This copycat Golden Corral banana pudding is a delicious, no bake recipe that you can make in the comfort of your own home!

If you’ve ever been to Golden Corral then you’ve probably had their banana pudding. It is a wonderful light and refreshing dessert to eat after indulging in their buffet.

This copycat banana pudding is creamy, sweet, and to me, banana pudding is classic comfort food. Plus, my youngest child loves bananas so it’s always a big hit at our house.

Ingredients needed for this recipe

Vanilla instant pudding: Make sure you get the instant kind and not the cook and serve kind. I used French vanilla but regular vanilla also works too.
Milk: I used whole milk, but you can use 2% if that’s what you have on hand.
Sweetened condensed milk: You’ll need a 14 ounce can.
Vanilla extract: You’ll need just ½ of a teaspoon but it’ll make a big difference!
Cinnamon: Again, just ½ a teaspoon but it really brings the vanilla and banana flavors out in this banana pudding.
Frozen whipped topping: Such as Cool Whip. Be sure to thaw it beforehand.
Vanilla wafers: You may have some left over. My box was about 10 ounces.
Bananas: You’ll want freshly ripened bananas that are still firm. The bananas will soften up as they sit in the refrigerator with the pudding.

How to make Golden Corral’s banana pudding

To make this copycat banana pudding recipe, begin by adding the instant pudding mix, milk, and sweetened condensed milk into a large mixing bowl.
Mix well with a hand mixer.
Next, add the cinnamon, vanilla extract, and frozen whipped topping.
Mix well with a hand mixer.
Slice your bananas and set them aside.
In a 9 x 13 casserole dish or a trifle dish, layer wafers, bananas, and pudding mixture. I added extra bananas on top. Crushed wafers are also a nice touch on top too.

How to store

Cover your banana pudding with plastic storage wrap and keep it in the refrigerator. It will be good for 2-3 days, the bananas start to get too mushy any longer than that.

Tips for this recipe

Be sure to thaw your whipped topping.
Use bananas that have just ripened. Bananas that are too green won’t have a good taste and bananas that are too ripe will be mushy. The bananas will soften a little as they sit in the fridge.
Make sure you get instant pudding mix and not the cook and serve type. There are also usually two different sizes. You’ll want the smaller box which is about 3.4 ounces.
Let the banana pudding sit in the fridge for at least three hours before serving.

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Copycat Golden Corral Banana Pudding

Ingredients needed for this recipe

How to make Golden Corral’s banana pudding

How to store

Tips for this recipe