Learn To Make The Banana Pudding With Different Tips & Tricks


In the realm of desserts, banana pudding doesn’t get sufficient attention. Even though I adore everything creamy and Creamy Peach Pie Bars, this dessert is the epitome of a throwback. I’ll be utilizing it as my primary tool this summer as a result. Simple to prepare and consume! My new credo for living.

There are no limits to happiness, so feel free to indulge in this to the fullest! Additionally, to ensure that the wafers are soft, prepare them a minimum of 4-6 hours before dishing. Better still if it will persist overnight. Let’s talk about it.   

Why I Love The Banana Pudding?

Banana Pudding is not given enough attention. It’s not something I often see at dinner parties or on restaurant menus. When it does show up, it’s almost always the ideal way to cap off a dinner.

I feel a little sorry that I wasn’t there to enjoy it daily since it’s one of the treats that transports me straight to the 1950s. bananas cut thinly, wafers, finely whipped cream, and handmade vanilla pudding layered on top. It’s a lot more than you could have ever imagined in life.

The true miracle happens when you combine all the ingredients and refrigerate for at least 4 hours before serving, allowing the wafers to absorb some of the pudding’s moisture and become slightly softer. You folks! It’s all of it. Make it this weekend, I promise you. The ideal delicacy to begin the festivities of the holidays! 

Additionally, don’t be afraid to create pudding at home! You could certainly use a store-bought shortcut, but I can assure you that this pudding dish is the greatest! It’s also incredibly stress-free!

The Ingredients For The Banana Pudding

You’ll need:Learn To Make The Banana Pudding With Different Tips & Tricks

  • Bananas
  • Milk
  • White Sugar
  • Heavy Cream
  • Powdered Sugar
  • Vanilla
  • Butter
  • Wafers
  • Cornstarch
  • Salt

Steps to Make the Banana Pudding

Follow the guide step by step. 

  • Boil the milk in a medium-sized saucepan over a low flame until bubbles start to form on the edges. Mix the cornstarch, sugar, and salt in a bowl. Gradually add to warm milk, stirring until completely dissolved.
  • Cook and whisk the mixture until it gets thick enough to coat a metal spoon’s back. Avoid boiling. Once the flame is removed, stir in the vanilla and butter. Before serving, chill.
  • Beat the powdered sugar and the whipping cream together in a mixer. Beat till form gentle peaks. Move it to a basin and place it there.
  • Cut the bananas into small slices, about half an inch, and reserve.
  • A topmost layer of pudding, then wafers, a little chantilly cream, bananas, more pastry, a further layer of wafers, the remaining bananas, and finally, the remaining chantilly cream, are layered on top.
  • A minimum of 4 hours should pass before dishing.  

Some Important Tips And Tricks

When executing this, have the following in mind:

  • All of this—aside from chopping the bananas—can be prepared in advance. That needs to be finished just before you assemble. They will be encased in pudding and heavy cream, so they should be fine to sit in the refrigerator for the required 4-hour rest period. Bananas should not be left out since they may oxidize and turn brown, which is undesirable for this recipe.
  • There is no end to satisfaction, so feel encouraged to go hefty on the wafers in this recipe. I used roughly eight ounces or ¾ of a bag. But feel free to employ the entire packet if that’s what you’d want! 

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