Banana Pudding with Sour Cream

My recipe for banana pudding with sour cream is easy to make and always a crowd pleaser! I take this classic dessert to the next level for a treat that’s deliciously creamy and sweet with just a slight hint of tang.

My Easy Banana Pudding Recipe with Sour Cream

My banana pudding with sour cream was inspired by a dish my mom used to make growing up. She’d make this dessert in a big casserole dish for potlucks or summer picnics, and it was always a hit!

I remember the first time I walked into the kitchen and saw her adding a big scoop of sour cream. I thought she’d just ruined the whole thing!

She must have seen the look on my face because she started laughing and told me it was her secret ingredient to balance the sweetness. I kept that secret for a long time, but I think she’ll be okay with me finally sharing what makes this banana pudding so good.

I love banana pudding and have tried making it so many ways, from a baked custard version to stovetop pudding and even one with just whipped cream. They’ve all been delicious, but I always find myself coming back to this easy banana pudding recipe with sour cream inspired by my mom. My daughter Leah is a huge fan of my recipe too!

For more banana pudding recipes, check out my banana pudding cake, banana pudding cookies, banana pudding brownies, banana pudding with condensed milk, and 3 ingredient banana pudding!

Banana Pudding with Cool Whip Ingredients

• Instant vanilla pudding mix – I use instant pudding because it thickens quickly and gives me that classic, creamy base without cooking. Sugar-free pudding also works.
• Milk – Helps the pudding set while keeping the texture smooth and light.
• Sour cream – This is my secret ingredient for extra creaminess and a subtle tang that keeps the dessert from being overly sweet.
• Cool Whip – Once thawed, it folds into the pudding mixture to make it fluffy without losing structure. Any kind of whipped topping will work.
• Bananas – I go for ripe-but-not-mushy bananas to keep the slices intact in the layers. Overripe bananas are better for making banana bread.
• Nilla wafers – The cookies soften as the pudding chills for that cake-like bite that makes this banana pudding so irresistible.

How to Make Banana Pudding with Sour Cream 

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Place the pudding mix and milk in a large bowl. Beat on a low speed until it’s thick. 

STEP TWO: Next, mix in half of the whipped topping and the sour cream. 

STEP THREE: Spread ⅓ of the pudding into the bottom of a trifle bowl or other large bowl. Top the pudding layer with a layer of vanilla wafers and ½ of the banana slices. Repeat with another pudding-wafer-banana layer.

STEP FOUR: Spread the remaining ⅓ of pudding on top before topping with the rest of the whipped topping and sprinkling with crushed vanilla wafers. 

STEP FIVE: Cover the entire dish and set it in the refrigerator. Allow the pudding to chill for at least 3 hours before serving. 

Tips for the Best Banana Pudding Recipe With Cool Whip

• I use ripe but firm bananas so they add sweetness without turning mushy.
• I always let the frozen whipped topping fully thaw so it folds easily into the pudding mixture.
• If I’m worried about the banana slices turning brown in the pudding, I’ll toss them lightly in lemon juice, club soda, or soda water so the acid can help prevent oxidation. 
• For a light and airy pudding mixture, I fold the whipped topping gently to avoid deflating it.
• I chill the banana pudding for at least 3 hours so the pudding has plenty of time to set and get that amazing, creamy texture.

Homemade Banana Pudding Variations and Substitutions

• I sometimes swap the vanilla wafers for shortbread cookies when I want a richer flavor.
• If I don’t have frozen whipped topping, I’ll make a batch of my easy homemade whipped cream to use instead. I like using Cool Whip more though because it’s easier and is super stable.
• When I really want some big banana flavor, I use banana pudding mix instead of vanilla.
• For a super-rich, cheesecake-style banana pudding, I’ll replace four ounces of the sour cream with softened cream cheese.
• To add a little crunch and nuttiness, I like to top the banana pudding with toasted or candied pecans.

Banana Pudding With Sour Cream FAQs

Why put sour cream in banana pudding?

I use sour cream in my recipe because it makes the pudding mixture thicker, creamier, and more balanced. The slight tang cuts through the sweetness and keeps the dessert from feeling too heavy.

How do I keep bananas yellow in homemade banana pudding?

Because the slices are stacked inside the pudding layers, which prevents too much air from getting to them, I usually don’t worry about the slices browning. 

If I really want to prevent any oxidation, I lightly toss the banana slices in something acidic like lemon juice, orange juice, soda water, or club soda before layering them. 

How ripe should bananas be for banana pudding with Cool Whip?

I go for bananas that are mostly yellow and still firm. Overly soft bananas tend to get mushy once they’re layered, so I avoid using ones that have started getting brown spots or feel really squishy to the touch.

How to store leftovers

I store my leftover banana pudding in an airtight container in the fridge. It keeps really well for up to 4 days, although it’s never lasted that long in my house!

Banana pudding can also be frozen for up to 3 months in a freezer-safe container, but I did notice the texture changed a bit after thawing, so I prefer to eat mine within a few days of making it.

More Easy Recipes Using Bananas

• 4 ingredient banana bread
• Bananas foster pancakes
• One banana banana bread
• Strawberry banana cake
• Banana blueberry oatmeal muffins