10 Best Banana Pudding Recipes That Will Make Your Southern Grandma Jealous

Banana pudding is one of those desserts that just makes people happy. Like, genuinely happy. Whether you grew up eating it at family reunions or you’re just discovering it now, there’s something about that creamy, sweet, vanilla wafer combo that hits different every time.

I’ve rounded up 10 amazing versions that range from classic Southern style to fun twists like chocolate and cheesecake cups. Trust me, you’re gonna want to bookmark this.

1. Classic Southern Banana Pudding

Ingredients:

1 box (5.1 oz) instant vanilla pudding mix
3 cups whole milk
1 can (14 oz) sweetened condensed milk
1 container (8 oz) frozen whipped topping, thawed
1 box (11 oz) vanilla wafers
4 ripe bananas, sliced

Instructions:

Step 1: Whisk the pudding mix with the whole milk in a big bowl until it starts to thicken up, about 2 minutes.

You’ll feel it getting heavier on the whisk. That’s exactly what you want. Don’t skip the whisking or you’ll get lumps, and nobody wants that. If it looks too thin, give it another minute. The pudding needs to set up properly or your layers will be runny.

Step 2: Stir in the sweetened condensed milk until everything’s totally smooth and combined.

This is where it gets really creamy and sweet. Honestly, this is my favorite part because you can already tell it’s gonna be good. Make sure there are no streaks of condensed milk. It should look uniform and silky.

Step 3: Fold in the whipped topping gently so you don’t deflate all that fluffiness.

Use a spatula and go slow. You’re not mixing cake batter here. Think of it like you’re tucking in a cloud. If you stir too hard, you lose all that airy texture. The mixture should look light and pillowy when you’re done.

Step 4: Grab a 9×13 dish and start layering. Vanilla wafers on the bottom, then banana slices, then a thick layer of pudding.

Repeat until you run out of stuff, ending with pudding on top. I like to save a few wafers to crush and sprinkle on top for crunch. Don’t stress about making it perfect. It’s gonna taste amazing either way. The wafers will soften as it sits, and that’s actually a good thing.

Step 5: Cover it with plastic wrap and chill for at least 4 hours, but overnight is even better.

This is the hardest part because waiting is rough. But trust the process. The flavors meld together and the wafers get that perfect soft texture. If you dig in too early, it won’t have that classic banana pudding vibe.

2. Homemade Custard Banana Pudding

Ingredients:

3/4 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
1 box (11 oz) vanilla wafers
4 ripe bananas, sliced
2 cups heavy whipping cream
3 tablespoons powdered sugar

Instructions:

Step 1: Whisk together sugar, flour, and salt in a medium saucepan, then slowly pour in the milk while stirring.

You want everything mixed before it hits the heat. Lumpy custard is not the move. Keep whisking as you add the milk so the dry ingredients don’t clump up. It’ll look thin at first. That’s normal.

Cold milk is fine, by the way. Room temp works too.

Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.

This takes like 8 to 10 minutes. Your arm might get tired but don’t stop stirring or the bottom will burn. You’ll know it’s ready when it coats the back of a spoon and you can draw a line through it with your finger. Seriously, don’t walk away during this step. I learned that the hard way.

Step 3: Beat the egg yolks in a small bowl, then slowly add about a cup of the hot milk mixture to temper them.

This keeps the eggs from scrambling. Pour the tempered yolks back into the saucepan and cook for another 2 minutes, stirring the whole time. The custard should be noticeably thicker now and smell like vanilla heaven. Remove from heat and stir in the vanilla extract.

Step 4: Layer vanilla wafers, banana slices, and custard in a big dish just like the classic version.

Make sure you get custard all the way to the edges so nothing dries out. You can also do this in individual cups if you want to get fancy. The custard will set as it cools, so don’t worry if it seems a little loose right now.

Step 5: Whip the heavy cream with powdered sugar until stiff peaks form, then spread it over the top.

Use an electric mixer for this unless you have arms of steel. It takes a few minutes but you’ll see it go from liquid to fluffy. Spread it on while the pudding’s still warm or wait until it’s chilled. Both ways work. Chill the whole thing for at least 3 hours before serving.

3. No Bake Banana Pudding

Ingredients:

1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 container (12 oz) frozen whipped topping, thawed
1 box (5.1 oz) instant vanilla pudding mix
3 cups cold milk
1 box (11 oz) vanilla wafers
4 bananas, sliced

Instructions:

Step 1: Beat the cream cheese and sweetened condensed milk together until smooth and creamy.

You want zero lumps. An electric mixer makes this super easy. If the cream cheese is cold, it’ll take forever and you’ll get chunks. Let it sit out for like 30 minutes first. The mixture should look glossy and thick when you’re done.

Step 2: Fold in half of the whipped topping gently so you keep it light and fluffy.

Don’t overmix or you’ll lose all the air. Just fold until you don’t see any more white streaks. Set this bowl aside for a minute.

Step 3: In another bowl, whisk the pudding mix with the cold milk until it thickens up.

Takes about 2 minutes of whisking. Make sure the milk is actually cold or the pudding won’t set right. You’ll feel it get heavier and see it change texture. Once it’s thick, fold this into the cream cheese mixture. Yeah, it’s a lot of folding. But this is what makes it so creamy and amazing.

Step 4: Start layering in a trifle dish or a 9×13 pan with wafers, bananas, and the pudding mixture.

I like to use a trifle dish because it looks pretty, but honestly a regular pan works just fine. Repeat the layers until everything’s gone. Try to end with the pudding mixture on top so it looks clean.

Step 5: Spread the remaining whipped topping over everything and top with a few crushed wafers.

Cover and refrigerate for at least 2 hours. No baking, no stove, just layering and chilling. This is perfect for when it’s too hot to turn on the oven. The longer it sits, the better it gets as all the flavors come together.

4. Banana Pudding with Cream Cheese

Ingredients:

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 container (16 oz) frozen whipped topping, thawed
2 boxes (5.1 oz each) instant vanilla pudding mix
4 cups cold milk
1 box (11 oz) vanilla wafers
5 bananas, sliced

Instructions:

Step 1: Beat cream cheese and sugar together until fluffy and smooth, about 3 minutes with an electric mixer.

This creates the base and it needs to be really well combined. You don’t want sugar granules hanging around. Scrape down the sides of the bowl halfway through so everything gets incorporated. It should look pale and creamy.

Step 2: Fold in the whipped topping carefully so you don’t knock out all the air you just whipped in.

Use a rubber spatula and go slow. The mixture should look like a cloud. This is what gives the pudding that amazing light texture. If you’re too rough, it’ll deflate and get dense.

Step 3: In a separate bowl, prepare both boxes of pudding with the cold milk and whisk until thick.

Yeah, this makes a lot of pudding. But we’re feeding a crowd here, right? The pudding should be thick enough that it doesn’t just run everywhere when you layer it. Give it a good 2 minutes of whisking.

Step 4: Gently fold the pudding into the cream cheese mixture until everything’s combined but still fluffy.

You’re basically making the most luxurious banana pudding base ever. It should be super thick and creamy. Taste it if you want. I won’t tell.

Step 5: Layer wafers, bananas, and the pudding mixture in a large serving dish, repeating until you’re out of ingredients.

Make sure you press down gently on each layer so there aren’t any air pockets. Top with extra whipped topping if you want. Chill for at least 4 hours. This one’s rich, so a little goes a long way.

5. Magnolia Style Banana Pudding

Ingredients:

1 can (14 oz) sweetened condensed milk
1 1/2 cups ice cold water
1 package (3.4 oz) instant vanilla pudding mix
3 cups heavy cream
1 box (11 oz) vanilla wafers
4 bananas, sliced

Instructions:

Step 1: Whisk together sweetened condensed milk and ice cold water in a large bowl until combined.

The colder the water, the better. It helps the pudding set up faster. Stir until the condensed milk is totally dissolved. No chunks floating around.

Step 2: Add the pudding mix and whisk for about 2 minutes until it starts to thicken.

You’ll see it change from liquid to a thicker consistency pretty quickly. Let it sit for a few minutes to firm up even more while you do the next step.

Step 3: In another bowl, whip the heavy cream until stiff peaks form.

This takes about 4 to 5 minutes with an electric mixer on medium high speed. You want it thick enough that it holds its shape when you lift the beaters. Not quite butter, but definitely not liquid anymore. This is what makes Magnolia’s version so dreamy and light.

Step 4: Fold the whipped cream into the pudding mixture gently until no streaks remain.

Be patient here. Folding is key. You’re trying to keep all that air you just whipped into the cream. The final mixture should be fluffy and smooth.

Step 5: Layer the pudding with wafers and banana slices in individual cups or a large dish.

I love doing this in little cups because it looks so cute and everyone gets their own portion. Make sure you get bananas in every layer so each bite has that flavor. Refrigerate for at least 4 hours or overnight. The wafers soften and it all comes together beautifully.

6. Banana Pudding Cheesecake Cups

Ingredients:

1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 container (8 oz) frozen whipped topping, thawed
1 box (5.1 oz) instant vanilla pudding mix
2 cups cold milk
1 cup crushed vanilla wafers
3 tablespoons melted butter
3 bananas, sliced
Extra whipped topping for garnish

Instructions:

Step 1: Mix crushed vanilla wafers with melted butter and press about 2 tablespoons into the bottom of each cup.

Use small clear cups or jars so you can see all the pretty layers. Press the crumbs down with the back of a spoon or your fingers. This creates a little crust layer. You can chill these while you make the filling if you want them extra firm.

Step 2: Beat cream cheese and sugar until smooth and creamy, then fold in half the whipped topping.

Make sure there are no lumps of cream cheese. This is basically a no bake cheesecake layer and it’s so good. The texture should be thick but still spreadable.

Step 3: Prepare the pudding mix with cold milk and whisk until thickened.

Same as before, about 2 minutes of whisking. Let it sit for a minute to firm up.

Step 4: Layer the cream cheese mixture, banana slices, and pudding into each cup.

Start with a spoonful of the cream cheese layer, add some banana slices, then pudding, then repeat. You can get creative with how many layers you do. I usually do two of each. Try to make the layers visible from the side of the cup. That’s the whole point of using clear cups.

Step 5: Top each cup with a dollop of whipped topping and maybe a vanilla wafer for decoration.

Chill for at least 2 hours before serving. These are perfect for parties because everyone gets their own little dessert and there’s no scooping or mess. Plus they look fancy but they’re actually super easy.

7. Chocolate Banana Pudding

Ingredients:

2 boxes (3.9 oz each) instant chocolate pudding mix
4 cups cold milk
1 container (12 oz) frozen whipped topping, thawed
1 box (11 oz) vanilla wafers
4 bananas, sliced
1/2 cup mini chocolate chips

Instructions:

Step 1: Whisk both boxes of chocolate pudding with the cold milk until thick and smooth.

This takes about 2 minutes. Make sure you’re using cold milk or it won’t set right. The pudding should be thick enough to coat the back of a spoon. Chocolate and banana is such an underrated combo. You’re gonna love this.

Step 2: Fold in half of the whipped topping to make the pudding extra light and creamy.

Don’t skip this step. It makes the chocolate pudding less dense and more like a mousse. Fold gently so you keep it fluffy.

Step 3: Layer vanilla wafers, banana slices, and chocolate pudding in a trifle dish or 9×13 pan.

The vanilla wafers still work great even though we’re going chocolate. They add that classic banana pudding texture. Repeat the layers until everything’s used up. I like to sprinkle some mini chocolate chips between layers for extra chocolate hits.

Step 4: Spread the remaining whipped topping over the top and sprinkle with more chocolate chips and crushed wafers.

Make it look pretty. Or don’t. It’ll taste good either way.

Step 5: Chill for at least 3 hours before serving so all the layers set up and the flavors blend together.

The wafers need time to soften and soak up some of that pudding. If you eat it too soon, it won’t have that classic texture. But if you can’t wait, I get it. It still tastes amazing.

8. Vegan Banana Pudding

Ingredients:

2 cans (13.5 oz each) full fat coconut milk, chilled overnight
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups unsweetened almond milk
2 teaspoons vanilla extract
1 box vegan vanilla wafers
4 bananas, sliced

Instructions:

Step 1: Scoop out the thick coconut cream from the top of the chilled cans, leaving the liquid behind.

You only want the solid white part. The liquid can be saved for smoothies or whatever. Put the coconut cream in a bowl and set it aside. This is gonna be your whipped topping.

Step 2: Whisk together sugar and cornstarch in a saucepan, then slowly add the almond milk while stirring.

Make sure there are no lumps before you turn on the heat. Cook over medium heat, stirring constantly, until it thickens up like pudding. This takes about 8 minutes. You’ll know it’s ready when it coats the spoon and doesn’t just run off. Remove from heat and stir in vanilla.

Step 3: Let the pudding cool completely before assembling.

You can speed this up by putting it in the fridge. If you layer it while it’s warm, everything will get melty and weird. Patience is key here.

Step 4: Whip the coconut cream with an electric mixer until it’s fluffy and holds peaks.

This takes a few minutes. It won’t get as stiff as regular whipped cream but it’ll still be light and airy. You can add a little powdered sugar if you want it sweeter.

Step 5: Layer vegan vanilla wafers, banana slices, pudding, and coconut whipped cream in a dish.

Repeat until you run out. Top with extra coconut cream. Chill for at least 3 hours. Honestly, no one will even know this is vegan. It’s creamy and delicious and just as good as the traditional version.

9. Banana Pudding Parfaits

Ingredients:

1 box (5.1 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) frozen whipped topping, thawed
1 cup crushed vanilla wafers, plus more for topping
3 bananas, sliced
Caramel sauce for drizzling (optional)

Instructions:

Step 1: Prepare the pudding mix with cold milk and whisk until thickened, about 2 minutes.

Let it sit while you get your parfait glasses or jars ready. If you don’t have fancy glasses, regular cups work just fine. Clear is better so you can see the layers, but use whatever you have.

Step 2: Fold the whipped topping into the pudding gently until combined.

This makes it lighter and fluffier. The texture should be smooth and creamy.

Step 3: Spoon a layer of pudding into each glass, then add banana slices and a sprinkle of crushed wafers.

Press the bananas against the side of the glass so they’re visible. That’s the fun part. Repeat the layers until the glasses are full. I usually do three layers total.

Step 4: Top each parfait with a dollop of whipped topping and some crushed wafers.

If you’re feeling fancy, drizzle some caramel sauce over the top. It adds a nice sweet touch and makes them look bakery level. You can also add a whole vanilla wafer standing up in the whipped cream.

Step 5: Chill for at least 1 hour before serving.

These are great for parties because you can make them ahead of time and they look impressive. Plus everyone gets their own serving, which is always nice. They’re also perfect for portion control if that’s your thing.

10. Banana Pudding with Meringue

Ingredients:

3/4 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
1 box (11 oz) vanilla wafers
4 bananas, sliced
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

Instructions:

Step 1: Make the custard by whisking sugar, flour, and salt in a saucepan, then adding milk slowly.

Cook over medium heat, stirring constantly, until thick and bubbly. Temper the egg yolks like we did in recipe number 2, then add them back to the pan and cook for 2 more minutes. Stir in vanilla. This is classic custard and it’s so worth the effort.

Step 2: Layer vanilla wafers, banana slices, and hot custard in a 9×13 baking dish.

Make sure the custard is still warm when you layer it. Repeat until everything’s used up, ending with custard on top.

Step 3: Beat the egg whites with cream of tartar until soft peaks form.

This takes about 2 minutes with an electric mixer on medium speed. Gradually add the sugar while beating and continue until stiff, glossy peaks form. The meringue should stand up straight when you lift the beaters.

Step 4: Spread the meringue over the hot pudding, making sure it touches the edges of the dish all the way around.

This seals it and keeps the meringue from shrinking. You can make swoops and peaks with the back of a spoon to make it look pretty.

Step 5: Bake at 350°F for about 10 to 12 minutes until the meringue is golden brown.

Watch it carefully because meringue can go from perfect to burned real fast. Let it cool for a bit, then chill in the fridge for at least 2 hours. The meringue adds such a nice touch and it’s not even that hard to make.

Final Words

There you have it. Ten different ways to make banana pudding, from traditional Southern style to fun twists like chocolate and vegan versions. Pick your favorite or try them all. Either way, you’re in for a treat. Let me know in the comments which one you’re making first.