Years ago, we attended a small church in the mountains of North Carolina where Mrs Arlene was famous for her ‘naner puddin’. One Sunday I asked her secret & she replied, “Sour cream. Just add some sour cream when you blend the puddin’.”
Like any good Southern cook, Mrs Arlene never measured anything, so she couldn’t give me an exact amount. I’ve always based my addition of sour cream to her hand motion when she said, “Just add some sour cream when you blend the puddin’.” I must have gotten it right all these years because now I’m famous for my banana pudding. (Coloradans need ‘naner puddin’ translated, so I just skip to the translation & call it banana pudding now days.)
- 4-6 ripe bananas, depending on size & how much banana you like
- 1 box vanilla wafers
- 2 large boxes instant vanilla pudding
- 6 cups of milk
- 1/2 cup or so of sour cream
- 1 can of whipped cream or 1 large tub of Cool Whip
- Peel & slice 1/2 of the bananas into a large flat bottomed bowl or Tupperware. Spread evenly.
- Spread approximately 1/2 of the vanilla wafers evenly on top of the bananas.
- Place 3 cups of milk, 1/4 cup of sour cream, & 1 box of pudding into blender. Blend until smooth. Pour evenly over vanilla wafers.
- Place bowl into refrigerator for about 15 minutes.
- Spread 1/2 of whipped cream or Cool Whip evenly over pudding.
- Repeat steps 1-5.
- Store covered in refrigerator for several hours or overnight for cookies to soften.
*For a smaller amount, half the ingredients & make only one layer.