Why You’ll Love This Recipe
Banana Pudding with Sour Cream is a creamy, indulgent twist on the classic Southern dessert. The addition of sour cream adds a tangy richness that balances the sweetness of the pudding and bananas, creating a luscious texture and flavor. Layered with vanilla wafers and ripe bananas, this no-bake dessert is perfect for gatherings or a comforting treat any time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
instant vanilla pudding mixcold milksour creamwhipped topping (like Cool Whip)ripe bananasvanilla wafersvanilla extract (optional)
directions
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
Fold in the sour cream and vanilla extract (if using) until smooth.
Gently fold in the whipped topping until fully combined.
In a 9×13-inch dish or trifle bowl, layer vanilla wafers, banana slices, and the pudding mixture.
Repeat the layers, ending with a layer of pudding on top.
Cover and refrigerate for at least 4 hours, or overnight for best flavor and texture.
Just before serving, top with extra whipped topping and garnish with banana slices or crushed vanilla wafers if desired.
Servings and timing
This recipe yields approximately 10-12 servings.Preparation time: 15 minutesChilling time: 4 hours or moreTotal time: 4 hours 15 minutes
Variations
Use banana or cheesecake-flavored pudding for a twist.
Add a layer of crushed graham crackers for added texture.
Top with caramel sauce or chocolate shavings for extra indulgence.
Substitute Greek yogurt for sour cream for a lighter option.
storage/reheating
Store Banana Pudding with Sour Cream covered in the refrigerator for up to 3 days.Do not freeze, as the texture may become watery.
FAQs
Can I use homemade pudding instead of instant?
Yes, but make sure it’s completely cooled before layering.
Why use sour cream in banana pudding?
Sour cream adds a tangy depth that balances the sweetness and enhances the creamy texture.
How do I prevent bananas from browning?
Lightly toss banana slices in lemon juice before layering.
Can I make this ahead of time?
Yes, it actually tastes better after sitting for several hours or overnight.
What kind of bananas are best?
Use ripe but firm bananas to avoid mushiness.
Can I use fresh whipped cream instead of Cool Whip?
Yes, just make sure it’s whipped to stiff peaks and sweetened to taste.
Conclusion
Banana Pudding with Sour Cream is a rich and creamy dessert that elevates the traditional banana pudding with a delightful tang. It’s easy to prepare, crowd-pleasing, and perfect for making ahead. Whether for a family gathering or a sweet ending to dinner, this pudding is sure to be a hit.
Print
Banana Pudding with Sour Cream
- Prep Time: 15 mins
- Cook Time: 0 mins (plus optional browning)
- Total Time: 2 hrs 15 mins (including chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Layered, No Bake
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, tangy twist on classic banana pudding, layered with sour cream for extra richness and slight tang.
Ingredients
- 4 cups vanilla pudding (homemade or store‑bought)
- 1 cup sour cream
- 3 cups sliced ripe bananas (about 4 bananas)
- 1 box (12 oz) vanilla wafers
- 1 tsp vanilla extract
- Optional: whipped cream or meringue for topping
Instructions
- In a large bowl, whisk together vanilla pudding, sour cream, and vanilla extract until smooth.
- Remove any browned slices from bananas and slice the rest into 1/4‑inch rounds.
- In a 9×13″ baking dish (or individual cups), arrange a layer of vanilla wafers across the bottom.
- Top the wafers with a third of the pudding‑sour cream mixture.
- Arrange half of the banana slices over the pudding layer.
- Repeat: another wafer layer, another third of pudding mixture, and remaining bananas.
- Finish with the final portion of pudding mixture, smoothing the top.
- Optionally, top with whipped cream or a light meringue and lightly brown the top under a broiler or with a torch.
- Chill in the refrigerator at least 2 hours (or overnight) to let flavors meld and wafers soften.
- Serve chilled, garnishing with extra banana slices or wafer crumbs if desired.
Notes
- Use ripe but firm bananas to prevent them from getting too mushy.
- For extra tang, interchange part of the sour cream with Greek yogurt.
- If pudding is very thick, add a splash of milk to reach desired creaminess.
- Leftovers keep well, stored covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
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