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Banana pudding is such an easy dessert that still seems like you put in a lot of effort. My recipe is light, airy and delicious. Once it sits overnight, 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?
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 24 hours setting in the fridge.
How to store banana pudding
I like to store this in air tight containers once finished. The banana pudding will last in the fridge for three days maximum. After three days the bananas start to turn brown and too mushy.
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.
Banana Pudding
Ingredients
- 3.4 oz French vanilla pudding mix
- 1 ½ cups Whole milk
- ⅓ cup Sweetened condensed milk
- ½ cup Sour cream
- 4 oz Cool whip
- 4 Bananas
- Nilla wafers
Instructions
- In a bowl add the pudding mix and milk. Whisk for 2 minutes and let stand for 5 minutes. It will thicken up.
- Once the pudding is set. Add the condensed milk & sour cream to the pudding mix. Whisk together with a whisk or you can use an electrical hand mixer until it’s smooth with no lumps.
- Start to fold in the whipped cream with a baking spatula. Gently do this to ensure maximum fluffiness. Don’t over mix.
- Chop up the bananas into about 1/4 inch thick slices.
- Add a layer of wafers to the bottom of a 9×9 dish top with bananas then a layer of the pudding. Do this one more time and top with some crushed wafers. Cover and put in the refrigerator overnight. You want it to sit so all the flavors come together and the wafers get nice and soft.
- Serve once set and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More recipes to try
If you love this recipe try my Key Lime Pie Bars, Banana Pudding Cups and Peach Dumplings.
How to make banana pudding
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 overnight so the flavors come together and the wafers soften.
Serve: Scoop and serve cold.
