sour cream banana pudding recipe

Written ByJenny Smyth Posted on
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The Best sour cream banana pudding recipe

I have always loved making desserts for my family, and one of my favorite recipes to make is sour cream banana pudding. This recipe is a delightful twist on the classic banana pudding, with the addition of sour cream adding a tangy richness to the dish.

The combination of creamy pudding, ripe bananas, and the slight tartness from the sour cream makes for a unique and comforting dessert. This recipe is perfect for any occasion, whether it is a family gathering, a potluck, or a simple weeknight treat.

My kids love helping me make this pudding, and it is a great way to spend time together in the kitchen. The health benefits of this recipe are also a plus.

Bananas are a great source of potassium, and the pudding can be made with low-fat sour cream to reduce the calorie count. Additionally, the use of whole wheat flour can add some extra fiber and nutrients to the dish.

I have made this recipe countless times and it always comes out delicious and satisfying. My family loves it, and it is always a hit at gatherings.

It is a great way to use up ripe bananas and make a delicious dessert that everyone will enjoy. I hope you love making this sour cream banana pudding recipe as much as I do, and that it becomes a staple in your home as well.

Sour Cream Banana Pudding

4.9 from 585 votes

This creamy and tangy sour cream banana pudding is a delightful twist on a classic dessert. It is perfect for any occasion and is sure to be a hit with your family and friends.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pudding

1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 1/2 cups sour cream, divided
2 eggs, beaten
1 teaspoon vanilla extract
3 ripe bananas, sliced

For the Topping

1 cup whipped cream
1/4 cup chopped walnuts

👨‍🍳Directions

1In a saucepan, combine 1/2 cup of the sugar, cornstarch, and salt.
2Gradually whisk in the milk until smooth.
3Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4Reduce the heat to low and cook for an additional 2 minutes, stirring continuously.
5In a separate bowl, whisk together 1 cup of the sour cream and the beaten eggs until smooth.
6Gradually pour the hot milk mixture into the sour cream mixture, whisking constantly to prevent the eggs from cooking.
7Stir in the remaining 1/2 cup of sugar and the vanilla extract.
8The mixture should thicken slightly.
9Remove from heat and let it cool for about 5 minutes.
10Arrange half of the sliced bananas in the bottom of a greased 8×8 inch baking dish.
11Pour the pudding mixture evenly over the bananas.
12Top with the remaining sliced bananas.
13Spread the remaining 1/2 cup of sour cream evenly over the bananas.
14Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until chilled.
15Just before serving, spread the whipped cream evenly over the top of the pudding.
16Sprinkle with chopped walnuts.
17Slice and serve chilled.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Oven
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute low fat sour cream for a healthier option. For a quick version, you can spread the pudding mixture on the bottom of the dish, cover with bananas and top with whipped cream before chilling.

This sour cream banana pudding is a versatile and delicious dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy families.

The combination of creamy pudding, ripe bananas, and tangy sour cream makes for a unique and satisfying dessert that everyone will love. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

This dessert is best served chilled, and you can garnish it with additional whipped cream or chopped nuts before serving. It is a great way to use up ripe bananas and make a delicious dessert that everyone will enjoy.

I hope you give this recipe a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Sour Cream Banana Pudding

1. Can I use instant pudding mix instead of making the pudding from scratch?

You can use instant pudding mix to save time, but the texture and flavor will be different. The homemade pudding has a creamier and more rich flavor. If you do use instant pudding mix, follow the package instructions and mix it with the sour cream and bananas as directed in the recipe.

2. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. In fact, it is best to make it the day before and let it chill in the refrigerator overnight. The flavors will have more time to meld together, and the pudding will be even creamier. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.

3. Can I freeze this pudding?

It is not recommended to freeze this pudding, as the texture of the bananas and the pudding will change upon thawing. The bananas may become mushy, and the pudding may become grainy. It is best to store this pudding in the refrigerator for up to 3 days.

4. Can I use a different type of fruit instead of bananas?

While bananas are a key ingredient in this recipe, you can experiment with other fruits such as peaches or strawberries. Just keep in mind that the cooking time and liquid content may vary, so you may need to adjust the recipe accordingly.

5. Can I make this recipe without eggs?

If you need to avoid eggs, you can substitute with a flaxseed mixture or use a store-bought egg replacer. For the flaxseed mixture, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg and let it sit for 5 minutes before using. This will help to bind the ingredients together and create a similar texture to the egg.

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