Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
Lip Smackin’ Delicious!
Want to stop ’em dead in their tracks at Easter Brunch? The Best Banana Pudding is one show-stopping, mouth-dropping dessert that everyone loves. Crunchy vanilla wafer cookies, fresh sliced bananas, and a creamy pudding mixture of condensed milk, sour cream and cool whip is all layered together to create a dessert that wows the crowd.
We love banana pudding in all its forms. Banana pudding cookies, banana pudding cupcakes, or even a fun-to-eat banana pudding dip. And this one is truly the best. I have been eating this banana pudding since I could eat food. I can’t remember an Easter that we didn’t have it on the dessert table. And it makes frequent appearances at summer barbeques, family reunions and church potlucks.
My grandmothers made it, my mom makes it and I make it all the time! A family favorite, for sure! It’s one of those desserts that you just can’t go wrong with.
Watch Me Make It!
Step into the kitchen with me as I make the Best Banana Pudding you’ll ever eat!
Banana Pudding in 20 Minutes
Y’all! This is the dessert of all desserts! It’s easy as easy gets. It’s lip smackin’ delicious. And everyone, I mean everyone, loves it!
Whether surrounded by family and friends or curled up on the couch with a good book or movie, this banana pudding is so comforting and will leave you longing for more. M’m! M’m! Less than 20 minutes is all it takes to make this southern classic.
And once your loved ones have enjoyed it, they’ll be begging you to make it again and again!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Vanilla instant pudding mix: the thickener and primary vanilla flavor base. It sets up quickly and gives you that classic, creamy banana pudding texture without cooking.
- Cold milk: activates the instant pudding mix and creates the creamy base consistency. I use whole milk, but you can use 2% or even half-and-half.
- Sweetened condensed milk: adds sweetness, richness, and that unmistakable old-school banana pudding flavor. It also thickens slightly and makes it ultra creamy.
- Sour cream: the secret weapon. Adds tang to balance the sweetness and gives the pudding more depth so it’s not cloying. Also adds body.
- Vanilla Extract: boosts and rounds out the flavor. Makes it taste more homemade vs. boxed.
- Frozen whipped topping, thawed (I use Cool Whip): lightens the pudding mixture and makes it fluffy instead of dense. It gives that classic Southern banana pudding vibe.
- Vanilla wafer cookies (like Nilla Wafers): adds structure and texture. They soften as it chills and create those cake-like layers. Also nostalgic flavor.
- Bananas: the star! Fresh sweetness, texture contrast, and moisture that softens the wafers into that almost-cake consistency.
Supplies:
Quick Tips and Substitutions
Tips:
- Use slightly underripe bananas so they hold their shape and don’t turn mushy after chilling.
- Let it chill for 2–4 hours (or overnight) for the best texture. The wafers soften into that cake-like layer everyone loves.
- Press plastic wrap directly onto the surface to minimize browning and keep it fresh longer.
- Layer neatly against the glass bowl if serving for guests. The visible layers make it look extra impressive with little extra effort.
- Slice bananas right before layering to keep them from browning too quickly.
Substitutions:
- Swap Greek yogurt for sour cream for a slightly lighter option with the same tangy balance.
- Use fresh whipped cream instead of Cool Whip for a more homemade flavor.
- Replace vanilla wafers with Chessmen or shortbread cookies for a buttery, elevated twist.
- Try French vanilla pudding mix for a deeper vanilla flavor.
- Make it dairy-free by using almond milk, coconut sweetened condensed milk, and dairy-free whipped topping.
How to Make the Best Banana Pudding
- In a large bowl, whisk together the pudding mix and milk until smooth. Add sweetened condensed milk, sour cream, and vanilla. Stir until well-combined.
- Fold in cool whip until well incorporated and smooth.
- Reserve 12-14 vanilla wafers and 6 banana slices for garnishing. Cover the bottom of a large serving bowl with some vanilla wafers. Cover the wafers with 1/3 of the remaining banana slices. Scoop 1/3 of the pudding mixture over the pudding.
- Repeat layers with 1/2 of the remaining vanilla wafers, half of the remaining banana slices and 1/2 of the remaining pudding mixture. Repeat layers again with remaining vanilla wafer, banana slices and pudding mixture.
- Garnish with the reserved vanilla wafers (some crushed) and banana slices. Let set in the refrigerator for at least 30 minutes or until ready to serve.
Storage and Serving
Store well covered with plastic wrap in the refrigerator for up to 5 days (it’s best within the first 2–3 days for texture). If possible, remove any garnish banana slices before storing since they brown the fastest.
Serving Ideas:
- Spoon into individual mason jars or clear cups for baby showers, bridal showers, or church gatherings, for easy grab-and-go portions.
- Add a drizzle of salted caramel for a slightly elevated twist.
- Serve it for Easter brunch. Add pastel sprinkles or candy eggs on top for a festive Easter dessert twist the kids will love. The layered bananas and wafers make it look beautiful on a spring dessert table.
- Pair with grilled food at a BBQ. It’s the perfect cool, creamy contrast.
- Make it for Mother’s Day, potlucks, or Sunday family dinners when you want something nostalgic that feeds a crowd.
The Best Easter Brunch Recipes
Plan a festive and delicious Easter meal for your loved ones with this collection of The Best Easter Brunch Recipes. Fresh and flavorful sides, festive snacks and desserts–there’s so much yumminess to choose from.
Enjoy, my friends! If you make the Best Banana Pudding, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
More Amazing Banana Recipes
- Banana Split Cake: An incredible cake with banana split flavor in every bite! This banana split cake recipe has moist banana nut cake layered with all the incredible toppings of a traditional banana split. YUM!
- Banana Cake with Brown Butter Frosting: This Banana Cake with Brown Butter Frosting is unbelievably moist and bursting with real banana flavor! It’s an incredible dessert experience like no other.
- Banana Pudding Cupcakes: Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.
The Best Banana Pudding
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 14
- Category: Dessert
Description
Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
Ingredients
- 1 (3.4 ounce) package vanilla instant pudding mix
- 2 cups cold milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla
- 1 (8 ounce) container frozen whipped topping, thawed (I use Cool Whip)
- 1 (12 ounce) box vanilla wafer cookies
- 2 pounds bananas, sliced
Instructions
- In a large bowl, whisk together the pudding mix and milk until smooth. Add sweetened condensed milk, sour cream, and vanilla. Stir until well combined. Fold in cool whip until well incorporated and smooth.
- Reserve 12-14 vanilla wafers and 6 banana slices for garnishing. Cover the bottom of a large serving bowl with some vanilla wafers. Cover the wafers with 1/3 of the remaining banana slices. Scoop 1/3 of the pudding mixture over the pudding. Repeat layers with 1/2 of the remaining vanilla wafers, half of the remaining banana slices and 1/2 of the remaining pudding mixture. Repeat layers again with remaining vanilla wafer, banana slices and pudding mixture. Garnish with the reserved vanilla wafers (some crushed) and banana slices.
- Let set in the refrigerator for at least 30 minutes or until ready to serve. Pudding keeps well covered with plastic warp in the refrigerator for about 5 days.
This recipe is pure nostalgia in a bowl! The layers of vanilla wafers, fresh bananas, and that cloud-like pudding look absolutely divine. What I love most is how you’ve kept the classic Southern charm while ensuring the recipe is approachable for home cooks. Your tip about letting it chill overnight is golden—that patience truly makes all the difference in allowing the flavors to marry.
I can already picture taking this to a summer potluck in my trust insulated tumbler (the wide-mouth kind perfect for desserts!). A tumbler keeps the pudding cool during transport while showing off those beautiful layers—no more messy spills in the car!
Three questions for the Baker Mama:
Have you tried substituting the vanilla wafers with shortbread cookies for a richer twist?
Could this be made in individual mason jars for cute single-serve portions?
What’s your secret to preventing the banana slices from browning too quickly?
This recipe takes me back to my grandmother’s kitchen, though I suspect yours might be even better (don’t tell her I said that!). The pudding-to-cookie ratio looks absolutely perfect—so many versions skimp on the creamy layers. Bookmarking this for my next family gathering!
Hi Daisy! I’m so happy to hear you’re excited about our family’s recipe for Banana Pudding. The layers of cookies and pudding and bananas are too taste to be true! To answer your questions…I haven’t tried it with shortbread cookies, but I’m sure that would look and taste great! Yes, you could definitely layer the pudding in mason jars or individual bowls. Such a savvy way to serve it! I don’t do anything special to the bananas to prevent them from browning other than covering the pudding well when we’re not serving it to protect the bananas that are on top of the pudding. I hope this helps and that you get to enjoy it again and again!