Courtesy of The 1861 Farmhouse Restaurant & Winery
Southern Banana Pudding
For more information about the 1861 Farmhouse, visit 1861farmhouse.com or call 828.963.6301.
Ingredients: Serves 6-8
- 5 Large Bananas, perfectly ripe (don’t use overripe bananas)
- 1 Large Box Instant Vanilla Pudding
- 1 8-ounce Carton Sour Cream
- Homemade Whipped Cream (see recipe below)
- 2 ½ Cups Whole Milk
- 1 Box Vanilla Wafers - or Pepperidge Farm Chessmen
Whipped Cream Ingredients:
- 1 ½ Cups Heavy Whipping Cream
- 4 Tablespoons Confectioner’s Sugar
- 1 Teaspoon Vanilla Extract
Implements:
- Deep Casserole Dish (or Lasagna Pan)
- Mixer
- 1 Medium Bowl
- 2 Small Bowls
Technique:
- Vanilla Pudding: Whip pudding with milk according to package directions.
- Whipped Cream: Start with cold whipping cream, a chilled mixing bowl and chilled beaters. Beat the cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Divide whipped cream. Put half in separate bowl. Add sour cream and mix thoroughly.
- Slice bananas about ½ inch thick, set aside.
- Crush vanilla wafers.
- Layer 1/3 of crushed wafers in bottom of casserole. Layer ½ of sliced bananas. Pour ½ of pudding mixture over top in a smooth, even layer. Add sour cream–whipped cream mixture in a smooth, even layer. Repeat layers of crushed wafers, bananas, and pudding. Top with straight whipped cream in a smooth layer.
- Cover with remaining crushed wafers.
- Chill thoroughly. Best made a day ahead and chilled overnight to enhance the flavors.