Homemade Banana Cream Pudding

Indulge in the rich and creamy goodness of homemade banana cream pudding with this easy-to-follow recipe. Perfect for dessert lovers.

To recipe
banana cream pudding
Recipe insights & TIPS
banana cream pudding in a glass baking dish.

There's something inherently comforting and nostalgic about a classic homemade banana cream pudding. This creamy, dreamy treat has always been a personal favorite in my household, and I've made a few tweaks to make it even more delightful. The dish is incredibly creamy and indulgent, plus it requires no cooking, so it’s easy to whip up quickly when you need something to take to a potluck. 

The recipe combines layers of smooth pudding, ripe banana, and crunchy wafer cookies. This is the perfect way to use up those bananas that are slightly browning (you know, the ones that the family won’t touch?). The sweeter the bananas, the better! 

The recipe is quite milk and cream-heavy, but you can still achieve a similar creaminess by swapping plant-based alternatives like oat or soy milk and using canned coconut cream so you can enjoy every spoonful, guilt-free! Also, make sure to choose a fair-trade vanilla extract, and feel free to swap out the sugar for maple syrup, agave, or remove it entirely. 

banana cream pudding


Can I use different cookies?

You can use any type of plain vanilla cookie, shortbread, or graham crackers in this recipe.

Will bananas turn brown when sliced?

Bananas will eventually turn brown after they are sliced, but the pudding will likely be gone before they get the chance. It will take a few days, and most of the sliced bananas are mixed into the pudding anyway.

Can I make this banana cream pudding with cream cheese?

You can swap out the heavy cream for a mix of cream cheese and whipped topping if you’d prefer.

Can I freeze homemade banana cream pudding?
You can definitely freeze this banana cream pudding, just make sure you thaw it in the fridge before you serve it.

How do I store homemade banana cream pudding?
The banana cream pudding can be stored 3-4 days in the refrigerator.

What can I serve with homemade banana cream pudding?

You can garnish your banana cream pudding with chopped nuts, whipped cream, cinnamon, or with a scoop of vanilla ice cream.

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Delicious and cream banana pudding with crunchy Nilla wafer cookies.

20 minutes
Total TIME:
40 minutes
20 minutes


  • 12-ounce can of condensed milk 
  • 2 cups whole milk 
  • 5.1-ounce pack of banana cream instant pudding mix
  • 2 ¼ cups of heavy cream
  • ¼ cup sugar
  • 2 tbsp vanilla extract
  • 1 large banana, sliced
  • 1 ¾ cups of Nilla Wafer cookies, divided

Ingredient Swaps

  • Substitute condensed milk for sweetened condensed coconut milk, or make your own with a can of full-fat coconut milk and organic sugar. 
  • Replace the whole milk with unsweetened plant milk of choice.
  • Swap the sugar for a natural sweetener like maple syrup, agave or coconut sugar. 
  • Substitute the heavy cream for a blend of silken tofu and coconut oil, or non-dairy creamer. 


  1. Whisk together condensed milk and whole milk until smooth.
  2. Add the pudding mix and whisk until it’s free of lumps. Transfer to the fridge to let it set for about 10 minutes. 
  3. Whip the heavy creamy with the sugar and vanilla until soft peaks begin to form. 
  4. Fold the cream into the pudding mixture and set aside. 
  5. Place ¾ cup of cookies into the bottom of a glass 9x13 inch baking dish. 
  6. Spoon half the pudding mixture on top of the cookies and use a spoon to spread evenly. 
  7. Arrange the sliced banana on top, and add another ¼ cup of the cookies. 
  8. Spoon the remaining pudding mix on top and spread it out to cover evenly.
  9. Crush up the remaining cookies and sprinkle over the top of the puddle. 
  10. Serve immediately, or store in the fridge until you’re ready to eat.
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