Trisha Yearwood Banana Pudding Recipe (2024)

FAQs

How do you keep banana pudding from getting soggy? ›

How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.

If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container. If you mix it with warm liquid it will be lumpy. Then as the pudding cooks, you whisk in the cornstarch mix, and it will thicken up when the pudding comes to a boil.

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. You may have to adjust the seasoning, particularly vanilla.

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.

Cover the banana pudding tightly with storage wrap and store in the refrigerator for up to three days. Chill until serving.

The fastest way to ripen bananas? Throw them in the oven. The low heat of a 250°F oven accelerates the ripening, turning them sweet and almost pudding-like in a mere 15-20 minutes.

I make my banana pudding the same way, but instead of vanilla wafers, I use Italian lady finger cookies. Same as you would use for tira misu. Better flavor and texture and it really dresses up the dish. Gets big wows all the time.

Storage and Make-Ahead Tips

The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana pudding will last a few extra days. The bananas may brown a little once they're exposed to air, but it will still be delicious.

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.

Can I use condensed milk instead of milk in pudding? ›

Yes, sweetened condensed milk can be substituted for regular milk in instant banana cream pudding.

Add a Topping

Upgrade your instant pudding by layering it with a sweet topping. Put a dollop of whipped cream on top for a creamy taste with minimal effort. Or, place fresh fruit on top for an elaborate display. Use fruits like strawberries, raspberries or sliced banana for the best flavor combos.

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.

Allow pudding to cool completely, while stirring regularly. It will thicken up even more as it cools. In a glass loaf pan, layer 18 vanilla wafers and top with one sliced banana. Spread half of the cooled pudding onto the layer of banana slices.

Whisk 1 cup of the hot milk into the egg mixture. Whisk the egg mixture into the remaining hot milk in the saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 3 minutes more.

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.