Ingredients
4 large ripe bananas
4 cups milk (dairy or non-dairy, except almond)
4 packages (0.5 oz each) vanilla pudding mix
6–8 crisp biscuits (vegan/gluten-free optional)
5 tbsp cracker crumbs (optional substitute for biscuits)
Instructions
Gather ingredients and line a 9×13-inch dish with parchment paper.
Peel and slice bananas; set aside.
Whisk pudding mix with 2 cups cold milk until thickened (about 2 minutes).
Layer 1/3 of biscuits in the dish and coat with pudding.
Add a layer of banana slices, then repeat with pudding and biscuits.
Top with remaining pudding and smooth the surface.
Chill overnight (8 hours) before serving.
Garnish with additional banana slices if desired.
Notes
Use very ripe bananas for optimal sweetness.
Avoid almond milk to maintain texture.
For vegan version, use non-dairy milk and plant-based biscuits.
Layers set best when chilled overnight.
Homemade custard (see article notes) enhances flavor but requires stove work.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 220
- Sugar: 25g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg