Imagine a golden, thick, rich custard with vanilla bean flecks swirled through it, absorbed into a tender, fluffy vanilla-flavored cake.
That’s what pioneer woman banana pudding is all about.
When I was a kid, banana pudding was one of my favorite treats.
Bananas are a tasty treat alright, but they can be even better.
For instance, they’re great on top of lemonade or mixed into homemade banana peanut butter bread.
However, there’s nothing better than a bowl of pioneer woman’s banana pudding made the way my mom makes it.
Who doesn’t love a recipe that combines bananas and vanilla?
The pairing in pioneer woman’s banana pudding is classic, and it’s one of my favorites.
It’s creamy, filling, and so easy to whip up with an old-fashioned flavor that you will love.
A few ingredients and an oven are all you need to make this special treat.
Pioneer woman banana pudding is a comfort dish you’ll look forward to stirring up almost every week.
Use this homemade recipe for dessert occasionally or snacks throughout the week.
There’s just something about the combination of bananas, vanilla wafers, and vanilla pudding that gets me every time.
Plus, it’s straightforward to make.
It’s always a hit, and you can’t go wrong with the pioneer woman’s banana pudding recipe.
If you have a large batch of pioneer woman banana pudding, don’t stress.
This delicious dessert can last up to five days if you store it properly.
Avoid leaving it sitting out any longer than a couple of hours.
Instead, let it cool for about 30 minutes to 1 hour before storing it in the fridge.
After cooling, wrap each serving in plastic wrap and transfer it to the fridge.
Maintaining proper storage conditions ensures your dessert’s quality and longer shelf life.
Freeze pioneer woman’s banana pudding to enjoy it at any time.
It’s better than making new banana pudding from scratch whenever you want to eat it.
However, there are tips on how to freeze the banana pudding that you must follow.
Oven: Reheat banana pudding in the oven for the smoothest, creamiest results that taste just as good as when you made it. The heat helps to keep the texture and consistency.
Preheat the oven to 350°F to warm it up. Wrap the banana pudding in aluminum foil to maintain its moisture and place it in a baking pan. Add warm water before putting it in the oven. This process ensures every corner of your dessert heats uniformly.
Organize banana pudding cups in a baking pan and place them in the center of the oven. Set a timer for 10 minutes and reheat until warmed through.
After 5-7 minutes, check if the temperature of the pudding is just right by inserting a bamboo skewer into the creamy part of the pudding. If it comes out clean or with just traces of cream, then your banana pudding is ready. Overheating can impact how good your dessert looks and tastes.
Microwave: Remove the plastic wrap carefully, place a paper towel over the top of your microwave-safe bowl or ramekin and pour the pudding in it. Microwave on medium for one minute, and add another 30 seconds if needed. Avoid microwaving the pudding covered with aluminum foil, as it may be unsafe to eat.
The Air Fryer: Reheat leftover servings in an Air Fryer at 350°F for 3-5 minutes by placing them wrapped in aluminum foil. Do not peel the banana pudding cups before reheating. Allow them to cool off a bit to regain their dense texture.
Air fryers are easy to control and clean. Before digging in, allow the pioneer woman’s banana pudding to cool for a few minutes. Eat it straight from the cup or use a spoon to take it out.
Thanks to rich, creamy custard, the pioneer woman’s banana pudding is full of flavor.
However, it may sometimes appear plain on the plate.
Banana pudding is a complete dessert for many people, and it does not require any additional side dishes.
You can serve many dishes with the pudding recipe to contrast its richness.
As it stands, banana pudding can be a good snack for the afternoon, especially after complementing it with sweet crackers or nuts like almonds, walnuts, or peanuts.
Banana pudding has so many different variations.
Some use instant pudding with Cool Whip stirred in and layered between the wafers and bananas.
The recipe is versatile and easy to put together, whether you make it with a vanilla pudding mix or use a ‘cook and serve’ vanilla pudding.
Pioneer woman’s banana pudding pie is already awesome even before adding the toppings.
However, the toppings make it look special for guests.
There are two options here: (1) Just spread a layer of whipped cream on top and call it a day; or (2) Be fancy and pipe a design with more whipped cream, then add banana slices on top.
Sprinkle some toasted coconut or crushed vanilla wafers on top if you want to go all out.
So what happens when you combine banana and five other ingredients?
One of the best-known flavors of all time, that’s what.
Pioneer woman’s banana pudding is essentially a recipe for happiness.
More importantly, it allows you to break the monotony of those super-sweet, sugary treats that most people serve over the holiday.
Pioneer Woman Banana Pudding Recipe
- 4 egg large
- 3 tbsp. flour all-purpose
- 1 tablespoon Sugar about 3/4 cup
- 1 tsp. salt
- Whole milk 2 cups
- 1 tb Vanilla 1/2 teaspoon
- Vanilla wafers about 30 to 40
- 3 banana medium (thinly sliced)
- Separate the yolks and whites of three eggs. Put the whites aside.
- Combine the remaining whole egg with the yolks.
- Add flour, 1/2 cups sugar, and 1/2 teaspoon salt to a saucepan. Whisk to combine.
- Pour the three yolks and whole egg into this mixture. Add milk and stir well.
- Stir the mixture often as it cooks uncovered, until it thickens, for approximately 10 minutes.
- Once the pan is off the heat, add the vanilla extract.
- Prepare your oven by preheating it to 425°F.
- Put a thin layer of pudding into a casserole dish with a capacity of 1 1/2 quarts. Then, place a layer of your vanilla wafers on top of this pudding.
- Spread a layer of banana slices over the wafers. Then spread a third of the leftover pudding over the bananas.
- Keep layering your wafers, bananas, and pudding. Finish with pudding on top.
- Add some salt to the reserved egg whites. Pour them into a mixing bowl and beat until stiff to make meringue.
- Gradually add 1/4 cup sugar as you continue to beat. Keep beating until the whites stop sliding out of the mixing bowl when tilted.
- Use a spatula to make a few decorative peaks on top of the meringue and spread it over the pudding. Bake for approximately five minutes or until the meringue changes to light brown.
- Serve it as a dessert topped with fresh whipped cream.