To keep the bananas from turning brown in banana pudding you can use some lemon juice, pineapple juice or even a honey and water mixture prevent oxidation of the bananas.
You can toss the slices of bananas in the lemon juice, pineapple juice or honey and water mixture, or add the banana slices to the banana pudding just before serving them to ensure that they are sealed between a layer of the pudding and wafers to block he air.
You can also use less ripe bananas as well.
If you want a different texture you can mash the banana slices into the pudding or even use a food processor to mash the bananas.
The layer that goes first in banana pudding is the vanilla wafers.
Then the next layer after the vanilla wafers in the banana pudding is a layer of sliced bananas, then the pudding mixture.
You then repeat this again by adding more vanilla wafers, then sliced bananas and pudding mixture until you make it to your desired thickness.
Some recipes for vanilla pudding also start with a thin layer of pudding on the bottom of the banana pudding to coat the banana pudding dish before adding the cookies.
To make banana pudding, whisk the pudding mix into the milk.
Then add the sweetened condensed milk and vanilla.
Next fold in the frozen whipped topping.
And layer the mixture with the sliced bananas and vanilla wafers.
To keep the vanilla wafers from getting soggy in the banana pudding, add the vanilla wafers in layers with the pudding and bananas, ensuring that the top layer is pudding.
Or you can add the wafers right before serving them for maximum crunchiness, using a thicker pudding, making individual portions, or even use a different cookie like Nutter Butters, which can also help prevent the sogginess.
If your banana pudding turns out watery you can fix the watery banana pudding by cooking it gently with an added thickener like a cornstarch slurry, extra instant pudding mix or even some whipped cream folded in.
And ensure that you use proper cooking and chilling and remember that the banana pudding is often best eaten the day it's de as the bananas will release moisture over time.
Methods you can use to thicken the banana pudding are using a cornstarch slurry or extra instant pudding mix.
Gradually whisk in more dry instant pudding mix until it absorbs moisture and thickens.
Or mix equal parts of cornstarch and cold water, then stir it into the warm pudding, and bring it to a gentle simmer for 20 to 30 seconds, while stirring it constantly until it becomes thick.