This easy banana pudding recipe is creamy, fluffy, and layered with fresh bananas and Nilla wafers. Once it chills, the wafers soften, the bananas settle in, and the whole thing tastes like it belongs at every cookout, holiday, and random Tuesday craving.

After testing the recipe, I decided to use french vanilla pudding, condensed milk, sour cream, and Cool Whip. With these ingredients it comes out creamy, fluffy, and not too heavy.

Ingredient Breakdown

• French Vanilla Pudding Mix – Creates the creamy base and gives the pudding a richer vanilla flavor. If you don’t want to use french vanilla, I highly suggest using the banana cream flavored pudding for a more intense flavor.
• Whole Milk – Helps the pudding set while keeping the texture smooth.
• Sweetened Condensed Milk – Adds sweetness, body, and that classic banana pudding richness.
• Sour Cream – This is my secret ingredient. Some people use cream cheese in their banana pudding but I like to use sour cream instead. The cream cheese can make banana pudding too dense but sour cream leaves it airy. I love using sour cream because it leaves a slight tanginess that cuts the sweetness.
• Cool Whip – Makes the filling light, fluffy, and easy to layer. In my opinion you can use any whipped topping brand, it doesn’t have to be cool whip.
• Bananas – Bring natural sweetness and soft texture throughout the pudding.
• Nilla Wafers – I prefer to use nilla wafers in my pudding because once softened, it gives a cake like texture. Some people like to use chessmen cookies but trust me, nilla wafers are superior.

Can I make this ahead of time?

Yes. This banana pudding benefits from being made ahead. Refrigerate it for at least 16 hours before serving so the Nilla wafers soften and the pudding fully sets.

Banana pudding is something you actually need to make ahead of time. I’ve tried making it and letting it sit in the fridge for only a few hours and it didn’t come out the best. It needs to be made at least a day in advance and have 16 hours setting in the fridge.

How long does banana pudding last in the fridge?

Store banana pudding in an airtight container in the refrigerator for up to three days. After that, the bananas become browner and softer.

How do I keep bananas from turning brown in banana pudding?

To avoid the bananas from browning too soon make sure, the bananas stay covered by pudding as much as possible. You can also toss them lightly with a little lemon juice, but don’t overdo it or the flavor may change.

More recipes to try

If you love this recipe try my Key Lime Pie Bars, Banana Pudding Cups, Peach Dumplings and Southern Sweet Potato Pie.

How to make banana pudding

Make the pudding filling, then layer Nilla wafers, ¼-inch banana slices, and pudding in a 9×9 dish. Repeat the layers, top with crushed wafers, cover, and refrigerate for 16 hours until the pudding has set and the wafers have softened.

Make the pudding: In a large bowl, add pudding mix and whole milk. Whisk for about 2 minutes, then let sit for 5 minutes until thickened.

Add the creamy ingredients: Once the pudding sets, add sweetened condensed milk and sour cream. Whisk by hand or use an electric hand mixer until smooth with no lumps.

Fold in the Cool Whip: Gently fold in the Cool Whip with a spatula. Do not overmix, so the filling stays fluffy.

Slice the bananas: Cut bananas into ¼-inch thick slices.

Layer the pudding: Add a layer of Nilla wafers to the bottom of the pan. Top with banana slices, then spread a layer of pudding on top. Repeat one more time.

Finish the top: Add crushed Nilla wafers over the top.

Chill overnight: Cover and refrigerate for 16 hours so the flavors come together and the wafers soften.

Serve: Scoop and serve cold.