Old-Fashioned Banana Pudding from Scratch Recipe (2024)

FAQs

Why is my homemade banana pudding runny? ›

Pudding that has been stored for too long will not feel fresh anymore and start to runny. Therefore, do not let the pudding stay in the refrigerator for days so that it does not runny.

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.

I make my banana pudding the same way, but instead of vanilla wafers, I use Italian lady finger cookies.

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

The acid disrupts the enzymatic breakdown process and prevents your sweet, sweet banana slices from turning into mushy little brown hockey pucks. A dab'll do ya, so keep your acid in the teaspoon range.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

To test if the pudding's cooked, pierce the foil and paper with a skewer and wiggle it to make the hole bigger, or it will be wiped clean of any mixture when you pull it out.

Store, covered, in the refrigerator for up to 3 days.

The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana pudding will last a few extra days. The bananas may brown a little once they're exposed to air, but it will still be delicious.

You can make banana pudding up to three days in advance. Simply assemble the dessert and store it in an airtight container in the refrigerator. It's served chilled, so you can just pop it out of the fridge whenever you're ready.

What can you put on bananas to keep them from turning black in banana pudding? ›

While lemon juice is possibly the most commonly used ingredient to slow the browning of bananas, other acidic juices work well too. Consider using another citrus fruit juice like orange, or try pineapple juice instead.

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Sprinkle in chopped nuts, chocolate chips or baking spices like cinnamon or freshly grated nutmeg. Don't be surprised if folks go back for seconds! And you can always top with sprinkles, too. They make everything more fun!

The best way to minimize this is to make sure the banana slices are completely enveloped by vanilla pudding to prevent any contact with room air or are treated with citric acid. If you toss your banana slices in lemon juice, orange juice, or Sprite, the citric acid will delay the oxidation process.

* 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.

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Wrap the stems with plastic wrap to keep the bananas ripe for longer or to stop them from becoming overripe too quickly. This method slows down the release of ethylene gas, which is responsible for ripening fruits. Prevent sliced bananas from browning by dipping them in lemon juice or orange juice.