How do you keep bananas from turning brown in banana pudding?

To keep bananas from browning in Paula Deen’s Banana Pudding , lightly coat the slices with lemon juice. Just a tablespoon per 2 bananas is enough. You can also layer the bananas deep inside the pudding instead of on top to limit air exposure. Wrapping the dish tightly or using a sealed container also helps preserve color and freshness.

What is Paula Deen's most popular recipe?

While Paula Deen has hundreds of beloved recipes, Paula Deen’s Banana Pudding consistently ranks as one of her most iconic. It's known for its creamy, indulgent texture and easy prep. Other fan favorites include her Ooey Gooey Butter Cake and Southern Fried Chicken, but the banana pudding continues to be a standout comfort dessert.

Who makes Patti LaBelle banana pudding?

Patti LaBelle’s banana pudding is produced under her line of soul food desserts, often available at major retailers like Walmart. Unlike Paula Deen’s version, Patti’s recipe is known for being a bit denser and less sweet, with variations that sometimes include baked meringue and more traditional custard.

What kind of milk is best for banana pudding?

For Paula Deen’s Banana Pudding , cold whole milk is typically the best choice—it balances creaminess and flavor without being too heavy. For an even richer texture, you can use evaporated milk or half-and-half. Dairy-free versions like oat milk or almond milk work too, but may slightly alter the flavor profile.

How much lemon juice do I put on bananas to keep them from turning brown?

Use approximately 1 tablespoon of lemon juice for every 2 bananas . Toss the banana slices gently to coat them without soaking. This adds minimal citrus flavor but effectively slows down oxidation, keeping the banana slices looking fresh in your pudding.

Should I make banana pudding the day before?

Yes! Paula Deen’s Banana Pudding actually improves in flavor and texture when made ahead. The wafers soften into a cake-like texture, the custard firms up, and the bananas infuse the pudding with sweetness. Just be sure to store it in the fridge and wait to garnish with fresh bananas until serving.

Paula Deen’s Banana Pudding – The Best Comfort Dessert (Top 9 Tips)

Name: Paula Deen’s Banana Pudding
Prep time: 20 min
Total time: 20 min
Cuisine: Southern
Ingredients: 1 (14 oz) can sweetened condensed milk; 1½ cups cold whole milk; 1 (5 oz) package instant French vanilla pudding mix; 1 (8 oz) package cream cheese, softened; 1 (12 oz) container whipped topping (like Cool Whip), thawed; 1 box vanilla wafers; 4–5 ripe bananas, sliced; 1 tablespoon lemon juice (optional, to prevent browning)

Paula Deen’s Banana Pudding

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A creamy, comforting Southern dessert featuring layers of ripe bananas, vanilla wafers, and rich pudding with Paula Deen’s signature twist.

Author: Amelia
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 8–10 servings
Category: Dessert
Method: No-Bake
Cuisine: Southern
Diet: Vegetarian

Ingredients

1 (14 oz) can sweetened condensed milk
1½ cups cold whole milk
1 (5 oz) package instant French vanilla pudding mix
1 (8 oz) package cream cheese, softened
1 (12 oz) container whipped topping (like Cool Whip), thawed
1 box vanilla wafers
4–5 ripe bananas, sliced
1 tablespoon lemon juice (optional, to prevent browning)

Instructions

In a large bowl, whisk together the sweetened condensed milk, cold whole milk, and instant pudding mix until smooth. Let sit for 2 minutes.
In a separate bowl, beat the softened cream cheese until smooth and fluffy.
Fold the cream cheese into the pudding mixture until well combined and smooth.
Gently fold in half of the whipped topping until incorporated.
Chill the mixture for 30 minutes to set.
In a trifle bowl or 9×13 dish, layer vanilla wafers, sliced bananas (lightly tossed with lemon juice), and pudding.
Repeat layers, ending with pudding, and top with remaining whipped topping.
Refrigerate for at least 4 hours (overnight is best). Garnish with crushed wafers or banana slices before serving.

Notes

For a dairy-free version, use plant-based milk and whipped topping alternatives.
Don’t skip the chilling time—this step enhances flavor and texture.
Store covered in the refrigerator and consume within 48 hours for best freshness.
Use ripe but firm bananas to avoid mushy texture after chilling.
Optional: Garnish with toasted coconut or crushed pecans for added flavor and crunch.

Find it online: https://recipesbyamelia.com/how-to-make-paula-deens-banana-pudding-with-a-twist/