This Eggless Banana Pudding Recipe is super creamy, rich, and luscious! Made 100% from scratch with simple ingredients. And easy to make, delicious no-bake dessert that everyone will love. The recipe includes step-by-step photos and lots of tips.
I hope you bookmarked my last two eggless recipes, egg-free vanilla wafers, and eggless vanilla pudding because you’ll need them today. As promised, here is my 100% from-scratch, homemade eggless banana pudding recipe.
It’s so easy to whip up and tastes super creamy and luscious. My family loved it so much and practically licked the pan clean!
If you like banana desserts, then you should also try my Easy Eggless Chocolate Banana Bread, Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style), and my most popular recipe: BEST Eggless Banana Bread [Video].
Let’s get started!
Eggless Banana Pudding Recipe Highlights
- It’s super creamy, rich, and luscious.
- Made 100% from scratch with simple ingredients. No boxed mixes, no Cool Whip, just the good stuff.
- It’s a delicious no-bake dessert! Perfect for weeknights, parties, or potlucks, everyone will LOVE it!
- It can be assembled in a casserole dish, a trifle dish, or even individual trifle dishes or mason jars.
- This banana pudding feeds a lot of people.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Eggless Vanilla Pudding: You can use store-bought or homemade. While you can use store-bought pudding, there is nothing like a genuinely from-scratch homemade pudding. So, if time allows it, I highly recommend making your own. Here is my eggless vanilla pudding recipe.
- Heavy cream: Make sure it has at least 35% fat content.
- Confectioner’s sugar: Also known as powdered sugar.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
- Fresh bananas: The riper your bananas are, the more banana flavor will be infused into your pudding. However, don’t choose bananas that are overripe since they’ll become mushier and brown quicker.
- Eggless Vanilla wafers: Use store-bought or make your own using my recipe! If you are using store-bought, make sure the wafers are egg-free. Here is my eggless vanilla wafers recipe.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Eggless Vanilla Wafers
You can skip this step if using a store-bought wafer. If you are making your own wafers, I recommend making them in advance. They can be made can up to 5 days in advance. Here is my Eggless Vanilla Wafers (Egg-Free Nilla Wafers) recipe.
2 – Make the Eggless Vanilla Pudding
If you are making your own pudding, I recommend making it in advance. They can be made can up to 5 days in advance. Here is my Easy Eggless Vanilla Pudding recipe.
3 – Whip the Heavy Cream
Combine 3 cups heavy cream, powdered sugar, and vanilla extract and use an electric mixer or stand mixer to beat until stiff peaks have formed.
4 – Fold the Pudding with the Whipped Cream
Remove chilled pudding from the fridge and stir. Add half of the whipped cream mixture to the pudding and then gently fold it in using a spatula until thoroughly combined. Reserve the other half of the whipped cream in the refrigerator; you will use it at the end to decorate the banana pudding top.
5 – Assemble the Banana Pudding
Spread a thin pudding layer over the bottom of a 2.5qt baking dish and then top with an even layer of vanilla wafers.
Top each vanilla wafer with a banana slice.
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Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer. Evenly top with remaining vanilla wafers, then the remaining bananas. Pour the rest of the pudding on top and spread into an even layer. Dollop the remaining whipped cream on top.
6 – Chill
Cover the pudding tightly and refrigerate for at least 4 hours and up to 24 hours. The vanilla wafers will soften during this time.
7 – Decorate
Before serving, crumble 5-6 vanilla wafer cookies over the whipped cream and add some chopped bananas if desired. To serve, spoon into individual bowls.
Recipe Tips
The riper your bananas are, the more banana flavor will be infused into your pudding. However, don’t choose bananas that are overripe since they’ll become mushier and brown quicker.
This recipe may be made in a 2.5qt baking dish. You can also make it in a 9×13 pan or in a trifle dish. It may also be portioned into individual trifle dishes or mason jars.
Brush your banana slices with lemon juice. The acidity from the lemon will slow down the browning and adds a lovely, subtle tartness to the banana pudding.
Frequently Asked Questions
To keep your bananas turning brown, brush the banana slices with fresh lemon juice. The acidity from the lemon will slow down the browning and adds a lovely, subtle tartness to the banana pudding.
Traditional recipes call for Vanilla Nilla Wafer, however, you can use shortbread cookies, Biscoff, or graham crackers for a fun twist from traditional.
Probably the pudding didn’t have the right consistency. If you used my eggless vanilla pudding recipe, this could happen because 1) heating the pudding mixture too fast, which doesn’t give the sugar the chance to melt properly, or 2) simply not cooking the mixture for long enough. It takes time, but make sure the pudding is thickened before you remove it from the heat. It should be thick enough that it coats the back of a spoon before you remove it from the heat.
I don’t recommend freezing banana pudding. The texture of the cookies will be mushy, and the bananas will turn very dark and unpleasant.
Substitutions & Additions
- For an extra banana-flavored dessert, add 1/2 cup mashed ripe banana to the vanilla pudding right before mixing it with the whipped cream.
- You can add chocolate curls to the tops for an extra layer of flavor. Toasted coconut is another excellent addition to the top of banana pudding!
- Use vanilla shortbread cookies, Biscoff cookies, or graham crackers instead of vanilla wafers.
- Using eggless meringue rather than whipped cream on top takes this pudding to a new level. I have done it, and it’s super delicious!
Storing Instructions
This dessert tastes best served within 1 day of making. If you have leftovers, cover and store it in the refrigerator for up to 2 days. I don’t recommend freezing this dessert. It won’t thaw well.
Make-ahead: The pudding can be prepared 2-3 days in advance of assembling, and the cookies (if made homemade) can be prepared up to 5 days in advance. I recommend making the whipped cream and preparing the bananas immediately before assembly.
More No-Bake Eggless Recipes You’ll Love!
- Best No-Bake Strawberry Cheesecake
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Mini Cheesecakes
- No-Bake Eggless Dulce de Leche Cheesecake
The Best Eggless Banana Pudding Recipe
Ingredients
- 1 batch Eggless Banana Pudding
- 3 cups 720ml heavy cream, cold
- 1/2 cup (60 g) powdered sugar
- 2 teaspoons vanilla extract
- 3 – 4 medium ripe bananas, sliced
- 45 – 50 vanilla eggless wafers, divided
Instructions
Egg-Free Vanilla Wafers:
- Make the vanilla wafers as directed in my Egg-Free Vanilla Wafers recipe. I recommend making the wafers 1 – 2 days in advance. Alternately, you can use store-bought wafers, but make sure they're egg-free.
Eggless Vanilla Pudding:
- Make the vanilla pudding as directed in my Eggless Vanilla Pudding recipe. Refrigerate until completely cooled before proceeding. I recommend making the pudding 1 – 2 days in advance. Alternately, you can use store-bought pudding, but make sure they're egg-free.
Whipped Cream:
- Combine heavy cream, powdered sugar, and vanilla extract and use an electric mixer or stand mixer to beat until stiff peaks have formed.
- Remove chilled pudding from the fridge and stir. Add half of the whipped cream mixture to the pudding and then gently fold it in using a spatula until thoroughly combined. Reserve the other half of the whipped cream in the refrigerator; you will use it at the end to decorate the banana pudding top.
Assemble:
- Spread a thin pudding layer over the bottom of a 2.5qt baking dish and then top with an even layer of vanilla wafers.
- Top each vanilla wafer with a banana slice.
- Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer. Evenly top with remaining vanilla wafers, then the remaining bananas. Pour the rest of the pudding on top and spread into an even layer.
- Dollop the remaining whipped cream on top.
- Cover the pudding tightly and refrigerate for at least 4 hours and up to 24 hours. The vanilla wafers will soften during this time. After 24 hours of assembling, the wafers may be too soggy, and the bananas will begin to release some liquid, so for best taste and texture, serve within 24 hours.
- Before serving, crumble 5-6 vanilla wafer cookies over the whipped cream and add some chopped bananas if desired. To serve, spoon into individual bowls.
- The riper your bananas are, the more banana flavor will be infused into your pudding. However, don’t choose bananas that are overripe since they’ll become mushier and brown quicker.
- This recipe may be made in a 2.5qt baking dish. You can also make it in a 9×13 pan or in a trifle dish. It may also be portioned into individual trifle dishes or mason jars.
- Brush your banana slices with lemon juice. The acidity from the lemon will slow down the browning and adds a lovely, subtle tartness to the banana pudding.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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