A classic dessert, the banana pudding brings together a creamy pudding, fresh and energising bananas and vanilla wafers, to create a delicious treat. It’s an easy dessert to make, and will be easier still once you know a few key points and focus on the details. Essentially, each individual element needs to be just right, so it can all come together in harmony. So here’s everything you need to know to make the most special sweets, the decadent banana pudding.
Ingredients:
- 473 ml cold milk
- 5 ml vanilla extract
- 2 packs vanilla pudding
- 1 can sweetened condensed milk
- 400 g heavy whipping cream
- 1 pack vanilla wafers
- 4 fresh bananas
- 3 Tbsp powdered sugar
Directions:
- In a bowl, add the milk and vanilla extract and mix well. Then add the vanilla pudding packets and continue to mix until well combined. The mixture should thicken.
- Now add the condensed milk and beat well until combined. Set aside.
- In another bowl, add the heavy whipping cream and beat it until stiff peaks form.
- Then add ⅔ of the whipped cream to the pudding and gently fold it in. Do not whisk or overmix. Just fold it in together with a gentle hand.
- Then add the sugar to the remaining ⅓ whipped cream. Fold it in and mix just a little bit. Refrigerate.
- To assemble, in a trifle bowl, add a layer of vanilla wafers at the bottom. Slice bananas and add a layer of banana slices on top of the wafers. Then spread a layer of the pudding on top. Then continue adding layers of wafers, banana slices and pudding. Once you’ve reached the top of the bowl, add the whipped cream. Decorate with crushed wafers and more banana slices.
- Cover with plastic wrap and let it sit in the fridge for at least 2 hours before serving. It will set and slightly hold in the fridge, making it easier to handle and eat later.
- Banana pudding can be stored in the fridge for 2 days.
Notes, tips and tricks:
- For the best results, use ripe bananas.
- If you're worried the dish will turn out too sweet, you can simply skip the sugar, or reduce the amount. Between the bananas, whipped cream and pudding, there’s already going to be plenty of sweetness in the dish.
- If you don't have vanilla wafers, you can use graham crackers or butter cookies. Or, you can use any biscuit or wafer of your choice. Make sure the base you use isn’t so sweet that it overpowers the banana flavor. Or if you have the time, you can make vanilla wafers from scratch.
- We recommend using full fat whole milk. But you can use any other type of milk too, depending on your preference.
- If you’re adding bananas on top of the pudding, make sure you serve immediately. Bananas left in the open will quickly brown. To keep the bananas from browning, rinse them in club soda. Another trick is to brush some lemon juice on them. However, this will affect the taste slightly. Even if you just rinse them in water, that will slow down the browning slightly. However, if you need to serve later, add the banana slices at the end, or simply don't add banana slices as a topping.
- To experiment and make the classic dish more exciting, add a layer of chocolate sauce or caramel sauce on top of each banana layer.
- Experiment with a chocolate pudding or a butterscotch pudding to shake things up.
- You can also make variations of the dish, like adding cocoa powder to make a chocolate banana pudding, caramel to make a caramel banana pudding or a peanut butter banana pudding. If you want a coconut flavor, use coconut milk instead of regular.
- Instead of serving the banana pudding in a trifle bowl, you can also use small glass jars or mini bowls to create individual servings. Simply assemble in the same order.
- Another addition to the dish is adding meringue, but the pudding will then require baking. Instead of whipped cream, you can add meringue at the top, but stack up the pudding in a pan that can go in the oven. Bake for 20 minutes. The meringue will be cooked and the banana pudding underneath will have evolved.