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

FAQs

Is banana pudding a southern thing? ›

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.

***The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast: 1) Squeeze a half lemon (juice) over the cut bananas. 2) Try to keep them airtight.

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

While lemon juice is possibly the most commonly used ingredient to slow the browning of bananas, other acidic juices work well too. Consider using another citrus fruit juice like orange, or try pineapple juice instead.

At the end of the third day, you may notice changes in color, but it's all good till now and ready to be eaten. But storing it for more days is no good; the desert will get watery, and you won't enjoy eating it.

Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

What Is the Best Way to Serve Banana Pudding? This dessert is up to personal preference and can be served warm or cool. Keep in mind that the pudding with thicken as it cools, so serving it warm will result in a softer dessert, and serving it chilled will result in a thicker consistency.

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.

How to stop bananas from turning brown once cut? ›

To prevent your banana slices from browning, you can use the same trick you've seen for apples: acid! Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown.

As with apple slices, adding lemon or lime juice to peeled bananas can help preserve their freshness. Basically, the citrus slows down the oxidation process. You can also use lime orange juice or pineapple juice. If you've already sliced the banana, toss it with a teaspoon or two of citrus juice.

Sprinkle citric acid over the slices to preserve freshness.

These powders are specifically designed to keep your sliced banana from turning brown.