The Best Banana Pudding Recipe
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My Banana Pudding recipe is a time-tested Southern classic that’s been a staple at my family gatherings for years. It originally came from a beloved woman at my church who brought it to every potluck — and it quickly became the dessert everyone looked forward to. Over the years, I’ve made it more times than I can count, perfecting it along the way with a special family twist. It’s a no-bake dessert layered with creamy pudding, sliced bananas, and vanilla wafers — plus our secret ingredient that takes it over the top. It’s incredibly easy to make, always a hit, and the kind of crowd-pleaser you’ll want to bring to every get-together.
Classic Banana Pudding
This particular recipe is tried and tested. Every month our church had a community potluck lunch and one woman always, and I mean ALWAYS, brought banana pudding. Hers was always beautifully displayed in a large, glass trifle bowl.
And, it was alway a hit. No one else in the church dared make a banana pudding dessert for fear it wouldn’t stand up to her recipe. I asked several friends for recommendations on how they make their homemade banana pudding and received a lot of variety in their versions. After that, I took the original church recipe, and my friends versions, and I tested several versions and came out with the one I knew was the absolute best.
Why My Banana Pudding Recipe is the Best
- It’s got that secret-church-lady magic – The sour cream adds a creamy, tangy twist that takes this pudding from basic to unforgettable.
- Potluck legend status – This one’s been passed around more than the casserole dish — everyone asks for the recipe (and comes back for seconds – but there usually aren’t any left!)
- No oven, no stress – It’s no-bake, super simple, and layered with nostalgic Southern goodness in every bite.
Banana Pudding Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Vanilla instant pudding mix – Be sure you buy instant pudding. This recipe will not work with cook and serve pudding. Also, be sure you get vanilla flavor pudding only. Any other flavor will drastically change the flavor of banana pudding.
- Milk – Milk helps the instant pudding gain flavor. I love to use whole milk to add the most flavor, but you can opt for a lower fat milk if you choose.
- Sour cream – Adding sour cream makes this banana pudding recipe creamier and thicker. I call the sour cream the special ingredient that sets this banana pudding apart from other recipes.
- Vanilla wafers – Vanilla wafers offer a sweet crispy and light addition to banana pudding.
- Bananas – You can’t have banana pudding without bananas! Use a ripe banana to really get all the banana flavor that you can!
- Whipped topping – This pre-made topping adds a sweetness and is the perfect topping for this banana pudding recipe.
How To Make My Banana Pudding Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- In a medium-sized mixing bowl combine the milk and sour cream and begin whisking them together until they are combined and smooth.
- Next, pour in the vanilla instant pudding mix and whisk the pudding into the sour cream mixture until smooth.
- Place the Vanilla Wafers on the bottom of your casserole dish.
- Add a layer of thinly sliced bananas, followed by a layer of the pudding mix.
- Repeat each layer once.
- Top with Cool Whip
- Refrigerate for at least 3 hours or until you are ready to serve.
Why Sour Cream Makes This Banana Pudding Extra Special
One of the things that sets this recipe apart is a simple, unexpected ingredient: sour cream. It might not be in every banana pudding, but trust me — this one addition changes everything. It gives the pudding a rich, creamy texture with just a hint of tang that balances out the sweetness beautifully. It also helps the layers hold up better, so you get that perfect bite every time.
It’s a little trick I picked up after years of making this recipe for family gatherings, potlucks, and church suppers — and it’s one of the reasons people always ask for this version.
- Use Ripe, but firm bananas – For the best flavor and texture, choose bananas that are ripe (yellow with a few spots) but still firm enough to slice without turning mushy. Overripe bananas will break down too quickly in the pudding.
- Swap the vanilla wafers – Classic Nilla Wafers are traditional, but feel free to get creative! Try using Chessmen cookies for a buttery twist, graham crackers for a nostalgic vibe, or even Biscoff cookies for a caramel-spiced flavor.
- Upgrade with homemade whipped cream – If you have an extra few minutes, homemade whipped cream makes this dessert feel even more luxurious.
- Sour Cream = Game Changer – As mentioned earlier, adding sour cream to the pudding mixture gives it a tangy richness and makes the texture unbelievably creamy. Don’t skip it—this is the secret that makes this banana pudding unforgettable!
- Prevent bananas from browning – If you’re prepping ahead, toss the banana slices in a little lemon juice to keep them from turning brown. Just a splash will do—too much can add unwanted tartness.
- Use vanilla pudding – Do not use banana pudding as this changes the flavor of the whole recipe.
Can I Use a Trifle Bowl?
This recipe is versatile and you can layer the ingredients in any dish. Traditionally, banana pudding is served in a large trifle bowl. You can use a punch bowl, or even small mason jars. The choice is yours. Just keep following the layers.
Can You Make Banana Pudding in Advance?
Banana pudding is even better after it chills for a few hours or overnight. It gives the flavors time to meld and the wafers to soften just slightly (hello, dreamy texture!). Just be sure to cover it tightly and store in the fridge.
Storage Instructions
- Refrigerate: Place it in an airtight container or cover with aluminum foil to help keep the air out. Once covered, you want to place it immediately in the refrigerator.
- Freeze: I don’t recommend freezing this dessert.
- Note: Banana Pudding only lasts for up to 48 hours. After that the bananas are brown and the pudding becomes runny
How Do I Keep My Bananas From Turning Brown?
To help keep your bananas from turning brown in this dessert you’ll want to toss your sliced bananas in lemon juice, orange juice or even sprite. Tossing your sliced bananas in one of these liquids will help delay the oxidation process.
I don’t usually use anything because I serve this dessert and eat it right away. But, I would opt for lemon juice because the tartness of the lemon works really well with the banana pudding flavoring.
Variations
You can add different things to your banana pudding. Try adding:
- Caramel sauce – drizzle caramel over the top layer or in between all the layers.
- Strawberries – replace the bananas with strawberries or any of your favorite fruit.
More Classic Desserts
Banana Pudding Recipe
Ingredients
- 2 3.4 ounce packages vanilla instant pudding mix
- 3 cups milk
- 8 ounces sour cream
- 12 ounces frozen whipped topping thawed and divided
- 12 ounces vanilla wafers
- 6 bananas sliced
Instructions
- Whisk together pudding mix and milk in large bowl until thick. Whisk in sour cream. fold in 4-1/4 cup of the whipped topping.2 3.4 ounce packages vanilla instant pudding mix, 3 cups milk, 8 ounces sour cream, 12 ounces frozen whipped topping
- Layer half of the vanilla wafers on the bottom of the disk.12 ounces vanilla wafers
- Add layer of sliced bananas.6 bananas
- Top with half of pudding mixture.
- Repeat layers until done.
- Top with remaining 1 cup of whipped topping
- Cover and chill, then slice and serve
Nutrition
Did You Make This Recipe?
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Made this for my husband’s poker night group & it was a BIG hit…they went all in on this one!
Hi what if I don’t have sour cream?
You could use a substitute, but we really love the flavor the sour cream adds to this dessert.
I have used this same recipe for years but there is one thing different in my recipe. It says to mix pudding and milk then add sour cream and Cool Whip. Then I add a extra ingredient 2 teaspoons of vanilla. Always top it with crushed vanilla wafers. I’m always ask to bring my banana pudding.
Made this recipe with the exception that I used banana pudding mix and substituted with plain Greek yogurt. Bananas were ripe enough. It came out super delicious! This was the easiest banana pudding recipe ever. Next time will try using fresh strawberries with vanilla pudding. Thanks for sharing your recipe.
Loved your recipe especially the added sour cream. It’s a keeper! Thanks for sharing