My kids do not like the old fashion banana pudding with the meringue. Weird right? What’s wrong with them? My children do however love this Easy Southern Banana Pudding recipe. It is one of my son’s favorite dessert. This is another fix it fast, feeds many, everybody is happy kind of recipe. I often make it for cookouts, tail gates, potlucks, family gatherings, and the “just becauses.” It is great because it is so easy to make with little thought or precision. You can whip it up the night before your next get-together and it is ready for you the next day. Or you can make it the day of. You will need it to refrigerate at least 3 hours for best results.
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I found this recipe years ago in my first cookbook, GRITS: A Collection of Southern Recipes From Family and Friends, By Dana Vainer Van Gieson. When I first met my husband I could barely cook. I learned quickly that the way to his heart was a home cooked meal. I bought this cookbook with very simple recipes and developed my skills. It is a southern style cookbook that has several great recipes such as Layered Salad, Pineapple-Cheese Casserole, Garden Tomato Pie, Veggie Casserole, Earthquake Cake, Lemon Lush… and several more. I haven’t found a recipe in the book that I didn’t like. Over the years, I have become a habitual cook book collector. I try not to buy anymore because I have so many now, but I just love going through the cookbooks and becoming inspired. This book however is the beginning of my cooking journey and I will forever treasure it. The pages are worn and the recipe pages I use most often have food stains. This just makes this cookbook more special. I still go back to it now and then. My cooking skills have become much more developed over the years, thank goodness, or my husband may have never married me. Dana’s version in her cookbook is low fat and low sugar,(the only low fat recipe in the book). I just don’t cook that way. So my recipe is an adaptation of hers. I hope you enjoy your banana pudding!
* Cooking Note: It tastes best with ripe bananas. I often serve my banana pudding in a punch bowl as shown in picture. You may serve it in punch bowl or in a casserole dish.
If you like this recipe, check out: New York Style Cheesecake, Mini Buttermilk Fig Cakes with Goat Cheese and Rosemary, and Strawberry Cream Shortcake.
- 6 Bananas, Sliced
- 1 Box of Vanilla Wafers
- 8oz Sour Cream
- 9oz Cool Whip
- 2 Small Boxes of Vanilla Pudding
- 3 Cups of Milk
- Mix pudding and milk at a low speed until thick. Blend in sour cream and cool whip. Layer a 13x9 casserole with wafers, 3 sliced bananas, and half the pudding mix.
- Repeat. Refrigerate at least 3 hours before serving.