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

To keep bananas from turning brown in Paula Deen banana pudding , lightly coat them in lemon juice or pineapple juice right after slicing. This adds a layer of acidity that slows oxidation, preserving their fresh look and flavor. Be careful not to overdo it—you only need about 1 tablespoon per banana.

What is Paula Deen's most popular recipe?

While she’s famous for many dishes, Paula Deen banana pudding ranks at the top. It’s beloved for its rich cream cheese layer, no-bake simplicity, and family-friendly flavors. Other hits include her gooey butter cake, Southern fried chicken, and peach cobbler—but the banana pudding remains a true classic.

Who makes Patti LaBelle banana pudding?

Patti LaBelle’s banana pudding is part of her line of desserts sold through major grocery stores like Walmart. While it's different from Paula Deen banana pudding , both versions celebrate classic Southern flavors. Patti’s version tends to be creamier with a stronger banana flavor.

Why is my banana pudding watery?

If your Paula Deen banana pudding ends up watery, the issue is likely with the cream mixture or banana ripeness. Avoid overripe bananas, which release excess moisture. Also, ensure your pudding base is fully chilled and that whipped topping is gently folded—not overmixed. Lastly, let the dessert set for several hours before serving.

Is it OK to eat brown banana in banana pudding?

Yes, it’s safe to eat—but it may not be ideal. Brown bananas in Paula Deen banana pudding can make the dish mushy and less visually appealing. Stick with ripe but firm bananas to get the best flavor and texture in every bite.

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

Use about 1 to 2 teaspoons of lemon juice per banana. Toss the slices gently to coat. This will help your Paula Deen banana pudding stay looking fresh, especially if it’s being made the day before an event.

Paula Deen Banana Pudding: The Best No-Bake Southern Dessert Ever (2025)

Name: Paula Deen Banana Pudding
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: Southern
Ingredients: 1 (14 oz) can sweetened condensed milk; 1 package (5 oz) instant vanilla pudding mix; 2 cups cold milk; 1 block (8 oz) cream cheese, softened; 1 container (12 oz) whipped topping (Cool Whip); 4–5 ripe bananas; 1 box vanilla wafers

Description

This easy Paula Deen banana pudding recipe is the ultimate no-bake Southern dessert. Rich, creamy, and loaded with layers of bananas, vanilla wafers, and sweetened whipped filling.

Ingredients

Scale

1 (14 oz) can sweetened condensed milk
1 package (5 oz) instant vanilla pudding mix
2 cups cold milk
1 block (8 oz) cream cheese, softened
1 container (12 oz) whipped topping (Cool Whip)
4–5 ripe bananas
1 box vanilla wafers

Instructions

In a large bowl, beat cream cheese until smooth and fluffy.
In a separate bowl, mix sweetened condensed milk, instant pudding mix, and cold milk until thickened.
Gradually fold the pudding mixture into the cream cheese.
Gently fold in the whipped topping until well combined.
In a glass dish, layer vanilla wafers, banana slices, and pudding mixture.
Repeat layers, ending with pudding on top.
Cover and refrigerate for at least 4 hours or overnight before serving.
Garnish with crushed vanilla wafers or extra banana slices if desired.

Notes

For firmer bananas, toss slices with 1–2 teaspoons of lemon juice before layering to prevent browning.
To make a lighter version, use low-fat cream cheese and sugar-free pudding mix.
Best served within 24–48 hours for optimal texture.
You can swap vanilla wafers with graham crackers for a flavor twist.
Customize toppings with caramel drizzle, peanut butter swirls, or chocolate shavings for extra flair.

Prep Time: 25 minutes
Category: Dessert
Method: No-Bake
Cuisine: Southern, American

Keywords: paula deen banana pudding, banana pudding recipe, southern banana pudding, no-bake banana pudding, creamy banana dessert, easy banana dessert