Elvis Presley’s classic banana pudding recipe has been loved for years! This delicious treat is creamy, sweet, and really easy to make. Here’s what you’ll need to make it:
-3 ripe bananas
-1 can sweetened condensed milk
-1 (5 oz) package vanilla instant pudding mix
-2 cups cold milk
-1 (12 oz) container frozen whipped topping, thawed
-1 box of Nilla Wafers
To start, you’ll want to mash the bananas in a large bowl. Once the bananas are mashed to your desired consistency, add the condensed milk and mix until it’s completely combined with the banana mash.
In a separate bowl, whisk the instant pudding mix and the cold milk together. Once the mixture starts to thicken, add it to the banana-condensed milk mix and mix everything together.
Lastly, fold in the whipped topping until everything is evenly combined.
To assemble the dessert, place a layer of Nilla Wafers in the bottom of a 9×13 inch dish. After that, pour the banana pudding mixture over the wafers, and then put another layer of wafers on top. Cover with plastic wrap, and put the pudding in the fridge to chill for at least 4 hours.
Serve cold and enjoy!
Can you make Paula Deen’s banana pudding ahead of time?
Yes, you can make Paula Deen’s banana pudding ahead of time. Start by combining condensed milk, water, and vanilla extract together in a bowl. Once mixed, set aside. In a separate, larger bowl, mix together the bananas, pudding mix, and softened cream cheese.
Slowly add the milk, vanilla, and water mixture to the banana mixture and stir until evenly combined. Cover the bowl and place it in the fridge for 2 hours. After 2 hours, fold in the whipped topping until everything is mixed in.
Once mixed, you can transfer the pudding to a serving dish, or keep it in the same bowl. Cover and refrigerate until you’re ready to serve. Enjoy!.
What is the first layer of banana pudding?
The first layer of banana pudding typically consists of a combination of vanilla pudding, cream, sugar, and bananas. This creamy layer is typically served over a crumbled layer of vanilla wafers and topped with a sprinkle of cinnamon.
The final layer of banana pudding is often topped with a layer of cream or whipped cream. This combination of layers creates a delicious and flavorful dessert that can be enjoyed as a snack or a dessert at the end of a meal.
Why do my bananas turn black in banana pudding?
Overripe bananas can turn black when they are added to banana pudding. This happens because bananas contain an enzyme called polyphenol oxidase which is released when the fruit is damaged. This enzyme reacts with the air and causes the banana to darken.
The longer the banana is left exposed to the air, the darker and more intense the color change will be. As a result, if you add overripe bananas to your banana pudding, the texture and flavor may be affected as well- the sugar content will be higher as the starch has already been broken down and the banana will be softer in texture.
To avoid this happening, it’s best to use ripe (but not overripe) bananas, and store them in the refrigerator to prevent them from ripening further. If you prefer to add overripe bananas, make sure to add them to the pudding mixture just before serving.
Does putting tin foil on bananas work?
Putting tin foil on bananas is not recommended as a way to increase their shelf life. While the wrap might help keep out moisture, it will not keep out oxygen, which is a critical factor in the ripening of fruit.
The banana’s skin is actually pretty thick and sturdy and can do a good job of keeping out the oxygen by itself.
Also, the tin foil would prevent the ethylene gas—which is naturally released by the banana itself—from helping the banana ripen. Ethylene helps the banana to ripen, so putting tin foil over it will actually only slow down the ripening process.
So, in conclusion, putting tin foil on bananas is not a good way to increase their shelf life. There are more effective methods such as storing them in the refrigerator or storing them in a dark area in a low-humidity environment.
These should help the bananas stay fresher for longer.
Can banana pudding sit overnight?
Yes, banana pudding can sit overnight. It will keep in the refrigerator for several days, meaning it is perfectly safe to make it ahead of time and leave it in the fridge for any length of time before serving.
When storing banana pudding overnight, covered with plastic wrap or an airtight lid, the pudding should remain safe to eat. It is important to note, however, that the bananas in the pudding may begin to brown the longer it sits.
To prevent this, you can sprinkle the top of the pudding with some lemon juice to help preserve its color.
When it is ready to be served, you can give the pudding a quick stir and make sure it is room temperature before eating. It also tastes best when it’s cold, so if making it ahead of time, chilling it in the refrigerator is recommended.
Does Publix make banana pudding?
Yes, Publix does make banana pudding! The Publix deli makes a delicious banana pudding that will satisfy any craving. It is made with a combination of real bananas, creamy vanilla pudding, fluffy meringue, and a light airy topping.
The banana pudding is perfect for any dessert spread or for an after school snack for the family. It is widely available in most Publix stores and can also be ordered online if you’re looking for a special treat.
The price of the banana pudding varies from store to store, so make sure to check in your local listings to get the best price.
What can I add to banana pudding to thicken it?
One of the most common methods is to add a thickening agent such as cornstarch, arrowroot powder, tapioca starch, or flour. Simply mix a tablespoon of your preferred thickener with a tablespoon of cold water and stir until completely combined.
Then add the mixture to your banana pudding and stir continuously until it has reached your desired consistency. Alternatively, you can simply add an extra egg or two into the mixture when preparing the pudding.
The egg whites will help thicken the pudding as it cooks. Lastly, you can fold some whipped cream into your pudding before serving. The combination of eggs and whipping cream should give your pudding the desired thickness.
Experiment with different amounts until you find the right consistency.
Will banana pudding thicken in fridge?
Yes, banana pudding will thicken in the fridge. This is because banana pudding is a custard-type pudding, which means it contains eggs and is cooked over the stove. Most custard-style puddings are cooked on the stove to thicken them, then cooled off in the fridge.
The cooling off process in the fridge helps the pudding to further thicken and set, so that when you serve it it has the proper consistency and texture. If you’re looking for an even thicker pudding, you can also add a thickener such as cornstarch or gelatin to your banana pudding mixture before cooking it.
This will help it achieve a thicker consistency, so it will thicken even more in the fridge and will be extra creamy and delicious when served!.
What is the thickening agent in instant pudding?
The thickening agent in instant pudding is typically starch, such as cornstarch or other flour-based starches. These starches form a gel when mixed with liquid ingredients and heated, giving the pudding the desired thickness and creamy texture.
Other ingredients, like eggs, may also be added for additional binding power.
How do you thicken pudding filling for a cake?
The simplest is to stir in a small amount of cornstarch or flour, which will act as a thickening agent. Start by stirring together 1 to 2 teaspoons of cornstarch or flour with a few tablespoons of cold water.
When the mixture is smooth, gradually add it to the pudding, stirring constantly, until the pudding reaches the desired thickness. Another option is to cook the pudding on the stovetop, using a double-boiler or pan.
Heat the pudding over medium-high heat, stirring constantly. As the pudding heats, it will thicken as the starch cooks. You can also thicken pudding by adding gelatin. Start by stirring together 1 teaspoon of gelatin with a few tablespoons of cold water in a small bowl.
Once the mixture is thick, leave it to sit for a few minutes so the gelatin can bloom. Then add it to the pudding, stirring it in while the pudding is still warm. If you need the pudding to thicken quickly, you can stir in some frozen (or fresh) fruit.
The natural sugar and pectin in the fruit will help the pudding thicken. Another option is to blend the pudding with a food processor or blender. This will break down some of the ingredients, effectively reducing the amount of liquid in the pudding and thickening it.
How do you thicken instant pudding with almond milk?
It is possible to thicken instant pudding with almond milk, but it may take some experimentation to find the right combination of ingredients. The key to achieving the desired thickness is to create a slurry with cornstarch and almond milk before adding it to the instant pudding mixture.
To start, make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of cold almond milk in a small bowl and stirring until a thick paste forms. Once mixed, pour the slurry into the instant pudding mix and stir until fully combined.
From here on, follow the instructions on the pudding box for heating and setting the pudding. The cornstarch slurry should help to thicken the pudding and reduce separation.
Additionally, it is important to note that almond milk can add an off-flavor to pudding – make sure to use a variety you actually enjoy the taste of. Experimenting with different types of milks is another way to find what works best.
For example, while almond milk may be too thin on its own, coconut milk may be thick enough without needing the cornstarch slurry. To give the pudding a richer flavor, you can also add vegan butter, heavy cream, or coconut cream to the pudding before heating.
Who owns extraordinary banana pudding?
Extraordinary banana pudding is owned by Valerie James and Suzanne Shepard, two owners of Puddin Pie Pies. Val and Suzanne opened their store in 2009 and specialize in classic American desserts such as banana pudding, cobblers, and pies.
Their team of bakers use recipes that were passed down from their family members and pride themselves on making every single banana pudding from scratch. To make their signature banana pudding, they source only the freshest ingredients from the best local markets.
They blend real cream, butter, and eggs with fresh bananas and vanilla extract for a rich, natural flavor. Their banana puddings are topped with a homemade meringue or a layer of lightly salted pecans.
Customers always rave about the deliciousness of their desserts, so it’s no wonder why so many keep coming back for more!.
Do you put eggs in banana pudding?
No, it is not typically necessary to add eggs to banana pudding. Banana pudding is typically a vanilla-flavored custard made with sugar, cornstarch, whole or 2% milk, butter, and vanilla extract. The main flavor of banana pudding comes from fresh or mashed bananas, which are added to the custard at the end of the cooking process.
Adding eggs to the pudding would make it more like a banana-flavored custard tart or quiche. To enhance the flavor of the banana pudding, you could add other ingredients such as honey, cinnamon, nutmeg, or even chocolate chips.
The bottom line is that eggs are not a necessary ingredient for banana pudding, but you can always get creative and add them if desired.
Can you use evaporated milk instead of milk in pudding?
Yes, you can use evaporated milk instead of milk in pudding. Evaporated milk provides a creamy and slightly sweeter flavor than regular milk, making it ideal for creamy, custard-style puddings. To use it in pudding, add evaporated milk in place of milk called for in the recipe.
You can also add a small amount of light cream or half-and-half to make the pudding even richer. To make up for the sweetness of the evaporated milk, reduce the amount of sugar used in the recipe by about half.
When in doubt, start out with less sugar and add more as needed.