Banana Pudding Recipe (2024)

FAQs

What can I use in banana pudding instead of vanilla wafers? ›

I make my banana pudding the same way, but instead of vanilla wafers, I use Italian lady finger cookies.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

You want your bananas ripe, but not browning too much (like you'd look for in banana bread). Choose bananas that are slightly ripe; yellow with little brown specks. Lemon juice. The best way to avoid brown bananas is to toss them in a a little bit of lemon juice before laying them on top of the Nilla wafers.

If you have a lot of leftover pudding, it's best to store it in the refrigerator in an airtight container for up to 4 days. If you have less leftover pudding, you can store it in the freezer in an airtight container for up to 3 months.

Ingredients for Patti LaBelle's Banana Pudding

To recreate Patti LaBelle's iconic banana pudding, you'll need sweetened condensed milk, cold water, instant vanilla pudding mix, heavy cream, ripe bananas and vanilla wafers.

If you are swapping, the order of operations also matters. You'll need to beat the condensed milk with water before you add it to the pudding mix. This will create the perfect creamy texture and milky taste.

Storage and Make-Ahead Tips

The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana pudding will last a few extra days. The bananas may brown a little once they're exposed to air, but it will still be delicious.

However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding. Using cool whip also help it last longer sitting out at room temperature, which is good for serving banana pudding at a party.

The Deen Team

It's best day-of, as the bananas will brown. I actually prefer this recipe the following day. The cookies have softened a bit, yet the bananas aren't yet an icky brown.

Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

How do you fix pudding that didn't set? ›

If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.

While cornstarch is the key to making a nice, thick pudding, many old-fashioned pudding recipes actually used to call for flour. So, all-purpose flour is a good alternative to try. Use 2 tablespoons flour for every 1 tablespoon cornstarch in your pudding recipe.

There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch.

Lemon Juice: Brushing the banana slices with lemon juice can help prevent them from turning brown. The acidity of the lemon juice slows down the oxidation process that causes browning.

As with other fruits, putting acid on your banana slices can slow the oxidation process, explains Rushing. Spritz a light layer of lemon juice, lime juice, orange juice, or vinegar atop the fruit.