HomeSweety recipes Not Yo Mama’s Banana Pudding

Not Yo Mama’s Banana Pudding

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Puddings are a family favourite and a perfect dessert to prepare during summers.

This recipe of banana pudding is perfect with freshly sliced bananas with cookies, layered with fresh vanilla pudding with the tartness and creaminess from the cream cheese, the richness from the condensed milk and the whipped topping. Honestly, my family enjoys this dessert anytime of the day, be it breakfast, lunch, high tea or dinner. This is an easy recipe as there is no cooking or baking required. A perfect dessert that you could make in advance and refrigerate in the fridge. It is truly foolproof and garnish them with some sliced bananas on top.

Quick tip: You may squeeze lemon juice on top of the bananas for that extra zing. Try this recipe for your next Sunday brunch and it would be a perfect way to end it. (this recipe is courtesy of Allrecipes.com)

Banana pudding is a classic Southern dessert, well-loved for its creamy texture and comforting qualities. Here in the South, nearly every family has their own spin on the crowd favorite, and there’s not a tailgate party, church potluck, or family gathering without it on the menu. If you’re looking for a simple Southern favorite to satisfy your sweet tooth, banana pudding is the recipe for you.

WHY SHOULD I MAKE THIS BANANA PUDDING?

It’s a combination of the very best methods. Scan the internet or old Southern cookbooks for longer than a minute and you’ll find about a hundred different ways to make the easy dessert. Meringue or whipped cream? Vanilla wafers or shortbread cookies? Served warm or chilled? No-cook or custard-based? We’ve married the best methods and ingredients to showcase a classic, from-scratch banana pudding you can be proud of.

It’s authentically Southern. Southerners started incorporating bananas into fruit pudding around the turn of the 19th century — and the earliest versions consisted of custard-based pudding, bananas, and meringue. Today, many Southerners still prefer a meringue-topped pudding, although whipped cream has become just as common. While some variations call on instant pudding mix, a folded-in whipped cream, or even the addition of sour cream, the most classic Southern version is thickened over the stove with either flour or cornstarch.

Here, a custard-based vanilla pudding is cooked on the stovetop and layered with sliced bananas and crumbled vanilla wafers before chilling in the fridge — then topped with either whipped cream or fresh meringue. We’re leaving it up to you!

WHAT INGREDIENTS DO I NEED FOR THE BEST BANANA PUDDING?

Classic banana pudding requires just a few easy-to-find ingredients. Milk, eggs, and sugar make up the bulk of it, but the two things you’ll want to get right are the wafers and bananas. (This recipe was perfected using Nabisco Nilla Wafers). We crumble the wafers for easy eating and serving, although Mini Nilla Wafers are a cute (and delicious!) alternative.

When choosing bananas, look for ones that are perfectly ripe with no brown or green spots. They’ll break down over time in the pudding, so you want to pick the freshest, most ready-to-eat bananas you can find. Slice them into thick-enough chunks to where they’ll hold up well in between the layers of vanilla pudding.

HOW DO I ASSEMBLE BANANA PUDDING?

Start with a thin layer of pudding, followed by a few cookie crumbles, banana slices, and then a thicker, more substantial layer of pudding. Repeat the layering of cookies, bananas, and pudding once more while the pudding is still warm, then chill the whole thing in the fridge. You can lightly press a single sheet of plastic wrap directly on top of the pudding to prevent it from forming a “skin,” although I’ll have you know that plenty of Southerners love that part. Once the pudding is cold, top with your choice of fresh meringue or whipped cream, then finish with more crumbled cookies.

PAULA DEEN’S “NOT YO’ MAMA’S BANANA PUDDING”

Ingredients: 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

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