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My Take on Southern Banana Pudding

Updated: Apr 26

A plate of banana pudding.

I have a weekend with no plans which is unusual for me! I've been wanting to try a new recipe, one that I've been creating in my mind for some time but have not had time to make.

First, let me give you some background on this recipe. I am a very adventurous eater, there is not much out there that I don't like, especially when it comes to desserts but traditional banana pudding is one of those things that I will not eat. Maybe it's the boxed pudding with the artificial banana flavor or the eggy flavor of the meringue or all of the above, I don't know. I just know that there is something about it that has always been really gross to me.

My mind changed toward banana pudding when a friend of my mom's friend shared her version of banana pudding with my family. She used vanilla pudding mix which dialed down the artificial banana flavor, Cool Whip instead of the eggy meringue, and a secret ingredient...sour cream which cut the intense sweetness and added some depth. This was a Southern banana pudding that I could get behind!

My mom's friend's banana pudding is now a family staple, made at many a family event but as I've gotten older and become a cook myself, I've always wondered if I could make it even better by making most everything from scratch. I'm not adventurous enough to try to make homemade Nilla Wafers but I did want to make a new recipe with homemade custard and whipped cream.

Well, I was finally able to make it today, and let me just say that if you've ever avoided banana pudding, you should not anymore! This recipe is SO good! The bananas, the homemade custard, the Nilla Wafers, and the whipped cream all come together to make absolute heaven!

My Southern Banana Pudding

6 bananas, sliced

1 box of Nilla Wafers

1 cup of sour cream


1 1/3 cups whole milk

12 egg yolks

1 1/2 cups of sugar

Whipped Cream:

2 cups heavy whipping cream

1/4 cup sugar

To make the custard: In a saucepan, heat up the milk on medium-high heat. Add the egg yolks and the sugar. Stir constantly with a whisk until the custard thickens to a pudding-like consistency. Transfer the custard to a bowl and place plastic wrap directly on top of the custard. This will keep a film from forming on the top of the custard. Place in the fridge for at least 30 minutes.

To make the whipped cream: In a stand mixer, fixed with a whisk attachment, add the heavy cream and sugar. Whip on high speed until stiff peaks form.

To make the pudding: Layer half of the sliced bananas on the bottom of a 9 X 13 casserole dish. Next, add a single layer of Nilla Wafers. Fold in the sour cream and half of the whipped cream into the cooled custard. Spread half of the custard mixture onto the banana/wafers layer. Layer the remaining sliced bananas, wafers, and custard mixture. Top with the remaining whipped cream. Cover and chill for an hour.

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