This Homemade Banana Pudding Recipe is a Southern dessert staple, and for good reason! This custard-like dessert is easy to make, loaded with banana flavor, and is incredibly eye-catching when assembled in a glass trifle dish or individual wine glasses for parties!
Start by adding a layer of sliced banana, followed by banana pudding and continue until you have the amount of layers desired. Top your homemade banana pudding with whipped topping, sliced banana, chopped nuts, a drizzle of caramel sauce, and anything else you fancy!
WHAT YOU SHOULD KNOW ABOUT HOMEMADE BANANA PUDDING
Banana pudding is a classic Southern dessert that grew in popularity in the United States in the 19th and 20th century.
It consists of a custard-like filling, and is layered with sliced banana. Some versions of this dessert include a base of vanilla wafers or sponge cake, and meringue or whipped topping.
Today, I combined the banana pudding with layers of sliced banana and garnished the dessert with freshly sliced bananas and whipped topping.
HOW SHOULD I STORE BANANA PUDDING?
This banana pudding can be stored in an airtight container in the fridge for 3-4 days.
Note that the sliced bananas in the assembled pudding can become mushy and discolored, but the dessert will still taste delicious!
CAN I FREEZE HOMEMADE BANANA PUDDING?
I don’t recommend freezing this banana pudding as the custard-like pudding could separate from the freezing and thawing process, and the sliced banana will likely change in texture.
The whipped topping is also not suitable for freezing.
HOW DO YOU KEEP BANANAS FROM TURNING BROWN IN BANANA PUDDING?
Bananas start to turn brown when overripe or when they have been exposed to air. An enzyme in banana flesh called polyphenol oxidase causes the flesh to oxidize.
While you can’t completely stop bananas from turning brown over time, there are some ways to slow this process down:
- Toss the freshly sliced banana rounds with lemon juice in a shallow bowl before adding them to the pudding. The acid in the lemon juice naturally slows the oxidation process so that the bananas won’t turn brown as quickly.
- Select ripe and firm bananas for this dessert. Overripe bananas will brown faster.
- Only add the sliced banana toppings to the pudding just before serving. This helps to reduce exposure to air for oxidation.
HOW SHOULD I SERVE HOMEMADE BANANA PUDDING?
This Southern-inspired dessert can be served in individual cups or ramekins. It’s equally eye-catching when assembled in a trifle dish so the dessert layers can easily be on display.
In addition to the sliced banana and whipped topping, consider garnishing this homemade banana pudding with toasted coconut or a drizzle of caramel sauce. Add some vanilla wafers to each dessert bowl when serving the pudding as a delicious way to scoop up the pudding.
TIPS FOR MAKING HOMEMADE BANANA PUDDING
- Make sure to use ripe bananas for this pudding so that they don’t turn brown too quickly and remain firm rather than turn mushy.
- Chilling the banana pudding for 2-3 hours or overnight helps to create a firm texture and meld the flavors. Don’t skip this step!
- I’ve added whipped topping to this pudding, but you could use freshly whipped cream instead.
- Layering the sliced banana and pudding in a clear trifle bowl or individual glasses will create an eye-catching dessert – perfect for hosting special events and dinners.
When Do you Add the Bananas to the Pudding Recipe?
You add the bananas in last. You can slice the bananas into the layers of whatever dish you want it to be in. Grant it, this is just a basic from scratch recipe.
You can expand upon it by using traditional vanilla wafers, adding in whipped cream to make it creamier (once the pudding has been completely cooled, of course), and even change it up with shortbread cookies.