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Okay, confession time: I’m officially obsessed with banana pudding. 🍌
Not the boxed kind — I mean real banana pudding. Creamy, chilled, fluffy, layered goodness that you can scoop straight out of the fridge and eat with a smile. It’s the dessert that somehow feels like both a hug and a cool breeze on a hot day.
This version is extra special because it’s a no bake dessert, and it’s the perfect excuse to use up those spotted bananas hanging out on your counter. The best part? No oven, no stress — just soft cookies, rich diplomat cream, and sweet banana slices that melt together into the perfect summer dessert.
Whether you’re a banana fan or just need a cool treat to beat the heat, I know you’ll love this one as much as I do.
Why You’ll Love It
- No oven needed
- Uses everyday ingredients
- Creamy, nostalgic, and sooo good cold
- Looks gorgeous in a glass (hello, Instagram-worthy!)
- Perfect for summer gatherings or a cozy dessert at home
Banana Pudding Recipe (No Bake!) – Easy Summer Dessert You’ll Love
| Prep Time | Cook Time | Total Time | Servings | Skill Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4–6 | Easy |
Ingredients
- 3 egg yolks
- 30g sugar (A)
- 18g cornstarch
- 250g milk
- 1 vanilla pod (or 1 tsp vanilla extract)
- 15g butter
- 250g heavy cream
- 10g sugar (B)
- 2 ripe bananas
- 90g egg biscuits or vanilla wafers
Psst… I love using NILLA Wafers Cookies for that crisp but melt-in-your-mouth texture, these Nilla Wafers are the best!
Step-by-Step Instructions
- Make the custard. In a bowl, whisk together the egg yolks, sugar A, and cornstarch until smooth. Heat the milk and vanilla pod in a saucepan until just bubbling.
- Temper the yolks. Slowly pour the hot milk into the yolk mixture in parts, whisking constantly to prevent curdling.
- Thicken it up. Sieve the mixture back into the pan. Cook over low heat, stirring constantly until thickened. It should coat the back of a spoon nicely. Remove from heat and mix in the butter.
- Cool it down. Pour the custard into a container, press plastic wrap directly on top, and refrigerate until chilled (you can make this the night before!).
- Whip the cream. Once the custard is cold, give it a whisk. Add heavy cream and sugar B, then beat until thick and creamy. Congrats, you just made diplomat cream!
- Assemble the pudding. Fold in banana slices and crushed egg biscuits. You can also layer them for a pretty effect — cream, biscuits, bananas, repeat!
- Chill or serve right away. Serve it fresh while the biscuits are still crisp or chill for 2–3 hours for a soft, cakey texture.
Pro Tips & Variations
Common Mistakes to Avoid
- Overcooking the custard: Stir constantly and don’t walk away!
- Too much banana: Stick to 2 bananas for the perfect balance.
Simple Variations
- Chocolate twist: Add melted white chocolate to the custard for a luxe flavor.
- Tropical vibe: Add diced mango or pineapple with the banana layers.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Freeze individual portions in jars for a frozen banana custard treat!
Final Thoughts
This recipe is like banana pudding’s grown-up cousin — fancier than the boxed version, but still cozy and nostalgic. And because it’s a no bake dessert, it’s ideal for lazy afternoons, family gatherings, or when it’s just too hot to turn on the oven.
If you give this banana pudding a try, I’d love to know! Leave a comment below or share a photo on Instagram and tag me — I’m always so happy to see what you’re baking 💛
→ Craving more summer desserts? You might love my Easy Strawberry Box Cake or Matcha Pudding Cups too!
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