Not Yo Mama’s Banana Pudding is a fun, modern twist on the classic Southern dessert, layered with creamy coconut milk pudding, ripe bananas, and buttery vanilla wafers. A touch of lemon juice adds brightness, while bourbon extract delivers rich flavor without any alcohol. Finished with fluffy whipped cream, not yo mama’s banana pudding is sweet, nostalgic, and just unexpected enough to stand out at family gatherings, potlucks, or anytime you want a dessert that feels familiar yet fresh.
Table of Contents
Why You’ll Love This not yo mama’s banana pudding
- It’s a creamy delight that elevates the classic recipe.
- Unique flavors that surprise and delight your taste buds.
- Perfect for gatherings, it’s a crowd-pleaser every time.
- Easy to make, so you can whip it up in no time!
not yo mama’s banana pudding
Ingredients
Equipment
Method
- In a medium saucepan, whisk together sugar and cornstarch until well combined.
- Slowly whisk in milk until the mixture is smooth and free of lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
- In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a ladle of the hot pudding mixture.
- Return the tempered yolk mixture to the saucepan and cook for 1–2 more minutes, stirring constantly, until very thick.
- Remove from heat and stir in the vanilla extract. Let the pudding cool slightly.
- In a separate bowl, whip heavy cream and powdered sugar to stiff peaks to create fluffy whipped cream.
- In a serving dish, layer vanilla wafers, banana slices, and pudding. Repeat the layers, ending with pudding on top.
- Spread the whipped cream over the top and garnish with extra wafer crumbs or banana slices.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 4g |
| Carbs | 40g |
Ingredients
Gather these simple ingredients for a delightful twist on the classic banana pudding!
- 4 cups whole milk – for a creamy base
- 3/4 cup granulated sugar – to sweeten the pudding
- 1/4 cup cornstarch – to thicken your pudding
- 4 large egg yolks – adds richness and color
- 1 teaspoon vanilla extract – for a hint of flavor
- 2 cups heavy cream – whipped for a fluffy texture
- 1/4 cup powdered sugar – sweetens the whipped cream
- 1 (12-ounce) box vanilla wafers – classic layer of crunch
- 4 ripe bananas, sliced – fresh and fruity goodness
How to Make Not Yo Mama’s Banana Pudding
This delightful dessert takes about 20 minutes to prepare, 10 minutes to cook, and requires at least 2 hours of chilling time. Get ready for a creamy, dreamy treat!
Step 1: Whisk Together Sugar and Cornstarch
In a medium saucepan, whisk together sugar and cornstarch until well combined.
Step 2: Gradually Add Milk
Slowly whisk in milk until the mixture is smooth and free of lumps.
Step 3: Cook the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
Step 4: Prepare the Egg Yolks
In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a ladle of the hot pudding mixture.
Step 5: Return Yolk Mixture to Saucepan
Return the tempered yolk mixture to the saucepan and cook for 1–2 more minutes, stirring constantly, until very thick.
Step 6: Add Vanilla Extract
Remove from heat and stir in the vanilla extract. Let the pudding cool slightly.
Step 7: Make Whipped Cream
In a separate bowl, whip heavy cream and powdered sugar to stiff peaks to create fluffy whipped cream.
Step 8: Layer the Ingredients
In a serving dish, layer vanilla wafers, banana slices, and pudding. Repeat the layers, ending with pudding on top.
Step 9: Top with Whipped Cream
Spread the whipped cream over the top and garnish with extra wafer crumbs or banana slices.
Step 10: Chill Before Serving
Refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | Southern |
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Extra Time | 120 minutes (chilling) |
| Total Time | 150 minutes |
| Dietary | Contains dairy and eggs |
| Serves | 8 |
| Best Served | Chilled and creamy |
Pro Tips for Making not yo mama’s banana pudding
- Use ripe bananas for extra sweetness.
- Make the layers even for better presentation.
- Use a cold metal bowl to whip ingredients more quickly.
- Garnish just before serving to keep it fresh.
How to Serve this not yo mama’s banana pudding
- Top with crushed vanilla wafers for extra crunch.
- Drizzle with caramel sauce for a sweet twist.
- Serve in individual cups for a fun presentation.
- Add a dollop of whipped cream on top for extra creaminess.
- Pair with fresh berries for a fruity contrast.
- Enjoy with a scoop of vanilla ice cream for a decadent treat.
- Garnish with mint leaves for a pop of color.
Make Ahead and Storage
You can prepare and store Not Yo Mama’s Banana Pudding with ease:
Storing Leftovers
- Cover the pudding tightly with plastic wrap.
- Store in the refrigerator for up to 3 days.
- Avoid adding bananas until ready to serve.
Freezing
- Use an airtight container or freezer-safe bag.
- Leave space for expansion as it freezes.
- Freeze for up to 2 months for best quality.
Reheating
- Thaw in the refrigerator overnight before serving.
- Stir gently to restore creaminess.
- Serve chilled for the best taste and texture.
Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, tasty snacks, and delightful dessert.
FAQs
Here’s a helpful FAQ about this recipe:
1. What keeps bananas from turning dark in banana pudding?
To keep bananas from turning dark in your banana pudding, you can toss them in a little lemon juice or lime juice before adding them to the pudding. The acidity in the juice helps slow down the oxidation process that causes browning. Additionally, layering the bananas between the pudding and cookies can also help protect them from air exposure, keeping them looking fresh longer!
2. Why is Magnolia Bakery banana pudding so famous?
Magnolia Bakery’s banana pudding gained fame for its creamy texture, rich flavor, and the delightful combination of vanilla wafers and fresh bananas. The recipe is simple yet incredibly satisfying, and it has become a beloved dessert in New York City and beyond. The bakery’s commitment to using high-quality ingredients and their nostalgic presentation has made it a must-try for dessert lovers!
3. How to make mama’s banana pudding hello kitty?
To create a Hello Kitty-themed banana pudding, you can start with your favorite banana pudding recipe and then use a Hello Kitty cookie cutter to shape cookies or use fondant to create Hello Kitty decorations. You can also layer the pudding in a clear dish to showcase the cute designs and add some colorful sprinkles on top for a fun touch!
4. What kind of cookies does Paula Deen use in her banana pudding?
Paula Deen typically uses Nilla Wafers in her banana pudding recipe, which adds a classic crunch and sweetness that complements the creamy pudding and fresh bananas perfectly. If you’re looking for a twist, you can also try using other types of cookies like shortbread or even ginger snaps for a unique flavor!
Final Thoughts
Get ready to impress your family and friends with this delightful twist on a classic! Not Yo Mama’s Banana Pudding is not just easy to make, but it’s also a guaranteed crowd-pleaser. So grab those ripe bananas and let the layers of creamy goodness come together. Enjoy every spoonful and create sweet memories that will last a lifetime!