Thank you all for sharing your cake stories with me. Some of them were very funny, and some of them made me very hungry! I want some of those recipes! (You may hear from me!)
Before I go all bananas on you today, CONGRATULATIONS to Jana Payne! Jana, your comment was randomly selected so you win the cake decorating book! I will email you privately for your mailing address. If you make one of the cakes in the book, I’m gonna want to see a picture!
OK – now lets go bananas!
One of my most treasured friends, Angie, loves to cook. We got into a discussion about banana pudding and it quickly became a competition. A friendly one, of course 
My favorite banana pudding recipe is one my mom made several years ago. She got it from someone who brought it to an office picnic. It was so good that I don’t remember her ever making another version. I’ve never found one I like as well as this one so this is my go-to banana pudding recipe. It gets raves anytime I bring it to a potluck or make it to take to a family when bringing a hot meal. When I bring it to a church function it’s one of the first things to go. In fact, they look for it and grab a bowl of it before it disappears.
This banana pudding is not the traditional, old-fashioned banana pudding that your NaNa used to make. This one is cool and creamy. It’s a refrigerated version instead of the more traditional baked version. It is so easy to make. In fact, it starts with instant pudding mix! I don’t like instant pudding but it sure works with this recipe. Seriously… give it a try. People will throw rose petals at your feet. Or maybe they’ll throw cash!
Angie’s banana pudding, on the other hand, is the traditional, old-fashioned southern version. I imagine it has graced thousands of southern Sunday supper tables! I’m sure it follows a plate of southern fried chicken with biscuits and gravy. Ya’ll… I’m getting hungry just thinking about it! Angie made this last weekend and texted a picture to me. She said she had to move fast to get that picture because her husband was hovering over it with a spoon! It’s a pretty popular dish in her house!
This weekend I made both versions of banana pudding to compare them. But… you really can’t compare them since they are completely different. I think it’s a matter of personal taste. Do you like cool and creamy or warm and comforting?
I’m sharing both recipes with you today. So from me and my sweet friend, Angie… bon-appetite, ya’ll
LeAnn’s Cool and Creamy Refrigerator Banana Pudding
Ingredients:
- 3 small boxes instant vanilla pudding
- 5 cups milk (I use 2%)
- 1 cup sour cream (regular or lite)
- 1 box vanilla wafers
- about 6 bananas (ripe but not too ripe – this is better if your banana’s aren’t starting to turn brown)
- 8-ounce carton Cool Whip (Extra Creamy, regular or lite)
In a large mixing bowl, combine the instant pudding, milk and sour cream and whisk until smooth. Set aside to thicken.
Once the pudding has thickened (about 5 minutes) you can assemble your banana pudding.
Cover the bottom of a 13×9 inch baking dish with a single layer of vanilla wafers. Slice the bananas and cover each cookie with a banana slice. Spoon a third of the pudding over the bananas. Repeat layers two more times. Cover third layer of pudding with the Cool Whip. Cover with plastic wrap (use toothpicks to keep wrap from sticking to Cool Whip) and refrigerate overnight.
Try not to eat it all at once!
Angie’s Best Ever Banana Pudding
Ingredients:
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- dash of salt
- 14-ounce can sweetened condensed milk
- 2 1/2 cups milk
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 box Nilla Wafers
- 4-6 bananas
Meringue
- reserved egg whites
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Combine first three ingredients in a heavy saucepan. Whisk together milks and egg yolks. Whisk into the dry ingredients and cook over medium heat, whisking constantly, until pudding comes to a full boil and thickens. Remove from heat and stir in the vanilla.
Arrange one-third of the wafers in the bottom of a 3-quart baking dish. Slice 1-2 banana and layer over the wafers. Cover with one third of the pudding. Repeat layers twice and then arrange remaining wafers around the outside of the dish.
To make the meringue, beat the reserved egg whites at high speed with an electric mixer until foamy. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar is dissolved (2-4 minutes). Fold in vanilla extract. Spread meringue over the pudding, sealing to the edge.
Bake in preheated 350 degree oven for 15 minutes or until golden brown.
NOTE: I love the nostalgic look and taste of this banana pudding. It’s southern comfort in every way and the presentation would be a wonderful addition to any table. I thought the recipe was a bit sweet but this is my taste only. I brought it to the office and it was definitely enjoyed and the sweetness wasn’t mentioned. Sugar just isn’t my thing… fat is my thing (sadly). I love cheese and butter and pasta… you get the idea. I will definitely be making this again but I will cut back on the sugar (and maybe find a way to add some butter – hah!). If you have a sweet tooth, make the recipe exactly as written. It’s just like gramma used to make and it sure would be pretty on the cover of Southern Living magazine!
Thanks for playing with me, Angie! You make life sweeter… with our without your pudding
Sweetest Blessings,
LeAnn
{ 13 comments… read them below or add one }
These recipes look absolutely delish! I’ll have to try them BOTH out on my husband
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<3 Heather
These recipes sound YUMMY!! Thanks for sharing!!
Angie’s recipe would certainly be sweet. It looks almost exactly like my personal favorite, but I don’t use sweetened condensed milk. I use regular sweet milk (even skim!). My recipe isn’t as sweet as many I’ve tried, but it’s just sweet enough, and yes, warm and comforting! :O)
I’ve lived in the south now for 19 years and I have never seen nor tried the baked version of banana pudding!! I’ve only known the refrigerated version. Yum!! Think I may make some for the kids this weekend!!
I have been making the refrigerated version for over 30 years. I use skim milk, fat-free sour cream, sugar-free pudding and sugar-free Cool Whip for my diabetic husband. (No one can tell the difference.) I make mine in a trifle bowl and arrange the vanilla wafers around the side of the bowl to make a pretty design. (I have also used the instant sugar-free banana cream pudding flavor for this dessert.)
I’ve had both recipies and love them almost equally. It depends on what mood I’m in. My family always request the old timey(as they call it) recipe. I don’t use the sweetened condensed milk or flour. I just use regular milk and I use cornstarch instead of the flour. Sometimes I may add some cinnamon in mine. Gives it a different flavor to change it up some.
Thanks for sharing and HAPPY BIRTHDAY ANGIE! Both do look amazing, never would think to do a meringue on top of Banana Pudding….
I grew up with the baked type with meringue… but made with real milk… love it warm… Now my husband sure would have loved the refrigerator version, he always wanted his cold…
I make the same recipe as you (got it from my mother-in-law) and it is my FAVE!!!
Mine is the non-traditional kind, too, but I use a can of condensed milk instead of the sour cream, which makes it just as creamy, only a little richer. I also use Twinkies cut up into fourths instead of the wafers.
Both recipes look so Good. Happy Birthday!!! Angie!!!
May you havea Blessed, Glorious Day and Many, Many, Many More!!! God Bless, Val P. S. I Like the Cool and Creamy. Thanks for the recipes. 
I make the cool and creamy version with all the sugar-free, fat-free options but I use French vanilla pudding and mix the Cool Whip into the pudding and sour cream mixture. And I never have left-overs when I take it to meals
I have an old fashioned recipe similiar to Angie’s but I have adapted it to the microwave – much easier. This was my mother’s recipe. I also use ir for coconut pie ( Add coconut) and chocolate pie ( add cocoa). It is delish!!!