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Thursday, January 4, 2018

Going Bananas

Janet Groene's
Sour Cream Banana Pudding
    Banana pudding is a southern classic that begins with bananas, vanilla wafers and vanilla pudding. Every cook in Dixie has a cherished recipe that may include instant or cooked pudding and more or fewer bananas and wafers plus, perhaps, his or her own secret ingredient. Here's mine. It's easy to make in the RV and serve in disposable clear plastic glasses.
       Make it parfait style by adding layers of vanilla wafers or graham crackers, or keep it satin smooth with just the bananas and a paradise of sweet, rich pudding. The secret to the bananas is to use not just lemon juice but a shower of sugar. 

6 firm, ripe bananas
1/4 cup lemon juice 
1/2 cup sugar
1 packet instant vanilla pudding mix
2 cups milk
8-ounce carton sour cream (regular, lite or fat free)
1 tub of whipped topping

    Slice the bananas into a plastic bag and toss with lemon juice, then sugar. Set aside and a glaze forms on the bananas. In a bowl whisk pudding mix, milk and sour cream. When it begins to firm up, fold in bananas and whipped topping. Use as is or layer with vanilla wafers. Serve at once or chill.  Serves 6. 
    See more of Janet Groene's RV-ready recipes at

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