Learn how to make banana pudding the easy way (plus a secret ingredient you’ll never guess!) with things you probably already have at home! This quick banana pudding recipe will be your go-to dessert for any gathering. (And just as good as Paula Deen’s recipe for banana pudding!)
How To Make Banana Pudding
If you’re looking for a banana pudding recipe from scratch (you know, like a southern banana pudding recipe), I beg you to give this one a try first.
I’m a sucker for an old fashioned banana pudding recipe like my Southern family makes at our gatherings, but after my mom told me about this no bake banana pudding (or uncooked banana pudding) and how she makes it with a secret ingredient, I may never make it from scratch again!
Plus, banana pudding is a fun recipe to make with the kids! (And, most kids love it!)
Great children’s books to pair up with the homemade banana pudding recipe:
Before we get to the easy banana pudding recipe, here are some common questions that people have about making banana pudding.
Does banana pudding have to be refrigerated?
Yes, after making banana pudding you should refrigerate it. Place the pudding in an airtight container and immediately into the refrigerator.
How long does banana pudding last in the fridge?
Pudding will last in the refrigerator for 4-5 days in an airtight container. After that, the wafers will become soggy and it will start to get melty and watery and should be discarded.
How long is banana pudding good for?
Unfortunately, a banana pudding recipe is one of those desserts that must be consumed fairly quickly. If you leave it out in the sun (like at a family picnic), you should probably discard any remaining pudding. However, if you’re storing it in the refrigerator right after making it, the banana pudding will last up to 5 days.
How ripe should bananas be for banana pudding?
There’s actually a lot of discussion about how ripe bananas should be for banana pudding. Some people say overripe, while others say the bananas should just start to ripen. You should use ripe bananas for banana pudding, but not overripe or when they start to turn black.
How do you keep bananas from turning brown in banana pudding?
After a few days, the bananas in banana pudding are naturally going to start to turn brown. To slow the browning, you can use bananas that aren’t as ripe or you can lightly toss the banana slices in lemon juice.
Let’s get to this quick and easy banana pudding (aka: ‘nilla wafer banana pudding).
BEST BANANA PUDDING RECIPE
- 1 (5-ounce) package of instant vanilla pudding mix
- 2 cups whole milk
- 1 cup sour cream
- 2 (8-ounce) frozen whipped topping, thawed,
- 1 (16-ounce) package Vanilla Wafers, reserve 8-10 cookies (for topping)
- 4-6 ripe bananas, peeled and sliced in 1/2-inch slices
- In large mixing bowl, mix together pudding mix, milk, and sour cream. Mix well.
- Fold in one (thawed) whipped cream topping and mix well. Set aside.
- In the bottom of a trifle bowl or other serving dish, place a layer of wafer cookies (side-by-side).
- Next, spread a layer of pudding mixture on top of the wafers.
- On top of the pudding, add a layer of bananas.
- Repeat until all ingredients are used, ending with the pudding mixture.
- Spread the second thawed whipped topping on top of the pudding. (You may not use all of it.)
- Place the reserved 8-10 wafer cookies in a sealable bag. Using a rolling pin or mallet, crush the cookies into small, fine pieces. Sprinkle the crushed cookies on top of the whipped topping.
- Cover and refrigerate until ready to serve.
Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 277mgCarbohydrates: 51gFiber: 2gSugar: 32gProtein: 5g
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.