Sour Cream Banana Pudding Food

LIGHTENED UP BANANA PUDDING

Steps:

• Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
• Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
• Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours.

BANANA CREAM PUDDING

Steps:

• Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
• In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
• Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
• In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
• Slice bananas and add to pastry cream.
• Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

SINFUL BANANA PUDDING

Steps:

• In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
• In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

EXTRA SPECIAL BANANA PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, use fingers to mix together coconut, flour and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.
• Bake in preheated oven until light brown, stirring occasionally, 45 minutes.
• Prepare pudding mix with cold milk according to package directions. In a 9x13 inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust. Top with sliced bananas and whipped topping. Sprinkle remaining crust on top and refrigerate until serving.

BANANA SOUR CREAM BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

WHIPPED BANANA CREAM DESSERT

Steps:

• Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan., In a small bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.

UNCOOKED BANANA PUDDING

Steps:

• In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

SOUR CREAM BANANA PUDDING

Steps:

• Make pudding according to box directions.
• Add sour cream and mix well.
• Fold in cool whip.
• In large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers.
• Refrigerate at least 1 hour before serving.
• Must be covered and kept in refrigerator.

EASY SOUTHERN BANANA PUDDING

Steps:

• Combine pudding mixes and milk, whisk until smooth.
• Add sour cream, stir until smooth.
• Add whipped topping, stirring to combine well.
• Using a trifle dish, layer 1/3 of pudding mixture, 1/2 of vanilla wafers and 1/2 of bananas.
• Repeat layers.
• Top with pudding and garnish with crushed vanilla wafers.
• Refrigerate several hours before serving. (Can refrigerate overnight.).

OVER THE TOP BANANA PUDDING

Steps:

• Mix together pudding, milk, condensed Milk, sour cream, cream cheese, and whipped topping until smooth and thick.
• Line a bowl with vanilla wafers.
• Spoon the mixture onto the wafers.
• Layers should be alternated between bananas, wafers and pudding mixture.
• Cover with plastic wrap.
• Keep Refrigerated.

AUNT EVELYN'S EASY CREAMY BANANA PUDDING (LOW-SUGAR LOW-FAT)

Steps:

• Combine pudding mix and milk in large bowl. Beat or whisk for 2 minutes until thickened. Refrigerate for 5 minutes. Fold sour cream and whipped topping into pudding and set aside. Crumble 6 vanilla wafers into coarse crumbs by hand and set aside for garnish. In a 9x13 dish or deep round bowl, layer vanilla wafers, sliced bananas, and pudding mixture until layers run out (about 4 layers), ending with pudding mixture. Sprinkle top with reserved vanilla wafer crumbs. Cover and refrigerate about 4 to 6 hours to allow vanilla wafers to soften.

COMFORTING CREAMY BANANA PUDDING

Steps:

• In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Stir in sour cream. Fold in whipped topping until well blended. Place half of the vanilla wafers in an 11x7-in. dish. Top with half of the pudding mixture, half of the bananas, then remaining wafers, bananas and pudding mixture. Cover and refrigerate overnight.