Why You’ll Love Easy No‑Bake Banana Pudding Recipe

It’s incredibly easy: no oven or stovetop required, just mixing and layering.
The combination of creamy pudding, fresh banana and crunchy wafers gives a delightful mix of textures.
Makes a crowd‑pleaser dessert for gatherings or a quick, special treat.
You can prepare it ahead of time and chill, which makes it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 firm, ripe bananas
1 tablespoon freshly squeezed lemon juice
2 ½ cups cold milk
1 (5‑ounce) package instant vanilla pudding mix
1 (14‑ounce) can sweetened condensed milk
1 (12‑ounce) container whipped topping, divided
30 vanilla wafer cookies
Vanilla sugar or cinnamon sugar (optional, for garnish)
1 firm, ripe banana (for topping, if desired)

Directions

Peel and slice the 3 bananas and toss them with the tablespoon of lemon juice; set aside.
In a bowl, combine cold milk and the instant vanilla pudding mix; beat with an electric mixer for about 2 minutes until smooth. Then add the sweetened condensed milk and mix thoroughly; let stand for 2 minutes.
Fold half (about 6 ounces) of the whipped topping into the pudding mixture using a spatula or spoon.
In an 8‑inch trifle dish (or any large glass bowl or individual dishes), layer pudding mixture, banana slices, and vanilla wafer cookies. Alternate these layers until the dish is filled.
Spoon or pipe the remaining whipped topping over the top layer of pudding.
Chill the assembled pudding for at least 30 minutes in the refrigerator before serving.
Garnish with the extra banana slices and a sprinkle of vanilla sugar or cinnamon sugar, if desired.

Servings and timing

Prep time: 15 minutes
Chill time: at least 30 minutes
Total time: about 45 minutes
Yields: 8 to 10 servings

Variations

Use homemade vanilla pudding instead of instant for a richer, more traditional texture.
Replace whipped topping with three cups of homemade sweetened whipped cream for a fresh flavor.
Swirl in caramel sauce between layers for a “banoffee” twist.
Toast coconut flakes in a dry skillet and sprinkle over a banana layer to add flavor and crunch.
Swap vanilla wafers for butter cookies or broken shortbread if you prefer a different biscuit base.
For an adult version, replace a few tablespoons of milk with banana liqueur or rum.
Replace some or all of the vanilla pudding with banana cream or cheesecake flavored pudding mix.

Storage/Reheating

To store leftover pudding: cover and refrigerate for up to three days. Note: the banana slices will start to turn brown and the wafers will soften over time.
Freezing is not recommended because the mixture tends to separate and the texture degrades once thawed.

FAQs

What if I don’t have lemon juice to toss the bananas?

You can use lime juice, orange juice, or even pineapple juice to prevent the banana slices from browning.

Can I make this dessert ahead of time?

Yes — you can prepare the pudding layer ahead of time, cover it with plastic wrap pressed directly onto the surface, and store in the fridge for a day. Then assemble the banana and wafer layers within an hour of serving.

Can I serve this in individual portions instead of one large dish?

Absolutely. The layering concept works just as well in small bowls, cups, or individual glassware.

What is the best type of bananas to use?

Use firm, ripe bananas. They’ll be sweeter and hold their shape better in the layers.

Why do the wafers get soft over time?

As the pudding and banana release moisture, the wafers absorb it and soften. For best texture, serve soon after chilling.

Can I bake the wafers beforehand or replace them with something crunchy?

You can substitute the wafers with butter cookies, shortbread, or even lightly toasted biscuits. Baking isn’t necessary but you could toast the cookies briefly for a crispier bite.

Can I skip the sweetened condensed milk?

You could, but it adds sweetness and richness. If you omit it, you may need to adjust sweetness elsewhere or accept a lighter version.

Can I use heavy cream instead of whipped topping?

Yes — whip heavy cream with a bit of sugar until soft peaks form, and fold it into the pudding mixture in place of the store‑bought whipped topping.

Is this dessert safe to leave out at room temperature?

No — since it contains dairy and bananas, it should be kept refrigerated until just before serving.

Can I add other fruits besides bananas?

Yes — while bananas are the star, you could layer in sliced strawberries, raspberries or pineapple for variety, though the flavor will shift from the classic version.

Conclusion

This no‑bake banana pudding is a perfect go‑to dessert when you want something both simple and impressive. With minimal prep, no oven time, and that irresistible combination of creamy pudding, fresh bananas and crunchy cookies, it ticks all the boxes. Whether for a casual family treat or an elegant gathering, it’s sure to become a favorite in your repertoire.