Directions:
- In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving.
- For topping, combine the sugar, pecans and egg. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool.
- Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.11 Kcal (2065 kJ) | ||
| Calories from fat | 289.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.12g | 49% | |
|---|---|---|---|
| Cholesterol | 35.62mg | 12% | |
| Sodium | 195.68mg | 8% | |
| Potassium | 487.7mg | 10% | |
| Total Carbs | 48.85g | 16% | |
| Sugars | 38.77g | 155% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 8.51g | 17% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 162.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 227.89 Kcal (954 kJ) | ||
| Calories from fat | 133.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.84g | 49% | |
|---|---|---|---|
| Cholesterol | 16.46mg | 12% | |
| Sodium | 90.43mg | 8% | |
| Potassium | 225.39mg | 10% | |
| Total Carbs | 22.58g | 16% | |
| Sugars | 17.92g | 155% | |
| Dietary Fiber | 2.19g | 19% | |
| Protein | 3.93g | 17% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.6mg | 7% | |
| Calcium | 75.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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