Vegan Banana Pudding (Southern Style) - Easy Healthy Recipes (2024)

FAQs

Is banana pudding a southern thing? ›

It's no secret that Southerners love banana pudding, but bananas hail from the tropics, and the first mention of the layered dessert came not from the South but from the New York Times in 1878, according to food historian Robert Moss for Serious Eats.

The key to a really good banana pudding over a so-so one is to use really ripe bananas. There should definitely be brown on the skins. This will give you a lot of naturally added sweetness without adding more sugar! Bananas are also high in potassium, which is important for healthy muscles and blood pressure.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances).

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

Banana pudding has an old African American history. Black cooks in the South took a native African fruit (the banana) and reimagined this layered, originally English custard dish to perfection!

If you look across the slate of home economics specialties than evolved into Southern icons—ambrosia, pimento cheese, and, yes, banana pudding—you might note a common trait: They are well-suited for serving at large gatherings. They're easy to make, and, particularly, to make in bulk.

The National Banana Pudding Festival is held at the Centerville River Park in Centerville, Tennessee.

While lemon juice is possibly the most commonly used ingredient to slow the browning of bananas, other acidic juices work well too. Consider using another citrus fruit juice like orange, or try pineapple juice instead.

The top fruits for lowering blood pressure include bananas, apples, pears, apricots, grapes, raisins, kiwis, mangoes, watermelon, pomegranate, plums, prunes, avocado, cantaloupe, honeydew melon, tomatoes, citrus fruit, berries, and more.

All types of desserts are welcome for people with diabetes, as long as they're consumed in moderation and paired with a nutrient that helps slow down digestion, such as fiber, protein and healthy fats.

Can I eat 2 bananas a day for high blood pressure? ›

Moderation is key when it comes to banana consumption for lowering blood pressure. While bananas offer various heart-healthy benefits, overeating can lead to excessive calorie intake, potentially offsetting their advantages. Aim for one to two medium bananas at most each day.

What are good alternatives to vanilla wafers? It's worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.

Beyond her musical talents, however, Patti LaBelle has also made a significant mark in the culinary world with her delectable desserts—particularly her famous banana pudding, which you can buy at some Walmart locations.

I make my banana pudding the same way, but instead of vanilla wafers, I use Italian lady finger cookies.

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.

As with other fruits, putting acid on your banana slices can slow the oxidation process, explains Rushing. Spritz a light layer of lemon juice, lime juice, orange juice, or vinegar atop the fruit.

Sprinkle citric acid over the slices to preserve freshness.

These powders are specifically designed to keep your sliced banana from turning brown.

Sprinkle a few drops of citrus juice—lemon, lime, or orange—into the purée to slow down oxidation. The juice contains ascorbic acid which prevents oxidation.