Banana pudding is the holiday dessert that disappears first. It is creamy, sweet, and comforting, with soft bananas, silky pudding, and vanilla wafers that turn cake-like as they chill. If you want banana pudding that fits your table, your time, and your guests, you do not need to settle for one recipe. This guide walks through four banana pudding recipes already on Recipes Walay, from Gordon Ramsay’s classic cooked pudding to Paula Deen’s famous Not Yo Mama’s version, Joanna Gaines’ no-bake version, and a showstopping banana pudding crunch cheesecake. Pick one, or make two, and your dessert table is done.
Why Banana Pudding Belongs on the Holiday Table
Banana pudding is one of the most loved American desserts, and it earns its place on a holiday table for good reason. It uses simple ingredients, it feeds a crowd for very little money, and it can be made the day before, which matters when the oven is busy with the turkey and the side dishes. A single dish serves eight to twelve people, so one recipe covers even a big family gathering. It is also a dessert that gets better overnight: as it chills, the wafers soften into cake-like layers and the flavours blend together. Unlike a cake that needs decorating or a pie that needs a hot oven, banana pudding is assembled cold and served cold, straight from the refrigerator. That is why it shows up on Southern holiday tables, at potlucks, and at Christmas dessert spreads — and why it is a dessert guests ask for by name.
What Makes a Great Banana Pudding?
A great banana pudding comes down to four things. First, the bananas. Use ripe bananas with small brown spots on the peel, because they are naturally sweeter and softer — avoid green bananas, which taste less sweet and stay firm inside the pudding. Second, the pudding. Whether you cook it from scratch or whisk it from a mix, it should be thick and silky, not runny. Third, the layers. Alternate wafers, bananas, and pudding in even layers so every spoonful has all three, and finish with whipped cream and crushed wafers on top. Fourth, the chill. Give the pudding at least four hours in the refrigerator — overnight is even better — so the wafers soften and the flavours come together. Keep these four rules in mind and every variation below will work.
The Classic: Gordon Ramsay Banana Pudding Recipe
If you have never made banana pudding from scratch, start here. The Gordon Ramsay Banana Pudding Recipe is rich, smooth, and full of fresh banana flavour, with a homemade cooked pudding that makes it feel special. It takes 35 minutes in total — 20 minutes of prep and 15 minutes of cooking — and serves eight at 420 calories a serving. Pour whole milk and heavy cream into a saucepan and place it over medium heat, stirring slowly until the milk is warm but not boiling. In a bowl, whisk sugar, egg yolks, and cornstarch together until smooth and pale yellow — this mixture thickens the pudding and gives it a rich flavour and silky texture. Temper the eggs by slowly pouring some of the warm milk into the egg mixture while whisking constantly, so the eggs do not scramble, then pour everything back into the saucepan. Place the saucepan over medium heat again and stir continuously for several minutes until the pudding becomes thick and creamy, then remove it from the heat immediately to avoid lumps. Add butter and vanilla extract and stir gently until smooth and glossy — the butter gives richness while the vanilla adds a warm homemade flavour. Transfer the pudding to a bowl, cover it with plastic wrap touching the surface directly so no skin forms, and let it cool for about fifteen minutes. Peel ripe bananas and slice them thin, then layer vanilla wafers, banana slices, and pudding in a serving dish, repeating the layers until everything is used. Spread whipped cream gently over the final pudding layer and sprinkle crushed wafers on top for extra crunch and a beautiful presentation. Place the pudding in the refrigerator for at least four hours — overnight is even better, because the flavours blend together and the wafers soften into delicious cake-like layers. The recipe’s own tips are worth following: use ripe bananas for a sweeter flavour, chill overnight for the best texture, add cream cheese for extra richness, try chocolate wafers instead of vanilla, sprinkle cinnamon for warmth, use homemade whipped cream for freshness, and add a caramel drizzle before serving. Each serving has 48 grams of carbohydrates, 6 grams of protein, 22 grams of fat, and 30 grams of sugar. This is the classic to build your dessert table around.
Variation 1: Paula Deen Not Yo Mama’s Banana Pudding Recipe
When you want banana pudding that people call the best they have ever tasted, this is the version. The Paula Deen Not Yo Mama’s Banana Pudding Recipe is famous for a reason: it is not a basic, runny pudding. It is thick, sweet, and absolutely delicious, and it serves twelve at 540 calories a serving. It takes just 20 minutes of prep, plus chilling time. The secret is in two choices. First, the cookies: most puddings use vanilla wafers, but this version uses Pepperidge Farm Chessmen cookies. These cookies are buttery and stay firm longer, so they do not get mushy like regular wafers. Second, the base: a mix of cream cheese and sweetened condensed milk creates a velvety base that feels like a fancy cheesecake. Line the bottom of a 9 by 13 inch dish with one bag of Chessmen cookies, about seven ounces, laid flat in a single layer so the bottom is fully covered. Peel six to eight large bananas and slice them into thin rounds, then spread the slices evenly over the cookie layer so every bite has fruit. In a medium bowl, whisk two cups of cold whole milk with one box of five-ounce instant French vanilla pudding mix. In a separate bowl, beat one eight-ounce package of softened cream cheese with one fourteen-ounce can of sweetened condensed milk until smooth, then fold in one twelve-ounce container of thawed frozen whipped topping and the prepared pudding. Spread the creamy mixture over the bananas and cookies, then add another layer of cookies and bananas on top if you like. Chill the pudding before serving so the layers set and the flavours come together. This is the richest version in the guide, and the one guests remember.
Variation 2: Joanna Gaines Banana Pudding Recipe
For the guests who want a lighter, no-bake dessert, this is their banana pudding. The Joanna Gaines Banana Pudding Recipe is creamy, sweet, and incredibly easy to make at home, and it needs no cooking at all. It takes 20 minutes of prep and serves ten to twelve people at 380 calories a serving, with a total time of six hours and twenty minutes once chilling is included. In a large bowl, whisk together one fourteen-ounce can of sweetened condensed milk and one and a half cups of ice-cold water until fully combined, then add one 3.4-ounce box of instant vanilla pudding mix and whisk until the mixture is smooth with no lumps. Cover the bowl with plastic wrap and place it in the refrigerator for at least five minutes so it becomes firm — this step is vital for the structure of the dessert, so do not skip the chilling time. In a separate chilled bowl, whip three cups of heavy whipping cream until it holds soft peaks. Fresh whipped cream makes a huge difference here: it keeps the pudding light and airy instead of heavy or overly sugary. Fold the whipped cream gently into the chilled pudding mixture, then layer it in a trifle bowl or a 9 by 13 inch glass baking dish with one eleven-ounce box of Nilla Wafers and four to five large ripe bananas sliced into rounds, adding a teaspoon of vanilla extract if you like extra flavour. The secret to this recipe is patience: let the assembled pudding chill for at least six hours, because that is when the cookies soften just enough to feel like cake and the flavours mingle in the fridge. That patience turns a simple bowl of pudding into a dessert that feels gourmet. This is the version for anyone who wants a beautiful holiday dessert without turning on the oven.
Bonus: Banana Pudding Crunch Cheesecake Recipe
If you want a dessert that stops the table, this is the bonus. The Banana Pudding Crunch Cheesecake Recipe combines the silky texture of banana pudding, the richness of cheesecake, and a satisfying crunch layer, so every slice is a combination of creaminess and crunch. It takes 30 minutes of prep and 50 minutes of cooking, and serves ten at 420 calories a serving. Preheat the oven to 325°F. Mix two cups of vanilla wafer crumbs with a quarter cup of granulated sugar and half a cup of melted unsalted butter until combined, then press the mixture into the bottom of a nine-inch springform pan. Beat three eight-ounce packages of softened cream cheese with one cup of granulated sugar until smooth and fluffy. Add three large eggs one at a time, mixing gently each time, then stir in one teaspoon of vanilla extract and one cup of sour cream until combined. Pour the batter into the prepared crust and bake for 50 minutes, then turn the oven off and let the cheesecake rest inside for one hour. While it cools, prepare one 3.4-ounce package of instant banana pudding mix with one and a half cups of cold milk, then fold in one cup of whipped topping. Spread the pudding mixture over the cooled cheesecake, top with two sliced ripe bananas and half a cup of crushed vanilla wafers, and drizzle with a quarter cup of caramel sauce before serving if you like. Refrigerate for four hours before slicing. This is the most impressive version in the guide, and the one to make when the dessert table needs a centrepiece.
Make-Ahead and Storage Tips
Banana pudding is one of the easiest holiday desserts to make ahead, which is exactly why it belongs on a dessert table. You can prepare the Gordon Ramsay version one day before serving — in fact, overnight chilling improves the texture and flavour, because the wafers become softer and the pudding tastes richer and creamier. The Paula Deen and Joanna Gaines versions are also best made the day before: the Joanna Gaines pudding needs at least six hours of chilling so the cookies soften into cake-like layers, and the flavours mingle best overnight. The crunch cheesecake needs four hours in the refrigerator before slicing, and it holds well overnight too. Store banana pudding covered in the refrigerator and eat it within three days — that is when it tastes best. Keep the bananas fresh by keeping the dish covered with plastic wrap, and add fresh banana slices on top before serving again if the top layer has browned. Do not freeze banana pudding, because freezing makes the texture watery and the wafers soggy. Serve it cold, straight from the fridge, and add the whipped cream and crushed wafers at the last minute if you want the topping to stay crisp.
What to Serve with Banana Pudding
Banana pudding is rich and creamy, so pair it with something that balances it. After a holiday meal, it tastes wonderful after comfort food — fried chicken, barbecue ribs, grilled burgers, mac and cheese, Southern baked beans, chicken sandwiches, and pulled pork sliders all pair beautifully with it, and a cold glass of milk is the perfect drink alongside. On a dessert table, set the classic Gordon Ramsay pudding beside the Paula Deen version so guests can compare, and add the crunch cheesecake as the showpiece. Strong coffee or black tea cuts through the richness, and a light dessert wine or sparkling water with lemon keeps the table feeling fresh. Keep the garnishes simple: crushed wafers, a drizzle of caramel, a sprinkle of cinnamon, and a few fresh banana slices are all you need.
Frequently Asked Questions
Can I make banana pudding one day earlier?
Yes. You can easily prepare banana pudding one day before serving. In fact, overnight chilling improves the texture and flavour — the wafers become softer and the pudding tastes richer and creamier. The Joanna Gaines version needs at least six hours of chilling, and the Gordon Ramsay version needs at least four hours, so making it the day before is the best plan. Add fresh banana slices and the whipped cream topping just before serving if you want them to look their freshest.
What are the best bananas for banana pudding?
Use ripe bananas with small brown spots on the peel. They are naturally sweeter and softer, which makes the dessert taste even better. Avoid green bananas, because they taste less sweet and stay firm inside the pudding. Bananas that are overripe and mostly brown are also fine for the pudding layers, but keep the prettiest, just-ripe ones for the top garnish.
Can I use instant pudding instead of homemade pudding?
Yes. You can use instant pudding if you need a faster dessert — the Paula Deen and Joanna Gaines versions both use instant pudding mix, and they are delicious. However, homemade pudding gives a richer flavour and smoother texture, and it makes the Gordon Ramsay version feel more special. If you use instant pudding, whisk it with ice-cold milk or water and chill it for at least five minutes so it firms up properly before layering.
How do I keep banana pudding from getting too sweet?
Reduce the sugar slightly in the pudding mixture, and use unsweetened whipped cream on top. Fresh bananas already add natural sweetness, so the dessert still tastes delicious and balanced. The Joanna Gaines version is the lightest option in this guide, because its fresh whipped cream keeps the pudding airy instead of heavy. Serving smaller portions in small jars or mini cups also helps, because a little goes a long way.
How long does banana pudding last in the fridge?
Banana pudding is best eaten within three days. Store it covered in the refrigerator at all times, and do not leave it sitting out on a buffet for more than two hours. Do not freeze banana pudding — freezing makes the texture watery and the wafers soggy. Add fresh banana slices before serving again if the top layer has browned, and keep the dish covered with plastic wrap so the bananas stay fresh.
Final Thoughts
Banana pudding is simple, classic, and full of comfort. It brings creamy, sweet flavour in every spoonful, it costs very little to make, and it is the dessert guests ask for by name. Once you learn how to make it — the ripe bananas, the thick silky pudding, the even layers, the long chill — you will always return to it. Make the classic Gordon Ramsay version for tradition, add the Paula Deen version for richness, try the Joanna Gaines version when you want something light and no-bake, and let the crunch cheesecake carry the same flavours into a showpiece. Make it once, and it may become your new family favourite dessert.