Banana Pudding with Sour Cream

Why You’ll Love This Recipe

Banana Pudding with Sour Cream offers a creamy, tangy twist on the classic Southern dessert. The sour cream adds richness and balances the sweetness of the pudding, vanilla wafers, and bananas. This no-bake, layered dessert is perfect for gatherings, potlucks, or an indulgent weeknight treat—cool, smooth, and irresistibly nostalgic.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bananasvanilla waferschilled whole milkinstant vanilla pudding mixsour creamwhipped topping (like Cool Whip)vanilla extract

directions

In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.

Stir in the sour cream and vanilla extract until smooth.

Fold in the whipped topping gently until fully combined.

In a large serving dish or trifle bowl, layer vanilla wafers on the bottom.

Add a layer of sliced bananas over the wafers.

Spoon a layer of the pudding mixture over the bananas.

Repeat the layers—wafers, bananas, pudding—until all ingredients are used, finishing with a layer of pudding on top.

Cover and refrigerate for at least 4 hours, or overnight for best results.

Garnish with additional banana slices or crushed vanilla wafers just before serving, if desired.

Servings and timing

This recipe yields approximately 10 servings.Preparation time: 15 minutesChill time: 4 hoursTotal time: 4 hours 15 minutes

Variations

Use banana-flavored pudding mix for extra banana flavor.

Layer with caramel sauce for added depth and sweetness.

Add a pinch of cinnamon or nutmeg to the pudding mixture for warm spice.

Top with toasted coconut for a tropical twist.

Use graham crackers instead of vanilla wafers for a different texture.

storage/reheating

Store Banana Pudding with Sour Cream in an airtight container in the refrigerator for up to 3 days.*Best enjoyed within the first 24 hours for optimal texture.*Do not freeze, as the bananas and pudding may separate and become watery.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream works well—just be sure it’s stabilized to prevent separation.

Why add sour cream to banana pudding?

Sour cream adds tanginess and a creamy texture that balances the sweetness of the dish.

Can I make this pudding ahead of time?

Yes, it’s even better when made ahead and chilled overnight.

Do I need to cook the pudding?

No, this recipe uses instant pudding mix, so no cooking is required.

How do I keep bananas from browning?

Layer bananas just before assembling and ensure they are covered by pudding to reduce exposure to air.

Is this pudding good for kids?

Yes, it’s a kid-friendly dessert with familiar flavors and a fun texture.

What if I don’t have vanilla wafers?

You can use graham crackers, shortbread cookies, or even sponge cake slices as a substitute.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be used for a similar tangy effect and added protein.

Should I cover the pudding in the fridge?

Yes, always cover with plastic wrap or a lid to prevent it from absorbing odors and drying out.

What kind of bananas are best?

Ripe but firm bananas are ideal—they add sweetness without becoming mushy.

Conclusion

Banana Pudding with Sour Cream is a refreshing and easy dessert that blends tradition with a creamy, tangy upgrade. Perfect for any occasion, it’s a crowd-pleaser that’s as satisfying as it is simple to prepare. Give this twist on a classic a try—you might never go back to the original version!

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