Ube Banana Pudding
So we’ve all heard of the infamous Magnolia Bakery banana pudding, and if you haven’t, you need to try it as soon as possible. Today’s recipe is a copycat version of that classic dessert, but with a Filipino flair. This Ube Banana Pudding might just be the best banana pudding you’ve ever had, perhaps even better than Magnolia’s. Yes, I said that.
Ube Banana Pudding
I feel like puddings don’t get enough credit, they seem dull and simple but realistically a lot can be done with just plain old pudding. Add some bananas to it and it’s instantly elevated. Now add some ube in it and where in a completely new ball game. The subtle tropical sweetness of ube and classic banana makes this creamy bowl of goodness totally irresistible.
What is ube?
Ube, also known as purple yam, is a root vegetable native to the Philippines. Known for its subtly sweet, nutty, and earthy flavor, and its beautiful vibrant purple color. This vegetable pairs well with both savory and sweet dishes. While it can be hard to find in the United States, it does come in different forms, including fresh, frozen, powder, and extract, which is the form we use in this recipe.
Ingredients you’ll need
Ube is used in many Filipino dessert recipes and today we are using it to put a unique twist on a classic dessert. To make this easy banana pudding you’ll need a few key ingredients. Here’s a list of what you’ll need.
- Sweetened Condensed Milk
- Coconut Milk
- Instant Vanilla Pudding Mix
- Heavy Cream
- Graham Crackers
- Nilla Wafer Cookies
- Unsalted Butter
- Mascarpone Cheese
- Bananas
- Ube Extract
- Vanilla Extract
How to avoid brown bananas in your pudding
Brown bananas can be great in certain recipes. Like for instance if you’re making banana bread, brown bananas are great. For this recipe, you do not want brown bananas you want them to be ripe but not overripe. Brown bananas can not only look unappetizing, but they’ll also end up making your ube banana pudding mushy, and we don’t want that. Here’s how you can keep them from browning.
- Use ripe but not extremely ripe bananas. The perfect banana for this recipe is the one that is just beginning to get brown spots. If they are too green they won’t be sweet and if they are too brown they will be mushy and won’t hold up in your banana pudding.
- If you are really worried about your bananas browning you can always toss them in a little bit of citrus, which will prevent them from oxidizing. A little lemon or lime juice will work
- Layering your bananas in your pudding instead of mixing it all will also prevent them from turning brown. The layering will prevent air from hitting the bananas hence stopping them from browning.
How to store your ube banana pudding
If you manage to have any leftover ube banana pudding, you’ll want to make sure you cover the pudding with plastic wrap to prevent it from drying out or forming a skin. Refrigerate after making for 4-6 hours before eating to allow all the flavors to meld together and to allow the nilla wafers to soften. After that, you can store your pudding in the refrigerator for up to 3 days.
I hope you’ll love this ube banana pudding as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
Ube Banana Pudding
Today's recipe is a copycat version of a classic banana pudding dessert, but with a Filipino flair. This Ube Banana Pudding might just be the best banana pudding you've ever had, perhaps even better than Magnolia's.
Ingredients
- 1 can sweetened condensed milk
- 2 cups coconut milk
- 1 packet instant vanilla pudding mix
- 2 cups graham crackers
- 1 box nilla wafer cookies
- ½ cup unsalted butter (browned)
- ½ cup marscapone cheese
- 5 ripe bananas
- 3 cups heavy cream
- 1 tbsp ube extract
- ½ tbsp vanilla extract
Instructions
- In a large bowl, whisk together sweetened condensed milk and coconut milk until well combined. Add instant vanilla pudding mix and ube extract, and beat with an electric mixer or whisk until smooth. Fold in mascarpone cheese until well incorporated. Cover the mixture with plastic wrap and refrigerate for at least 1 hour.
- In a food processor, pulse graham crackers until they form a sand-like consistency. In a sauté pan, melt butter over medium heat until it turns golden brown and develops a nutty aroma.
- In a sauté pan, melt butter over medium heat until it turns golden brown and develops a nutty aroma.
- Add the graham cracker crumbs to the pan and stir until they are well coated with the browned butter. Set aside.
- In a separate bowl, using a hand mixer or whisk beat the heavy cream and vanilla extract together until stiff peaks form.
- Gently fold the whipped cream into the chilled pudding mixture until well combined.
- Slice the bananas into thin rounds.
- Start to assemble pudding in mason jars or in a baking dish. By first adding the graham cracker crust on the bottom, layer the sliced bananas on top, followed by a layer of Nilla wafers. Pour a layer of the pudding mixture over the top, spreading it evenly. Repeat the layering process until all of the ingredients are used up, finishing with a layer of pudding on top.
- Cover the assembled pudding with plastic wrap and chill for at least 6 hours, or overnight, before serving. Enjoy!