With just three simple ingredients and a quick stir-together method, this 3-ingredient Banana Pudding hits the spot. There are even a few variations so you can customize the sweetness level as you prefer.

3 Ingredient Banana Pudding

Whenever the mood for pudding strikes, we turn to either my Chocolate Avocado Pudding or this super easy banana pudding. It has a base of thick Greek yogurt and ripe bananas, so it’s super satisfying and tastes like real banana. It’s a delicious dessert to share or an easy snack.

You can add graham crackers or Nilla Wafers to this pudding if you’d like, and whipped cream is never a bad idea on top. Garnish with fresh slices of bananas for an extra touch, too!

(You can use this as a layer in my Ice Box Cake, too.)

Ingredients You Need

Here’s a look at what you need to make this easy pudding recipe.

• Banana: Fresh very ripe bananas make up the flavor base of this pudding, so be sure to use ones that have some brown spots on them. That color indicates sweetness and natural sugars and gives the best banana flavor.
• Greek yogurt: I prefer to use yogurt as the base here since it’s super creamy and thick. Greek yogurt works best from a texture standpoint. (You can also use Cool Whip if you prefer.)
• Vanilla instant pudding mix: A small amount of vanilla pudding mix gives this classic pudding flavor. (You can also use ground-up freeze-dried banana in place of this if you prefer.)
• Vanilla wafers, graham cracker crumbs, banana slices, whipped cream (optional for serving)

Step-by-Step Instructions

Here’s a preview of the banana recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

1. Add the bananas to a blender. Blend very smooth.
2. Add to a bowl or container with the yogurt and the pudding mix.
3. Stir well to combine.
4. Refrigerate for at least 30 minutes to chill, and serve with optional toppings.

How to Store

Store in airtight containers in the refrigerator for up to 3 days. You can store in one larger container or smaller individual storage containers.

Best Tips for Success

• You can use ¼ cup ground-up freeze-dried banana, 1 teaspoon vanilla extract, and 1-2 tablespoons maple syrup in place of the pudding mix if desired.
• Freeze into popsicle molds to make banana pudding pops.
• Top with mini chocolate chips or a drizzle of peanut butter to vary the flavors as desired. Or try this with strawberries, blueberries, other wafer cookies, and even pineapple.
• Dairy-free: Use a Greek-style nondairy yogurt.
• Layer the banana pudding recipe into my Ice Box Cake as another option.
• Do the pudding in small containers or one larger baking dish.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the bananas to a blender. Blend very smooth.

• (If using the freeze-dried banana option, add them to the blender and blend smooth.)

• Add to a bowl or container with the yogurt and the pudding mix. Stir well to combine.

• Refrigerate for at least 30 minutes to chill and serve with optional toppings.

• Store in airtight containers in the refrigerator for up to 3 days.
• You can use ¼ cup ground-up freeze-dried banana, 1 teaspoon vanilla extract, and 1-2 tablespoons maple syrup in place of the pudding mix if desired.
• Freeze into popsicle molds to make banana pudding pops.
• Top with mini chocolate chips or a drizzle of peanut butter to vary the flavors as desired.
• Dairy-free: Use a Greek-style nondairy yogurt.

Calories: 114kcal, Carbohydrates: 23g, Protein: 6g, Fat: 0.5g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Trans Fat: 0.003g, Cholesterol: 3mg, Sodium: 28mg, Potassium: 388mg, Fiber: 2g, Sugar: 14g, Vitamin A: 59IU, Vitamin C: 8mg, Calcium: 60mg, Iron: 0.3mg