My no-bake chocolate banana pudding is so simple to make, especially for beginners in the kitchen! Since it uses instant pudding, there’s no need to cook anything over the stovetop. Plus, it’s light, creamy, not-too-sweet, and customizable! Once you make it, it’ll be your go-to recipe.
Looking for more no-bake desserts? Try out my cookie dough banana pudding or ube banana pudding!
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What is Banana Pudding?
Banana pudding is a beloved American dessert usually associated with southern food! It’s typically made with layers upon layers of vanilla pudding or custard, vanilla wafers, and fresh sliced bananas. Usual toppings include crushed Nilla wafers, whipped cream, or meringue, and it can be served cold or warm.
This no-bake chocolate banana pudding recipe is served chilled, and is well loved by my family and friends! Depending on what we’re feeling, I’ll sometimes swap out the vanilla wafers for Oreo cookies, or use different flavored pudding mixes. It’s so easy and quick to make, and a recipe I highly recommend, especially for beginner bakers!
❤️ Why You’ll Love This Recipe
- It’s easy to make! You just need three ingredients to make the base chocolate pudding. After that, it’s just a matter of layering the rest of the ingredients—wafers, sliced bananas, and prepared pudding.
- Perfect for chocolate and banana lovers! This is an easy and decadent dessert for when you’re craving or simply can’t get enough of chocolates and bananas.
- It’s great for parties and get-togethers. You can make it in advance! You can easily double the recipe to feed more people, and it’s a total crowd pleaser!
Looking for more simple recipes? Try out my original banana pudding or triple mango float!
Ingredients
To make chocolate banana pudding from scratch, you’ll need the following ingredients:
- The bananas should be slightly ripe or just ripe enough. We’re looking for bananas with a bright yellow color and very few brown spots on it. Overripe bananas will brown quickly and become too mushy when mixed with the other ingredients.
- I use cold whole milk for the pudding mixture. You can opt to use plant-based milk, but make sure to use half the amount required for the recipe, or else it won’t set properly.
- I like to use the zero sugar version of the Jell-O Instant Chocolate Pudding. I like my banana pudding quite light and creamy, but if you want a thicker texture, use the family-sized packet!
- Make sure to thaw the Cool Whip before using. Similar to the Jell-O Pudding, I like to use the zero-sugar one, too! I recommend it over regular whipped cream because it’s a bit denser, with a marshmallow-like texture.
- You can add a teaspoon of vanilla extract/paste, or a pinch of salt to further enhance the sweet banana flavor!
For the full list of ingredients and measurements, see the recipe card below.
💡 Flavor Variations
- Swap out the vanilla cookies with Oreos, graham crackers, chocolate chip cookies, etc.!
- Instead of instant vanilla pudding, try out instant coconut, banana, or chocolate pudding!
How to Make Chocolate Banana Pudding
Step 1: In a large mixing bowl, add cold milk and 1 packet of Jell-O Instant Chocolate Pudding. Whisk until combined and let it sit for about 5 minutes to thicken.
Step 2: Fold in Cool Whip until smooth.
Step 3: In your serving container, add a layer of vanilla wafers, top with sliced bananas, and then spread an even layer of the pudding. Repeat until you use all of your ingredients, with the top layer ending in pudding. Add crushed Nilla wafers and any toppings of choice. I’m adding cookie dough bites!
Step 4: Cover and chill chocolate banana pudding in the fridge for at least 3 hours before eating. Serve chilled and enjoy!
For full instructions, see the recipe card below.
Storage
Cover leftover chocolate banana pudding in an airtight container and store in the fridge for up to 5 days.
😋 More Chocolate Recipes
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Chocolate Banana Pudding
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Equipment
- serving cups, bowl, or dish I like to split a 1x batch into a large trifle dish or in multiple mason jars/cups!
Ingredients
- 2 cups (488 g) whole milk cold (if swapping in plant-based milk, use half the amount or it will not set!!!)
- 1 ounce packet (28 g) Jell-O Instant Chocolate Pudding can use zero sugar
- 8 ounces (226 g) Cool Whip thawed; can use zero sugar
- optional mix-ins: vanilla extract/paste, pinch of salt
- 4-5 (544 g) large bananas sliced
- 1 box (311 g) Nilla wafers you may not need all of them!
Instructions
Make the pudding:
- In a large mixing bowl, add 2 cups (488 g) whole milk (cold) and 1 ounce packet (28 g) Jell-O Instant Chocolate Pudding. Whisk until combined and let sit for about 5 minutes to thicken.
- Fold in 8 ounces (226 g) Cool Whip until smooth. Optionally stir in mix-ins, like vanilla and salt.
Assemble the banana pudding:
- In your serving container(s), add a layer of vanilla wafers, top with sliced bananas, and then spread an even layer of the pudding. Repeat until you use all of your ingredients, with the top layer ending in pudding.
- Add crushed Nilla wafers on top. Cover and chill in the fridge for at least 3 hours before eating, so all the flavors meld nicely. Serve chilled and enjoy!
