This simple banana pudding recipe is a speedy, no-bake dessert that's ready in just 10 minutes. Creamy layers of vanilla custard and sweetened condensed milk, with crunchy crackers in between, give this a delicious twist on the classic Southern favorite!
This simple banana pudding recipe is one more reason I love bananas with just about anything! If you've read my chocolate chunk banana bread or vegan pumpkin banana bread posts, you already know I’m always looking for ways to use up ripe bananas. I even buy a few extras just to let them ripen enough to make something sweet when the cravings kick in!
As the days get warmer, I look for quick and easy desserts that taste great when chilled (hello, Instant Pot rice pudding!). This is why I love my homemade banana pudding—I can make it in no time, and it tastes so good!
Another reason I keep coming back to this simple banana pudding recipe? It’s egg-free, nut-free, and soy-free, so it’s easy to share with friends or family who have allergies. There’s no baking involved, no fancy ingredients—just a few chilled layers of comfort in a dish!
Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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About my recipe
Just like my macaroni and tomatoes recipe, this banana pudding is my take on a classic Southern recipe. Southern banana pudding is traditionally made with layers of vanilla wafers (usually Nilla), fresh banana slices, and a rich, egg-based vanilla custard. Some versions are topped with meringue and baked, while others keep it simple with instant pudding and Cool Whip.
My version skips the eggs, wafers, and oven—and honestly, I don’t miss them. I use pantry-friendly ingredients like ready-made custard and graham crackers, which give you all the creamy, comforting layers without the extra steps. It’s quick, easy, and just as delicious!
My egg-free banana pudding recipe has just six ingredients. It has layers of vanilla custard mixed with sweetened condensed milk, fresh bananas, and graham crackers. The whole thing is topped off with whipped cream.
What are the ingredients for banana pudding?
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.
- Banana: Use fresh bananas that are ripe but not overly ripe. Add any leftovers to these pancakes without eggs.
- Custard: I use canned custard that’s thick and creamy.
- Condensed milk: I use sweetened condensed milk.
- Graham crackers: Also known as digestive biscuits (or just digestives) in the UK. Feel free to use any other crackers you prefer.
- Vanilla extract: I prefer extract over essence, but use what you have on hand.
- Whipping cream: I use the spray-can version for this. You can use whipping cream from a tub if you prefer. Heavy whipping cream works too.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Before you start making this quick banana dessert, get the dish you want to serve it in ready. You can use individual bowls, a big trifle dish, or any other deep dish—glass is great if you want those layers to show.
Peel and slice the bananas into medium-thick rounds.
To make the main element of the pudding, mix the custard, condensed milk, and vanilla extract in a bowl until well combined.
In your serving dish, start by laying down a layer of crackers so the bottom is fully covered.
Spread a layer of the custard-condensed milk mixture evenly over the crackers.
Then, arrange the banana slices close together to get plenty of banana in every bite.
Repeat the layers until you’ve used up all the custard mixture and bananas.
If you’re making this ahead of time, cover and refrigerate it at this stage.
Just before serving, top it with whipped cream and serve chilled.
Hint: If you have the time, refrigerate it overnight and serve the next day.
Recipe Notes
Free from: This is a nut-, soy-, and egg-free recipe. Just be sure to check the label on the custard you're using—many ready-made versions contain eggs.
Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.
Bananas: Use bananas that are ripe and soft but not mushy—you want them to hold their shape in the middle of all that custard. For the same reason, don’t slice them too thin. The weight listed here includes the peel; after peeling, the bananas weighed about 10¼ oz. (300g).
Graham crackers: These have the perfect texture to complement the creamy custard. The original recipe uses vanilla wafers—if you can find them, feel free to use those.
Custard: I used plain canned custard, but you can go with fresh custard if you like. Thick and creamy custard works best here. Just make sure it’s not too sweet; sweet custard plus sweetened condensed milk can make the pudding cloyingly sweet.
Whipping cream: The original recipe calls for frozen whipped topping like Cool Whip. You can use that if you have it, or do what I do and go with whipping cream from a tub or a pressurized can.
Recipe tips
This no-bake banana pudding is a forgiving recipe. However, here are some tips I follow to make sure I get the same great taste every time!
Making it ahead: This is a great dessert to prepare in advance and serve the next day. Just make sure the pudding mix fully covers the banana slices when layering—if not, they’ll turn brown and look a bit unappealing. You can always add a fresh layer of banana slices just before serving.
Whipping cream: If you're using whipping cream from a pressurized can, spray it on just before serving as it tends to go flat pretty quickly.
Padma's top tip: Spread the pudding mixture in a thick, even layer, and place the banana slices close together to get more banana in every bite!
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Variations
Add nuts: If you are ok with them, feel free to add a layer of chopped nuts after each layer of the pudding mix. Almonds and unsalted pistachios work perfectly!
More banana flavor: If you prefer, swap the vanilla extract for some banana flavoring.
Add chocolate chips: If you love chocolate, sprinkle some dark or milk chocolate chips on the top layer before adding the whipped cream.
Serving and Storing the Banana Pudding
Serving: This dessert tastes best when served chilled. Refrigerate it for at least 2 hours to give the crackers time to soften. If you can, chill it overnight.
Storing: Assemble and store the pudding in the same dish you plan to serve it in. Keep any leftover in a container with a tight-fitting lid, and try to finish it within a day.
FAQ
To layer a banana pudding recipe, start by spreading a single layer of crackers at the bottom of your serving dish so it’s fully covered. Then spoon over a thick, even layer of the pudding mix. Add banana slices close together—don’t leave big gaps, so that you get plenty of banana in every bite. Repeat the layers in the same order until you’ve used up all the custard mix and bananas. If you're making it ahead, stop here and chill it. Just before serving, top it off with a generous layer of whipped cream.
You can make banana pudding without eggs, cornstarch, or flour by using ready-made vanilla custard and sweetened condensed milk—no need to cook anything! Make a pudding mix by combining the custard with condensed milk and a splash of vanilla extract. Layer it up with fresh bananas and graham crackers and chill it for a few hours.
Yes, you can make banana pudding without vanilla wafers! I use Graham crackers in my simple banana pudding recipe, and they work beautifully. They hold their shape well between the layers and soak up just enough of the custard to stay soft but not soggy. You can also try other plain crackers or even a layer of sponge cake if you like. The key is to use something that balances the creamy custard and ripe bananas without overpowering the flavor.
Yes, you can make the pudding ahead of time! This simple banana pudding recipe tastes even better after a few hours in the fridge, as it gives the layers time to set and the flavors to come together. Just make sure the custard mix completely covers the banana slices to keep them from turning brown. You can top it with whipped cream just before serving. If you’ve got the time, refrigerate it overnight—it’s worth the wait!
Technically, yes—you can freeze banana pudding, but I wouldn’t recommend it. This simple banana pudding recipe is all about that creamy texture and fresh banana flavor, and freezing can mess with both. The custard might split once thawed, and the bananas can turn mushy and brown. Plus, crackers tend to lose their bite. If you do have leftovers, it’s best to store them in the fridge and eat them within a day for the best taste and texture.
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📖 Recipe
Simple Banana Pudding Recipe
Ingredients
Equipment
Instructions
- Peel and slice the bananas into rounds of medium thickness.
- Measure the remaining ingredients and set them aside.
- Mix the custard, condensed milk, and vanilla extract in a bowl and set it aside.14¼ oz. (~400g) custard, 7¼oz. (~200g) sweetened condensed milk, 2 teaspoons vanilla extract
- In your chosen serving dish, start by layering the crackers or biscuits.6 or 7 graham crackers (digestive biscuits)
- Spread a layer of the custard-condensed milk mixture over the crackers.
- Arrange the sliced bananas on top.2 or 3 15¾oz (~450g) ripe bananas
- Repeat the layers until all of the custard-condensed milk mixture and bananas are used up.
- Finish with a thick layer of whipped cream.1 cup (~60g) whipping cream
- Your banana pudding is ready to enjoy! If you have the time, refrigerate it overnight and serve chilled the next day.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
- Allergen-Free Labels: This is a nut-, soy-, and egg-free recipe. Be sure to check the label on the custard you’re using, as many ready-made versions contain eggs.
- Bananas: Use ripe and soft bananas, but avoid ones that are overly ripe or mushy. Those will work perfectly for this chocolate chunk banana bread.
- The weight mentioned here includes the peel; after peeling, they weighed about 10¼ oz. (300g).
- Don’t slice them too thin, or they may break down and become mushy in the custard mixture.
- Graham crackers: Also known as digestive biscuits in the UK, these have the perfect texture to complement the creamy custard. The original recipe calls for vanilla wafers—if you can find them, feel free to use them. I prefer this pudding with crackers.
- Custard: I used plain canned custard, but you can opt for vanilla custard if you prefer. If using vanilla custard, you can skip the vanilla extract. Or use it if you want extra flavor. Thick and creamy custard works best for this recipe. Also, make sure it’s not overly sweet—sweet custard combined with sweetened condensed milk can make the pudding cloyingly sweet! If you want to keep this pudding egg-free, double-check that your custard is egg-free as well.
- Whipping Cream: The original recipe calls for frozen whipped topping like Cool Whip. You can use that if you have it, or, like me, opt for whipping cream from a tub or a pressurized can.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Padma Kumar says
Yet another delicious recipe from you! Cannot wait to try it!