Banana pudding is a classic dessert that has been enjoyed for generations. This creamy, custard-like treat combines layers of vanilla wafers and sliced bananas for a delectable blend of textures and flavours. Whether served warm or chilled, it's sure to satisfy any sweet tooth. The recipe is quite simple, consisting of sliced bananas, vanilla-flavoured pudding mix, and layers of wafers. These ingredients are layered like a trifle pudding and allowed to set, letting the flavours to meld together. With its rich history and irresistible taste, it's no wonder that banana pudding remains a favourite among dessert enthusiasts everywhere.
Banana pudding recipe
This recipe for banana pudding is simple and requires only a few essential ingredients that are likely already in your pantry. I opted to use a smaller amount of heavy cream than some recipes call for, as it gives the pudding a richer texture. However, if you prefer a creamier pudding, you can easily double the amount of heavy cream listed in the ingredients.
Preparation time - 15 minutes
Setting time - 8 hours
Serves - 6
200 gms of sweetened condensed milk
150 ml cold water
1/2 box instant pudding mix (vanilla-flavoured gelatin powder)
100 gms heavy cream
300 gms banana (semi-ripe)
150 gms vanilla-flavoured wafer style cookies
Mix sweetened condensed milk and water in a bowl until well combined.
Add the instant pudding mix and whisk it into the milk mixture for 1 to 2 minutes.
Cover it and set it in the fridge for at least 4 to 5 hours.
In another bowl, whip the heavy cream with an electric beater. Once it reaches soft peaks, add it to the pudding mixture and combine it well.
Take a large bowl for assembling the pudding. Arrange a layer of wafers at the bottom of the dish.
Peel and slice the bananas and add a layer on top of the wafers.
Now, pour the pudding mixture to cover the banana and wafers completely.
Repeat the layering process with the leftover ingredients, if required.
Cover it with cling film and set it in the refrigerator for 4 to 5 hours.
Serve cold with a garnishing of more sliced bananas and crushed wafers.
Here are some useful suggestions and alternatives to consider when making banana pudding:
1. Opt for semi-ripe or slightly unripe bananas, which are prone to quickly browning. To prevent this, ensure they are fully covered in the pudding mixture.
2. If instant vanilla pudding is unavailable in your area, use vanilla custard powder instead. Mix 10 grams of the powder with condensed milk and water and cook it on low heat for 2 to 3 minutes. Once it cools down to room temperature, refrigerate it for 3 to 4 hours before adding whipped cream.
3. If heavy cream isn't available, you can substitute it with non-dairy whipping cream.
4. Any type of shortbread cookies can be used in place of wafers.
5. You can assemble the pudding in individual cups for a more visually appealing presentation.
6. It's best to serve the pudding within 8 hours of assembling it to avoid browning bananas and soggy wafers.
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