Best Banana Pudding Recipe (2024)

FAQs

What keeps bananas from turning brown in banana pudding? ›

There are a couple of things you can do to make not brown as fast: 1) Squeeze a half lemon (juice) over the cut bananas. 2) Try to keep them airtight. The less contact with the air the less they will brown.

Use Evaporated Milk

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.

Ingredients for Patti LaBelle's Banana Pudding

To recreate Patti LaBelle's iconic banana pudding, you'll need sweetened condensed milk, cold water, instant vanilla pudding mix, heavy cream, ripe bananas and vanilla wafers.

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.

2. Add citric acid. To preserve peeled bananas, take a tablespoon of lemon juice and brush it over the banana. Lime juice, pineapple juice, and orange juice will work as well.

You can substitute 3 cups regular milk for evaporated milk if you want to deviate and make regular plain pudding.

Resist the urge to stir

Once your pudding is set and chilling in the fridge, you're done stirring. Nope, don't even give it a swirl before serving up in dessert dishes. Extra stirring after the fact will loosen up the rich texture of the pudding that you worked so hard to create.

World-Famous Banana Pudding

Our vanilla wafers, vanilla pudding mix, and sweetened condensed milk are carefully packed to ensure freshness and flavor authenticity. Each ingredient is selected to help re-create the irresistible treat that has made Magnolia Bakery a dessert destination.

I find that if I mix the thickened, whether it is cornstarch or some other dry powder, with the sugar first and then slowly add the liquid while whisking, I have few if any lumps. The idea is to add just a few tablespoons to the dry ingredients to make a smooth paste and then keep adding more until it's all added.

How to keep bananas from turning brown in banana pudding? ›

While using acidic juice or a coating of honey can prevent browning, the way you construct your dessert also affects the bananas. For banana pudding, ensure you completely cover the layers of bananas with the pudding. Doing so forms a barrier between the bananas and the air, helping them stay fresh longer.

Cornstarch and flour play crucial roles in thickening the pudding. When these thickening agents are not measured correctly, they cannot absorb and swell adequately to achieve the desired consistency. For instance, too little cornstarch will result in a pudding that fails to set properly, leading to a runny texture.

banana pudding was not thick enough. If you want your banana pudding thicker, all you gotta do is keep stirring it on the stove. to medium to low heat.

To avoid this, you could try Cooking Light's recommendation of using honey thinned with water to "coat" the banana slices. This method will also help hinder the browning and add a sweet flavor to your fruit.

Sprinkle citric acid over the slices to preserve freshness.

These powders are specifically designed to keep your sliced banana from turning brown.