I’ve grown up eating banana pudding. If you are from the South, Banana pudding is just a part of life. It has always been one of my favorite desserts. Now that I live in South Florida, I’ve always wanted to make banana pudding from the bananas our banana tree produces once a year in our backyard. My husband Scott has never had banana pudding before- can you believe that? I guess Banana pudding is just not something they make in New Jersey.
There are a ton of variations to Banana pudding but my mom just introduced me to a new recipe she found in a local newsletter. This isn’t anything earth shattering but you’ll notice this recipe is missing one ingredient you may have been accustomed to seeing: sweetened condensed milk. Nope, there is no sweetened condensed milk here, but there is Sour Cream! I’m really loving this recipe because the addition of sour cream makes the pudding not overly sweet; it has a perfect balance of sweetness, creaminess and crunch from the vanilla wafers. Plus, this recipe is easy. Got a favorite banana pudding recipe? I’d love to hear all about it.
I hope you enjoy!
- 6 bananas
- 1 (8 oz.) carton sour cream
- 1 (9 oz.) carton Cool Whip
- 1 1/2 cups milk
- 1 lg. box, (5.1 oz) instant vanilla pudding
- 1 box vanilla wafers (reserve a handful for sprinkling on the top)
Mix the instant pudding with the 1.5 cups of milk (this is less milk than the packages asks for- your liquid will be substituted with SC and cool whip). Add the sour cream, and blend well. Next, add the cool whip and blend all together.
In a large bowl or 9X13 dish, layer vanilla wafers on the bottom, then add the pudding, then slice the bananas and layer on top. Repeat until all the ingredients are used up. Crumble the remaining vanilla wafers and sprinkle them on top. Refrigerate for 30 minutes until all ingredients have set. Enjoy!