This easy banana pudding recipe without condensed milk is a comforting treat for all the right reasons. Made with thick vanilla pudding, fresh bananas, and cake-like wafer cookies, it’s simply irresistible. This deliciously creamy no-bake dessert is perfect for enjoying any time of year.
Old-fashioned banana pudding without sweetened condensed milk
This homemade banana pudding without condensed milk is an old-fashioned dessert that never disappoints. It’s so easy to make from scratch, and it’s a real crowd-pleaser.
The easy banana pudding recipe combines layers of sweet bananas and crunchy vanilla wafers with a thick, creamy pudding. It’s rich, delicious, and looks beautiful.
This easy banana pudding recipe is quick and simple, making it the perfect dessert for any time. Every mouthful is so creamy, rich, and decadent. I just know you will fall in love!
If you love easy desserts, be sure to try our strawberry shortcake parfaits, nectarine cobbler, and cherry yum yum next!
Ingredients
Made with a handful of basic pantry staple ingredients, this banana pudding without condensed milk comes together on a whim. Please consult the recipe card below for exact measurements.
- Eggs: Separate the yolks from the whites. You can use 3 of the egg whites for another recipe, such as meringue cookies or coconut macaroons.
- Granulated sugar sweetens the pudding mixture.
- All-purpose flour: Adding flour to the mixture helps to thicken the pudding.
- Milk: I recommend using whole milk for the creamiest, thickest texture.
- Butter: Salted butter works well. If you only have unsalted butter, add a little extra salt to the recipe.
- Vanilla extract adds sweetness and depth of flavor to the pudding.
- Bananas: Use slightly underripe bananas, as they will hold up best.
- Heavy cream: Top off your banana pudding with a generous amount of whipped cream.
How to make banana pudding without condensed milk
No condensed milk banana pudding is a classic recipe that uses simple ingredients that anyone can make. Allow me to walk you through the recipe step-by-step and see how easy it is!
#1: Cook pudding
- Separate eggs. Separate the whites from the yolks of 3 of the eggs. Save the egg whites for another recipe. Add the egg yolks and the remaining whole egg into a mixing bowl and whisk well.
- Cook pudding base. Whisk together the sugar and flour in a large saucepan. Whisk in the milk. Then cook over medium heat, stirring continuously, until the mixture begins to bubble and thicken.
- Temper eggs. Remove the pudding from the stove. Pour 1/2 cup of the mixture into the eggs, constantly whisking, to temper. Whisk the egg mixture back into the saucepan and return to the stove. Use medium-low heat and bring to a gentle boil.
- Thicken pudding. Cook over low heat for 2 to 3 minutes. Be sure to whisk frequently so the pudding doesn’t scorch. Remove from the heat and stir in the butter and vanilla extract. Allow the pudding to cool for 10 to 15 minutes.
#2: Assemble banana pudding
- Assemble banana pudding. Spread a thin pudding layer in a shallow 9×13-inch / 23×33 cm casserole dish. Place a layer of Nilla wafers on top, then top with a layer of banana slices.
- Build layers. Spread half of the remaining pudding over the bananas. Continue layering wafers, bananas, and pudding.
- Garnish. Beat the heavy cream until stiff peaks. Dollop on top of the pudding and decorate the top with banana coins, wafers, and crumbled wafers.
#3: Chill & serve
- Chill. While you can serve the banana pudding right away, I recommend chilling it for at least 2 hours or overnight.
- Serve. When it’s time to serve, add a dollop of sweetened whipped cream to each serving. Enjoy!
Recipe tips
You will be amazed at how wonderful this banana pudding recipe without condensed milk is when you follow these simple tips and tricks.
- Avoid overripe bananas as they will get mushy and brown quickly. If you intend to make this in advance, drizzle lemon juice over the slice bananas to slow down the browning process.
- Whole milk: For the best and thickest pudding, prepare the recipe with whole milk. You can even use half-and-half for a super creamy texture.
- Unsalted butter: If you only have unsalted butter, simply add a pinch of salt to the pudding.
- Individual servings: If you prefer to prepare your banana pudding in individual serving dishes instead of one large dish, feel free to do so. Simply layer the wafers, banana, and pudding in mason jars.
- Gluten-free pudding: To make this banana pudding gluten-free, substitute the all-purpose flour for a 1:1 gluten-free flour blend and swap in gluten-free vanilla wafers.
Serving suggestions
To serve this old-fashioned banana pudding recipe, scoop it into parfait cups, small mason jars, or dessert bowls, and add a big dollop of sweetened whipped cream.
If the banana pudding has been in the refrigerator for a couple of days and you’re eating leftovers, I suggest crumbling some fresh vanilla wafers on top to add some crunchy texture back.
FAQ
How ripe should bananas be for banana pudding?
If you serve the banana pudding without condensed milk on the same day, you can use ripe or even very ripe bananas with a few brown spots. The riper the bananas, the sweeter it tastes.
But if you want to make the banana pudding ahead of time, it’s best to pick bananas that are just barely ripe, as they won’t brown as quickly. It’s okay if the banana peel is slightly green.
How do you keep bananas from turning brown?
After 1 to 2 days in the fridge, the bananas might start to brown a bit. If you plan to make the dish beforehand, toss the banana slices in freshly squeezed lemon juice to slow the browning process.
How do you thicken banana pudding?
The most important step for thickening the pudding is the cooking process. The longer you heat it, the thicker the pudding mixture will become. Just be sure to whisk frequently so it doesn’t burn.
Allowing the pudding to chill in the fridge before serving will also help it to thicken and set.
How do you layer banana pudding?
Once you’ve cooked the pudding, it’s just a matter of assembling and layering the rest of the ingredients together in a serving vessel.
You can use a 9×13-inch casserole dish, baking pan, or a trifle bowl.
This is how I like to layer: pudding, banana slices, wafers, pudding, bananas, wafers, pudding crumbled wafers.
There is no rule on layering banana pudding, but having a pudding layer on top helps to protect the banana coins from browning.
How long should I chill banana pudding before serving?
After cooking the pudding on the stove, let it fully cool before layering. Once you’ve assembled everything, you can serve the pudding immediately (no chilling necessary).
But if you have the time, put it for at least 2 hours in the fridge (or overnight), which will help to thicken the pudding and soften the Nilla wafers.
Storage instructions
How long does banana pudding last?
This old-fashioned banana pudding recipe will taste best if consumed within 3 days of making it.
How to store banana pudding recipe without condensed milk
Cover the dish tightly with plastic wrap, and it will keep in the fridge for up to 3 days. You can also scoop it into an airtight container to save space in your refrigerator.
Can you freeze banana pudding without condensed milk?
The vanilla pudding itself (not layered with bananas and wafers) will freeze fine. However, I don’t recommend freezing the assembled banana pudding because the bananas will turn black, and the whole thing will get soggy.
Banana Pudding Recipe without Condensed Milk
This easy banana pudding recipe without condensed milk is a comforting treat for all the right reasons. Made with thick vanilla pudding, fresh bananas, and cake-like wafer cookies, it's simply irresistible. This deliciously creamy no-bake dessert is perfect for enjoying any time of year.
Ingredients
- 4 large eggs, at room temperature
- 1/2 cup / 100 g / 3.5 oz granulated sugar
- 3 tbsp / 25 g / 0.9 oz all-purpose flour
- 2 1/2 cups / 600 ml / 20 fl oz whole milk
- 2 tbsp / 1/4 stick / 30 g / 1 oz salted butter
- 1 tbsp pure vanilla extract
- 1 box (11 oz / 311 g) Nilla wafers
- 4 barely ripe bananas
- 1 cup / 240 ml / 8 fl oz heavy whipping cream (optional)
Instructions
- Separate eggs. Separate the whites from the yolks of 3 of the eggs. Save the egg whites for another recipe. Add the egg yolks and the remaining whole egg into a mixing bowl and whisk well.
- Cook pudding base. Whisk together the sugar and flour in a large saucepan. Whisk in the milk. Then cook over medium heat, stirring continuously, until the mixture begins to bubble and thicken.
- Temper eggs. Remove the pudding from the stove. Pour 1/2 cup of the mixture into the eggs, constantly whisking, to temper. Whisk the egg mixture back into the saucepan and return to the stove. Use medium-low heat and bring to a gentle boil.
- Thicken pudding. Cook over low heat for 2 to 3 minutes. Be sure to whisk frequently so the pudding doesn't scorch. Remove from the heat and stir in the butter and vanilla extract. Allow the pudding to cool for 10 to 15 minutes.
- Assemble banana pudding. Spread a thin pudding layer in a shallow 9x13-inch / 23x33 cm casserole dish. Place a layer of Nilla wafers on top, then top with a layer of banana slices.
- Build layers. Spread half of the remaining pudding over the bananas. Continue layering wafers, bananas, and pudding.
- Garnish. Beat the heavy cream until stiff peaks. Dollop on top of the pudding and decorate the top with banana coins, wafers, and crumbled wafers.
- Chill. While you can serve the banana pudding right away, I recommend chilling it for at least 2 hours or overnight.
- Serve. When it's time to serve, add a dollop of sweetened whipped cream to each serving. Enjoy!
- Store. Cover the dish tightly with plastic wrap, and it will keep in the fridge for up to 3 days. You can also scoop it into an airtight container to save space in your refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 142mgSodium: 102mgCarbohydrates: 34gFiber: 2gSugar: 25gProtein: 7g
Reasons to love banana pudding recipe without condensed milk
- Make-ahead recipe: This no-bake banana pudding is an excellent option if you plan to serve this as part of a big meal, as you can whip it up the night before.
- No-bake dessert: Any recipe that doesn’t require turning on the oven is a win in my book!
- Perfect for any occasion: This banana pudding recipe without condensed milk is lovely to enjoy for family gatherings, potlucks, parties, and holidays like Thanksgiving, Christmas, Easter, and Independence Day.
- Feeds a crowd: My recipe will easily serve up to 12 people, so it’s fantastic for big family meals. And the leftovers are pretty tasty too.
More banana pudding recipes
Oh, banana pudding, how I love you! It’s such a yummy dessert, perfect for about any occasion. Here are a few of our other favorite banana pudding recipes you must try next!
- Classic Banana Pudding
- Meringue Banana Pudding
- Red Velvet Banana Pudding
Other easy desserts to love
And if you’re looking for more easy dessert ideas, I’ve got you covered! These recipes are easy and delicious, guaranteed to satisfy your sweet tooth.
