On certain occasions, there are specific dishes that we crave. For people who are fond of sweets, a serving of banana pudding can easily satisfy these cravings. However, like many other dishes out there, a dish of banana pudding is often not finished.
When this happens, the remaining batch will usually end up in storage only to be consumed in the succeeding days. With that said, it is best to know how long does banana pudding lasts and also the ways you can ensure that it is stored properly.
This well-loved dessert is also known as an old-fashioned Southern dessert. It consists of layers of vanilla custard, butter cookies, and sliced fresh bananas. This is then topped with sweet whipped cream or meringue.
The two ways of preparing banana pudding are by baking or refrigeration. However, the latter is the more popular among home cooks. Many would say that banana pudding is to Americans as Tiramisu is to Italians.
Life Shelf of Banana Pudding
This is quite a tricky inquiry to explain since there are different ways that a banana pudding is prepared and how it is stored. So, to put it simply, different banana puddings may also have different shelf lives.
Homemade Banana Pudding
Not many people are aware that banana puddings come as homemade and packed. Many would prefer homemade banana pudding. Since this way of preparation lacks preservatives, it means that the shelf life will eventually be shorter than the packed banana pudding.
Under normal or room temperature, homemade banana pudding can last for a day or a little less than that. Meanwhile, if you are to store it inside the refrigerator, homemade banana pudding can last for about a week.
Packed and Dry Mix Banana Pudding
As for an unopened packed and dry mix banana pudding, this has longer shelf life compared to homemade ones. It can still be served and consumed even after a month if properly stored. One important aspect you need to take note of is where it was initially stored when you bought it.
For example, if the packed and dry mix banana pudding was bought on the shelf under room temperature, then you can also store it in your kitchen pantry at room temperature. Meanwhile, if you got it from the fridge section, then it should be stored in your fridge as well.
However, like any other food, once opened, the shelf life, even for a packed and dry mix banana pudding could only be for a week. The shelf life can also be shortened if your banana pudding, whether homemade or packed and dry mix, is not stored correctly.
Old-fashioned Banana Pudding Recipe
– 3/4 cup of granulated sugar
– 1/4 cup of all-purpose flour
– pinch salt to taste
– 2 cups of 2% milk
– 1 tablespoon of vanilla extract
– 3 large eggs
– 50 Nilla Wafers (substitute with graham crackers if necessary)
– 3 – 4 large ripe banana ( sliced into 1/4-inch rounds)
– 3/4 cup of coarsely chopped Nilla Wafers (for sprinkling)
1. Using a medium saucepan, combine the sugar, flour, and pinch of salt. Follow it up with your two cups of milk.
2. Heat the mixture over medium heat until it begins to boil gently. Whisk the mixture frequently, to avoid it from sticking to the bottom of the pan. Keep the heat at medium to prevent the milky mixture from scorching.
3. Once the mixture boils, continue whisking for the next two to four minutes until it thickens. Once you have achieved a thick consistency, remove the mixture or pudding from the heat.
4. Pour the vanilla and whisk it into the pudding, then set it aside.
5. Using a bowl or a measuring cup, whisk together three large eggs.
6. Add ¼ cup of the pudding mixture slowly to your eggs while continually whisking to make sure your egg will not scramble and stay incorporated.
7. Place your saucepan back on the stove over medium heat, and let it cook for two to four minutes. Make sure to keep whisking the pudding to prevent it from burning.
8. Slowly pour the remaining contents of the measuring cup into the saucepan, whisking gently the entire time. This will eventually cook the eggs and make the pudding thicker. Once you notice that your pudding is thicker and creamier, you can take it off the heat. Set aside to cool down a bit, but make sure to whisk it every now and then.
9. Using a deep baking pan, lay down a layer of Nilla wafers to cover the entire base of the pan.
10. The next layer will consist of sliced ripe bananas. Make sure that you cover the entire pan just like the first layer of Nilla wafers.
11. Pour half of the pudding mixture over the layer of sliced bananas. This will make the third layer. Smooth out the pudding mixture using a spatula.
12. Keep on repeating the layers one after the other. A layer of Nilla wafers, followed by a layer of sliced bananas, and then a layer of the pudding mixture.
13. Once, all done, cover the whole thing with plastic wrap and refrigerate it for at least 4 hours, or overnight.
14. Before serving, sprinkle your banana pudding with chopped wafers.