Top with half the caramelized bananas then half the pudding.
The cookies will continue to get softer with time (à la an icebox cake), so if you're not a fan of soggy cookies, try to finish it sooner (we doubt that’ll be a problem). Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Any longer and the bananas will begin losing moisture and start oxidizing, so it’s best to stick to a maximum of 2 days to avoid wilted, blackened bananas. If you make this ahead of time or have any leftovers, store in an airtight container and refrigerate for up to 2 days. Though trifle dishes are the most classic way to serve banana pudding, you can use pretty much anything you want to assemble this dish! Your favorite 13"-by-9" baking dish will work just fine (like in our banana pudding lasagna), or build mini versions in mason jars, mini dessert cups, or stemless wine glasses for personalized servings. Choose bananas that are ripe but still have some life to them. Our final tip? Avoid overly ripe bananas that are already on the verge of browning. If you want an extra preventative step, you can also toss your slices in a tiny bit of lemon juice before layering-the acidity will help prevent browning. These layers create a seal that prevents air from getting to our slices, causing oxidation. In this recipe, we do that by burying our banana slices between the pudding and whipped cream. How do I keep my bananas from turning brown?Ĭut bananas will start to brown once they’re exposed to air (also known as oxidizing), so we want to keep them covered for as long as possible. While this does require time to set, it makes for a perfect make-ahead dessert that will have even the most die-hard fans going back for more. Our best-ever recipe is simple to create and assemble the key to perfection is patience. If you always pick up a tub from your local bakery, trust us-it’s completely worth it to make this Southern dessert at home. With towering layers of vanilla pudding, ripe bananas, whipped cream, and wafer cookies, banana pudding is the classic dessert we’ll never get enough of.
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