Chances are, you’ve seen all sorts of Banana Pudding recipes out here on the internet. Of course, the one you’ll most commonly find are the recipes that use Jell-O Instant Pudding Mix. The other, less common version you’ll find are the recipes where you cook a custard on the stovetop with egg yolks. That being said, it makes you wonder, is it possible to make Banana Pudding using all-natural ingredients without having to do any cooking? Absolutely! I have developed my own No-Cook Banana Pudding recipe and you’ll be surprised at how easy it is to make. The best part is it only requires 7 ingredients! In this post, I’m happy to share that recipe with you in this post!
Key Ingredients for No-Cook Banana Pudding
No-Cook Banana Pudding does include some of the standard ingredients: Chessman Cookies, Whipped Topping and of course Sliced Bananas. That said, what makes this recipe stand out from the rest is the use of a Banana Puree as the custard base for the pudding.
- Lemon Juice: So yes, it is true that many Banana Pudding recipes will recommend that you coat your sliced bananas with lemon juice in order to slow down the oxidation process (or browning), and it makes sense as the acid in the lemon juice helps to reduce the pH levels in the Bananas, which is what’s responsible in large part for the oxidation. That being said, for my No-Cook Banana Pudding, I alos use lemon juice specifically to make my Banana Puree for the custard base. You’d think it would give the Bananas a sour taste, but believe it or not, you don’t really taste the lemon flavor at all. In fact, the Lemon really enhances the banana flavor.
- Turmeric: There’s a bit of a inside joke amongst cooks about certain herbs and spices, because there are some that don’t really contribute much flavor to a dish despite always being a standard addition to many dishes. Paprika is the most common one, specifically the plain jane Ground Paprika. The same tends to apply to Turmeric as well. While Turmeric does have some flavor when it’s used in large quantities, for most dishes, it really just gives the dishes a bright and vibrant yellow hue. It’s a great natural substitute for the Yellow 5 and 6 dyes in Jello pudding mixes. I use it specifically in this No-Cook Banana Pudding to combat the dull / grey hue pureed Bananas normally have.
- Xanthan Gum: Now many banana pudding recipes, specifically those using Jell-O mix, will have you add Cream Cheese. The problem is, they can never offer a sound scientific explanation as to why Cream Cheese is a must, besides vague wording about “stability” (it’s like saying you add sugar for sweetnesss). It is true that Cream Cheese does work to stabilize the Instant Pudding so that it has a more custard-like consistency. But the reason why it does is because Cream Cheese includes Xanthan Gum, which is a natural stabilizer. For this No-Cook Banana Pudding, I opted to forego the actual cream cheese and use just the stabilizer itself to help thicken the puree so that it’s akin to a custard.
And that’s all there is to it! With so many people becoming increasingly more conscious about the additives and preservatives that they regularly consume, the fact that this recipe is not only quick/easy (without having to stand over a hot stove worrying about scrambled eggs or your arms falling off from whisking) but also doesn’t rely on the box mix is really going to blow people’s minds and they also won’t feel nearly as guilty eating it. By the time you finish reading this post, you will also be a pro at making this No-Cook Banana Pudding yourself and you’ll have your family & friends begging you to make these all the time!
Tips for Making this Recipe
Coat the sliced bananas in lemon juice to prevent browning. This is mainly for aesthetics and an optional step that I often skip myself (especially if you’re moving quickly to layer this No-Cook Banana Pudding). That said, in the event you prefer to slice your bananas in advance, in order to prevent browning once they’re expose to air and start to oxidize, you can either toss or brush the banana slices with lemon juice. The acid in the lemon juice helps to delay the oxidation process. If you don’t have lemon juice on hand or the grocery store happens to be out of stock, alternatives that you can use include lime juice, orange juice and even pineapple juice.
Allow whipped topping to thaw at room temperature for 1-2 hours before use. Per the package instructions, the whipped topping should be kept frozen in order to prevent bacterial growth, which is inhibited when the temperature is below freezing. But also, cool whip can separate if it’s left out above freezing for too long, losing its airy texture. For the best results, I recommend either allowing the whipped topping to sit in the refrigerator overnight prior to using it for this No-Cook Banana Pudding (or thaw at room temperature for up to 2 hours). Avoid stirring it to speed up thawing or letting it sit out beyond 2 hours, as you could end up with whipped topping that’s soupy.
Avoid using overly-ripe bananas. Traditional banana pudding is made with ripe bananas, or bananas that are a vibrant yellow color with maybe a few brown specks. This is because the bananas at this point are soft & tender enough to put on a fork & chew, but still firm enough to easily slice and hold their shape. That said, you want to avoid bananas that are too ripe for this No-Cook Banana Pudding recipe. While overly-ripe bananas will be even sweeter, they also present a couple of issues that can ruin the dessert. For one, they’ll be a lot harder to slice cleanly. But more importantly, they’ll become discolored much more quickly and will become extremely mushy in the pudding.
Not all sweetened condensed milk is created equal. Believe it or not, there have been many studies and taste tests done on this, and there are many variations that exist between the popular brands you see on the store shelf. Some of them have a higher sugar content than others, some are dairy-free and made with skim or coconut milk, and some may have more or less caramelization. For this easy Banana Pudding recipe, I find Eagle Brand sweetened condensed milk strikes the right balance or caramelization, sweetness and thickness compared to the other brands. That said, if you’re unable to find Eagle Brand sweetened condensed milk at your local supermarket, any of the other popular brands are also acceptable.
Frequently Asked Questions
Can I freeze this No-Cook Banana Pudding?
I strongly advise against freezing this No-Cook Banana Pudding after it’s been layered and assembled with the cookies, custard base and whole bananas. Doing so will negative affect the texture of the entire dessert, as it will make the bananas soft & brown while the whole thing will end up becoming watery. I
Can I substitute the Xanthan Gum for Guar Gum?
Absolutely not, and there’s one really good reason why. The common assumption is that Guar Gum tends to work better in cold dishes because it dissolves much more easily without the addition of heat or a high-speed blender. However, the biggest drawback to Guar Gum in this No-Cook Banana Pudding is acidity. With the custard base in this recipe having a fair amount of lemon juice, the acid will tend to break down the Guar Gum’s thickening power, leaving the pudding liable to becoming soupy / liquidy. Xanthan Gum, conversely, is resilent to to the acid in Lemon Juice, which is why it’s the superior choice.
Can I substitute the whipped topping for homemade whipped cream?
So the thing about cooking is while understanding the science behind how different ingredients interact with each other on some level is important, at the end of the day, cooking is ultimately an art form. Within reason, as long as you understand the “why” and “how” behind adjustments, you can certainly make as many tweaks as you desire. That being said, the spirit behind this No-Cook Banana Pudding is that we’re trying to keep prep time and clean up to a minimun, and part of that includes not having to make a bigger mess just to make homemade whipped cream when they are perfectly fine, ready-made whipped toppings that can be used.
Can I enjoy this No-Cook Banana Pudding recipe without whole bananas?
So to be clear, for this No-Cook Banana Pudding recipe, you will need bananas to make the custard base (that’s non-negotiable). That being said, if you prefer your pudding without banana slices, you absolutely can leave them out! Just as a little secret between you and me, I also prefer my banana pudding without banana slices. But I understand that’s not exactly a popular opinion and would never serve it that way to others unless they specifically request it.
Can I use unripe bananas for this recipe?
I don’t recommend it. Ripe bananas tend to be sweeter and have a softer texture, which is exactly what you want in a dessert such as pudding. Ripe bananas tend to be firmer due to their higher starch content and are also more tart in flavor. Ideally, when looking for the right bananas at the supermarket, you want banana that have a bright, vibrant yellow skin color with specs of brown on them. These, in my humble opinion, are the perfect bananas for banana pudding. Â Meanwhile, avoid bananas that are green or have a yellowish-green hue.
How long can I store this No-Cook Banana Pudding in the refrigerator?
As long as the No-Cook Banana Pudding is covered, it should be safe to eat for at least 48 hours. After 48 hours, it may begin to lose its flavor & texture. Once 72 hours have passed, I would advise that you dispose of the banana pudding as it may no longer be safe to eat.
Try These Other Pudding Recipes
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Best Chocolate Pudding From Scratch
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Best Vanilla Pudding From Scratch
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Easy No-Cook Instant Pudding Mix Recipe
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Best Banana Pudding From Scratch
No-Cook Banana Pudding (No Jell-O Mix)
Equipment
- 1 High-Speed Blender
- 1 Knife
- 1 Plastic Spatula(s)
- 1 Plastic Spoon
- 1 Large Mixing Bowl
- 1 Pyrex Dish (9 x 13 or 8 x 11 works)
- Measuring Cups/Spoons
Ingredients
- 8 Medium Ripe Bananas (divided)
- 14 Oz Sweetened Condensed Milk
- 8 Oz Truwhip (or equivalent Whipped Topping)
- 2 Pkg Pepperidge Farms Chessmen Cookies
- 4 TSP Lemon Juice
- 1/2 TSP Turmeric
- 1/2 TSP Xanthan Gum
Instructions
- To a high-speed blender, add 4 sliced ripe bananas, lemon juice, sweetened condensed milk, turmeric and xanthan gum, then blend for 1-2 minutes (or until it achieves a lump-free, pudding-like consistency).
- Transfer the pudding to a bowl and allow it to continue thickening for 10-15 minuetes, or until it reaches a custard-like consistency.
- While pudding is thickening to a custard, proceed to slice the other 4 ripe bananas into round but firm slices (approx. 1/4" in thickness) and begin layering your pyrex dish, first with cookies then with the sliced bananas.
- Once pudding achieves a custard-like consistency, add thawed whipped topping to the bowl and gently fold together with custard until blended.
- For the next layer, add half of the blended custard base and spread it around until it forms an even layer and the whole bananas are completely covered.
- Repeat layers until all of the cookies, whole bananas, custard and whipped topping have been used up.
- Cover bowl and chill in refrigerator for a minimum of 4 hours before serving (optional).