Grammy J's Homemade Banana Pudding Recipe | CC and Mike | Lifestyle and Design Blog (2024)

FAQs

Who made the first banana pudding? ›

But while the late 19th century brought an abundance of bananas, Southern Living claims that the banana pudding we recognize today with vanilla pudding, banana slices, and Nabisco Vanilla Wafers was not born until 1921 when Laura Kerley published her now-classic recipe.

Let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick. Several hours to several days is fine! Let the entire banana pudding set in the fridge long enough so that the vanilla wafers have enough time to soften.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

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.

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. Lemon juice. The best way to avoid brown bananas is to toss them in a a little bit of lemon juice before laying them on top of the Nilla wafers.

To prevent your banana slices from browning, you can use the same trick you've seen for apples: acid! 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.

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Bananas turn brown due to oxidation, exposure to air. If you're making a banana cream pie, prepare the crust, prepare the pudding and then peel and slice the bananas and place them into the pie crust. Follow the sliced bananas with the pudding and bake.

If you look across the slate of home economics specialties than evolved into Southern icons—ambrosia, pimento cheese, and, yes, banana pudding—you might note a common trait: They are well-suited for serving at large gatherings. They're easy to make, and, particularly, to make in bulk.

Layers of silken custard, sliced bananas, and some manner of vanilla baked good come together to form a dessert greater than the sum of its parts. Banana pudding is a sweet treat loved by many, its legion of fans often possessing very strong opinions about what exactly makes the dish so great.

Can you eat banana pudding left out overnight? ›

It's best not to leave it at room temperature for more than two hours. 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.

What can I use instead of Nilla Wafers for banana pudding? Any shortbread type of cookie works well in banana pudding. You can also use ginger snaps, lemon snaps, or graham crackers.

Make ahead: The banana pudding can be assembled (without the crushed cookie topping) up to 12 hours before serving. Top with the crushed cookies right before serving. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Flour: All-purpose flour helps thicken the custard. Salt: A pinch of salt enhances the flavor, but it won't make the dessert taste salty. Eggs: Three beaten eggs add moisture and act as a binder. Milk: Use two cups of milk or your favorite milk alternative.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

Cooling the pudding for an hour also helps to make it thick. I use at least half heavy cream in place of the milk... I follow directions for one box of pudding but use two boxes of pudding. I then add some cool whip and chill it.