Today, I’m sharing the best banana pudding recipe you will ever find. This is not your mama’s banana pudding, this banana pudding is full of Southern Love. I have always been a fan of banana pudding, it’s by far one of my favorite desserts to make. There are so many reasons to love this yummy treat; it’s quick, easy, and absolutely delicious. Being southern I grew up eating banana pudding, it’s a truly classic and traditional southern dessert. Since this is a southern lifestyle blog, I had to share this amazing recipe with y’all.
There are many variations to this recipe, for example some may use different cookies such as Chessmen cookies instead of Vanilla wafers. Some may also choose to use pineapples instead of bananas. They incorporate the pineapples because they don’t like bananas. Or they hate that the bananas turn brown so quickly.
I’m also going to share a little trick to keep your bananas from turning and ruining your beautiful banana pudding. Banana Pudding is a layered dessert, which is another reason to love it. If you enjoy layered desserts be sure to check out my triple layer chocolate cake which can be found here. So let’s get started with this amazing treat, so that we can dig in, and enjoy our banana pudding.
Banana Pudding Ingredients
As always before we begin preparing any dish, we need to make sure that we have our ingredients ready.
-2 Boxes of Vanilla Wafers
-2 Boxes of Vanilla of Instant Pudding
-1 Container of Cool Whip
-4 Cups of Milk
3-4 Ripe Bananas
How to Keep the Bananas from Turning Brown
Often times when you begin to peel a banana, you may notice that after a few minutes it turns brown. Strangely, enough brown bananas may look unappealing but they’re filled with tons of antioxidants. However, they have no place in a mouthwatering banana pudding recipe.
Once you start to peel and slice your bananas you can dab a little lemon or lime juice on them. Any citrus fruit juice will work, you can even use a little pineapple or orange juice if you have some handy. This trick will prolong the browning of your bananas and keep your banana pudding fresh.
Only use a very small amount of the citric juice, because you don’t want to alter the taste of your dessert. This is just a little trick if you want your bananas to last longer. Banana pudding doesn’t last long in my house. So I don’t have to do this, but I just wanted to share this southern tip with you.
Banana Pudding Recipe
First, I combine my 2 boxes of instant vanilla pudding and 4 cups of milk in a large bowl. Which means you will use 2 cups of milk per box of pudding. You can use a whisk or a hand mixer, whichever you prefer they’re both fairly easy. You will want to whisk/mix until all the lumps are gone.
Next, you add in 1 cup of whipped cream into your pudding mixture. You fold in the whipped cream, do not whip or stir because you want to keep your pudding light, fluffy, and airy.
Now, you’re going to set your pudding aside. I use my trifle bowl, which is typically is used for layered desserts. I start to layer my vanilla wafers at the bottom of the bowl as well as around. Then, I begin to peel and slice my bananas, laying them on top of the wafers.
After layering in the wafers and bananas, add a generous amount of pudding. You will continue this process of layering until you reach the top of the trifle bowl.
Completed Banana Pudding
Now that you’ve completed your banana pudding, you will need to refrigerate until chilled. Then, you can enjoy your quick, easy, and delicious Southern Banana Pudding.
I hope y’all enjoyed this post, and have a wonderful day!
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Remember ya’ll not everyone in the South eats fried chicken, but if you fry it just right. We won’t turn it down!
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