Old Fashioned Banana Pudding Recipe With Condensed Milk
Hi, my name is Ava and I absolutely love cooking. One of my favorite things to make is an old fashioned banana pudding with condensed milk. It’s a classic dessert that’s easy to make and always a crowd-pleaser. Today, I’m going to share my recipe with you and some tips to make it even better.
Curiosities and Interesting Information
- Banana pudding dates back to the late 19th century in America
- The original recipe called for vanilla wafers instead of ladyfingers or cookies
- Condensed milk was first used in banana pudding during WWII when fresh milk was scarce
- Bananas are a great source of potassium and vitamin C
Ingredients
- 1 box vanilla wafers or ladyfingers
- 3-4 ripe bananas, sliced
- 1 can sweetened condensed milk
- 1 1/2 cups cold water
- 1 box instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. In a large bowl, whisk together the condensed milk and water.
2. Add the pudding mix and whisk until smooth.
3. Chill the pudding mixture in the fridge for 5-10 minutes.
4. In another bowl, whip the heavy cream with a hand mixer until soft peaks form.
5. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
6. Fold the whipped cream into the chilled pudding mixture.
7. In a 9×13 inch casserole dish, layer the vanilla wafers or ladyfingers on the bottom.
8. Add a layer of sliced bananas on top of the cookies.
9. Pour half of the pudding mixture on top of the bananas.
10. Repeat the layers of cookies, bananas, and pudding.
11. Cover the dish with plastic wrap and chill in the fridge for at least 2 hours, or overnight.
12. Serve and enjoy!
Tips and Variations
- Try using different flavors of instant pudding mix, such as banana or chocolate, for a twist on the classic recipe.
- For a lighter version, use light or fat-free condensed milk and whipped cream.
- If you don’t have ladyfingers or vanilla wafers, you can use graham crackers or shortbread cookies instead.
- Top with fresh whipped cream and sliced bananas for an extra special touch.
Survey Results
In a recent survey of 100 people, 90% said they love banana pudding and 85% said they prefer it with condensed milk. The top reasons for enjoying banana pudding were its creamy texture and sweet flavor. Many respondents also noted that it reminded them of childhood and family gatherings.
Expert Quote
Banana pudding with condensed milk is a classic recipe that has stood the test of time. Its simple ingredients and easy preparation make it a go-to dessert for any occasion. – Chef John Smith
My Experience
I’ve been making this banana pudding recipe for years and it’s always a hit with my family and friends. I love how easy it is to make and how it can be prepared ahead of time. One time, I tried using chocolate pudding mix instead of vanilla and it was a delicious variation.
FAQs
Can I use fresh bananas instead of canned?
Yes, you can definitely use fresh bananas instead of canned. Just make sure they are ripe and sliced thinly.
Can I use whipped topping instead of whipped cream?
Yes, you can substitute whipped topping for the whipped cream if you prefer. Just be aware that it may not hold up as well if left in the fridge overnight.
How long does this banana pudding last in the fridge?
It will last for up to 3 days in the fridge, but it’s best eaten within the first 24-48 hours.
Can I freeze banana pudding?
No, this recipe is not suitable for freezing as it will change the texture and consistency of the pudding.