Banana Pudding Pan Size Guide

Banana pudding is a delicious dessert that can be made in a variety of pan sizes. While the most common size is a 9x13-inch pan, you can also use two 9x9-inch pans, a 13-by-9 baking dish, or even get creative and use mason jars, mini dessert cups, or stemless wine glasses for individual servings. The size of the pan you choose will depend on the number of servings you need and the presentation you prefer.

Layering the banana pudding

Ingredients

• Cream cheese
• Sweetened condensed milk
• Instant vanilla pudding
• Milk – whole milk is preferable, but any milk will do
• Whipped topping (Cool Whip) – thawed before use
• Nilla wafers (vanilla wafers) or alternative (see below)
• Bananas – ripe with some brown spots, sliced just before use

Alternatives

If you want to change things up, you can swap the Nilla wafers for shortbread cookies, butter cookies, or graham crackers.

Method

• In a large bowl, use an electric mixer to beat the cream cheese until it is smooth and fluffy.
• Add the sweetened condensed milk, pudding mix, milk, and vanilla extract. Beat until the ingredients are combined, then stir in half of the whipped topping.
• Place one layer of Nilla Wafer cookies in a 9 x 13 baking dish.
• Top with half of the banana slices.
• Spread half of the pudding mixture over the bananas, then add another layer of Nilla wafers.
• Repeat the layering process, ending with the pudding on top.
• Cover the dish and refrigerate for at least 4 hours or overnight.
• Remove the pudding from the refrigerator and garnish with Nilla Wafers and banana slices before serving.

Storage

Store in the refrigerator for a day or two. The longer it’s refrigerated, the more likely it is that the bananas will darken, but they can still be eaten.

Banana pudding storage

Banana pudding is a delicious dessert that can be made ahead of time and stored for a few days in the refrigerator. Here are some tips for storing your banana pudding:

Storing in a Pan or Bowl

If you've made your banana pudding in a pan or bowl, it's best to cover it tightly with plastic wrap or storage wrap before placing it in the refrigerator. This will help keep the pudding fresh and prevent it from drying out. It's recommended to chill the pudding for at least 3-4 hours before serving, but leaving it overnight is even better as it allows the flavours to meld and the cookies to soften.

Storing in Individual Cups or Jars

If you've made individual servings of banana pudding in cups or jars, you can cover each one with plastic wrap or store them together on a large baking sheet and cover them with a single large strip of plastic wrap. This way, you can easily grab and serve them when needed. It's best to refrigerate the cups for at least 2 hours before serving, but they can be stored for up to 24 hours.

Banana pudding will usually last for about 3 days in the refrigerator. However, it's best to enjoy it within 48 hours, as the bananas may start to turn brown and become mushy.

Freezing Banana Pudding

It's not recommended to freeze banana pudding, as it won't maintain its creamy texture, and the bananas won't hold up well. It's best to make and enjoy the pudding fresh or within a few days of preparation.

Banana pudding serving suggestions

Banana pudding is a classic Southern dessert that has been loved for generations. Here are some serving suggestions to elevate your banana pudding:

Choose the Right Bananas

Select bananas that are ripe but still slightly firm. They should be yellow with a speckling of brown. Overripe bananas will be too soft and mushy, while green bananas won't be sweet enough. Slice the bananas just before layering them into the pudding to prevent browning.

Layering Suggestions

The traditional banana pudding consists of layers of vanilla wafers, sliced bananas, and pudding. You can get creative with the layering by adding extra layers of bananas or wafers to suit your preference. For example, you might want to add a lot of bananas to ensure there's a piece of banana in every bite.

Toppings and Garnishes

Top your banana pudding with whipped cream or Cool Whip for a creamy finish. You can also crush some vanilla wafers and sprinkle them on top for added texture and flavour. For a more elegant presentation, garnish the pudding with additional banana slices, but add them just before serving to prevent browning.

Experiment with Different Cookies

While Nilla wafers are the traditional choice, you can substitute other cookies. Graham crackers, digestive biscuits, chessmen cookies, or even chocolate cookies can add a unique twist to your banana pudding.

Presentation Ideas

Banana pudding can be served in a 9x13-inch pan, two 9x9-inch pans, or a trifle bowl. For individual servings, cute little parfait or custard cups work well. A glass trifle bowl is also a great option to showcase the beautiful layers of the dessert.

Storage and Serving Temperature

Banana pudding is best served chilled. Cover and refrigerate it for at least 3-4 hours before serving, but overnight is ideal. It will last for up to three days in the refrigerator. Banana pudding does not freeze well due to the cookies and bananas, but you can freeze the pudding base by itself for up to three months.

Banana pudding ingredients

Banana pudding is a delicious, easy-to-make dessert that's perfect for any occasion. Here's a list of ingredients you'll need to create this tasty treat:

Crust Layer:

Vanilla wafer cookies, such as 'Nilla Wafers', form the base of the pudding. These cookies will soften and take on a cake-like texture as the pudding sets. If you can't get your hands on these, you can use graham crackers, digestive biscuits, or even shortbread cookies like Pepperidge Farm Chessmen Cookies.

Bananas:

Go for ripe, yellow bananas that are slightly firm. This way, they'll hold their shape better. Slice them just before layering to prevent browning. Overripe bananas are not ideal as they tend to be better suited for baking.

Pudding Layer:

For the creamy pudding layer, you'll need a combination of cream cheese, sweetened condensed milk, and instant vanilla pudding mix. The cream cheese adds a rich, creamy texture, while the sweetened condensed milk enhances the overall creaminess and sweetness. Be sure to use instant pudding mix, not the cook-and-serve variety.

Whipped Cream:

Freshly whipped cream is the best choice for this recipe, but if you're short on time, you can use a whipped topping like Cool Whip. This adds a fluffy texture and balances out the richness of the pudding.

Optional Ingredients:

While not necessary, a pinch of salt can enhance the flavour of the pudding by balancing the sweetness. Additionally, you can add a teaspoon of vanilla extract to boost the vanilla flavour.

Now that you have all the ingredients, you're ready to start making your banana pudding! Remember to allow enough time for it to chill and set before serving. Enjoy!

How to make banana pudding

Making banana pudding is a simple process and a great dessert for any occasion. Here is a step-by-step guide on how to make this delicious treat:

Ingredients:

• Bananas
• Vanilla wafers or similar cookies (e.g. Nilla Wafers, Graham Crackers, Digestive Biscuits)
• Sweetened condensed milk
• Cream cheese (optional)
• Instant vanilla pudding mix
• Milk (whole milk or skimmed milk)
• Vanilla extract
• Whipped cream or whipped topping (e.g. Cool Whip)

Utensils:

• Large bowl
• Whisk or hand mixer
• Medium bowl
• Plastic wrap
• Stand mixer with whisk attachment (optional)
• Trifle dish, wide glass bowl, or individual serving dishes

Method:

• Combine the sweetened condensed milk and cream cheese (if using) in a large bowl. Use a hand mixer or whisk to beat the mixture until it becomes fluffy.
• Add in the instant vanilla pudding mix, milk, and vanilla extract. Continue beating until the mixture is well combined and smooth, with no lumps.
• In a separate bowl, beat the heavy cream until soft peaks form. You can add powdered sugar to the cream if desired. Continue beating until stiff peaks form.
• Fold some of the whipped cream into the pudding mixture. Reserve the rest for topping.
• In a 9x13-inch pan, layer the vanilla wafers or chosen cookies, followed by a layer of sliced bananas. You can also use two 9x9-inch pans or a trifle bowl.
• Spread the pudding mixture over the bananas, ensuring the bananas are completely covered to prevent browning.
• Top the pudding with the remaining whipped cream.
• Cover the dish with plastic wrap and refrigerate for at least 3-4 hours, but preferably overnight. This allows the pudding to set and the flavours to meld.
• Before serving, garnish with additional banana slices and cookies, if desired.

Tips:

• For the best texture and flavour, use ripe, yellow bananas that are slightly firm. Slice them just before layering to prevent browning.
• If you want to make individual servings, use clear glasses or mason jars and layer the ingredients in the same order, adjusting the quantities accordingly.
• Banana pudding is best served chilled, so keep it refrigerated until ready to serve. It will last for a few days in the fridge, but the bananas may become softer over time.

Enjoy your homemade banana pudding!

Frequently asked questions