There are a few things in life that are iconic to the South, and banana pudding is one of them. It came to be after the Civil War when bananas were suddenly readily available thanks to faster steamships. Today, you’ll find banana pudding everywhere, often in buffet lines. However, if you want the good stuff, you must make it homemade or find someone who does (then become their friend).
Jump to RecipeI am all for quick recipes, but once in a while, I like to slow down and enjoy the process of putting in the time to make a fantastic dish. There are banana pudding recipes out there that use whipped topping instead of real whipped cream, and they are tasty as well. Still, nothing compares to the real thing. There — I said it. Once you indulge in a decadent banana pudding or any dessert made with real whipped cream, it’s tough to go back. There is a time and a place for things like Cool Whip, especially for all those yummy summer jello-type desserts.
Okay, now that I have talked up whipped cream, I’ll let you know it’s a time-consuming part of the recipe, but it’s no work at all. Just allow an extra 15 minutes to a half hour to make the whipped cream before everything else.
This recipe works great with a 2-1/2-quart dish like a trifle dish. I often double it and use a 9×13 pan. There is no need to grease the pan, and one of my favorite parts about banana pudding is that it is a no-bake recipe. Most recipes, including this one, call for vanilla wafers, and I think their vanilla flavor is perfect for the dish. However, you can substitute graham crackers if you prefer.
Banana Pudding
Ingredients
Method
- Pour the cold whipping cream into a mixer and mix on medium speed until it thickens into a scoopable whipped cream. This can take a bit of time.
- As the whipping cream whips, slice the bananas into a separate bowl and pour enough lemon juice in to coat the bananas. You don't have to cover them but add enough so you can stir the bananas to coat them.
- Dump the bananas into a strainer and set that aside.
- When the whipped cream is ready, place it in a bowl and put it in the refrigerator as you work on the next steps.
- Once the whipping cream is out of the mixer, wipe out the bowl if you don't have a backup, and add the cold water and sweetened condensed milk. Mix until blended.
- add the pudding mix to the mixing bowl and blend well.
- Put this mixture in the refrigerator for 5 minutes.
- Remove the pudding mixture and the whipped cream from the refrigerator.
- Gently fold the whipped cream into the pudding mixture.
- In a 2 1/2-quart serving bowl, spoon 1 cup of the pudding mixture into the bottom and spread evenly.
- Top with 1/3 of the vanilla wafers, 1/3 of the bananas, and finally, 1/3 of the pudding mixture.
- Repeat these steps two more times, then top with the remaining pudding.
- Chill for at least an hour (I prefer several hours).
FAQs
Can I Store Leftover Banana Pudding?
Yes! Don’t let any leftover banana pudding go to waste. Cover the dish with a lid or plastic wrap and store banana pudding in the refrigerator for three days. After three days, the bananas get too mushy. It won’t freeze well, so don’t bother trying.
What if I don’t have vanilla wafers or graham crackers?
I have only used vanilla wafers or graham crackers; however, I think lady fingers (often used in tiramisu) or any cookie might work. Maybe a vanilla sandwich cookie or a cookie with cinnamon. Give it a try! The great thing about these types of desserts is that they are tough to mess up.
Can I use a handheld mixer to make whipping cream?
You can absolutely use a handheld mixer to whip up the real whipped cream. Prepare yourself for standing in one place in the kitchen for up to a half hour. If that is no biggie, then you will be fine. Plus, you can always ask others to step in and hold the mixer for a bit.
