Ingredients with Measurements:
- 1 box vanilla wafers (12 oz)
- 3 ripe bananas, sliced
- 1 can sweetened condensed milk (14 oz)
- 1 1/2 cups cold water
- 1 package instant vanilla pudding mix (3.4 oz)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. Layer the bottom of the baking dish with vanilla wafers.
2. Add a layer of sliced bananas on top of the vanilla wafers.
3. In a mixing bowl, combine the sweetened condensed milk and cold water. Mix well.
4. Add the instant vanilla pudding mix to the mixing bowl and whisk until smooth.
5. Pour the pudding mixture over the bananas and spread it evenly.
6. Add another layer of vanilla wafers on top of the pudding.
7. Add another layer of sliced bananas on top of the vanilla wafers.
8. In a separate mixing bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks.
9. Add the powdered sugar and vanilla extract to the whipped cream and mix until well combined.
10. Spread the whipped cream over the top of the banana layer.
11. Crush a few vanilla wafers and sprinkle them on top of the whipped cream.
12. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 455
Total fat: 25g
Saturated fat: 15g
Cholesterol: 90mg
Sodium: 190mg
Total carbohydrates: 54g
Dietary fiber: 1g
Sugars: 41g
Protein: 6g
Substitutions for ingredients:
- Vanilla wafers can be substituted with graham crackers or ladyfingers.
- Heavy whipping cream can be substituted with whipped topping or cool whip.
Variations:
- Add a layer of chocolate pudding between the layers of vanilla pudding for a chocolate banana pudding.
- Add a layer of caramel sauce on top of the banana layer for a caramel banana pudding.
- Add a layer of peanut butter on top of the banana layer for a peanut butter banana pudding.
Tips and tricks:
- Make sure the bananas are ripe but not overly ripe, or they will turn mushy in the pudding.
- Use a piping bag to pipe the whipped cream on top of the pudding for a neater presentation.
- Crush a few extra vanilla wafers to sprinkle on top of the whipped cream for added texture.
Storage instructions:
Cover the baking dish with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served cold and does not need to be reheated.
Presentation ideas:
Serve the banana pudding in individual dessert cups or bowls for a more elegant presentation.
Garnishes:
Garnish with a slice of banana or a sprinkle of cinnamon on top of the whipped cream.
Pairings:
Serve with a cup of coffee or a glass of milk.
Suggested side dishes:
This recipe is a dessert and does not require a side dish.
Troubleshooting advice:
- If the pudding is too runny, try adding more pudding mix or refrigerating it for a longer period of time.
- If the whipped cream is too runny, try whipping it for a longer period of time or adding more powdered sugar.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the banana pudding in the refrigerator at 40°F or below.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Banana pudding is a classic Southern dessert that has been around for over 100 years. It originated in the late 1800s when bananas became more widely available in the United States.
Flavor profiles:
This banana pudding is sweet and creamy with a hint of vanilla and banana flavor.
Serving suggestions:
Serve the banana pudding as a dessert after a Southern-style meal, such as fried chicken or barbecue.
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