Coming up with warm-weather dessert ideas can be tricky. You don’t want to serve something muggy in spring, but you definitely don’t want to serve it in summer! solution? Banana pudding of course! This works especially well when you need dessert to feed a crowd.It’s ready in just 10 minutes. The hardest part is just waiting for it to cool. Bring it along to your next picnic or barbecue and you’ll be sure to love it.
vanilla wafer substitute
If you don’t have vanilla wafers on hand, or simply don’t like them, there are a few substitutes you can use.
- shortbread
- butter cookie
- graham cracker
The key is to use a butter-based cookie.
Is there an egg in the pudding?
Some recipes call for the use of eggs in vanilla pudding. None of ours! Butter, whipped cream, chocolate and heavy cream make this dish not vegan friendly, but it does not contain eggs.
banana
The decisive factor for homemade banana pudding is banana! You want to use the ripest bananas you can find – they should be yellow with small brown spots on the skin. .
How thick is the homemade banana pudding?
Quick Lou is the key! For our recipe, heat the butter and then whip the cornstarch. Be careful not to skip this step.
fruit variation
We love to leave our banana pudding recipe as is, but feel free to add more fruit. Below are some of our favorite combinations.
- strawberry
- blueberry
- kiwi
- mango
Troubleshooting: How to keep bananas from turning brown
Some chefs find that banana slices tend to turn an unpleasant brown color. To avoid this, sprinkle the fruit with a little citrus juice such as lemon or lime. Please note that adding too much will affect the flavor of the dessert.
Baking dish options
The homemade banana pudding recipe uses a 9×9 casserole dish. If you don’t have one at home, you can use an equivalent size one. A dish that holds about 2.5 quarts works well.
