Banana bread banana pudding is the banana pudding you didn't know you needed, and honestly, the one you've been missing your whole life. Think classic banana pudding, but instead of vanilla wafers, we're layering in slices of homemade banana bread.

This Banana bread banana pudding came to life when I realized I never actually had a straightforward, basic banana bread recipe on Cake Babe. One thing led to another, and here we are. It truly was magic when eating this, and I feel like I become a nicer person all around!

If you're new here, you'll also want to check out my Basic Banana Bread Recipe, my Magnolia Copycat Banana Pudding, and my Nutella Banana Bread - because clearly we have a type.

Why You'll Love Banana Bread Banana Pudding?

This is not your grandma's banana pudding. Well, maybe it is, but better. Here's why you're going to make this on repeat:

It's an upgrade on a classic. Banana bread instead of vanilla wafers means more flavor, more texture, and honestly just more fun.
It's make-ahead friendly. This pudding actually needs 6-24 hours in the fridge to set up properly, which means you can make it the day before and feel very put together.
It's a great use for leftover banana bread. If you made my Basic Banana Bread Recipe and somehow didn't eat the whole thing in one sitting, this is exactly where it belongs.
It's easier than it looks. There is no baking involved in the pudding itself. You're just layering things in a dish and letting the fridge do the work.

Ingredient Overview

Nothing here is going to surprise you, and that's the point. Here's what you'll need to make banana bread banana pudding:

Banana bread - Ideally my Basic Banana Bread, sliced into ¼ inch slices. This is the backbone of the whole dessert, so use a good one.
Instant vanilla pudding mix - The 5.1 oz box, which is the larger one. Yes, instant. We're not making pastry cream from scratch today.
Cold milk - It has to be cold or the pudding won't set properly. Don't skip this.
Sweetened condensed milk - This is what makes the pudding rich, creamy, and completely over the top in the best way.
Bananas - 6 to 8, sliced. Ripe but not mush.
Heavy cream - for making the whipped cream from scratch. It takes five minutes and it's worth it.
Powdered sugar - to sweeten the whipped cream.
Vanilla extract - because everything needs vanilla.

How to Make Banana Bread Banana Pudding?

Slice your banana bread into ¼ inch slices and set aside. If you're using my [Basic Banana Bread Recipe], let it cool completely before slicing or it will fall apart on you.
In a large bowl, combine the cold milk and sweetened condensed milk and stir together. It will look thin and slightly clumpy. That's fine, keep going. Sprinkle the pudding mix over the top and whisk for 2-3 minutes until smooth. Set it aside for 5-10 minutes to thicken.
While the pudding sets, make your whipped cream. In a stand mixer or with a handheld mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you over-beat it and it starts to look grainy, splash in a tablespoon or two of heavy cream and gently mix to bring it back.
Fold the whipped cream into the pudding mixture with a rubber spatula until fully combined. Pop it in the fridge for 1 hour.
To assemble, grab a 9x13 casserole dish or a trifle bowl. Start with a thin layer of pudding on the bottom, then layer in banana bread slices, then sliced bananas. Repeat until you have 2-3 layers, then finish with a final layer of pudding that fully covers and seals the edges so nothing dries out.
Cover tightly with plastic wrap and refrigerate for at least 6 hours, and up to 24 hours. The longer it sits the better it gets. Plan accordingly.

Make Ahead Tips

This is genuinely one of the best make-ahead desserts you can bring to something. The pudding needs time in the fridge to let the banana bread soften and the layers meld together, so making it the night before is not just allowed, it's encouraged. Just keep it covered tightly with plastic wrap and pull it straight from the fridge when you're ready to serve. Top with any extra banana bread slices and fresh banana right before serving so everything looks fresh and intentional.

Common Mistakes

Using warm banana bread. If your banana bread just came out of the oven, wait. Warm bread will make the pudding soggy in the wrong way and the layers won't hold. Let it cool completely.
Skipping the fridge time. I know it's tempting to just dig in, but this pudding genuinely needs at least 6 hours to come together. The banana bread softens, the layers set, and the whole thing becomes something much better than the sum of its parts.
Using a hand mixer for the pudding base. Stick to a hand whisk for mixing the pudding. A hand mixer will make it clumpy and you'll be annoyed.
Not sealing the edges when assembling. Make sure that final layer of pudding covers everything all the way to the edges. Any exposed banana bread will dry out and get crusty, and nobody wants that.
Slicing the banana bread too thick. You want ¼ inch slices so they soften properly in the fridge. Too thick and you'll end up with dense chunks instead of soft, pudding-soaked layers.

Frequently Asked Questions - Banana Bread Banana Pudding

Do I have to use banana bread? What else can I use? You do not have to use banana bread, but I really think you should, especially if you use my Basic Banana Bread Recipe. That said, any loaf cake works here. A thinly sliced pound cake, a lemon loaf, or even a thinly sliced vanilla cake would all be delicious. Just make sure whatever you use is sliced thin so it softens up properly in the fridge.

Storing and Freezing

Storing Banana bread banana pudding stores really well in the fridge, which is part of why it's such a great make-ahead dessert. Cover it tightly with plastic wrap or transfer leftovers to an airtight container and it will keep for up to 5 days. The banana bread will continue to soften the longer it sits, which is honestly not a bad thing. Just know that the bananas may darken slightly over time, which affects the look more than the taste.

Freezing This one cannot be frozen. The pudding and whipped cream do not hold up well in the freezer and will separate when thawed, leaving you with a watery mess that no amount of optimism can fix. Make it fresh, keep it in the fridge, and eat it within 5 days. That should not be hard.

FOR MORE RECIPES LIKE THIS ONE! HERE ARE SOME YOU SHOULD TRY!

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