Today I’ll be showing you how to up the ante with your Mawmaws Banana Pudding by adding some terrific extra ingredients PLUS giving you all of the other information you NEED to know.
Back when this post first appeared on June 12, 2015, it marked the 100th recipe on Loaves and Dishes as well as the unveiling of the new checked tablecloth design! Who knew that Mawmaws Banana Pudding would become such a hit over the years?
WHAT IS MAWMAWS BANANA PUDDING?
Mawmaws Banana Pudding is an easy “no bake” type banana pudding that uses instant vanilla pudding, vanilla wafers, cool whip, sour cream and bananas to achieve cool, creamy deliciousness. Mawmaws Banana pudding is PERFECT for family get togethers and church dinners. This recipe makes a LARGE bowl of pudding and it will be GONE when you return from your get together, promise!
WATCH LOAVES AND DISHES SHORT “HOW TO” VIDEO FOR BANANA PUDDING HERE
HOW LONG DOES IT TAKE TO MAKE MAWMAWS BANANA PUDDING?
It takes about 10 minutes to put mawmaws banana pudding together and then it is best to allow it to sit in the fridge for a few hours so that the flavors can meld and “get to know one another”. That is how all great teams do, afterall.
You won’t be sorry if you allow a few hours for the magic to happen. However, if you need to get a big ol bowl right now – that is fine too – the banana flavor just won’t be as strong.
WHAT IS THE DIFFERENCE IN A “NO BAKE” BANANA PUDDING AND A BAKED PUDDING
A “no bake” pudding is one like Mawmaws Banana Pudding that uses instant pudding to form the basic pudding and therefore does not have to be cooked to make the pudding. Mawmaws Banana Pudding is simply made by mixing the ingredients, assembling and then chilling the final product
A baked pudding is one where the itself pudding is made from scratch and must be baked (cooked) for it to gel up and become a pudding. The flavors of the baked and “no bake” puddings are similar but the texture is very different.
CAN BANANA PUDDING BE FROZEN
This recipe for Banana Pudding will separate if you freeze it. That said, I doubt that you will have any left over to freeze anyway. If you have more than you can eat, share it with a friend. That is how we change the world afterall!
Can Banana Pudding Be Made Ahead?
Absolutely! Yes, you can make this pudding up to 24 hours before you plan to use it. In fact, making it ahead helps the bananas to flavor the pudding and gives the cookies time to soften. YUM!
DOES BANANA PUDDING HAVE TO BE REFRIGERATED?
This banana pudding has sour cream in it, so I wouldn’t allow it to sit out for more than 2 hours. Besides, this pudding is BEST when it is COLD! Nothing is better on a hot day!
WHAT CAN I ADD TO MY BANANA PUDDING?
There are so many ways you can add to this banana pudding! Try some of these variations the second or third time you make this pudding!
- Chocolate sauce
- Caramel Sauce
- Chocolate shavings on the top
- Kingsmen cookies instead of Nilla Wafers
- Sliced Strawberries mixed in or on top
- Graham Crackers instead of Nilla Wafers
- Other cookies instead of nilla wafers
- What are your great ideas for changes to make?
WHAT ABOUT BANANA PUDDING CAKE?
Oh yes! My friends, I have a recipe for a Banana Pudding Poke Cake! I hope you will try it!
THE KITCHEN TOOLS I USE FOR MAWMAWS BANANA PUDDING
You will need a LARGE MIXING BOWL” to mix this in. I always recommend these food service size mixing bowls. They are wonderful! They stack easily, clean up like a charm and are light weight which is kind to my old wrists that can no longer lift heavy things.
You may want to serve Mawmaws banana pudding in a trifle dish. Honestly, they are not expensive if you can find one at your local store (Try Marshalls or Home Goods), but if you are like me and live out in the boondocks, it is sometimes just as easy to shop at Amazon. You can click the photo below to go look at Trifle dishes at Amazon (affiliate link). You will need TWO for this pudding though – it is huge.
TIPS AND TRICKS FOR MAWMAWS BANANA PUDDING
- THIS IS THE MOST IMPORTANT TIP – ONLY use the instant pudding. Do not accidentally pick up the kind that has to be cooked.
- The boxes are nearly identical and sit right next to each other on the store shelf. I have picked up the wrong one myself multiple times.
- The kind you have to cook will not work for this recipe. Instant Jello Brand Pudding is what I usually get.
- Use the size boxes indicated in the recipe only. There are larger boxes, you want three of the small boxes.
- C Whip comes in a slightly different size than what is listed. Just use the full container in the regular size it comes in if that is all you have.
- You can not mess up this recipe with a little too much or a little less whip.
- It is important to get the regular stuff not the lite or low cal or no dairy or whatever other variations there are.
- Use Just plain old fashioned original is best.
The Sour Cream:
- Check the ounces on your sour cream – sour cream comes in all sorts of sizes.
- You want 8 ounces of the regular sour cream.
- DO NOT get the lite or low fat or whatever other varieties it comes in. Just go with the regular full on sour cream for this recipe.
- Please use yellow ripe bananas and not the old bananas with spots certainly not the green bananas.
- The point of the bananas is that they have to give the banana flavor to everything else in the pudding and they will do so, however, green bananas aren’t ready for that grown up roll yet.
- The bananas begin to turn pretty quickly in this pudding so you do not want to start with bananas that are already spotty because they will be brown before the day is over.
- A good firm yellow banana will stay looking nice for all of today and if there is any left after today, people will be so in love with it that they won’t care that the bananas turned brown.
- I’m just going to be honest with you here, it is a pain to mix in the cool whip. The cool whip wants to float in big chunks on top of the pudding. You will be near to swearing by the time you get it mixed in. It is best to try and mix it in with the whisk. Keep mixing, you will eventually win.
- My advice is to threaten anyone who enters the kitchen with death if they steal a vanilla wafer, banana disk or try to get a bit of pudding or cool whip. If they steal your stuff, you won’t have enough to assemble your pudding and that would be a shame. Give them an apple and send them back to the living room!
- And hey – this recipe has been shared over 8,000 times on Pinterest . it is THAT Good!
- I invite you to sign up for the Loaves and Dishes Newsletter – look for the banner on the right hand side of this page – I’ll share my hot cooking tip of the week with you every Friday! You’ll be rocking your kitchen in no time!
IF YOU ENJOYED MAWMAWS BANANA PUDDING, YOU MIGHT ALSO ENJOY…
The Recipe for Banana Pudding
This is a recipe for an easy "no cook" type banana pudding that is creamy, silky, fresh and cold. Super delicious.
- 3 small boxes of vanilla instant pudding 3.4 oz box
- 6 Cups milk
- 8 ounces Sour Cream
- 12 oz. cool whip divided
- 1 box vanilla wafers
- 5 bananas
- Mix the pudding, milk, sour cream, and half of the cool whip until blended together
- Layer pudding, bananas, wafers in layers in a bowl. After all layers are completed, top with the remaining half of the cool whip.
Simple and easy recipe - see the "tips and tricks" on the post for Mawmaws banana pudding at www.loavesanddishes.net for more information
***This post has been updated with new information from it’s original posting***
Special Introductions to the Red Gingham Look
The new design said Goodbye old black background and HELLO cheerful red gingham!
I still hope you will cruise around and check out all the cool features of the Loaves and Dishes site! Check out the recipe section and gaze through the portholes of comfort food deliciousness. Surf on around to the other tabs and the sidebar– oodles and oodles of cool features and fun pictures.
Have no fear. The same ol’ great recipes are still right here where you left them. No worries.
Very Special Thanks
Two folks accomplished the amazing feat of developing and designing this website. Stephanie Powers from www.powersfulstudios.com who coded and worked tirelessly for weeks on this site and Diana Caldwell, a talented and amazing friend of mine who created the design work. Diana did way more than design, she helped me define who I really am with Loaves and Dishes and helped me with “branding”. Wow. Have I learned a lot! Thank you both from the very bottom of my heart.
And one more thing. I can not go another sentence further without thanking my Creator who is actually the one who has made this entire thing possible. Thank you Jesus.
A VERSE TO SHARE
As I sit here writing this, morning is just dawing. The sun hasn’t yet peeked up over the river to my east. There are cold rain drops falling reminding us that winter hasn’t yet finished gathering his coat and going out the door.
I can hear my husband down stairs talking to our three little dogs about their breakfast and I can hear the tinkle of their little collars on their breakfast dishes.
The smell of my hot coffee is heavenly and I am happy with life as I sit here writing this post and looking at this banana pudding that has been a piece of my life for so long.
This reminded me of Genesis when God creates the very first day. As the sun raises, the Bible says that God saw the light and that the light was good. Yes it is, God. Yes it is! I encourage you to pull out your Bible and read that entire first chapter. Wow. God. Wow.
Genesis 1: 1-5
In the beginning, God created the heavens and the earth. The earth was without form and void, and darkness was over the face of the deep. And the Spirit of God was hovering over the face of the waters.
God said, “Let there be light,” and there was light. Then God saw that the light was good and God separated the light from the darkness. God called the light Day, and the darkness he called Night. And there was evening and there was morning, the first day.