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Using an electric mixer, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the top layer of pudding. For a finishing touch, you can sprinkle a bit of cinnamon or nutmeg on top.
4. Chill and Serve
Cover the pudding with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld together and the pudding to set. Serve chilled and enjoy!
Tips, Shortcuts, and Variations
Quick Version: If you’re in a hurry, you can use instant vanilla pudding mix instead of making the pudding from scratch. It won’t have the same rich flavor, but it’s a good time-saver.
Healthier Option: Substitute the heavy cream with Greek yogurt for a tangy twist, and use low-fat milk and sugar substitutes to cut down on calories.
Add a Crunch: Crushed pecans or walnuts add a delightful crunch when sprinkled on top.
Banana Foster Twist: For an indulgent version, sauté the banana slices in butter, brown sugar, and a splash of rum before layering them in the pudding.
How to Store Leftovers
If you’re lucky enough to have any leftovers, banana pudding can be stored in the refrigerator for up to 3 days. Make sure it’s covered tightly with plastic wrap or transferred to an airtight container. Keep in mind that the bananas may start to brown after a day or two, but the flavor will still be delicious.
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