Those who share my passion for banana pudding simply must try this dish. I’ve prepared it for potlucks, barbecues, office parties, and more, and there have never been any leftovers. Somebody has taken the last cookie and scraped the dish clean. If that were the case, count me in as one of them. Absolutely no guilt!
When thinking about things that are deeply rooted in Southern culture, our recipes often come up near the top of the list. There was never a time when I would have considered using instant pudding mix in my banana pudding. “Instant?? God bless you. Using just Grandma Peggy’s tried-and-true recipe is a requirement. I used to make banana pudding every time I had a friend over for dinner, but after trying Miss Dean’s easy recipe just hours earlier, I was hooked. Apologies to Grandma Peggy. The combination of bananas and dreaminess in this is incredible. Yeah, it’s that fantastic.
Creamy, sweet, and acidic, banana pudding is a traditional Southern treat. Typically, the dish is assembled with layers of vanilla wafer cookies, vanilla custard, and sliced bananas. Milk, sugar, cornstarch, and egg yolks are the standard ingredients, and the custard is cooked until thick and creamy. Delicious and gratifying, this dessert is great for any occasion thanks to the addition of sliced bananas and vanilla wafer cookies to the custard.
The pudding is usually chilled for a few hours in the fridge before being served. To complement the sweet, chewy cookies, whipped cream and extra cookies are often added to the dessert’s top. Banana pudding is commonly made using vanilla wafers, but you may also use other cookies like shortbread, gingersnaps, or even chocolate cookies.
This sweet treat is not only tasty but also adaptable, as it can be made in a variety of ways to meet the needs of those with dietary restrictions. Banana pudding, for instance, can be made vegan by replacing the milk with a plant-based milk and the whipped cream with a vegan substitute. Banana pudding can also be made without gluten by substituting gluten-free cookies or cake and thickening the pudding with cornstarch or arrowroot powder rather than flour. Strawberries, blueberries, or raspberries would be great additions to the pudding, both for their flavor and their vibrant colors.
In sum, banana pudding is a classic dish that never goes out of style; it’s great for parties, holidays, and potlucks. Everyone who enjoys sweets is bound to adore this delicacy because of its sweet, creamy, and soothing flavor.
Ingredients:
2 bags of Pepperidge Farm Chessmen Cookies OR 2 bags of any type of cookie. Vanilla Wafers
a couple of cups of whole milk 6 to 8 sliced bananas
1 box of instant French Vanilla pudding (five ounces each)
1 box of cream cheese (eight ounces)
1 can of sweetened condensed milk (weighing in at 14 ounces)
1 container of frozen whipped topping, 12 ounces, defrosted; alternatively, an amount of sweetened whipped cream that is equivalent in volume
Instructions:
One package of cookies should be used to line the bottom of a dish measuring 13 by 9 inches, and bananas should be layered on top.
Bowl 1: Using a hand-held electric mixer, thoroughly combine the milk and pudding mix until there are no lumps.
Bowl 2: In a separate bowl, combine the cream cheese and the sweetened condensed milk and whisk until smooth.
Combine the cream cheese topping with the whipped topping using a folding motion.
After adding the cream cheese mixture, whisk it until it is completely incorporated into the pudding mixture.
After you have done so, cover the cookies and bananas with the mixture, and then top with the remaining cookies.
Maintain cold in the refrigerator until ready to serve!
What exactly is banana pudding?
Banana pudding is a popular dish in the American South that consists of layered bananas, vanilla custard, and vanilla wafer cookies. Traditionally, whipped cream and extra cookies are used as garnishes for this delicacy.
Can you give me the lowdown on making homemade banana pudding?
You’ll need things like milk, sugar, cornstarch, eggs, vanilla essence, bananas, and vanilla wafer cookies to create banana pudding from scratch. Make a custard with the milk, sugar, cornstarch, and egg yolks, and then layer it with sliced bananas and cookies. Pudding should be chilled in the fridge for a few hours before serving, and then topped with whipped topping and extra biscuits.
Do you think quick pudding would work in banana pudding?
Banana pudding can be made with instant pudding mix. Make the pudding as directed on the box, then top it with cookies and sliced bananas for a delicious dessert. The dish would be perfect with a homemade whipped cream topping.
Is it possible to pre-prepare banana pudding?
Banana pudding can be prepared in advance, yes. The pudding can be stored for a few days in the fridge. The whipped topping should be added just before serving to avoid softening.
I was wondering whether I could use other kinds of cookies in the banana pudding.
Banana pudding can be made with a variety of cookies. If you want to switch things up from the standard vanilla wafers, you can use other cookies like shortbread, gingersnaps, or even chocolate cookies. Use cookies that will stand up well to the pudding and bananas while building the layers.
To what extent can I substitute vegan ingredients for the dairy in the banana pudding recipe?
Use a plant-based milk, such as almond or soy milk, and replace the eggs with cornstarch or arrowroot powder to make a vegan banana pudding. Alternatives to conventional whipped cream, such as whipped coconut cream, are available for those who avoid dairy.
Does it matter if the bananas I use for banana pudding are ripe or overripe?
Banana pudding calls for ripe but not excessively brown bananas. Bananas that are too ripe will turn the custard mushy, while bananas that are too unripe will impart an unpleasant starchiness. Bananas should be chosen when they are yellow with brown spots, but not fully black.
Other from bananas, what additional fruits might work in banana pudding?
Banana pudding can have different fruits added to it. Berry options like strawberries, blueberries, and raspberries offer a burst of flavor and color to the dish when layered with the bananas and custard. You may give it a tropical flavor by layering in some sliced peaches or mangoes.
Please advise on a gluten-free version of banana pudding.
Use gluten-free vanilla wafer cookies, or another type of gluten-free cookie or cake, to make a gluten-free banana pudding. As an alternative to flour, you can use cornstarch or arrowroot powder to achieve the desired consistency in the custard.
How can I reduce the amount of fat in banana pudding?
Use skim or low-fat milk and swap the heavy cream in the whipped topping with Greek yogurt or a light whipped topping to produce a healthier version of banana pudding. In place of the cookies, you can use reduced-fat vanilla wafers or even just stack the custard and bananas.
What is the shelf life of banana pudding?
If you put your banana pudding in an airtight container in the fridge, it will keep for at least three and up to four days. You should eat it as soon as possible, preferably within the first two days, to ensure maximum freshness and flavor.
In other words, can I freeze banana pudding?
Banana pudding shouldn’t be frozen because doing so will cause the custard to turn gritty and the bananas to turn mushy upon defrosting. In any case, if you must freeze it, put it in an airtight container and let it thaw in the fridge overnight.
Is it possible to pre-prepare banana pudding?
Banana pudding can be prepared in advance, but it’s best to put it together right before serving so the cookies don’t get too soggy. The custard and whipped cream can be prepared in advance, and the cookies and bananas layered on top shortly before serving.
Does anyone know if I can use instant pudding mix for banana pudding?
Instant pudding mix is not the conventional way to prepare banana pudding, but it is a popular shortcut. Creamier and more flavorful pudding can be achieved by making the custard from scratch with milk, sugar, and cornstarch. But, quick pudding mix can be used as a shortcut if you’re pressed for time or just like its convenience.
When I prepare banana pudding, it always seems to have eggs.
If you don’t have any eggs on hand, you may still create banana pudding by thickening the custard with cornstarch or arrowroot powder. Cornstarch or arrowroot powder, milk, and sugar should be whisked together until smooth and cooked until thickened. Place the sliced bananas in a bowl and add the cookies in layers. Chill in the fridge until set.