Banana pudding is a popular dessert that is typically made from layers of sliced fresh bananas, sweet vanilla flavored custard, and cookies. A meringue topping is usually added to finish the dish off. It is generally served with whipped cream or a meringue-like top. It is a delicious treat that’s often served for breakfast or dessert. But, what is banana pudding really?
The most important thing to remember when making banana pudding is to not let it boil. Instead, heat it slowly over low heat, whisking constantly. When it’s finished, cover the dish with cling wrap to prevent it from absorbing other flavors. The pudding can be stored for two or three days in the refrigerator. Keep in mind, however, that it tends to get runny over time, so keep a close eye on it while making it.
The most common way to make banana pudding is to layer nilla wafers in the bottom of a 1.5-quart baking dish. Then, spread custard on top. Finally, place a layer of whipped cream on top of the pudding. The whipped cream should cover the entire dish. The bananas add a great taste to the dessert, and the layers should be layered in order.
For best results, make banana pudding the night before. A day before the meal, add the bananas to the refrigerator. If you’re making a banana pudding for a special occasion, make sure you cover it with plastic wrap to prevent the cake from browning. It’s also a good idea to mix a little lemon juice into the mixture. This will help prevent the bananas from turning brown. After that, simply layer the layers.
It’s easy to make banana pudding. The key to this dessert is the addition of vanilla wafers. Graham crackers can also be used as a base. The pudding is best served chilled. A day-old banana pudding will stay fresh in the refrigerator for up to three days. Once it’s thawed, it will be ready for you to serve. If the ingredients are thawed and mixed, it will be soft.
You can make banana pudding the day before the party. Just make sure you avoid browning bananas by spraying citrus juice on the bananas before baking. But don’t use too much lemon juice. A lemon-flavored spritz will do the trick. It’s best to use condensed milk to sweeten the pudding. If you’re worried about it, you can skip the fruity topping. It’s also best to make the pudding a day in advance so you don’t have to worry about the ingredients.
Make the banana pudding the day before you plan to serve it. This pudding can be made ahead of time and frozen for up to one month. If you have a refrigerator, you can thaw the banana pudding the day before serving. It will stay fresh for about a week, but you can freeze it for longer. When the pudding is frozen, it will keep for about three to four days. Then, serve it.
When you think of an easy-to-make dessert recipe, banana pudding ranks high on the list. Not only is this banana pudding for two recipes easy enough to pull off, but it’s also one of the most delicious desserts you can have. Moreover, you can easily adjust or substitute some of the ingredients with your preferred choice.
So, let’s get right to it with this delicious recipe of banana pudding for two.
Basic Recipe Information
- Prep time: 3 hours 15 minutes
- Cook time: 15 minutes
- Total time: 3 hours 30 minutes
- Hand mixer
- Small baking dish
- Measuring spoons and cups
- Small saucepan
- Cutting board
- Chef’s knife
- Small bowl
- Rolling pin
- 2 bananas
- 1 cup (237 ml) whole milk
- 2 tablespoons (30 ml) water
- 3 tablespoons (45 ml) granulated sugar
- 1 tablespoon (15ml) cornstarch
- Salt to taste
- 4 tablespoons (60 ml) sweetened condensed milk
- 1 small egg
- 1/4; tablespoon (4 ml) vanilla
- 1/2 cup (119 ml) heavy cream
- 20 vanilla wafer cookies
- 1 tablespoon (15 ml) powdered sugar
- Whisk the sugar, cornstarch, and salt in a small saucepan and mix until well combined. Whisk in the egg and add the whole milk. Set the mixture over medium heat and bring it to a boil while constantly mixing for about 5 minutes.
- Reduce the heat and continue to cook the mixture for one more minute as you continue to whisk. Remove from heat and add in the vanilla. Scrape the pudding mixture into a large bowl and chill as you continue to prep the condensed milk and banana mixture.
- Peel one banana and mash it with a fork. Whisk in the sweetened condensed milk in a small bowl and smooth and combine.
- Fold the sweetened condensed milk and banana into the warm pudding. Put the mixture in the fridge and leave to chill for an hour. It’s okay if the pudding appears loose at this point.
- Beat the heavy cream with a hand mixer in a clean bowl until you form soft peaks. This should take about 5 minutes. If the chilled pudding is lumpy, whisk it and gently fold two-thirds of the whipped cream into the pudding. Set aside the remaining whipped cream for serving.
- Peel and slice the other banana into coin-like rounds. Set aside a handful of the wafer cookies and put the rest in a small baking pan or dish.
- Spread a third of the pudding across the bottom of the dish and even out the layer. Top the next layer with cookies and evenly space without completely covering the pudding layer. Top with half of the sliced banana and repeat the layers. Finally, top the final layer with the pudding and reserved whipped cream.
- Place the reserved cooked in a plastic bag and finely crush them with a rolling pin. You can also use a mortar and pestle for this step. Next, sprinkle the crushed cookies over the pudding and cover with a silicone lid before chilling for at least three hours before serving.
- This dish will serve two people.