I’m moving to Denmark. They don’t have many of the processed snacks I love. So I have to make my own. & it kills me. I’m dying inside trying to make own versions
Pro tip: I caramelize bananas in butter and brown sugar to layer on top of the pudding before serving-it’s ALWAYS a massive hit and takes just 5 minutes!
Pro-tip: caramelize more bananas to eat as a side dish, especially in dishes that involve smoked meat and/or peppers. If you try some feijoada with caramelized banana you will understand what heaven tastes like.
Alternate method: use large, slightly overripe bananas as they are much sweeter, so you don't need the brown sugar, and if available, brown the slices in ghee, as it adds an extra depth of flavour. My mom used to make this atleast thrice week when we were growing up as an evening snack and we loved it. Just the caramelized bananas are awesome on their own
I thought you were losing it for defending the Jello with such severity, but then I realized I would do the same for the nilla wafers any time. There's no need to complicate this, it's a perfect dessert at its laziest.
When i look at the top & see all the succesful people.. there is NO mexicans 😩I review weed products on my RUclips channel .. tryna make it out the Hood ☝️
It's kind of like sweet tea. You must make sweet tea with the cheapest largest bags of tea you can find at any dollar store across America. But if you use nice loose-leaf tea it technically will be a sweetened ice tea but it will be a totally different drink than Sweet Tea as it's prepared in every Southern household
I still contend that people that like, quote, sweet tea, unquote, like sweet and don't actually like tea. Which is fine, but after putting that much sweet in it, calling it anything but sugar water seems deceptive
@@jinxed7915you misunderstand how much sugar southerners use, i put a cup and 1/4 of sugar in a gallon, every 16oz serving has roughly 22 grams of sugar, most of the flavor is tea, but im also a gongfu tea enjoyer so high quality unsweetened tea is great too
Bro really just picks some random thing he likes and makes a video about it. It doesn't even matter how fancy or common it is, and I am here for it. Every single time.
Fun fact: I learned I was allergic to bananas after I ate my tie's brand new banana pudding recipe and my eyes & throat started swelling shut. That pudding was absolutely worth almost dying for.
I'd also like to add that Silk just released a dairy-free heavy whipping cream with a unoticable coconut flavor, and a prime cream substitute in my experience paired with scones, pies and other desserts. 8/10 recommend only because the carton is so small.
As someone who likes to bake sometimes the bane of my existence is when a recipe will only need a cup of buttermilk but the stores only ever sell it in a ridiculous half-gallon size ensuring I either need to find another use for it or it just goes bad.
@@BioYuGi It's not an exact swap but 1tbs of lemon or apple cider vinegar to 1cup of milk sat out for 10 minutes or so has worked for me in a pinch 🍋. There's different home made recipes here on RUclips you could try out and experiment to your liking, or freeze part of the store bought? I like baking too
@@BioYuGi If your buttermilk isn't pasteurized then you can use a small amount (idk maybe 2 tablespoons) and culture some fresh milk on your counter overnight to make more buttermilk. If you always keep a couple of ice cubes of frozen buttermilk sealed in your freezer, you can produce as much buttermilk as you need on demand - put one or two into milk, stir well after 15 mins to distribute the culture through the milk and let it rip. The same can be done with cream to make creme fraiche using fresh store bought stuff. It's really simple.
I've been doing instant pudding with milk and then folding in fresh whipped cream for a long time and it is always a hit when I bring it to carry-ins and summertime gatherings. When I give people the "recipe" they're always skeptical. Telling them that using fresh whipped cream in place of the Cool Whip is what does it for mine does not make them any less doubtful. 😁
Literally just like my grandma makes it. The part where you talked about serving it after everyone was stuffed with barbecue actually teleported me directly to my small Texas hometown.
Ok I developed a lactose allergy and thought I wouldn’t be able to replicate a pudding setting with dairy milk ever again. Using2 boxes is a game changer. Thanks so much!
If its avaliable in your area, you should try Lactaid! It's a brand that makes lactose free milk. I think they makes some other lactose free products as well. It does taste a little different from normal milk. Its a little sweeter. But I like it anyways
allergy or intolerance? allergies don't just come out of nowhere. I'd look into your gut health and vitamin a levels! cod liver oil can heal leaky gut and also raw milk is far more tolerable and has healthy probiotics to aid digestion. overprocessing kills nutrients
Most alt milks contain amylase either naturally or as an additive to make them sweeter and prevent separation, amylase splits starch into sugar and prevents it from setting, even if you use twice as much the pudding might not set and it'll definitely be sweeter than expected, since all the lost starch turns into sugar. Pudding sets with water or homemade oatmilk, haven't tried any others, I've also found an old recipe that suggests adding a teaspoon of flour to give it some substance and creamyness in absence of milk
I don't eat banana pudding but I have been yelled at and insulted on Reddit for saying that instant pudding is the core of banana pudding for a decent number of Southerners.
I almost want to say a lot of these purists don't even cook themselves. As a dad, especially one who's been taking care of kids alone so my wife can start her career, there's absolutely nothing wrong with boxed or convenience food. I love cooking and still try to add something to make it interesting, but too many people demonize this stuff because... Well because.
I've had banana pudding with whipped cream, whipped cream plus cream cheese, and meringue. I think the whipped cream and cream cheese is the best, followed by meringue, and then plain whipped cream.
I was always afraid to try banana pudding because I just assumed it was artificial-banana-flavor pudding. Now that I know it's actually just vanilla pudding w Bananas in it, I'm upset I haven't had any sooner.
My mom used the cooked version of the vanilla pudding. She'd make meringue; instead of, whipped cream for the topping and bake it. Pretty good warm, but better the next day cold.
To your first point, we might find it odd today that a cookbook would consider pudding worthy of scratch-cooking. However, pudding has a rich culinary history and was once a dessert eaten primarily by the wealthy in America. Although modern companies have shifted perceptions of pudding as a highly processed food, it wasn’t always that way.
Haven’t even watched this yet but I’m so glad it’s more than 3 mins long. I know people love you for your short format but I find you so engaging I always want more!!
version five take either version of the base recipe separate 2 eggs into egg yolks and the egg whites mix together a quarter cup of pudding with the egg yolks whip up the egg whites until they reach stiff peaks, adding two tablespoons of sugar to the mix fold the egg whites into the egg yolk pudding mixture in three additions, making sure to combine fully and no more grease up two ramekins and dust the inside with granulated sugar portion the batter into both ramekins bake at 450 for 12 minutes banana pudding souffle
Pudding powder works just as well with water as it does with milk, the reason it doesn't work with certain alt milks is that they contain amylase which is an enzyme that splits the starch into sugar and prevents it from setting up.
I like instant pudding, but homemade pudding is really easy to make too. You can literally just use milk + sugar + cornstarch, which is the same stuff as in the box anyway, you just have to cook it. If you don't happen to have the instant stuff on hand it's gonna be quicker to make it from scratch than to go to the store and buy it.
Most people are intimidated by the word “homemade” so they end up settling for this crap. Truthfully, with instant jello and whip cream it’s not even really banana pudding anymore. It’s kind of a vanilla mouse with some nila wafers and bananas thrown in.
I almost always skip past sponsor ad segments stealthily segued into the middle of videos, but I appreciate your up-front not-insulting-our-intelligence way of presenting them so much that I often watch to see what they're about. Thanks for being out there keeping it real.
I've been making banana pudding the way you did your first recipe, for years. However, a friend showed me some alterations that involve adding cream cheese and sour cream. The additional flavor profiles really hit it out of the park!
OH MY GOD, thank you for this video! I absolutely LOVE banana pudding and I didn't know it was this easy to make. I went out and bought all the ingredients the same day, I'm going to try it out. Edit: I tried it, it was delicious! I froze the leftovers and made a banana pudding milk shake.
We just found the banana pudding at our store. Did not realize it was instant. We hate instant pudding. But we made it anyway. We followed the directions on the box for banana pudding and were amazed it was still better than store bought! I will try your recipes next. Tysm ❤
I agree with almost everything you say in this video, though it is worth considering pudding is literally just flavored milk thickened with cornstarch, it's the easiest dessert you can possibly make at home. Though, in the context of this recipe, where pudding is only one part, boxed pudding should be perfect
I always watch each of your videos with awe and slight melancholy, like it's the last one that'll ever come out. Thank you for what you do for the YT and food community - your work is inimitable on so many levels. What one can always expect is for your content to be real.
Good work as usual, thank you; lots of great info and ideas. And your presentation is on point as always. I however use the Cornstarch Pudding recipe from The Joy of Cooking cookbook, it just tastes better, and real whipped cream. It's not much more trouble, IMHO. I don't know whether it is my older self or not but Instant Jello pudding just doesn't taste as good as when I was a kid back in the 70's.
@@ortzinator The difference in taste is mostly because almost all national brands of organic milk are ultrapasteurized which slightly caramelizes the milk sugars.
I've made banana pudding with boxed vanilla pudding, and I've made it with homemade custard. The custard was better, but not that much better. Topping with baked meringue is an absolute must.
Banana-flavored pudding should be left to instant mixes, sure. But vanilla pudding is not fussy or difficult to make from scratch, so I'm not sure that I understand your point here. If freshly whipped cream can be featured as an alternative to Cool Whip, why should freshly made pudding be any different?
@@EJSaxton yes the flavor and texture of the pudding is much better. I’ve never met a person who prefers eating instant pudding over homemade. It takes 10 minutes to make too.. throw everything in the pot once it heats up and the milk, sugar, and egg yolks become homogenous add flower to thicken 5 minutes later it’s ready. Turn the fire off add vanilla and done
@@EJSaxton Not if you're making the Cool Whip version that uses banana-flavored Jello pudding that I've had at every Texas BBQ joint and family reunion. Like I said, I agree with the sentiment that certain processed foods should be left as-is. But if you're going to use vanilla pudding and fresh whipped cream, you might as well make the pudding too. It's a different vibe, but a good product and easy to boot. I can't really see a case for the hallway measure of whipped cream and instant vanilla pudding.
barely audible? huh? it's perfectly easy to hear. your speakers just suck or are not EQ'd correctly. you are the reason i so often hear videos where you can almost not hear the person talking over the background audio.
You know the reason why I love this channel is because it just makes better sense than the coffeetable cookbooks I have. (Well I bought them for the pretty food photography tho.)
My grandma always made the best banana pudding, I would always ask for it whenever I visited her. She eventually sent my brother and I her recipe, and lo and behold it was exactly like the first recipe in this vid
I like the vibes of this channel. It's not a typical cooking show, or a typical RUclipsr chef, or a typical RUclipsr home cook. It's just your neighbor, who you bond with over food and hatred over Silicon Valley posers, inviting you over to show this cool thing he found on Pinterest the other day.
Thank you for cutting through the bs and just delivering the info. Much appreciated and great video. I’ll be making the easiest version of this for a potluck
Banana pudding was the first thing I made with my great grandma. It was the first time I was allowed to use a real knife (my mom wasn't there, hehe). My great grandma had roux burns because of how much she cooked and was from Louisiana. She used vanilla pudding mix, too. Excellence.
A warning for plant based milks with instant pudding: using two boxes of mix will make it much sweeter. I find for best results, use an unsweetened high protein milk (0g of sugar and >6g of protein per cup, e.g. soy or a protein fortified nut milk), then only add 75% of the liquid.
Vegan who grew up in Shreveport checking in....THANK YOU for including the vegan version. When you said "...despite the common misconception , banana pudding does not involve banana flavored pudding..." That made me smile hugely and think to myself "...yep this guy knows..." , Subbed!
Homemade pudding is just on another level though. You get to use real vanilla, eggs which add an incredible texture and flavor, and be more connected to historical cooking. But you right, this also slaps.
@@Default78334 That seems to me to be a rather pedantic distinction. It may be true on a modern and professional level, but it definitely doesn't reflect the wide historical and regional variance of the use of the words pudding or custard.
i like a bit more banana flavor in mine so ill often follow magnolias recipe but use a packet of vanilla pudding and a packet of banana pudding for a large batch to share with friends. Also, im a fan of the cookies going soft and giving giving a cake like texture to the layers so i use more cookies than the recipe recommends and I let the final product sit in the fridge until the next day. I like the way the flavor mellow out in that time.
I recently came to find I really enjoy the classic pudding, cookies, and bananas, but I mix 50/50 whipped cream and cool whip, with added milk powder. It just doesn't taste right without some of the cool whip flavor, but half whipped cream makes for an extra decadent and smooth mouth feel.
RUclips is weird. No idea how this popped up, but I don't approve of people like you having opinions about banana pudding. People with opinions scare me, in general. I don't get out much. Great video, reliable vocal cadence, very clever monolog, both concise and precise advice ... and some other words that rhymes with the previous ones. And now, the real adventure begins... Was this year old vid a random sucess? I am about to find out. Wish me luck.
A few months ago at the Mall cafeteria they had Banana shortcake, pretty much the same idea as Banana pudding but instead of multiple layers and Nilla wafers, you had shortcake which can be viewed like a very soft nilla wafer, topped with pudding and banana slices and a spray of whipped cream from a can.
Oh my gosh I am so happy to find a food/recipe content creator that uses "oldie but a goodie" appliances! I too have a braun from that white + green line but its a stand mixer. Also you got me wanting banana pudding pie now 🍌
Felt inspired to make some banana pudding after watching this. Was telling my sister about how I planned to do so and she reminded me how good her home made banana pudding was this past holiday. Decided to test making it both ways. The home made was way better and I think the little bit of extra effort was well worth it! The box mix even had the advantage of sitting over night (I think banana pudding always tastes better the next day) and the home made still triumphed IMO. My wife agreed. Going to take some blind samples family later today to get more opinions. I did really appreciate how quickly the box mix came together though and you can make a huge batch with a couple of boxes. If any one is curious this is the recipe I used. 3/4cups sugar (could be reduced to 1/2cups, I think it came out a little sweet) 3tbps corn starch pinch of salt 2 cups of milk (I used 2 %) 3 egg yolks tbsp butter 1tsp vanilla extract Combine sugar, cornstarch and salt in a 2qt microwave safe bow. Gradually stir in milk. Microwave for 8 min on medium high power or until thickened. Take it out ever few minutes to stir and check consitency Stir a bit of the hot mixture into the egg yolks and blend to warm up the yolks. Pour the yolks into the hot mixture. Microwave again for 2 minutes on medium high. I had to do some extra microwaving here to get the consistence I wanted. Then I let it cool in the fridge for about an 1hr 30 and assembled my banana pudding then chilled for a couple more hours before eating
As I was watching I saw the nilla wafers and remembered a suggest from a grocery store clerk to use pepperidge chessman butter cookies as a substitute for nilla wafers for things like this. I didn't have the heart to tell her about my allergy but I thought this info might come in handy some day.
I've made so many variations of banana pudding but the one Magnolia uses (the one on the back of the eagle brand condensed cans) seems to always be the fan favorite in my house :)
Absolutely, here's another RUclipsr talking about the science a bit more with a different recipe with pudding in it. ruclips.net/video/4Sjv3LRVubo/видео.html Basically it's the modified starch.
Bro, I love banana pudding but the real kind. My mom has made real banana pudding my entire life. She doesn't just slice up the bananas and put them in vanilla pudding, she smashes the the bananas up and makes banana pudding and then puts slices in it. Yummy. But the fake stuff is also super delicious.
I love banana pudding and I love it the way my southern grandma makes it, right from the box 🥰 Edit: the whole making leftovers into a milkshake thing is a gamechanger, tysm 😊
Premium content as always. Would be remiss if I didn’t mention my favorite banana pudding recipe- Paula Deen’s (apologies) “Not Yo Mama’s Banana Pudding”. Similar to second recipe presented here with a few key differences- cream cheese is mixed into sweetened condensed milk, store bought whipped topping is folded into that mixture, then everything is combined with box pudding mix with appropriate amount of milk. Instead of vanilla wafers, she uses Pepperidge Farm Chessmen cookies (whole) on bottom to form a delightful crust and then tops the dessert with whole Chessman cookies as well. Simply the best!
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I don't even like banana pudding, but your point about letting processed food be processed is spot on.
The only people trying to make taco bell at home should be sweet old ladies who don't know how dark the world of food has become
Banana pudding isn't supposed to be processed IMO.
I’m moving to Denmark. They don’t have many of the processed snacks I love. So I have to make my own. & it kills me. I’m dying inside trying to make own versions
@@JrIcify I refuse. I need my discontinued shredded chicken mini quesadilla and not the lame bootleg item they replaced it with.
Just make banana custard if you want an upgraded version
Pro tip: I caramelize bananas in butter and brown sugar to layer on top of the pudding before serving-it’s ALWAYS a massive hit and takes just 5 minutes!
Pro-tip: caramelize more bananas to eat as a side dish, especially in dishes that involve smoked meat and/or peppers. If you try some feijoada with caramelized banana you will understand what heaven tastes like.
OMG never knew I wanted this until now.
Banana Foster pudding!
Alternate method: use large, slightly overripe bananas as they are much sweeter, so you don't need the brown sugar, and if available, brown the slices in ghee, as it adds an extra depth of flavour.
My mom used to make this atleast thrice week when we were growing up as an evening snack and we loved it. Just the caramelized bananas are awesome on their own
I thought you were losing it for defending the Jello with such severity, but then I realized I would do the same for the nilla wafers any time. There's no need to complicate this, it's a perfect dessert at its laziest.
Some sickos at BA suggest swapping the nillas for graham crackers in their recipe
THE NERVE
@@internetshaquille BA? More like BAD, he he, amirite guys? Guys?
I was just relieved he didn't dig his heels in over the cool whip, that's where I draw the line!
@@BigBootyBatman *only guy clapping in audience* "YEAAAHHHHH HAHAHA THIS GUY *RULES*!"
When i look at the top & see all the succesful people.. there is NO mexicans 😩I review weed products on my RUclips channel .. tryna make it out the Hood ☝️
It's kind of like sweet tea. You must make sweet tea with the cheapest largest bags of tea you can find at any dollar store across America. But if you use nice loose-leaf tea it technically will be a sweetened ice tea but it will be a totally different drink than Sweet Tea as it's prepared in every Southern household
bigbrain Southerner detected
I Suwanee
I still contend that people that like, quote, sweet tea, unquote, like sweet and don't actually like tea. Which is fine, but after putting that much sweet in it, calling it anything but sugar water seems deceptive
@@jinxed7915 It's called sweet tea. get over it you pedantic child
@@jinxed7915you misunderstand how much sugar southerners use, i put a cup and 1/4 of sugar in a gallon, every 16oz serving has roughly 22 grams of sugar, most of the flavor is tea, but im also a gongfu tea enjoyer so high quality unsweetened tea is great too
Bro really just picks some random thing he likes and makes a video about it. It doesn't even matter how fancy or common it is, and I am here for it. Every single time.
Fun fact:
I learned I was allergic to bananas after I ate my tie's brand new banana pudding recipe and my eyes & throat started swelling shut.
That pudding was absolutely worth almost dying for.
...I like the fact that, you have such a positive attitude about the whole situation.
@@MRSketch09 Well, they only swelled *mostly* shut.
@@ganjamcninja lol..
My friend learned he was allergic to bananas when I told him that 'banana mouth' was not a normal experience (yes, he still eats bananas lmao)
@@superdog3293 they're so GOOD 🍌🍌
I'd also like to add that Silk just released a dairy-free heavy whipping cream with a unoticable coconut flavor, and a prime cream substitute in my experience paired with scones, pies and other desserts. 8/10 recommend only because the carton is so small.
Good2kno ty
As someone who likes to bake sometimes the bane of my existence is when a recipe will only need a cup of buttermilk but the stores only ever sell it in a ridiculous half-gallon size ensuring I either need to find another use for it or it just goes bad.
@@BioYuGi It's not an exact swap but 1tbs of lemon or apple cider vinegar to 1cup of milk sat out for 10 minutes or so has worked for me in a pinch 🍋.
There's different home made recipes here on RUclips you could try out and experiment to your liking, or freeze part of the store bought?
I like baking too
@@BioYuGi If your buttermilk isn't pasteurized then you can use a small amount (idk maybe 2 tablespoons) and culture some fresh milk on your counter overnight to make more buttermilk.
If you always keep a couple of ice cubes of frozen buttermilk sealed in your freezer, you can produce as much buttermilk as you need on demand - put one or two into milk, stir well after 15 mins to distribute the culture through the milk and let it rip.
The same can be done with cream to make creme fraiche using fresh store bought stuff.
It's really simple.
It's impossible to find out where I am 😭
I've been doing instant pudding with milk and then folding in fresh whipped cream for a long time and it is always a hit when I bring it to carry-ins and summertime gatherings. When I give people the "recipe" they're always skeptical. Telling them that using fresh whipped cream in place of the Cool Whip is what does it for mine does not make them any less doubtful. 😁
Same here!!
Magnolia also makes versions with caramel or Nutella that, imo, absolutely slap ass! Consider adding if you want those flavors.
Is it appropriate to slap that pudding on an ass?
We gonna need a bigger boat!
also, I swore there was banana bread in there when I had it
Literally just like my grandma makes it. The part where you talked about serving it after everyone was stuffed with barbecue actually teleported me directly to my small Texas hometown.
Ok I developed a lactose allergy and thought I wouldn’t be able to replicate a pudding setting with dairy milk ever again. Using2 boxes is a game changer. Thanks so much!
If its avaliable in your area, you should try Lactaid! It's a brand that makes lactose free milk. I think they makes some other lactose free products as well. It does taste a little different from normal milk. Its a little sweeter. But I like it anyways
Sucks to suck
Buy some lactase pills! They're at pretty much every commercial grocery store, just take one before consuming milk and you'll have no problem
allergy or intolerance? allergies don't just come out of nowhere. I'd look into your gut health and vitamin a levels! cod liver oil can heal leaky gut and also raw milk is far more tolerable and has healthy probiotics to aid digestion. overprocessing kills nutrients
Most alt milks contain amylase either naturally or as an additive to make them sweeter and prevent separation, amylase splits starch into sugar and prevents it from setting, even if you use twice as much the pudding might not set and it'll definitely be sweeter than expected, since all the lost starch turns into sugar.
Pudding sets with water or homemade oatmilk, haven't tried any others, I've also found an old recipe that suggests adding a teaspoon of flour to give it some substance and creamyness in absence of milk
This is just another episode of easier tastier prettier and I'm loving it
You always manage to take foods that I'd had no interest in and make me instantly want to try them
Please try banana pudding ASAP and report back with your findings
@@kittehtoes unfortunately, both nilla wafers and cool whip are very impossible to find where I live
@@MegaKykyRyky what an appropriate name for such a comment! 👍
I don't eat banana pudding but I have been yelled at and insulted on Reddit for saying that instant pudding is the core of banana pudding for a decent number of Southerners.
I almost want to say a lot of these purists don't even cook themselves. As a dad, especially one who's been taking care of kids alone so my wife can start her career, there's absolutely nothing wrong with boxed or convenience food. I love cooking and still try to add something to make it interesting, but too many people demonize this stuff because... Well because.
Videos like this really only serve as a window into American culture to me. Very interesting. Show me more please
I had never realized most ppl use whipped cream. I grew up with nilla wafers, bananas, and vanilla pudding as the only ingredients
I've had banana pudding with whipped cream, whipped cream plus cream cheese, and meringue.
I think the whipped cream and cream cheese is the best, followed by meringue, and then plain whipped cream.
Yeah same it sounds great with whipped cream
Learned that almond milk tip the hard way haha.
p.s.
save some hair for the rest of us Shaq
Gotta use that almond milk to maintain that 6 pack
I can't unsee it. His hairline is threatening to take his whole forehead
Impeding hairline
Fucking A, I’m out here bald as fuck lend me some
@@Nikp117 felt
I was always afraid to try banana pudding because I just assumed it was artificial-banana-flavor pudding. Now that I know it's actually just vanilla pudding w Bananas in it, I'm upset I haven't had any sooner.
in that case, it's gonna blow your mind when you realize what vanilla pudding is flavored with 😂
@@hllymchll Most of it is actually just artificial vanilla flavor and it's very rare to come across the beaver stuff now.
@@sarabeth641 👍🏻 lol I didn't even mean that just that vanilla is also artificial
To be fair, vanilla flavor is chemically simple and can be created artificially with little to no difference over the real thing.
@@jinxed7915there is noticeable difference, only vanillin is easily replicated, there’s lots of other chemicals in vanilla beans thouh
My mom used the cooked version of the vanilla pudding. She'd make meringue; instead of, whipped cream for the topping and bake it. Pretty good warm, but better the next day cold.
This is the best version, in my opinion. Nilla Wafers had the recipe on the back of the box.
To your first point, we might find it odd today that a cookbook would consider pudding worthy of scratch-cooking. However, pudding has a rich culinary history and was once a dessert eaten primarily by the wealthy in America. Although modern companies have shifted perceptions of pudding as a highly processed food, it wasn’t always that way.
Was looking for a good banana pudding recipe, and this video came right on time, made it for tonight’s dessert and it was my favorite
This video made my southern soul warm.
Haven’t even watched this yet but I’m so glad it’s more than 3 mins long. I know people love you for your short format but I find you so engaging I always want more!!
The standard recipe subbing-in Pepperidge Farm Chessmen cookies for the Nilla Wafers is *chefkiss*
version five
take either version of the base recipe
separate 2 eggs into egg yolks and the egg whites
mix together a quarter cup of pudding with the egg yolks
whip up the egg whites until they reach stiff peaks, adding two tablespoons of sugar to the mix
fold the egg whites into the egg yolk pudding mixture in three additions, making sure to combine fully and no more
grease up two ramekins and dust the inside with granulated sugar
portion the batter into both ramekins
bake at 450 for 12 minutes
banana pudding souffle
Pudding powder works just as well with water as it does with milk, the reason it doesn't work with certain alt milks is that they contain amylase which is an enzyme that splits the starch into sugar and prevents it from setting up.
Its mainly for the fact that before jello one of the only ways of getting gelatin was boiling bones for a very long time
I like instant pudding, but homemade pudding is really easy to make too. You can literally just use milk + sugar + cornstarch, which is the same stuff as in the box anyway, you just have to cook it. If you don't happen to have the instant stuff on hand it's gonna be quicker to make it from scratch than to go to the store and buy it.
Most people are intimidated by the word “homemade” so they end up settling for this crap.
Truthfully, with instant jello and whip cream it’s not even really banana pudding anymore. It’s kind of a vanilla mouse with some nila wafers and bananas thrown in.
Plus I t doesn’t have all the extra additives and emulsifiers in it, which is the main think people are looking to replace other than dairy maybe
I almost always skip past sponsor ad segments stealthily segued into the middle of videos, but I appreciate your up-front not-insulting-our-intelligence way of presenting them so much that I often watch to see what they're about. Thanks for being out there keeping it real.
I've been making banana pudding the way you did your first recipe, for years. However, a friend showed me some alterations that involve adding cream cheese and sour cream. The additional flavor profiles really hit it out of the park!
OH MY GOD, thank you for this video! I absolutely LOVE banana pudding and I didn't know it was this easy to make. I went out and bought all the ingredients the same day, I'm going to try it out.
Edit: I tried it, it was delicious!
I froze the leftovers and made a banana pudding milk shake.
You're banana pudding me in a good mood with such sensible takes and great presentation.
Here's your prize for best dad joke🏆
👏👏👏😁🍌
I didn’t like banana pudding until I was blessed by angels and got to try yours!!!!
i like to mix in whipped cream cheese into the pudding to make a pseudo cheesecake banana pudding
:o
Literally one of my top 3 desserts of all time. The one dish I can't control myself around when I'm at a buffet.
We just found the banana pudding at our store. Did not realize it was instant. We hate instant pudding. But we made it anyway. We followed the directions on the box for banana pudding and were amazed it was still better than store bought! I will try your recipes next. Tysm ❤
I agree with almost everything you say in this video, though it is worth considering pudding is literally just flavored milk thickened with cornstarch, it's the easiest dessert you can possibly make at home. Though, in the context of this recipe, where pudding is only one part, boxed pudding should be perfect
I always watch each of your videos with awe and slight melancholy, like it's the last one that'll ever come out.
Thank you for what you do for the YT and food community - your work is inimitable on so many levels.
What one can always expect is for your content to be real.
Good work as usual, thank you; lots of great info and ideas. And your presentation is on point as always. I however use the Cornstarch Pudding recipe from The Joy of Cooking cookbook, it just tastes better, and real whipped cream. It's not much more trouble, IMHO. I don't know whether it is my older self or not but Instant Jello pudding just doesn't taste as good as when I was a kid back in the 70's.
THANK YOU for the great alt-milk pudding idea.
I'm not a vegan, but I can't stand the taste of too much milk-fat, so this is a great help.
If the fat is what deters you, you can also whip 2c cream 1c Greek yogurt for a lighter alternative
omg, that's insane to me as "milk fat" is like my favorite brand of rich fatty flavors. i LOVE heavy cream
Have you ever tried organic milk? The taste is completely different
@@ortzinator The difference in taste is mostly because almost all national brands of organic milk are ultrapasteurized which slightly caramelizes the milk sugars.
Thanks for your refreshing videos. I like that you keep a balanced view on cooking from scratch to fast food or snacks.
“To replicate Taco Bell at home” bUt ChEaPeR
I've made banana pudding with boxed vanilla pudding, and I've made it with homemade custard. The custard was better, but not that much better.
Topping with baked meringue is an absolute must.
I really just enjoy how thorough and intelligent you are! Thank you.
I grew up on the cooked banana pudding and it's my preference when I have time to make it but instant pudding is fine in a pinch for me
Banana-flavored pudding should be left to instant mixes, sure. But vanilla pudding is not fussy or difficult to make from scratch, so I'm not sure that I understand your point here. If freshly whipped cream can be featured as an alternative to Cool Whip, why should freshly made pudding be any different?
Yeah, but do you gain something more in the finished dish from making it from scratch?
It's easier and the result won't be significantly different. I don't understand how you don't understand his point here
@UCoxUvLYntFhjMFcJySQi23g so, cool whip is superior to fresh Cremé Chantilly?
@@EJSaxton yes the flavor and texture of the pudding is much better. I’ve never met a person who prefers eating instant pudding over homemade. It takes 10 minutes to make too.. throw everything in the pot once it heats up and the milk, sugar, and egg yolks become homogenous add flower to thicken 5 minutes later it’s ready. Turn the fire off add vanilla and done
@@EJSaxton Not if you're making the Cool Whip version that uses banana-flavored Jello pudding that I've had at every Texas BBQ joint and family reunion. Like I said, I agree with the sentiment that certain processed foods should be left as-is. But if you're going to use vanilla pudding and fresh whipped cream, you might as well make the pudding too. It's a different vibe, but a good product and easy to boot. I can't really see a case for the hallway measure of whipped cream and instant vanilla pudding.
The barely audible background music in this video made me feel like I was going crazy for some reason. Good video thouh.
It's like a tickle on the back of my brain lol
It could have been 20% louder but I’d way way way prefer quiet music.
barely audible? huh? it's perfectly easy to hear. your speakers just suck or are not EQ'd correctly. you are the reason i so often hear videos where you can almost not hear the person talking over the background audio.
@@JustinKoenigSilica yeah I also hear it fine. Maybe the sound of the guitar being strummed? I could see how that might 'tickle' your brain
I think the background music was at the perfect volume. I really hate when it’s too loud.
The whole intro is a fire across the bow of like half of RUclips’s cooking genre.
I always just mixed the instant pudding mix with whipped cream! Even fewer steps and just as delicious
We always use banana pudding instead of vanilla in my family & I love it
You know the reason why I love this channel is because it just makes better sense than the coffeetable cookbooks I have. (Well I bought them for the pretty food photography tho.)
My grandma always made the best banana pudding, I would always ask for it whenever I visited her. She eventually sent my brother and I her recipe, and lo and behold it was exactly like the first recipe in this vid
I like the vibes of this channel. It's not a typical cooking show, or a typical RUclipsr chef, or a typical RUclipsr home cook. It's just your neighbor, who you bond with over food and hatred over Silicon Valley posers, inviting you over to show this cool thing he found on Pinterest the other day.
Thank you for cutting through the bs and just delivering the info. Much appreciated and great video. I’ll be making the easiest version of this for a potluck
Banana pudding was the first thing I made with my great grandma. It was the first time I was allowed to use a real knife (my mom wasn't there, hehe). My great grandma had roux burns because of how much she cooked and was from Louisiana. She used vanilla pudding mix, too. Excellence.
A warning for plant based milks with instant pudding: using two boxes of mix will make it much sweeter. I find for best results, use an unsweetened high protein milk (0g of sugar and >6g of protein per cup, e.g. soy or a protein fortified nut milk), then only add 75% of the liquid.
Vegan who grew up in Shreveport checking in....THANK YOU for including the vegan version. When you said "...despite the common misconception , banana pudding does not involve banana flavored pudding..." That made me smile hugely and think to myself "...yep this guy knows..." , Subbed!
Homemade pudding is just on another level though. You get to use real vanilla, eggs which add an incredible texture and flavor, and be more connected to historical cooking.
But you right, this also slaps.
That makes banana custard, not banana pudding (pudding plus eggs equals custard).
@@Default78334 That seems to me to be a rather pedantic distinction. It may be true on a modern and professional level, but it definitely doesn't reflect the wide historical and regional variance of the use of the words pudding or custard.
i like a bit more banana flavor in mine so ill often follow magnolias recipe but use a packet of vanilla pudding and a packet of banana pudding for a large batch to share with friends. Also, im a fan of the cookies going soft and giving giving a cake like texture to the layers so i use more cookies than the recipe recommends and I let the final product sit in the fridge until the next day. I like the way the flavor mellow out in that time.
I recently came to find I really enjoy the classic pudding, cookies, and bananas, but I mix 50/50 whipped cream and cool whip, with added milk powder. It just doesn't taste right without some of the cool whip flavor, but half whipped cream makes for an extra decadent and smooth mouth feel.
I had no idea people don't really know how to make this correctly.... Another case of making things "fancier" than they ever need to be. Great vid 💥
RUclips is weird. No idea how this popped up, but I don't approve of people like you having opinions about banana pudding. People with opinions scare me, in general. I don't get out much. Great video, reliable vocal cadence, very clever monolog, both concise and precise advice ... and some other words that rhymes with the previous ones. And now, the real adventure begins... Was this year old vid a random sucess? I am about to find out. Wish me luck.
Up the flavor and whip some cream cheese with the pudding, fold in the cool whip and start layering. My favorite and only recipe!!
Love how short and sweet this is
That’s the first sponsorship I’ve ever went and got in 10+ years of RUclips sponsorships
I hope you enjoy it :)
@@internetshaquille Amazon fresh not available in my area ☹️
I love banana pudding!
I will rewatch this video for years to come even if it was just the intro which was perfect.
I'm here for the intergenerational warfare between Millennial Alison Roman and GenZ Internet Shaquille.
thanks Shaq you inspired me to not use box mix
those yolks make a world of difference and a banana custard is crazy good
Wow I'm officially blown tf away.. I think impressed is the word. And it was a quick video.. my favorite 👏👏👏👏
Love seeing your recipes on Manna! Might just have to shop for pudding today
Do ittttt
Magnolia's recipe kicks absolute ass. It's so worth it to do the little bit of extra effort.
heyyyy i grew up with those plates at my mom’s house! the floral ones with the green leafy ring around the lip
A few months ago at the Mall cafeteria they had Banana shortcake, pretty much the same idea as Banana pudding but instead of multiple layers and Nilla wafers, you had shortcake which can be viewed like a very soft nilla wafer, topped with pudding and banana slices and a spray of whipped cream from a can.
Oh my gosh I am so happy to find a food/recipe content creator that uses "oldie but a goodie" appliances! I too have a braun from that white + green line but its a stand mixer.
Also you got me wanting banana pudding pie now 🍌
Felt inspired to make some banana pudding after watching this. Was telling my sister about how I planned to do so and she reminded me how good her home made banana pudding was this past holiday. Decided to test making it both ways. The home made was way better and I think the little bit of extra effort was well worth it! The box mix even had the advantage of sitting over night (I think banana pudding always tastes better the next day) and the home made still triumphed IMO. My wife agreed. Going to take some blind samples family later today to get more opinions. I did really appreciate how quickly the box mix came together though and you can make a huge batch with a couple of boxes. If any one is curious this is the recipe I used.
3/4cups sugar (could be reduced to 1/2cups, I think it came out a little sweet)
3tbps corn starch
pinch of salt
2 cups of milk (I used 2 %)
3 egg yolks
tbsp butter
1tsp vanilla extract
Combine sugar, cornstarch and salt in a 2qt microwave safe bow. Gradually stir in milk. Microwave for 8 min on medium high power or until thickened. Take it out ever few minutes to stir and check consitency
Stir a bit of the hot mixture into the egg yolks and blend to warm up the yolks. Pour the yolks into the hot mixture. Microwave again for 2 minutes on medium high. I had to do some extra microwaving here to get the consistence I wanted. Then I let it cool in the fridge for about an 1hr 30 and assembled my banana pudding then chilled for a couple more hours before eating
BANANA PUDDING MILKSHAKE LETS GOOOO thank u for showing what to do with leftovers
i didnt know banana pudding has such a specific form. excited to try this. love these
unexpected videos, always great inspiration
My straight up fav person on the internet
"if you don't like banana pudding" *is allergic to bananas but watches anyway*
As I was watching I saw the nilla wafers and remembered a suggest from a grocery store clerk to use pepperidge chessman butter cookies as a substitute for nilla wafers for things like this. I didn't have the heart to tell her about my allergy but I thought this info might come in handy some day.
I love everything about this.
i rewinded you saying "fellow alpha geniuses, hello" 17 times, it's so good be acknowledged, to feel seen.
New netshaq is always nice; thank you for gracing us with this wisdom
Also - why is this an Easier, Tastier, Prettier without the title? 😂😅
Because nobody clicks on those!! :(
Shaq's camera charisma is so legendary. Dude was born for youtube
I need net shawq to narrate all of my audio books. His inflection is infectious and has a tone that knows what i'm about to say, and says it.
Using Pepperidge Farm Chessmen cookies in place of Nilla wafers is my preference.
That last recipe reminds me of Banoffee Pie, which I would really recommend to anyone who likes banana pudding and caramel.
The serious eats banana flavored pudding is very easy and very good, I use it to make this version of layered banana pudding
substituting the cool whip for a french merengue is my favorite hack
I was just thinking about banana pudding yesterday, I think this is a sign I need to make some
I've made so many variations of banana pudding but the one Magnolia uses (the one on the back of the eagle brand condensed cans) seems to always be the fan favorite in my house :)
That glass bowl is super fancy!
Cake makers use cake mix because it works. Don’t hate on boxed stuff, it is optimized by science.
Absolutely, here's another RUclipsr talking about the science a bit more with a different recipe with pudding in it. ruclips.net/video/4Sjv3LRVubo/видео.html
Basically it's the modified starch.
Yeah but... It's just nasty compared to fresh pudding made with fresh ingredients
For my Canadian compatriots that are also suffering through the Great Nilla Wafer Shortage, teddy grahams make a great replacement for this recipe.
Bro, I love banana pudding but the real kind. My mom has made real banana pudding my entire life. She doesn't just slice up the bananas and put them in vanilla pudding, she smashes the the bananas up and makes banana pudding and then puts slices in it. Yummy. But the fake stuff is also super delicious.
I love banana pudding and I love it the way my southern grandma makes it, right from the box 🥰
Edit: the whole making leftovers into a milkshake thing is a gamechanger, tysm 😊
That milkshake idea though.
I don't make this, however I love it. I stick to more "natural" foods, but God Banana Pudding like he made it is so good!
Finally, a video on this website for me.
thank you for this banana pudding video
Thank you for thanking me Elliot the cool guy :)
Premium content as always. Would be remiss if I didn’t mention my favorite banana pudding recipe- Paula Deen’s (apologies) “Not Yo Mama’s Banana Pudding”. Similar to second recipe presented here with a few key differences- cream cheese is mixed into sweetened condensed milk, store bought whipped topping is folded into that mixture, then everything is combined with box pudding mix with appropriate amount of milk. Instead of vanilla wafers, she uses Pepperidge Farm Chessmen cookies (whole) on bottom to form a delightful crust and then tops the dessert with whole Chessman cookies as well. Simply the best!
This is amazing and the chessman cookies are way better than nilla wafers.