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The sour cream might offset some of the sweetness of the banana pudding.
When I ran a commercial kitchen in the south, banana pudding used to be a great way to eliminate the overripe bananas that we might have by the end of the week.
However, as I no longer buy cavendish bananas in favor of Thai bananas, I never have overripe potatoes. Most of my banana desserts are either bananas cooked in coconut milk or bananas foster.
The sour cream might offset some of the sweetness of the banana pudding.
When I ran a commercial kitchen in the south, banana pudding used to be a great way to eliminate the overripe bananas that we might have by the end of the week.
However, as I no longer buy cavendish bananas in favor of Thai bananas, I never have overripe potatoes. Most of my banana desserts are either bananas cooked in coconut milk or bananas foster.
Probably from an Asian market. Depending on where you're from, it might have to be a large one (as in, large enough to carry products from a wide variety of regions rather than just mostly Chinese/Japanese or whichever nationality is prevalent in your area) if the area doesn't have a large Thai population. (Or, if you have a specifically-Thai market, even better.)
The best banana pudding recipe I've found is the one on the Nilla Vanilla Wafers box. Been using that one for years. I'm just a person who eats just regular foods. Don't know anything about Thai bananas or some of the other items mentioned in this thread. Nothing against them but I want just plain old banana pudding and I've been using their recipe since my teen years (I'm 64 now).
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