Old-Fashioned Banana Pudding from Scratch Recipe (2024)

FAQs

What keeps bananas from turning brown in banana pudding? ›

Traditional recipes usually involve topping the pudding with meringue or whipped cream, which seals the top and keeps the bananas from being exposed to air. The custard also helps to protect the bananas. You might make sure you aren't using bananas that are too ripe.

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

Refrigerating it in a closed plastic container will keep it in good shape for at least 3-4 days. Freezing this yummy dessert for too long is another bad idea. Once you defrost your banana pudding, the taste and appearance won't be the same.

Dip banana slices in vinegar to preserve freshness.

Simply add 2 tsp (8.4 g) of vinegar to 1 c (250 g) of water and dip your slices in. Although this is similar to the fruit juice hack, it tastes like anything but. If the vinegar makes your bananas taste too sour, try rinsing them before eating.

Don't use over ripe bananas.

You want your bananas ripe, but not browning too much (like you'd look for in banana bread). Choose bananas that are slightly ripe; yellow with little brown specks.

What are good alternatives to vanilla wafers? It's worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.

Queen of puddings is a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top—the choice is yours.

The key to a really good banana pudding over a so-so one is to use really ripe bananas. There should definitely be brown on the skins. This will give you a lot of naturally added sweetness without adding more sugar! Bananas are also high in potassium, which is important for healthy muscles and blood pressure.

Yes, homemade pudding is a delicious treat all on its own, but you can make this treat even more indulgent by topping it with a few extras. Fresh whipped cream is a great place to start, but you can level up this old-fashioned dessert with crushed candies, chopped nuts or cookie crumbles.

Regular Milk (whole, 2% or skim)

How to Substitute: Place milk in a saucepan and simmer it on the stovetop for about 30 minutes until it has reduced by about 60%. To make the equivalent of a 12 ounce can of evaporated milk, simmer a quart of milk or 32 ounces, until it reduces to about 12.

How do you whip evaporated milk? ›

Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape. Sugar and vanilla may be added and whipped in at this stage, if desired.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Yes, you can freeze and store banana pudding for up to one month in the freezer. See our step by step guide on how to freeze.

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.

Place bananas in a warm spot such as a sunny window or near a heating vent. Keep the bunch of bananas together. Their friends will help speed the process along. Depending on how green they are, and where on the banana ripeness spectrum you prefer them, they should ripen in 24 hours to 5 days.

Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown. In addition to lemon juice, vinegar will also work. So would sulfuric acid, for that matter, but you probably don't want to eat it afterwards.

Acid. Fruit gets brown because it oxidizes. Acid will stop that. Rubbing a cut lemon or dunking them in water with some lemon juice should do the trick.