Don't knock it until you try it! I made this for a church pitch in and they went crazy! People who swear by sliced banana in their pudding didn't even miss it! If you want to make banana pudding that will NOT turn brown after a day, trust this process! Critics say 5-stars!
LISTEN, If you're a diehard traditional banana pudding "O.G." then this post may trigger you! STOP reading if the following disturbs your spirit, cause I don't have time for you to come for me today or any day! AINT NOBODY making you do banana pudding this way! MY LORD!
***I don't use sliced bananas!!!!!!!!!!!!!!!!!!!!!
***I don't use homemade pudding in this recipe
***I do not like my pudding a "piss yellow" color pudding! (Pardon my french)
FEELING TRIGGERED YET??? NAW?? COOL, Let's GO!!!
Listen, I would like to think everyone prefers homemade pudding but its not always possible. Just chill! You can definitely use homemade pudding instead! So, just in good faith, I'm going to post a recipe for homemade pudding just so yall can hush up! Before we get started, here are some helpful tips to make this banana pudding successful!
Tips for a Successful Banana Pudding
1 . Use ripe bananas, but not too ripe. The prefect banana for pudding are yellow with few brown dots. DO NOT use mushy or bruised bananas. If you by them in a bunch, separate them, they will ripen faster.
2. If your bananas are green, pop them in the oven on 400 degrees for 10 minutes. This draws the sugar out of the banana. The heat draws the sugar out of the banana, making them sweeter. (The peel of the banana will get black in the oven. DO NOT BE ALARMED! This is what we want!
3. I use vanilla bean to flavor the milk of the pudding. But chile, vanilla bean is expensive so i just settle for vanilla bean paste or PURE vanilla extract. I found the paste at HomeGoods (Don't sleep on them) or you can find it at Walmart in the cake baking isle, where they have the professional "Wilton" icing tips and pans. Usually next to the party supply isle. I will give you this tip for free: During holidays when everyone buys the vanilla extracts, go to this isle. Bet they have some!
4. If using a blender for the puree, add the milk first. This makes blending easier. Add the milk a little at a time. You don't want the puree too thick or too thin.
5. LEAV IT ALONE! Banana pudding is not one of those desserts you can make and eat right away. You gotta let the pudding get into the crease and crevasses of the cooking, soaking it in but not letting it get to soggy. Refrigerate for AT LEAST 4 hours.
***This banana pudding does NOT turn brown after a day, 2, 3, or even 4! I did a test and let some sit in my refrigerator for a WEEK (as in 7 days). There was no browning whatsoever. Now, I wouldn't recommend letting it sit for that long but I was just trying to prove a point. And hunny, DID I EVER! This will be a game changer for you!
OKAY, Now let's get to it! Check out the recipe below. Let me know if you try and how it turns out! You can download the PDF, here.
YouTube video coming soon! Until then, check out the Tik Tok video that started it all :)
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