Vegan Banana Pudding (Southern Style) - Easy Healthy Recipes (2024)

FAQs

What ingredients are in Patti Labelle's banana pudding? ›

Don't use over ripe bananas.

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.

How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.

It's best not to leave it at room temperature for more than two hours. Refrigerating it in a closed plastic container will keep it in good shape for at least 3-4 days. Freezing this yummy dessert for too long is another bad idea. Once you defrost your banana pudding, the taste and appearance won't be the same.

Flour: All-purpose flour helps thicken the custard. Salt: A pinch of salt enhances the flavor, but it won't make the dessert taste salty. Eggs: Three beaten eggs add moisture and act as a binder.

Queen of puddings is a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top—the choice is yours.

It's no secret that Southerners love banana pudding, but bananas hail from the tropics, and the first mention of the layered dessert came not from the South but from the New York Times in 1878, according to food historian Robert Moss for Serious Eats.

Coat the banana slices in a wee bit of lemon juice and that'll stop the browning. Then, once they are in the pudding, the lemon juice and lack of oxygen will keep them looking fresh.

Why is my homemade banana pudding runny? You may have removed your homemade banana pudding from the heat too soon. Use a candy thermometer to get it to about 175F to 180F which gives you a thicker pudding that won't go runny.

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.

How to keep banana slices from turning brown in banana cream pie? ›

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.