Food and Recipes Desserts Puddings Aunt Brenda's Sour Cream Banana Pudding 5.0 (4) 4 Reviews This isn't your regular banana cream pudding recipe. It has a secret ingredient—sour cream! By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Southern Living's editorial guidelines Updated on April 19, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 25 mins Chill Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 12 When I was a kid, I was a strict rule follower—and I still am. But on my birthday in mid-April, there was one rule I looked forward to breaking. Before supper, I would sneak into the refrigerator when no one was watching and eat a heaping scoop of my present—Aunt Brenda’s famous banana pudding (my parents graciously pretended not to notice the missing spoonful when it was time to serve). You see, instead of a gift, my aunt gave me a big bowl of this dessert each year. Although I had secretly hoped for a golf cart, I happily accepted the pudding instead. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster This version is my standard for every other recipe. Her secret? Sour cream. The added tang and creaminess balance out the typically overly sweet treat, making it perhaps a little too easy to eat, especially when no one is looking. Ingredients 2 cups cold whole milk 1 (5.1-oz.) pkg. vanilla instant pudding and pie filling 3 cups heavy whipping cream 1/2 cup powdered sugar 1 tsp. vanilla extract 1 (8-oz.) container sour cream 1 (14-oz.) can sweetened condensed milk 8 cups vanilla wafers (from 2 [11-oz.] pkg.) 2 3/4 lb. ripe bananas (about 9 bananas), cut into 1/4-inch-thick slices Directions Whisk together milk with instant pudding and pie filling in a large bowl until smooth. Let stand until very thick, 5 to 7 minutes. Meanwhile, beat cream with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Gradually add powdered sugar; beat until stiff peaks form, 30 seconds to 1 minute. Stir in vanilla. Reserve 1 1/2 cups of the whipped cream in a small bowl; set aside. Whisk sour cream and sweetened condensed milk into thickened pudding mixture until smooth. Fold in remaining 5 3/4 cups whipped cream until smooth and fluffy. Cover the bottom of 3-quart trifle dish or straight- sided serving bowl with a single layer of vanilla wafers. Top wafers with a single layer of banana slices (about 3/4 cup); gently spread about 1 cup of the pudding mixture to cover banana slices. Stand up wafers around inside of dish to create a ring, tucking them into the pudding mixture slightly for support. Lay down additional wafers on pudding mixture inside ring in a single layer. Top wafers with a single layer of banana slices; gently spread about 1 cup of the pudding mixture to cover banana slices. For the next layer, stand up banana slices around inside of dish to create a ring, tucking them into the pudding mixture. Lay down wafers on pudding mixture inside ring in a single layer; top with a single layer of banana slices. Gently spread about 1 cup of the pudding mixture to cover banana slices. Reserve 4 vanilla wafers for garnish; repeat Step 4 with remaining wafers, banana slices, and pudding mixture. Top with reserved 1 1/2 cups whipped cream, spreading as desired. Lightly crush reserved wafers; sprinkle over banana pudding. Chill, covered, in refrigerator at least 4 hours or up to 24 hours. Rate It Print