banana pudding with sweetened condensed milk

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Pudding

Pudding is a type of food that can be either a dessert or a savoury (salty or spicy) dish that is part of the main meal.^{[note 1]}

In North America, pudding characteristically denotes a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O.

The modern American usage to denote a specific kind of dessert has evolved from the originally almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. Black (blood) pudding and haggis survive from this tradition.

United Kingdom

In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.^[2] Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.^[2] Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.

banana pudding with sweetened condensed milk

In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.

The Best Banana Pudding

Creamy Banana Pudding

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 1/2 cup cold water

1 (4-serving size) package instant vanilla pudding mix

2 cup (1 pint) heavy cream, whipped

36 vanilla wafers

3 medium bananas, sliced and dipped in lemon juice

1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes. Fold in whipped cream.

2. SPOON 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture.

3. CHILL thoroughly. Garnish as desired.

4. For individual pudding desserts, prepare mixture and layer in dessert dishes.

NUTRITION INFORMATION

Serving Size 1/10 of recipe
Calories Per Serving 430
Total Fat 23g
Calories From Fat 210g
Saturated Fat 14g
Trans Fat 0.5g
Cholesterol 80mg
Sodium 250mg
Carbohydrates 52g
Dietary Fiber 1g
Sugar 42g
Protein 5g
Percent Daily Value*: Vitamin A 15%, Calcium 15%, Vitamin C 6%, Iron 4%.

A FAVORITE SOUTHERN RECIPE

I think Banana Pudding (Nanner Puddin’ as we call it) is just one of those things that has to be homemade. And by homemade, I mean, not store-bought.

What is the difference between this pudding and a cooked banana pudding?

I have a COOKED SOUTHERN BANANA PUDDING recipe that I’ve shared already on the site. The only issue with cooked pudding is the bananas tend to brown pretty quickly. If you are taking this to a potluck or a picnic, you want to show up with pretty, non-brown bananas. This no-cook version is great for picnics or potlucks, bananas stay fresher, longer and because it travels great and serves up easily.

Can I use banana flavored instant pudding instead vanilla?

Of course you can! Some folks don’t enjoy the artificial banana flavoring in the banana cream instant pudding but this is entirely a personal preference. You could also use banana extract instead of vanilla.

Can I make my own homemade whipped cream?

Yes you can. Just keep in mind that homemade whipped cream doesn’t stay stabilized as long as Cool Whip so it may break down into a more liquid state if not eaten right away.

How do I keep my bananas from turning brown?

You can sprinkle a little citric acid powder onto the sliced bananas. Just a little so as not to change the flavor. Or, you could lightly coat the sliced bananas in lemon or orange juice. Again, just coat lightly so as not to change the flavor.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

cream cheese
sweetened condensed milk
instant vanilla pudding
milk
vanilla extract
Cool Whip
Nilla wafers
ripe bananas

HOW TO MAKE BANANA PUDDING:

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.

Add in sweetened condensed milk, pudding mix, and milk. Finally, add in vanilla extract and stir well.

Keep your mixer on low speed at first so the milk doesn’t fly everywhere. If you are using a stand mixer, make sure you get in there with a rubber spatula and scrape down the sides and bottom of the bowl to make sure everything is getting incorporated. That cream cheese likes to stay on the bottom of the bowl.

Also, I find that the pudding can sometimes become a bit lumpy (especially if my cream cheese isn’t soft enough). If this happens to you, just keep mixing until most of the lumps are gone. The mixture will also begin to thicken too. After a few minutes of constant mixing, it will smooth out. Finally, stir in half of the whipped topping.

9×13 baking dish

Time to layer. Place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13 baking dish. You will notice that as I add the wafers, I face some outwards and up the sides. This is not necessary but when you are using a clear dish like this, it sure does make it look pretty when it’s done!

Next comes a layer of sliced bananas.

Then pour one-third of the pudding mixture on top (enough to cover all the bananas).

Continue with two more layers. A layer of wafers, followed by bananas, then pudding mixture. I like a lot of bananas in there. I want at least a piece of banana in every bite. The final layer will be pudding. Then you will top the pudding with the rest of your whipped topping.

Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.

Then dig in!

Blue Ribbon Banana Pudding

HOW TO MAKE BLUE RIBBON BANANA PUDDING

Ingredients you will need:
packet vanilla pudding
cold milk
condensed milk
cool whip
bananas
vanilla wafers

Directions:

Mix together milk, and pudding mix. Add in condensed milk and mix until well combined. Chill for 5 mins.
Add in 8 oz of cool whip to pudding mix. Stir.
Layer 1/3 of pudding mix, topped with wafers, then banana slice, and repeat 3 times. Top with the remaining whipped cream Chill for 30-60 mins before serving.
Top with more wafers and bananas before serving.

TOOLS USED FOR THIS EASY BANANA PUDDING RECIPE:

Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Trifle Bowl: This is a great addition to holidays and also offer a nice touch as a centerpiece display.

WHY DO I USE THESE INGREDIENTS?

THE SECRET INGREDIENT: SWEETENED CONDENSED MILK

As with a lot of my Mom’s recipes, the secret to this extra creamy banana pudding is sweetened condensed milk. It’s one of those things that just can’t be replaced. It brings a sweetness and creamy texture that no other ingredient can give. It’s also the secret to her famous sweet potato casserole!

banana pudding with sweetened condensed milk

HOMEMADE WHIPPED CREAM VS. COOL WHIP

This is 100% a personal choice and I know many people feel strongly about this. I have included directions on how to use both, so it is absolutely up to you! If you want the 90’s version of Banana Pudding that your mom probably made, then use cool whip. If you would like a richer version, use real whipped cream.

TIPS FOR THE BEST BANANA PUDDING

When layering the banana pudding, cut and cover the banana slices quickly with the pudding to minimize the exposure to the air. This will help keep them from browning. (read more on that above!)
Don’t slice the banana for garnish until just before serving time. Or, you can also just garnish it with whip cream and vanilla wafers.
Cover and refrigerate any leftover banana pudding for up to 3 days. Beyond this, the bananas can start to get mushy.
You can use mini serving bowls (like small mason jars), a large trifle bowl or a 9×13 baking dish to make your trifle. The 9×13 is probably the easiest to make and travel with, but the other two look very impressive.

Thank you for staying with this post “banana pudding with sweetened condensed milk” until the end.

solsarin

banana pudding with sweetened condensed milk

banana pudding with sweetened condensed milk