Recipe

Crunchy Banana Pudding

Creamy vanilla pudding, sweet bananas, and a seriously crunchy cookie topping. This no-fuss banana pudding hits cozy, crisp, and nostalgic all at once.

By Matt Campbell

•

4.8

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Banana pudding is one of those desserts that feels like a warm hug, but sometimes it can lean a little too soft. Delicious, sure. But I want contrast. I want creamy pudding, tender bananas, and a top layer that goes crunch when your spoon breaks in.

This version keeps it accessible and weeknight-friendly with instant vanilla pudding, but it still tastes like you tried. The trick is a quick, buttery cookie crumble that stays crisp on top, plus smart layering so the cookies soften where they should and stay crunchy where you want them.

Why It Works

Big flavor with minimal effort: Instant pudding gets boosted with sweetened condensed milk and vanilla so it tastes rich and classic.
Crispy and crunchy on purpose: A butter-toasted cookie and pecan topping brings real texture contrast when added right before serving.
Perfect texture balance: Softened wafers in the layers, a crunchy top, and bananas that stay fresh-looking.
Make-ahead friendly: It actually improves after a chill, which is my favorite kind of dessert.

Pairs Well With

Storage Tips

Refrigerate: Cover tightly and refrigerate for up to 3 days. The bananas will soften more over time, and the cookies in the layers will get more cake-like, which many people love.

Keep the crunch: If you know you want leftovers with a crisp top, store extra cookie crumble in a small container at room temperature and sprinkle it on right before serving.

Freezing: Not my favorite here. The pudding can get a little grainy after thawing and the bananas change texture.

Common Questions

How do I keep bananas from turning brown in banana pudding?

Slice them right before assembling, then lightly toss with 1 to 2 teaspoons lemon juice. You will not taste it once it is mixed into all that vanilla goodness, but it helps slow browning.

Can I make this without sweetened condensed milk?

Yes. Swap it for an extra 1/2 cup cold milk and add 2 to 3 tablespoons sugar to taste, plus a pinch of salt. The condensed milk gives the most classic, rich flavor, though.

What cookies work best?

Classic vanilla wafers are the move. Shortbread cookies also work and give a buttery vibe. If you want extra crunch, use a sturdier cookie and do not over-soak it in pudding.

Can I use homemade pudding instead of instant?

Absolutely. Use your favorite cooked vanilla pudding recipe, chill it until cool, then proceed with layering. Just make sure it is not hot when it hits the bananas.

How far ahead can I make it?

For best texture, make it 4 to 12 hours ahead. You get those softened cookie layers without the whole thing going fully mushy. For the crunchiest topping, add the toasted crumbs right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Whisk or hand mixer
Medium skillet (for the crunchy topping)
9x13-inch dish or a trifle dish
Measuring cups and spoons
Knife and cutting board

I started making banana pudding the way a lot of us do, by eyeballing layers and hoping for the best. It always tasted great, but the texture was unpredictable. Some bites were perfect. Some were just soft on soft on soft. One day I toasted a handful of crushed wafers in butter because I wanted something with crisp edges, like dessert with a little attitude. That was it. Now I build the pudding like a cozy lasagna and finish it with a crunchy top that makes everyone go back for one more spoonful.

Crunchy Banana Pudding

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 2 hours 25 minutes

Servings 10

Ingredients

Pudding base

2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold whole milk
1 (14 oz) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
8 oz whipped topping (or 2 1/2 cups freshly whipped cream)

Layers

5 to 6 medium ripe bananas, sliced
1 to 1 1/2 teaspoons lemon juice (optional, for bananas)
2 (11 oz) boxes vanilla wafer cookies (or 1 family size box)

Crispy and crunchy topping

2 tablespoons unsalted butter
1 1/2 cups crushed vanilla wafer cookies (crush from the boxes)
1/2 cup chopped pecans (optional but highly recommended)
1 tablespoon brown sugar
Pinch of cinnamon
Pinch of salt

Instructions

Make the pudding. In a large bowl, whisk together the pudding mixes, cold milk, sweetened condensed milk, vanilla, and salt for 2 minutes until thickened. Fold in the whipped topping until smooth.
Toast the crunchy topping. In a medium skillet over medium heat, melt the butter. Add crushed wafers, pecans, brown sugar, cinnamon, and a pinch of salt. Stir constantly for 3 to 5 minutes until the crumbs look a shade darker and smell toasty. Scrape onto a plate to cool completely. This matters for crunch.
Prep bananas. Slice bananas. If using lemon juice, toss gently to coat.
Layer it up. In a 9x13-inch dish or trifle dish, add a thin layer of pudding. Add a layer of vanilla wafers, then a layer of bananas, then a thicker layer of pudding. Repeat once more (or keep going if using a taller trifle dish), finishing with pudding on top.
Add the crisp top. For the truest crunch, cover and chill the pudding first, then sprinkle the cooled toasted crumb mixture over the top right before serving. If you add the topping before chilling, it will turn more crisp-chewy than crunchy, still delicious, just a different vibe.
Chill. Cover and refrigerate for at least 2 hours (4 hours is even better) so the layers set and the flavors mingle.
Serve. Scoop big. Add extra cookie crumbs or a few fresh banana slices on the side if you are feeling fancy, but keep it low-drama.

Nutrition information is estimated.

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