Easy Banana Pudding Recipe (5 Ingredients, No-Cook)

This is a simple, no-bake banana pudding you can make with just a few basic ingredients. Just mix everything together and chill!

It's creamy, lightly sweet, and filled with soft cookies and fresh bananas in every bite. This recipe is inspired by the famous banana pudding from Magnolia Bakery, but made at home with simple steps and easy-to-find ingredients.

This isn't a traditional Filipino dessert, but it's the kind of creamy, banana-filled treat that fits right in at Filipino parties and family gatherings.

Ingredients You'll Need

Notes and Substitutions

• Pudding mix: Use instant vanilla pudding, not cook-and-serve. Instant pudding sets without cooking. Jell-O works best, but any instant vanilla pudding is fine.
• Cookies: Nilla wafers (vanilla wafers) are the classic choice. Biscoff cookies and graham crackers also work. You can use ladyfingers if you want a softer, more cake-like texture.
• Bananas: Use ripe but firm Cavendish (regular yellow) bananas so they hold their shape.

How to Make Banana Pudding (Step-by-Step)

Step 1: Mix the base

In a large bowl, whisk together 1 (14-ounce) can condensed milk and 1 cup cold water until smooth.

Step 2: Add pudding mix

Whisk in 1 (3.4 oz) box instant vanilla pudding mix and continue mixing until smooth.

Refrigerate for about 5 minutes while you whip the cream.

Step 3: Whip the cream

In a separate bowl, whip 3 cups cold heavy cream until thick and fluffy. It should hold its shape when you lift the whisk.

Stop once it reaches stiff peaks - if you keep going, it can turn grainy.

Step 4: Combine the pudding and whipped cream

The pudding mixture should be slightly thickened from the fridge. Add it to the whipped cream a little at a time.

Gently fold with a spatula until just combined. Go slow so the cream stays light and fluffy.

Step 5: Add the wafers and bananas

Add most of the vanilla wafers (save some for topping) and sliced bananas to the cream mixture. Gently fold everything together until combined.

I started with 4 bananas, then added another since there was plenty of cream to coat everything.

Step 6: Chill

Transfer the mixture to a rectangular glass dish, trifle dish, or individual serving cups.

Smooth the top with a spoon or spatula. Make sure the bananas are covered with cream so they don't brown.

Cover and refrigerate for at least 4 hours, but overnight is best. This gives the wafers time to soften and the pudding mixture to fully set.

Step 7: Serve

Before serving, top with extra crushed wafers for a little crunch, if you like. Scoop and serve cold.

Storage

Cover tightly and refrigerate for up to 3 days. The wafers will continue to soften over time, and the bananas may darken slightly. For the best texture, enjoy within 24-48 hours.

Tips and Tricks

• Use ripe but firm bananas for best flavor.
• Chill the pudding mixture for a few minutes before adding it to the whipped cream - this helps everything blend smoothly.
• Use cold heavy cream - it whips faster and holds better.
• Make sure all bananas are covered with cream so they don't brown.
• Save some wafers for topping right before serving for a little crunch.
• Chill overnight for the best texture - the wafers soften and the pudding fully sets.

Recipe FAQs

More Desserts to Try

• Crema de fruta: Creamy fruit dessert with gelatin, mixed fruits, and ladyfingers.
• Filipino fruit salad: Sweet, chilled fruit dessert with cream and condensed milk.
• Mango gelatin: Mango dessert made with gelatin and cream.
• Cathedral window gelatin: Colorful gelatin cubes in creamy gelatin.
• Mango float: Mango and cream dessert layered with graham crackers.
• Leche flan: Classic Filipino caramel custard.