Banana pudding doesn’t get more Southern than this. Made completely from scratch, this version uses real bananas blended right into the pudding, sweetened condensed milk for richness, and cream cheese or mascarpone for an extra-creamy finish. Layered with vanilla wafers and fresh bananas, it’s a make-ahead dessert that shows up at potlucks, holidays, and Sunday dinners, and usually disappears first.
Banana Pudding with Condensed Milk and Cream Cheese is heavenly!
Banana pudding is one of those desserts that just belongs at the table. Cookouts, Sunday lunches, potlucks, funerals, you’ll see it all year long in the South. It’s creamy, sweet, familiar, and comforting in a way that only banana pudding can be.
But here’s the thing: most “banana puddings” aren’t actually banana pudding at all. They’re vanilla pudding with bananas tucked inside. Still fabulous, but not exactly bursting with banana flavor.
That’s why I love this version. I take it a step further and actually blend bananas into the pudding itself, so every bite tastes like bananas and not just the slices you happen to scoop up. Then I stir in cream cheese and sweetened condensed milk, which makes it silky, tangy, and just a little over-the-top.
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And if you swap in mascarpone for the cream cheese? Even better. It’s softer, creamier, and doesn’t have that tang, so the banana flavor shines even more.
If you’ve tried my classic banana pudding or even the warm banana pudding with meringue you know how versatile this Southern staple can be. This cream cheese recipe might be my favorite because the banana flavor really comes through.
And while I’m usually the one who brings hearty baked beans to a cookout, I’ve learned the dessert table isn’t complete without this pudding. It’s often the first dish scraped clean.
Why Cream Cheese (or Mascarpone) Belongs Here
Banana pudding is naturally sweet. Between the cookies, the bananas, and the pudding base, it doesn’t need help in that department. Cream cheese brings in just enough tang to keep things balanced. But if you use mascarpone, you get richness without the tang, which makes the banana flavor stand out even more. I honestly think mascarpone makes this dessert unforgettable.
A Few Ingredients That Matter Most
- Bananas – Ripe but not mushy. You want them sweet but still firm enough to slice cleanly.
- Cream cheese or mascarpone – Cream cheese brings tang, mascarpone brings creaminess. Either one works, but mascarpone gives it a softer, almost luxurious texture.
How to make Banana Pudding with Cream Cheese
Making this pudding isn’t complicated, but it does happen in layers, literally.
Step 1: Make the pudding.
Transfer the pudding mixture to a bowl and place it into the refrigerator while you make the banana mixture.
Step 2: Make the banana mixture.
Fold this mixture into the pudding once it has cooled down a bit, warm pudding is fine, but the mixture should not be hot when you stir in the cream cheese mixture. Refrigerate the pudding for at least one hour.
Step 3: Make the whipped cream.
Combine the cream with a little cornstarch and whip with an electric mixer until very stiff peaks form – it should not fall off of the beater when held upside down.
Step 4: Layer the pudding.
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Right before serving, crush some vanilla wafers and sprinkle on top.
Tips Worth Knowing
- Don’t rush the chill time. The texture changes completely once it’s set.
- Slice the bananas right before layering so they stay fresh-looking.
- If you prefer crunchier cookies, serve it sooner rather than later.
For a twist, swap vanilla wafers for shortbread cookies like Chessmen.
If you love banana pudding with real banana flavor, this one delivers. Make it ahead, let it chill, and watch it disappear faster than anything else on the dessert table.
How to Store
You can store banana pudding in its original serving container covered in plastic wrap for up to three days in the refrigerator. After that the vanilla wafers will become mushy.
Banana pudding is not one of those desserts that you can freeze. The bananas will turn brown, the vanilla wafers will turn mushy and the whipped cream will not have the same texture. You will just have to find friends to share any leftovers with.
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Homemade Banana Pudding That Actually Tastes Like Bananas
Ingredients
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 egg
- ¾ cup whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla
- 5 bananas medium
- ¾ cup sweetened condensed milk not an entire 14 oz can
- 4 ounces cream cheese (or mascarpone) room temp
- 1 ½ cup heavy cream
- 1 tablespoon cornstarch
- 3 cups Nilla Wafers about ½ box
Equipment
Instructions
- In a medium saucepan, add sugar, 1 tablespoon cornstarch and salt. Whisk in milk and egg. Bring to a boil over medium-high heat, whisking constantly for about 5 minutes. It should be pretty thick. Remove from heat and add butter and vanilla, whisk until combined and place in a large bowl. Refrigerate while making the banana mixture.
- In a medium bowl, whisk together the sweetened condensed milk and cream cheese or mascarpone cheese until smooth. Add 1 banana chopped into small pieces. Fold this into the warm (but not hot) pudding mixture and refrigerate for 1 hour.
- Once the pudding has cooled, in a separate bowl, beat heavy cream with 1 tablespoon of cornstarch until very stiff peaks form. You do not want it to be watery.
- Slice remaining bananas into thin slices, about ¼ inch thick.
- Gently fold ⅔’s of the whipped cream into the pudding. Reserve the rest of the whipped cream for the top.
- Spread ⅓ of the pudding into the bottom of an 8 x 8 casserole dish. Top with a layer of vanilla wafers, with a little space between them. Add a layer of ½ of the sliced bananas. Top with ⅓ of the pudding, another layer of vanilla wafers, a layer of bananas, and end with a layer of pudding. Cover with the reserved whipped cream.
- Crumble about ½ cup of vanilla wafers by placing them in a ziplock bag and crushing them with a rolling pin. Sprinkle them over the top of the whipped cream. Cover and refrigerate for at least 6 hours.
Video
Barbara’s Tips + Notes
- Be sure to let the pudding chill before adding the banana mixture or it will cook the bananas and have a fermented taste.
- The pudding should be refrigerated for a minimum of six hours before serving to allow the vanilla wafers to soften and take on an almost cake-like consistency.
- Beat the heavy cream until it forms stiff peaks but has not turned to butter. The cornstarch in the cream will keep it from becoming watering when layered in the pan.
Nutrition
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Penny Woodford says
Question: Could this be placed in individual cupcake holders to take to a potluck dinner? I think I know the answer but need a confidence assist.
Barbara Curry says
Paper cupcake liners will not hold this. The pudding would soak through the paper. You could put it in individual small mason jars, or assemble it in wine glasses.
Dee says
Love this recipe.
However, the cornstarch for the stabilized whipping cream should be 1 tsp. instead of 1 Tbsp.
My suggestion us to use instant pudding or gelatin as the whipped cream tasted gritty and starchy.
Wish I knew a fix.
Found a fix:
1. Mix with Sugar:
Whisk cornstarch with powdered sugar to prevent clumping.
2. Heat and Cool:
If you plan to use the cornstarch as a stabilizer, a small amount of the cream needs to be heated with the cornstarch mixture, and the mixture must be cooled completely.
3. Whip Remaining Cream:
Whip the remaining cream until stiff peaks form, then gradually add the cooled cornstarch mixture.
4. Potential Issues:
The cornstarch can sometimes result in a slightly gritty texture or a subtle starchy taste.
Barbara Curry says
Thanks Dee for the helpful tips. If you fine cornstarch to be gritty, you can use gelatin, or add 1/3 a cup of mascarpone cheese to the whipped cream.