Banana pudding is probably one of the most popular desserts in America. It’s relatively inexpensive and easy to make as well. However, banana pudding is best when it is made with really ripe bananas. If the bananas are too green they will be hard and not as sweet. On the other hand, you don’t want them to be so ripe that they turn to mush.
The best way to choose the perfect ripeness is to get bananas that are sprinkled with brown spots on the skins. The brown spots represent sugar that rises to the surface of the skin as the fruit ripens. The same can be said about some melons such as honey dews.
Bananas that are really soft and have black spots rather than brown are very ripe and can still be used but they will be mushy in the pudding. Actually, some people prefer really ripe bananas where others prefer them less ripe.
Greener bananas do not make a good banana pudding as the fruit is still quite hard and not as sweet. You may have experienced this at a buffet. Some restaurants put a few sliced bananas into a dish, cover it with instant vanilla pudding then shove a few vanilla wafers around it and call it banana pudding.
Instant pudding will do in a rush when you’re making banana pudding, especially if you have nice ripe bananas, but the kind of pudding you cook on the stove is much better. Admittedly, it takes a lot longer but it’s worth it to those who really like good old fashion banana pudding.
Ingredients
1 large box of cook & serve vanilla pudding
3 cups of milk
2 to 4 ripe bananas (depending upon their size)
1 box of vanilla wafers
*This will yield 4 to 6 servings. For a larger pudding simply double the ingredients*
Cook the pudding according to the directions which says to cook over medium heat and stir frequently. The quicker method is to cook on medium-high and stir it constantly until it comes to a boil. Either way it must be watched because otherwise it could burn.
Another tip is to add an extra cup of milk. The wafers absorb a lot of the pudding and it will be creamier if the pudding is a little thinner. This of course is a matter of personal preference.
Once the pudding is done you can build your banana pudding. Keep in mind that the container you use to build the pudding is the one it will be stored in. If a meringue topping is used, be sure to choose an oven-safe container.
In a two-quart bowl or larger, arrange wafers closely together in the bottom of the bowl. Spread sliced bananas over the wafers and cover with the cooked pudding. Continue making layers of wafers, bananas, and pudding until the pudding is gone.
Topping
Banana pudding doesn’t really need a topping but if a topping is desired you can crush some of the wafers and sprinkle them around the top or you can make a meringue topping.
Separate two egg whites into a small bowl and beat at high speed until frothy. Add a half cup of sugar and beat until stiff. Spread the meringue over the banana pudding, making sure to touch it to the sides otherwise it will come away and shrink to the middle.
When the meringue is finished, slide the banana pudding into a pre-heated oven (375) until the meringue is golden brown. Keep an eye on it as it only takes a couple of minutes to brown.
Your pudding is ready to serve or you can let it cool and refrigerate. You can serve it warm or cold. Old fashion banana pudding is good either way.
