up overnight, stabilize the whipped topping by folding in a teaspoon of instant pudding mix or a dissolved pinch of unflavored gelatin, it helps stop weeping and keeps the texture fluffy.

4. Tweak the flavor and balance the sweetness with a pinch of salt and an extra teaspoon of vanilla, or fold in a tablespoon of Greek yogurt or sour cream for a slight tang; for crunch and interest sprinkle toasted coconut or chopped nuts on top before serving.