A Tropical Treat: Belizean Banana Pudding

Banana pudding is a classic dessert that is loved by many and is often served at family gatherings, summer barbecues, and potlucks. It is a simple, comforting, and fruity dessert with a creamy texture and sweet banana flavor. This beloved dessert is typically made with layers of vanilla pudding, sliced bananas, wafers, and whipped cream. While boxed versions are available, making banana pudding from scratch using simple ingredients such as milk, flour, sugar, vanilla, and bananas yields a superior flavor. In this article, we will guide you through the process of creating delicious Belizean banana pudding, including the ingredients you'll need and step-by-step instructions for preparation and assembly.

Choosing the right bananas

Bananas are a key ingredient in Belizean banana pudding, so it's important to choose the right ones. You'll want to use ripe, fresh bananas that are yellow with a little speckling of brown. Avoid overly ripe bananas, as they will be too soft and mushy for the pudding. You also don't want to use green bananas, as they won't be sweet enough.

When slicing the bananas, try to make the pieces uniform in size so that they layer nicely in the pudding. Also, to prevent the bananas from turning brown, you can sprinkle a little citric acid powder on the slices or lightly coat them in lemon or orange juice. However, be careful not to use too much, as you don't want to alter the flavour of the bananas.

For the best flavour and texture, it's important to use the right amount of bananas. A good rule of thumb is to use enough bananas so that there is a piece of banana in every bite of pudding. This way, the banana flavour will come through in each bite, and the texture will be nice and creamy.

In terms of quantity, most recipes call for 2-4 bananas, depending on the size of the bananas and the desired amount of banana in each bite. However, some recipes that serve a large number of people may call for up to 14 small bananas or 5-7 larger bananas.

Layering the pudding

First, put a layer of Nilla wafers in the bottom of your chosen bowl. It is important to put the wafers in first, as they will soak up the yummy pudding that settles at the bottom of the bowl. Then, slice a banana over the top. Repeat these layers until you've used up all your vanilla wafers and bananas.

Next, you'll add the pudding mixture. Spread a generous layer of pudding over the top. Continue layering in the following sequence: wafers, bananas, pudding. Do this three times, then top with one more layer of pudding.

Finally, top the pudding with the remaining whipped cream. You can also sprinkle some crushed wafers or cookies on top for added texture and flavour.

Making the pudding from scratch

Ingredients

You will need the following ingredients to make Belizean banana pudding from scratch:

• Sugar
• Flour (all-purpose)
• Salt
• Eggs
• Milk
• Butter
• Vanilla extract
• Bananas
• Vanilla wafer cookies

Method

• Combine sugar, flour, and salt in a medium saucepan.
• Add eggs and stir well.
• Stir in milk and cook over low heat, stirring constantly.
• When the mixture has thickened enough to coat the back of a metal spoon, remove it from the heat.
• Continue to stir and cool slightly.
• Stir in butter and vanilla extract until smooth.
• In a separate bowl, beat the heavy cream until it forms soft peaks.
• In a serving dish, layer the pudding with bananas and vanilla wafers.
• Top with the whipped cream.
• Chill the pudding in the refrigerator for at least an hour before serving.

Tips

• Use ripe, but not overly ripe bananas to avoid discolouration.
• Brush the banana slices with lemon juice to prevent browning.
• Make the pudding fresh to avoid browning; prepare it 4-8 hours before serving.
• Banana pudding is typically served cold, but it can also be served warm with meringue on top.

Stopping the bananas from browning

Bananas are a great addition to many desserts, including banana pudding. However, they can quickly turn brown, which is not very appetising. Here are some tips to prevent bananas from browning and keep them looking fresh:

Wrap the stems:

When you have a bunch of bananas, wrap the stems tightly with plastic wrap. This prevents ethylene gas, produced during the ripening process, from reaching other parts of the fruit and causing premature ripening. While this method may not completely stop the ethylene gas from spreading, it helps to slow down the process.

Separate and wrap individual stems:

Instead of wrapping the stems of the entire bunch, separate the bananas and wrap each stem individually. This is because bananas within the same bunch often ripen at slightly different rates. By separating them, you prevent overly ripe bananas from producing more ethylene gas and causing the others to ripen faster. This method also makes it easier to grab a banana and go!

Brush with lemon juice or citric acid:

Applying lemon juice or citric acid to banana slices is an effective way to inhibit enzymatic browning. This process occurs when enzymes in the fruit come into contact with oxygen in the air, resulting in the formation of brown pigments. By coating the banana slices with lemon juice or citric acid, you disrupt this enzymatic breakdown and keep your bananas looking fresh.

Vacuum seal or minimise air contact:

Bananas' enemy is the air, so reducing their exposure to it can help prevent browning. Vacuum sealing is one option, but if that's not possible, simply avoid peeling or slicing the bananas until you're ready to use them. Once sliced, ensure they are fully covered by the pudding and remove any air bubbles.

Use under-ripe bananas:

While they may not be as sweet, under-ripe bananas will take longer to turn brown. This method may affect the taste and texture of your dessert, so use it depending on your preference and the specific recipe.

By following these tips, you can help keep your bananas fresh and colourful for longer, ensuring your Belizean banana pudding looks and tastes delicious!

Serving suggestions

Banana pudding is best served cold, in cute little parfait or custard cups. You can also use a glass trifle bowl so you can see each distinct layer of the dessert.

If you're serving a crowd and don't want to worry about dishes, use disposable cups. For a casual gathering, you can serve this pudding in a ceramic ramekin. If you want to fancy it up a bit, it looks really pretty in a glass parfait dish.

If you want to transform this banana pudding recipe into a trifle cake, double the recipe and follow the same instructions. You’ll just be adding more layers to a trifle bowl.

Whatever you do, just be sure to use glass so that you can see all the pretty layers!

Frequently asked questions