Sour Cream Banana Pudding Recipes

THE BEST BANANA PUDDING

Steps:

• In a large bowl, whisk together the pudding mix and milk until smooth. Add sweetened condensed milk, sour cream, and vanilla. Stir until well combined. Fold in cool whip until well incorporated and smooth.
• Reserve 12-14 vanilla wafers and 6 banana slices for garnishing. Cover the bottom of a large serving bowl with some vanilla wafers. Cover the wafers with 1/3 of the remaining banana slices. Scoop 1/3 of the pudding mixture over the pudding. Repeat layers with 1/2 of the remaining vanilla wafers, half of the remaining banana slices and 1/2 of the remaining pudding mixture. Repeat layers again with remaining vanilla wafer, banana slices and pudding mixture. Garnish with the reserved vanilla wafers (some crushed) and banana slices.
• Let set in the refrigerator for at least 30 minutes or until ready to serve. Pudding keeps well covered with plastic warp in the refrigerator for about 5 days.

AUNT BETTY'S BANANA PUDDING

Steps:

• In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
• Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
• Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

COMFORTING CREAMY BANANA PUDDING

Steps:

• In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Stir in sour cream. Fold in whipped topping until well blended. Place half of the vanilla wafers in an 11x7-in. dish. Top with half of the pudding mixture, half of the bananas, then remaining wafers, bananas and pudding mixture. Cover and refrigerate overnight.

SOUR CREAM BANANA PUDDING

Steps:

• Make pudding according to box directions.
• Add sour cream and mix well.
• Fold in cool whip.
• In large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers.
• Refrigerate at least 1 hour before serving.
• Must be covered and kept in refrigerator.

OVER THE TOP BANANA PUDDING

Steps:

• Mix together pudding, milk, condensed Milk, sour cream, cream cheese, and whipped topping until smooth and thick.
• Line a bowl with vanilla wafers.
• Spoon the mixture onto the wafers.
• Layers should be alternated between bananas, wafers and pudding mixture.
• Cover with plastic wrap.
• Keep Refrigerated.

BEST BANANA PUDDING BUNDT CAKE

Steps:

• Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
• Grease and flour a bundt pan and set aside.
• In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
• Add eggs, water, sour cream and oil. Whisk just until incorporated.
• Using rubber spatula, fold in bananas just until combined; don't over-mix.
• Pour into prepared bundt pan, lightly shaking to even out the batter.
• Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
• Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
• Optional, drizzle with cream cheese frosting
• Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.

UNCOOKED BANANA PUDDING

Steps:

• In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.