Vegan Banana Pudding (Southern Style) - Easy Healthy Recipes (2024)

FAQs

How do you keep banana pudding from getting soggy? ›

The best way to combat this is to serve and enjoy the pudding freshly made. If you're making ahead, prepare the pudding layer ahead of time, press plastic wrap directly against the top, and store in the fridge for a day or two.

Homemade banana pudding can definitely be healthy for weight loss. It uses clean ingredients like almonds and bananas, which are free of preservatives and full of nutrients. Making your favorite treats from scratch is an excellent way to work them into a healthy lifestyle—plus, homemade snacks are delicious!

Cover the stem ends of each banana with plastic wrap or aluminium foil to reduce the release of ethylene gas. Bananas release high amounts of ethylene gas, which accelerates the proces of browning. Thus, to slow it down, separate the bananas from the bunch and then store them.

You want your bananas ripe, but not browning too much (like you'd look for in banana bread). Choose bananas that are slightly ripe; yellow with little brown specks. Lemon juice. The best way to avoid brown bananas is to toss them in a a little bit of lemon juice before laying them on top of the Nilla wafers.

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.

Pudding Ingredients

Cornstarch: Three tablespoons of cornstarch thickens the vanilla pudding. Salt: A pinch of salt enhances the flavor, but it won't make the pudding taste salty.

Store, covered, in the refrigerator for up to 3 days.

Cover and refrigerate for 3-5hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.

It's no secret that Southerners love banana pudding, but bananas hail from the tropics, and the first mention of the layered dessert came not from the South but from the New York Times in 1878, according to food historian Robert Moss for Serious Eats.

A small dessert consumed daily can be part of a healthy diet. The key is to control portion sizes. You'll also want to pay attention to other foods you eat that contain added sugars, such as cereals, protein bars, juices, bottled teas and coffees, so you don't overdo your daily sugar intake.

How to keep bananas from turning black in a banana cream pie? ›

Lemon Juice: Toss the sliced bananas in a mixture of lemon juice and water. The citric acid in the lemon juice will help to slow down the oxidation process and keep the bananas from turning brown. Vinegar: Dip the sliced bananas in a mixture of water and vinegar.