And if one banana pudding recipe isn t enough here are some more



How do I prevent the bananas from discoloring?


Much like apples, bananas discolor once cut and exposed to air.You can toss them with a little bit of lemon juice if you like to stop themfrom discoloring. But I don’t like the addition of lemon flavor into thispudding. But if you don’t mind that, then go ahead and use lemon!I just prefer to cut the bananas just before I use them. I also make sure thatthe bananas are not exposed to air, and are completely covered by the bananapudding base. This is why I don’t line the side of the bowl with slicedbananas.As long as you make sure the bananas are completely covered by the bananapudding base, and not exposed – the bananas will retain their color for quitea while in this dessert.

To chill the pastry cream faster


Place the banana pastry cream in a large, shallow dish – I like to use aquarter sheet pan. Spread it evenly in the dish and cover it with plasticwrap. Then place it in the freezer for about 3 – 4 hours to cool it downfaster. DO NOT let it freeze overnight, so check on it every hour to make sureit’s not freezing.

Delicious Homemade Banana Pudding that’s made from scratch, and full of


creamy banana flavor!My first taste of Magnolia Bakery Banana Pudding when visiting New York Cityseveral years ago was an absolute revelation. No exaggeration. I had been putoff by the thought of banana pudding for the longest time. I didn’t grow upwith it, and the ingredients that went into making banana pudding didn’t seemall that appealing to me either.But you can’t visit Magnolia Bakery in NYC and not have banana pudding, canyou? That’s sacrilege. So I went to Magnolia Bakery in NYC and ate theirbanana pudding. Not once, not twice, but three times. And then more to go. NowI freaking LOVE banana pudding!But of course you can’t find that banana pudding here in Ottawa. So I decidedto make my own. Thankfully, they share their recipe online and in theircookbook. I’ve tried that version several times and enjoyed it. But I knew Icould do better than that. I wanted to improve on the Magnolia bakery bananapudding. More banana flavor, more creamy, and without instant pudding mix.So here’s my absolute favorite Homemade Banana Pudding Recipe, made fromscratch, WITHOUT instant pudding mix! So you can make this even if you can’tfind pudding mix, no matter where you live in the world. And yes, it’s betterthan the legendary Magnolia Bakery banana pudding.

Step three – Prepare the bananas for layering


When the banana pudding base is ready, you can start layering the pudding.I do not advice that you cut the bananas in advance, since they will brownwhen exposed to air. So cut the bananas only when you need them for layeringthis dessert.

do you use cook and serve pudding or instant pudding for magnolia bakery


banana pudding?This recipe calls for instant, but if you don’t have instant you can use cookand serve. The main reason for using instant in this recipe is for ease andspeed. This recipe can come together in minutes when using instant pudding.

Step two – Make the banana diplomat cream


This step involves whisking heavy cream until you have stiff peaks and thenfolding it in with the chilled banana pastry cream. Add gelatin to make thismore stable, but this is an optional step.The banana pudding base should be used immediately.

And if one banana pudding recipe isn’t enough, here are some more:


Samantha Okazaki / TODAYNathan Congleton / TODAYNathan Congleton / TODAYFrancesca Gariano is a New York City-based freelance journalist reporting onculture, entertainment, beauty, lifestyle and wellness. She is a freelancecontributor to TODAY.com, where she covers pop culture and breaking news.”

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