By Dr. Leah Alexander | Published on June 13, 2023 | Last Updated on November 27, 2023
If you are looking for a delicious and easy-to-make dessert that your whole family will love, look no further than Patti LaBelle’s Banana Pudding! This classic recipe is made with simple ingredients and a vanilla pudding mix.
It’s the perfect blend of creamy sweetness and crunchy texture. There’s nothing better than a slice of this heavenly dessert on a hot summer day.
Here I will share the for this beloved dish and also provide some tips for making it as delicious as possible. So let’s get started.
What Is Patti labelle banana pudding?
Patti LaBelle’s Banana Pudding is a classic, no-fuss dessert created by an American singer & writer Patti LaBelle. It starts with creamy vanilla pudding and is then mixed with mashed bananas.
The pudding is spread in a glass baking dish and topped with layers of crunchy vanilla wafers.
After it’s been frozen for several hours, it’s ready to be served. It is great for potlucks, family gatherings, and dinner parties.
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Where Did I First Try Patti LaBelle banana pudding?
I first tried Patti LaBelle’s Banana Pudding at a family gathering. My mom had made it by following Patti LaBelle’s lite cuisine book for the occasion. When I tasted it, I was truly amazed at how delicious it was! The combination of creamy pudding and crunchy vanilla wafers brought out the best in each other.
The flavors blended so well together that I couldn’t help but have seconds! As I continued to eat this dessert, I started to understand why Patti LaBelle was so famous and why her recipes were so popular. The banana pudding had a beautiful texture and flavor that was truly unique.
After the gathering, I quickly went out and bought myself Patti LaBel’s cookbook to learn about her amazing recipes. I experimented with some of them and started making my own versions of Patti LaBelle’s Banana Pudding.
I found that adding a bit more cream or using a different type of pudding mix could really bring out the flavors and make it even better. I was also able to play around with the number of bananas, as well as the thickness of the pudding mixture itself. This allowed me to find the perfect balance of sweetness and texture.
I must admit that I was a bit nervous about making this dish for my friends, but everyone absolutely loved it! They’ve even asked me to make it again on several occasions, which is always a good sign.
Ingredients
- Sweetened Condensed Milk: A can of sweetened condensed milk is necessary for the pudding mixture.
- Sugar: Adding a bit of sugar to the pudding helps balance out its sweetness.
- Vanilla Pudding Mix: Vanilla pudding mix is used to thicken and flavor the banana pudding.
- Bananas: Ripe bananas are necessary for this recipe, as they provide a great deal of flavor and sweetness.
- Vanilla Wafers: Vanilla wafers are layered into the dessert to provide a crunchy texture.
- Heavy Cream: Whipping cream gives the pudding an extra creamy texture.
Cooking Directions
Step 1
In a large bowl, whisk together condensed milk and cold water. Pour the vanilla pudding mix and beat at medium speed for 2 minutes. Chill in the fridge for 5 minutes.
Step 2
Gently mix in the heavy cream with a rubber spatula. Arrange 1/3 of the vanilla wafers into a single layer in a large trifle bowl or glass. Slice one banana thinly and layer it on top of the wafers. Top it with 1/3 of the pudding layer. Repeat layering twice more, ending with the pudding.
Step 3
Chill the dessert for 1 hour. Sprinkle with fruits or nuts, if desired. Serve and enjoy!
Tips
- When making the pudding mixture, be sure to stir it frequently so that it doesn’t become lumpy.
- If you have time, freeze the banana pudding overnight before serving. This will make it easier to slice and serve.
- If you want a richer flavor, try adding a bit of vanilla extract or almond extract.
- For an extra crunchy texture, sprinkle some crushed vanilla wafers on top.
- Also, if you’re serving this to a large crowd, consider doubling the recipe. This will ensure that everyone gets enough.
What Ingredients Can I Replace or Substitute While Making It?
- Instead of sweetened condensed milk, you can substitute evaporated milk.
- You can also use brown sugar in place of white sugar if you prefer a more caramel-like flavor.
- Instant vanilla pudding mix can be used in place of traditional vanilla pudding mix.
- If you don’t have heavy cream, try substituting half-and-half or light cream.
- Finally, crushed graham crackers can be used in place of vanilla wafers if desired.
- Just keep in mind that these substitutions might alter the flavor and texture slightly.
Patti Labelle Banana Pudding Recipe
Equipment
- bowls
- Glass
- Freezer
- Fork
Ingredients
- 1 14-ounce can of velvety sweetened condensed milk
- 3 medium-ripe bananas
- 36 artisanal vanilla wafers
- 1 packet of premium instant vanilla pudding mix
- 2 cups heavy cream
- 1 1/2 cups cold water
Instructions
- In a large bowl, whisk together condensed milk and cold water. Pour the vanilla pudding mix and beat at medium speed for 2 minutes. Chill in the fridge for 5 minutes.
- Gently mix in the heavy cream with a rubber spatula. Arrange 1/3 of the vanilla wafers into a single layer in a large trifle bowl or glass. Slice one banana thinly and layer it on top of the wafers. Top it with 1/3 of the pudding layer. Repeat layering twice more, ending with the pudding.
- Chill the dessert for 1 hour. Sprinkle with fruits or nuts, if desired. Serve and enjoy!
Notes
- When making the pudding mixture, be sure to stir it frequently so that it doesn’t become lumpy.
- If you have time, freeze the banana pudding overnight before serving. This will make it easier to slice and serve.
- If you want a richer flavor, try adding a bit of vanilla extract or almond extract.
- For an extra crunchy texture, sprinkle some crushed vanilla wafers on top.
- Also, if you’re serving this to a large crowd, consider doubling the recipe. This will ensure that everyone gets enough.
Nutrition Information
One serving of Patti LaBelle’s Banana Pudding contains approximately,
- Calories: 350
- Fat: 9 g
- Carbohydrates: 56 g
- Fiber: 2.5 g
- Protein: 7 g
How to Store Leftover Patti LaBelle banana pudding?
Leftover Patti LaBelle’s Banana Pudding can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with foil or plastic wrap so that the pudding does not dry out. It can also be frozen for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat this dessert as long as they don’t have any allergies or dietary restrictions.
Does it contain nuts?
No, this recipe does not contain nuts. However, if you are serving the pudding to someone who has a nut allergy, consider omitting the vanilla wafers and replacing them with another type of cookie.
Can it be made ahead of time?
Yes, this recipe can be made ahead of time. You can make the pudding mixture up to two days in advance and store it in the refrigerator until you are ready to assemble and serve.
Is this a healthy dessert option?
No, this is not considered a healthy dessert option due to its high sugar and fat content. However, it can be enjoyed in moderation as part of a balanced diet.
Can I make this vegan?
Yes, you can easily make this recipe vegan by substituting the sweetened condensed milk with canned coconut milk and the heavy cream with canned full-fat coconut cream. You could also use vegan vanilla pudding mix and vegan wafers.
Wrapping Up
Patti LaBelle’s Banana Pudding is a classic dessert that is sure to please any crowd. With its creamy texture and sweet flavor, it’s no wonder why this recipe has been a favorite for generations.
As you have seen making this recipe is fairly simple and uses ingredients that are easy to find. Best of all, it can be adjusted to suit any dietary needs or preferences.
So why not try making a batch of Patti LaBelle’s Banana Pudding today? We guarantee you won’t be disappointed. Don’t forget to share this recipe with your friends and family.
Thanks for reading!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
