Pioneer Woman’s banana pudding has a creamy texture and is full of banana flavor. While it is a wonderful dessert, you may be inclined to enjoy it for breakfast as well. It utilizes several ingredients you may have on hand already and is very easy to prepare.
How Ripe Should Bananas Be For Pudding?
Ripe bananas are essential to a great banana pudding. In fact, very ripe bananas are best. They should be yellow with little brown spots on them. If you don’t have very ripe bananas on hand, but would like to make this pudding, simply place your bananas in a paper bag so they can ripen in the dark, which will help them ripen more quickly.
How Do You Keep Banana Pudding From Getting Watery?
Banana pudding can become watery from mixing the ingredients too much and too vigorously. To ensure that your pudding is the right consistency, mix the pudding unit it just becomes a homogenous mixture.
Why Do My Bananas Turn Black in Banana Pudding?
When you expose bananas to air, they will turn black. However, many traditional banana pudding recipes often include meringue or whipped cream on top to cover the bananas and prevent contact with air. As a result, to prevent your pudding from becoming discolored, cover the banana slices with cream or yogurt to prevent them from turning black.
How Long Banana Pudding Will Last in the Fridge
If stored properly, banana pudding can last up to 4 days in the refrigerator. After you bake the pudding, let it cool before storing it in the fridge. Make sure to wrap each pudding in plastic wrap before storing.
How to Freeze Banana Pudding
Banana pudding is freezer-friendly, and it can be frozen for 3 to 4 months at a time. To freeze the pudding, place it in airtight glass containers. You should also freeze the banana pudding without the meringue topping.
How to Reheat Banana Pudding
- In the Oven: Preheat the oven to 350 F and allow it to heat for 5 minutes. Wrap the banana pudding in aluminum foil and place it in a baking pan. Add warm water to the pan before putting it in the oven. However, if you are making individual servings, you can place banana pudding cups in a baking pan as well. The banana pudding will require 10 minutes to warm through. Make sure to check the pudding temperature 3 minutes before the recommended heating time has elapsed as it may be ready sooner.
- In the Microwave: To heat the pudding in the microwave, you should place it into a microwave-safe bowl. Microwave on medium for 1 minute, then add another 30 seconds if needed. You shouldn’t microwave the pudding covered with aluminum foil.
- In the Air Fryer: Preheat the air fryer to 350 F. Place banana pudding cups in the air fryer basket wrapped with aluminum foil and heat them for 3 to 5 minutes.
The Best Side Dishes to Serve With Banana Pudding
Banana pudding is a complete dessert on its own, so it does not require any additional side dishes. However, feel free to serve your banana pudding with cookies, fruit, and nuts like almonds, walnuts, or peanuts if you like. This banana pudding also goes well with fresh juices and toasted French toast sticks topped with honey.
Here are some sides that go well with Pioneer Woman’s banana pudding:
- French Toast
- Cranberry Orange Muffins
- Apple Galette
- Pioneer Woman’s Ambrosia Salad Recipe
- Mexican Donuts
Pioneer Woman's Banana Pudding
Pioneer Woman's banana pudding has a creamy texture and is full of banana flavor. While it is a wonderful dessert, you may be inclined to enjoy it for breakfast as well. It utilizes several ingredients you may have on hand already and is very easy to prepare.
- 4 large eggs
- ¾ cup sugar, divided
- 3 tablespoon all-purpose flour
- 1 teaspoon salt
- 2 cups whole milk
- ½ teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 3 to 4 medium ripe bananas
- Preheat the oven to 425 F.
- Separate 3 of the eggs and set the whites aside.
- Add the remaining whole egg to the yolks.
- Stir ½ cup sugar with the flour and ½ teaspoon salt in a saucepan.
- Whisk in the whole egg and 3 yolks, followed by the milk.
- Bring the mixture to a simmer on the stove, whisking frequently until the mixture thickens, about 10 minutes.
- Remove the mixture from the heat and add the vanilla.
- Spread the pudding in a 1-½-quart casserole dish in a thin layer.
- Arrange a layer of vanilla wafers on top of the pudding.
- Place the bananas on top of wafers after thinly slicing them crosswise, about ⅛-inch thick.
- Continue layering wafers, bananas, and pudding, ending with pudding, after spreading one-third of the remaining pudding over the bananas.
- Beat the reserved egg whites until stiff with the remaining salt to make the meringue.
- As you beat, gradually add the remaining ¼ cup sugar, and continue beating until the whites do not slide out of the mixing bowl when it is tilted.
- Place the meringue on top of the pudding and spread it over the top, making a few decorative peaks.
- Bake for 5 minutes, or until the meringue is lightly browned.
- Serve and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 592Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 199mgSodium: 857mgCarbohydrates: 103gFiber: 4gSugar: 70gProtein: 14g
Leave a Reply