When you hear banana pudding, most people just think of the custard bit. But if you look up classic banana pudding recipes online, there’s one recipe that shows up everywhere (the ever popular Magnolia Bakery style one, yep!). Me myself, I’m a sucker for a trifle or in simpler terms, a layered custard dessert with fresh fruit and biscuits or cake. We love a variety of textures and flavors in our recipes.

While I had never made a banana pudding (trifle style) before, I definitely wanted to try it and not the Magnolia-style one that’s everywhere online, but something a little more… grounded. A little more homemade. Something with a creamy rich flavor depth that uses ingredients that are available everywhere.

Interestingly enough, I’ve come to find out that instant pudding mixes and condensed milk are not readily available in all stores around the world. So I tried something different. I took a classic banana pudding mix (the kind you actually cook), whipped up some fresh cream (to add depth and richness), and layered it all with sliced bananas and crushed biscuits.

And it turned out so good—like cozy, nostalgic, spoon-straight-from-the-dish good. I made this recipe for a dinner night I was hosting and the reviews were insane. We also made our Classic Banana Bread to add a bit of variety to the dinner spread. Yes, we had a banana theme for dessert that night!

A Non-Magnolia Take on Banana Pudding

Let’s address the obvious. When you search “banana pudding recipe,” most results follow the same formula: instant banana pudding, sweetened condensed milk, frozen whipped topping, and Nilla wafers. It’s everywhere. But, where I live, it’s quite hard to get my hands on most of these ingredients.

So I came up with a recipe that tastes identical and uses ingredients you can absolutely find everywhere (yes, that’s a promise).

No instant mix. I actually cooked the pudding on the stovetop.
No condensed milk. The sweetness is balanced and not over the top.
No Nilla wafers. Any plain biscuits works.
No whipped topping. Fresh cream all the way.

The whole process is simple but thoughtful, and the result is something that feels way more homemade without being fussy.

What You’ll Need to Make This Classic Banana Pudding

This banana pudding keeps it simple but elevated. Here’s what you’ll need before you get started:

Banana pudding mix – Not instant! We’re going with the cook-and-serve kind for that silky, custard-like texture.
Milk – To cook the pudding mix according to the packet instructions.
Heavy cream – Whipped until pillowy, this is what gives the pudding that light, mousse-like texture.
Bananas – Ripe, sweet, and sliced right before layering to keep them from browning.
Biscuits – Any buttery or neutral biscuit works. I used regular milk cookies with no filling.
Optional toppings – A little extra crushed biscuit on top and fresh banana slices (or even a swirl of caramel if you’re going for wow-factor).

That’s really it. Nothing fancy, nothing hard to find—just a few thoughtful ingredients that come together to make a cozy, nostalgic dessert.

Why I Used a Pudding Mix (Instead of Making It from Scratch)

Okay, let’s talk pudding mix. Could I have made the pudding base completely from scratch? Yes. Did I want to whisk eggs, temper cream, and babysit a saucepan on a random Tuesday afternoon? Not really.

So I went with a cooked banana pudding mix—a bit of a shortcut, but not one that sacrifices flavor. It still gets that cozy, stovetop-cooked texture, and when paired with freshly whipped cream and real bananas, it tastes anything but artificial. I had my housemate taste test, and they couldn’t tell it was a pudding mix.

It’s a time-saver, yes—but it still feels like something you made, not just assembled. And that’s exactly the kind of balance I love when baking: low effort, high reward, and full of flavor.

You can totally make the pudding from scratch as well. However, I wanted to replicate the recipe in a manner that was still quick and manageable by most home cooks (beginner or not).

What You’ll Love About This Recipe

Cooked pudding = real flavor. That subtle custardy texture? Worth it.
Whipped cream > anything frozen or canned. It adds a mousse-like texture without making the dessert too dense.
Flexible biscuit choice. You don’t have to go on a hunt for one specific brand.
Banana-forward but balanced. No overly sweet base. Just soft bananas and creamy layers that taste the way banana pudding should.

What Kind of Biscuits Can I Use?

Honestly, anything buttery or neutral works. I’ve tried this with:

Marie biscuits
Digestives
Tea biscuits
Butter cookies
Even shortbread, in a pinch

You can crush them lightly or layer them whole—up to you! They soften beautifully in the fridge and soak up all that pudding like a dream.

Can I Make This Ahead of Time?

Yes—and you should. This banana pudding actually tastes better once it has sat for a few hours. A few hours in the fridge allows the flavors to meld, the biscuits to soften, and the texture to thicken up just the right amount.

You can definitely make it the night before, cover it well, and refrigerate until you’re ready to serve. But you can also make it a couple of hours before you have to serve. We need it chilled and rested just enough for everything to come together beautifully.

Just hold off on adding the final garnish until right before you bring it out because the bananas will turn brown and that’s not an appetizing look!

Serving Suggestions

In a trifle dish for a showstopper moment
In individual cups if you’re serving a crowd or want a cute little treat
Straight from the baking dish with a spoon. Zero judgment here.

This recipe is a softer, creamier, actually homemade version of banana pudding—no shortcuts, but no stress either. It’s the kind of dessert that feels nostalgic and comforting, but still grown-up enough to bring to a dinner party.

So if you’re looking for a banana pudding that doesn’t follow the Magnolia formula—and one that actually celebrates the banana in banana pudding—this is the one.

Let me know if you try it. I’d love to see how you make it your own!

ALSO TRY THIS MOCHA BANANA LOAF!