Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!

The Best Banana Pudding by The BakerMama

Lip Smackin’ Delicious!

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 the Best Banana Pudding

Step into the kitchen with me as I make the Best Banana Pudding you’ll ever eat!

Dessert of Desserts!

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!

The Best Banana Pudding by The BakerMama

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 show-stopping mouth-dropping dessert for any occasion.

The Best Banana Pudding by The BakerMama

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 you’re loved ones have enjoyed it, they’ll be begging you to make it again and again.

The Best Banana Pudding by The BakerMama

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.
The Best Banana Pudding by The BakerMama
  • 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.
The Best Banana Pudding by The BakerMama

More Layers You’ll Love

Layered Chocolate Pudding Dessert takes a sweet cookie crust and piles on layers of smooth whipped cream cheese, chocolaty pudding, and creamy whipped topping! It’s an easy and delicious dessert recipe that everyone will love! Crumbled cornbread, fresh veggies, ranch dressing and bacon take this delicious Layered Cornbread Salad to new heights. Better make a double recipe because everyone will be coming back for seconds!

The Best Banana Pudding by The BakerMama

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. ???? I love seeing how inspired and creative y’all get with the recipes I share.

xoxo,

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The Best Banana Pudding by The BakerMama

The Best Banana Pudding

  • Author: Maegan – The BakerMama
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 14 1x
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. My grandmother always used to request banana pudding for Easter! I haven’t made it (or eaten it) in forever. Now I’m craving it! Looks amazing!

  2. Do you mean a 3.4 ounce box of pudding rather than 3/4 ounce? I just want to get it right when I try it. Thanks!

    1. Hi Marie! They will soften a bit, but we always prefer it after it’s set in the fridge overnight. All of the flavors come together even better. Enjoy!

  3. Made this for Thanksgiving 2015 and it was a hit! Put in a bit less of the sweetened condensed milk, but otherwise followed exactly…

  4. I just made this pudding it is good on my first attempt but I changed it a little l used lite whipped cream it’s really good thanks for the Recipe

  5. Definitely amazing! I have never put sour cream in banana pudding and admit when I tried it right after making it I wasn’t too impressed. After leaving it in the refrigerator over night, the flavors have melded together beautifully! This will be my go to recipe from now on.

  6. Is it two 3.4 oz box of pudding or just one box and mine as soon as I take out the refrigerator it starts to melt

    1. Hi Tricia! It’s just one box of dry pudding mix mixed with 2 cups milk and then the sweetened condensed milk, sour cream and vanilla until smooth before folding in the cool whip. It certainly shouldn’t melt. Did you follow all of the ingredients exactly?

      1. Mine did the same thing! Complete liquid! I used all the ingredients but I’m not sure why it didn’t work

      2. Hi Sydney! Oh no, it shouldn’t be like liquid. Are you sure you stirred in the condensed milk, sour cream and cool whip? All of those thicken it up quite a bit. And once it sits for just a bit it starts to thicken even more. I’m not sure what went wrong.

      3. I just did pudding, condensed milk and water and mixed and set aside. Then used clear vanilla flavoring with cool whip. Started my layers of wafers, sliced bananas then pudding. Tasted good but will refrigerate over night then May sprinkle brown sugar on top before serving.

  7. Is there anything I can sub for condensed milk? Maybe heavy cream? I don’t want to go to the store and I don’t have the condensed milk…eek!

    1. Hi Jennifer! I haven’t tried it so I couldn’t say for sure if it would result in the same thick texture, but if you do use heavy cream, you’ll need to add about 1 cup of sugar to it to result in the same sweetness as condensed milk. There are also a lot of condensed milk recipes out there if you search to see if any of those might work with what you have on hand. Hope this helps. Enjoy!

  8. Has anyone tried using 2 of the 3.4 ounce boxes of instant pudding or one 5.1 ounce box? This dish is delicious, but just too loose to serve outside of the family. I am an accomplished cook and did follow the recipe ingredients list and instructions exactly.

    1. Hi Kathryn! Did you let the pudding set in the refrigerator at all? I would recommend letting it set in the refrigerator overnight to really thicken it up. You could try adding another box of pudding mix or another container of cool whip, but if you let it refrigerate and keep it cold, it should stay thick. Hope this helps.

    1. Hi Melissa! Yes, any cold milk will work with the instant pudding mix, but the sweetened condensed milk should not be substituted with any other milks. Enjoy!

  9. I made it exactly how the recipe calls and it seems a bit liquidy! I’m really hoping that it thickens while it sets in the refrigerator!!

    1. Hi Danielle! It should definitely thicken up if you followed the ingredients and instructions exactly. Was it the texture of the fourth image in the blog post? Enjoy!

  10. I made a huge bowl of this to take to a work party. I came home with enough for a small portion for my husband. My co-workers are still talking about how wonderful this was!

  11. I used low fat Greek yogurt instead of the sour cream and left the vanilla out. I also use graham crackers instead of vanilla wafers just because I love them and they will stay crunchy.
    Yummy!!!!!

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