Skip to content

Banana pudding from scratch

9 February, 2023

Banana pudding from scratch

Ingredients:

6 ripe bananas, sliced

1/2 cup of granulated sugar

3 tablespoons of cornstarch

1/4 teaspoon of salt

3 cups of whole milk

3 egg yolks

2 teaspoons of vanilla extract

1 (12 oz) package of vanilla wafers

3 cups of heavy cream

1/2 cup of confectioners’ sugar

Banana pudding moonshine

Instructions:

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk, whisking constantly, until the mixture is smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil.

In a small bowl, whisk together the egg yolks. Gradually add a small amount of the hot milk mixture to the eggs, whisking constantly, to temper the eggs.

Banana pudding cake recipe

Pour the egg mixture into the saucepan with the remaining milk mixture and cook, stirring constantly, for 1 minute.

Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture into a large glass bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

Refrigerate the pudding for at least 2 hours, or until chilled.

In a separate large bowl, beat together the heavy cream and confectioners’ sugar until stiff peaks form.

Banana pudding recipe paula deen

In a large glass bowl or trifle dish, layer half of the sliced bananas on the bottom. Spoon half of the chilled pudding mixture on top of the bananas.

Arrange a layer of vanilla wafers on top of the pudding. Repeat the layering process with the remaining bananas, pudding, and vanilla wafers.

Spoon the whipped cream on top of the final layer of vanilla wafers.

Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.

Recipe to banana pudding cake

This Banana Pudding From Scratch recipe is a delicious and impressive dessert that will surely impress your guests. With its creamy, custard-like pudding, sweet ripe bananas, and crisp vanilla wafers, it’s a dessert that everyone will love. By making the pudding from scratch, you’ll have complete control over the flavor and texture, ensuring that it’s just the way you like it. So why not give this recipe a try and enjoy a classic southern dessert that’s been a favorite for generations!

What is the banana pudding secret ingredient

The secret ingredient in banana pudding can vary depending on the recipe and personal preference, but some common secret ingredients used to enhance the flavor and texture of banana pudding include condensed milk, sour cream, cream cheese, or even a splash of bourbon. These ingredients can add a rich creaminess and depth of flavor to the pudding, making it even more delicious.

Can you make banana pudding with instant pudding

Yes, you can make banana pudding with instant pudding mix. Here’s a quick and easy recipe:

Ingredients:

1 (3.4 oz) package instant vanilla pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

1 teaspoon vanilla extract

1 (12 oz) container frozen whipped topping, thawed

1 box of vanilla wafers

4 ripe bananas, sliced

Instructions:

In a large mixing bowl, whisk together instant pudding mix and cold milk until well combined.

Add sweetened condensed milk and vanilla extract to the bowl, and stir until the mixture is smooth.

Fold in the whipped topping until it is fully incorporated into the pudding mixture.

In a 9×13 inch dish, arrange a layer of vanilla wafers on the bottom, followed by a layer of sliced bananas. Pour half of the pudding mixture over the bananas, and repeat the layers of vanilla wafers, bananas, and pudding.

Cover the dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight.

Before serving, top with additional whipped topping and vanilla wafers or banana slices, if desired.

Enjoy your delicious banana pudding made with instant pudding mix!

How to make banana pudding from scratch with evaporated milk

Here is a recipe for making banana pudding from scratch with evaporated milk:

Ingredients:

3/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1 can (12 oz) evaporated milk

1 cup regular milk

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 box of vanilla wafers

4 ripe bananas, sliced

Instructions:

In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in evaporated milk and regular milk until smooth.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.

In a separate bowl, beat the egg yolks lightly. Gradually whisk in about 1 cup of the hot milk mixture into the yolks, whisking constantly. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.

Remove the saucepan from the heat and stir in the vanilla extract and butter until fully incorporated.

In a 9×13 inch dish, arrange a layer of vanilla wafers on the bottom, followed by a layer of sliced bananas. Pour half of the pudding mixture over the bananas, and repeat the layers of vanilla wafers, bananas, and pudding.

Cover the dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight.

Before serving, top with whipped cream and additional vanilla wafers or banana slices, if desired.

Enjoy your delicious homemade banana pudding made with evaporated milk!

How to make  banana pudding from scratch with condensed milk

Here is a recipe for making banana pudding from scratch with condensed milk:

Ingredients:

3/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1 can (14 oz) sweetened condensed milk

2 cups regular milk

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 box of vanilla wafers

4 ripe bananas, sliced

Instructions:

In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in sweetened condensed milk and regular milk until smooth.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.

In a separate bowl, beat the egg yolks lightly. Gradually whisk in about 1 cup of the hot milk mixture into the yolks, whisking constantly. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.

Remove the saucepan from the heat and stir in the vanilla extract and butter until fully incorporated.

In a 9×13 inch dish, arrange a layer of vanilla wafers on the bottom, followed by a layer of sliced bananas. Pour half of the pudding mixture over the bananas, and repeat the layers of vanilla wafers, bananas, and pudding.

Cover the dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight.

Before serving, top with whipped cream and additional vanilla wafers or banana slices, if desired.

Enjoy your delicious homemade banana pudding made with condensed milk!

Can you make banana pudding without bananas

Technically, you can make a dessert that resembles banana pudding without using actual bananas, but it will not have the same flavor as traditional banana pudding.

One option is to use a banana-flavored pudding mix or extract to create a banana-like flavor. Another option is to use a combination of different fruits to create a similar texture and sweetness to banana pudding. For example, you could use mashed avocados or sweet potatoes to create a creamy texture similar to bananas, and then add some sugar or honey to sweeten the mixture.

However, keep in mind that these substitutions will result in a different taste and texture than traditional banana pudding. If you’re looking for a recipe without bananas due to an allergy or dislike, consider using another fruit that you enjoy instead.

How is pudding made from scratch?

Pudding is a delicious and easy-to-make dessert that can be made from scratch using simple ingredients. Here is a basic recipe for making homemade pudding:

Ingredients:

2 cups whole milk

1/3 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 large egg yolks

2 teaspoons vanilla extract

2 tablespoons unsalted butter

Instructions:

In a medium-sized saucepan, combine the milk, sugar, cornstarch, and salt. Whisk the ingredients together until the cornstarch is completely dissolved.

Place the saucepan over medium heat and cook the mixture, whisking constantly, until it starts to thicken. This should take about 5-7 minutes.

In a separate bowl, whisk the egg yolks together. Add about 1/2 cup of the hot milk mixture to the egg yolks and whisk them together.

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture and whisk everything together.

Cook the pudding over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.

Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.

Pour the pudding into individual serving dishes or into a large bowl. Cover the pudding with plastic wrap, pressing it down onto the surface of the pudding to prevent a skin from forming.

Chill the pudding in the refrigerator for at least 2 hours or until it is completely set.

Serve the pudding cold, topped with whipped cream or your favorite toppings.

Note: You can customize this basic recipe by adding different flavors, such as chocolate, butterscotch, or banana. Simply replace the vanilla extract with your desired flavoring and adjust the sugar as needed.

What keeps bananas from turning brown in banana pudding?

Bananas turn brown in banana pudding due to a process called enzymatic browning. When the cells in a banana are damaged or cut, an enzyme called polyphenol oxidase (PPO) is released. When PPO comes into contact with oxygen in the air, it reacts with phenolic compounds in the banana to form brown pigments known as melanins.

To prevent bananas from turning brown in banana pudding, there are a few things you can do:

Add acid: Adding an acid, such as lemon juice or vinegar, can help to slow down the enzymatic browning process. The acid lowers the pH of the banana, which inhibits the activity of the PPO enzyme.

Use ripe bananas: Ripe bananas are less likely to turn brown than unripe bananas. As bananas ripen, the amount of PPO enzyme decreases, which reduces the likelihood of browning.

Serve immediately: Enzymatic browning occurs when bananas are exposed to oxygen in the air. To prevent browning, serve the banana pudding as soon as possible after assembling it. If you need to make it ahead of time, cover it tightly with plastic wrap, making sure the plastic wrap is in direct contact with the surface of the pudding to prevent air exposure.

Add bananas just before serving: Another option is to wait to add the bananas until just before serving the banana pudding. This minimizes the amount of time the bananas are exposed to air, reducing the likelihood of browning.

How long does homemade banana pudding last?

Homemade banana pudding can last for 3-4 days in the refrigerator if stored properly in an airtight container. However, the quality of the pudding may start to degrade after the first day, particularly if the bananas start to turn brown or the pudding becomes watery.

To extend the shelf life of homemade banana pudding, store it in the refrigerator as soon as possible after making it. Cover the pudding tightly with plastic wrap or transfer it to an airtight container to prevent moisture loss or contamination from other food items in the refrigerator.

It is important to note that homemade banana pudding contains dairy and eggs, which are perishable ingredients that can spoil quickly if not stored properly. Therefore, it is best to consume the pudding within 3-4 days to ensure its quality and safety. If you have any doubts about the freshness of the pudding, it’s best to discard it to avoid the risk of foodborne illness.

Why is my banana pudding not thick?

There are several reasons why your banana pudding may not be thick enough:

Insufficient cooking time: The pudding mixture needs to be cooked for a sufficient amount of time to activate the starch in the cornstarch or flour, which is what thickens the pudding. If you don’t cook the pudding mixture long enough, it may not thicken properly.

Incorrect ratio of ingredients: The proportion of milk, sugar, cornstarch/flour, and eggs in the pudding can affect its thickness. If you don’t use the correct ratio of ingredients, the pudding may be too thin.

Not enough cornstarch/flour: Cornstarch and flour are the thickeners in the pudding. If you don’t use enough of these ingredients, the pudding may be too thin.

Cooling the pudding too quickly: The pudding needs time to cool and set properly. If you cool the pudding too quickly by putting it in the refrigerator too soon or placing it in a cold environment, it may not thicken properly.

To thicken your banana pudding, try the following solutions:

Cook the pudding mixture longer: Continue cooking the pudding mixture until it thickens to the desired consistency. Be patient and keep stirring to prevent the mixture from scorching or forming lumps.

Adjust the ratio of ingredients: If the pudding is too thin, you can add more cornstarch/flour to the mixture to thicken it. Alternatively, you can reduce the amount of milk to make the pudding thicker.

Use a cornstarch/flour slurry: You can create a slurry by mixing cornstarch/flour with a small amount of cold milk before adding it to the hot pudding mixture. This helps to prevent lumps and ensures that the cornstarch/flour is evenly distributed throughout the pudding.

Let the pudding cool properly: After cooking the pudding, allow it to cool at room temperature before refrigerating it. This will allow it to set properly and thicken further.

What ingredient makes pudding thick?

The ingredient that makes pudding thick is a starch such as cornstarch or flour. These starches are added to the liquid mixture of milk, sugar, and eggs and cooked together. As the mixture cooks, the starch granules absorb the liquid and swell, creating a thickened pudding texture. The starch also prevents the pudding from separating or curdling when heated.

Starch is a common thickener used in many recipes because it is readily available, inexpensive, and easy to use. The amount of starch needed to thicken the pudding depends on the recipe, but typically ranges from 2-4 tablespoons of cornstarch or flour per 2 cups of liquid. It is important to cook the pudding mixture for a sufficient amount of time to activate the starch and allow it to thicken properly. If the mixture is not cooked long enough, the pudding may be thin and watery.

How to make pudding simple?

Here is a simple recipe for homemade pudding:

Ingredients:

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

2 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Instructions:

In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt until well combined.

Gradually whisk in the milk until the mixture is smooth and there are no lumps.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. This will take approximately 5-7 minutes.

Once the mixture has come to a boil, continue whisking for another 1-2 minutes to ensure that the cornstarch is fully cooked.

In a small bowl, whisk together the egg yolks.

Gradually whisk in about 1 cup of the hot pudding mixture into the egg yolks to temper them.

Pour the egg yolk mixture back into the saucepan with the remaining pudding mixture and continue cooking for another 1-2 minutes, whisking constantly.

Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the pudding is smooth.

Pour the pudding into individual serving dishes or a large bowl and cover with plastic wrap, making sure the plastic wrap is in direct contact with the surface of the pudding to prevent a skin from forming.

Chill the pudding in the refrigerator for at least 2 hours or until it is set and firm.

Enjoy your homemade pudding! You can also add different flavors or toppings to the pudding, such as chocolate chips, whipped cream, or fresh fruit.

What milk is best for pudding?

When it comes to making pudding, the type of milk you use can have an impact on the texture and flavor of the final product. Here are some options:

Whole milk: Whole milk is a great option for pudding because it has a higher fat content, which can help create a rich and creamy texture.

2% milk: If you’re looking for a slightly lighter option, 2% milk can work well in pudding recipes. It still has enough fat to create a creamy texture, but with fewer calories than whole milk.

Skim milk: Skim milk can be used in pudding, but it may result in a thinner and less creamy consistency. You can compensate for this by adding a bit more cornstarch or another thickener to the recipe.

Non-dairy milk: If you’re looking for a non-dairy option, you can use almond milk, coconut milk, or another type of non-dairy milk in your pudding recipe. Keep in mind that non-dairy milks may result in a slightly different texture and flavor than traditional dairy milk.

Ultimately, the type of milk you choose will depend on your personal preference and dietary needs.

Do you need milk to make pudding?

Milk is a common ingredient in many traditional pudding recipes, as it helps to create a smooth and creamy texture. However, it is not always necessary to use milk when making pudding. There are a variety of dairy-free and vegan pudding recipes that use alternative ingredients such as coconut milk, almond milk, or soy milk.

Additionally, some pudding recipes use water or fruit juices instead of milk to create a lighter, fruitier pudding. In these cases, a thickening agent such as cornstarch or gelatin is usually added to create the pudding-like consistency.

In summary, while milk is a common ingredient in pudding recipes, it is not always necessary and can be substituted with alternative ingredients or liquids depending on your dietary needs and preferences.

Banana pudding recipe, banana recipes, fruit recipes, easy recipes,  vanilla, butter, dessert, cakes, banana dessert,