The Red Velvet Banana Pudding Recipe is a simple and indulgent dish that boasts a creamy, rich, and flavorful blend. The result of combining two classic Southern dessert recipes, this recipe is truly the epitome of a delicious mash-up.
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This unique dessert pairing is bound to be a hit with your loved ones, guests, and even potluck friends. They’ll be pleasantly surprised by its deliciousness!
Ingredients For Red Velvet Banana Pudding
This banana pudding red velvet cake is a must-try, thanks to its minimal ingredient list alone. And the taste and creamy, velvety texture will leave you in awe. Truly, this dessert is a dream realized. For precise measurements, kindly consult the recipe card provided below.
Sweetened condensed milk: This ingredient commonly found in the pantry adds a touch of sweetness and creates a velvety texture in the pudding.
Vanilla instant pudding mix: The Jell-O vanilla pudding is an excellent option, however, feel free to use what you have available. Other tasty choices could include cheesecake or white chocolate flavors.
Water is needed to prepare the pudding.
Heavy cream: The cream is beaten to a fluffy texture and combined with the pudding to create a light and airy consistency. It is important to properly chill the cream beforehand for easier whipping.
Bananas: Slightly underripe bananas work best for this recipe as they have a slower rate of browning and can even have a green tint. Reserve overly ripe and speckled bananas for other uses, such as banana bread.
Red velvet cake: A crucial component of a red velvet banana pudding is, of course, red velvet cake. You can opt for a boxed mix or make it from scratch. In this instance, a red velvet loaf cake was made from scratch.
How to make Red Velvet Banana Pudding?
This easy recipe is virtually fail-safe as there’s no need to prepare the pudding from scratch. Simply blend your condensed milk, water, and instant pudding powder, and you’ll be well on your way to enjoying a scrumptious dessert!
Mix pudding :
Into a spacious mixing bowl, pour the mixture of sweetened condensed milk and water. Blend the ingredients well using an electric hand mixer set to low speed. Next, add the vanilla instant pudding powder and beat for a period of 2 to 3 minutes, until it is completely integrated into the mixture.
Wrap the mixing bowl with a plastic cover and place it in the refrigerator to chill completely and allow it to set for a minimum of 4 hours or overnight.
In a chilled mixing bowl, pour the heavy cream. Using a hand mixer or a stand mixer with a whisk attachment, whisk the cream until it forms stiff peaks.
Incorporate the whipped cream into the pudding mixture using a rubber spatula and gently fold it in. Take care not to deflate the whipped cream excessively while ensuring that all ingredients are evenly blended.
Assemble :
Organize the red velvet cake crumbs into separate dessert cups or mason jars, using 1/3 of the crumbs for each cup. Subsequently, layer 1/3 of the sliced bananas on top of the cake crumbs, followed by spooning 1/3 of the pudding over the bananas.
Repeat the process of layering the cake crumbs, bananas, and pudding 2 more times, until all the ingredients have been used. Keep a small amount of red velvet crumbs and banana slices aside for decorating the top of the desserts.
As an alternative to individual servings, the banana pudding can also be assembled in a trifle dish or a 9×13-inch pan for a larger serving.
Chill and serve :
Place plastic wrap gently over the jars and store them in the refrigerator for a minimum of 4 hours or up to 8 hours, until the mixture has set and the texture of the red velvet cake has become tender.
It’s best to enjoy the bananas within 8 hours, as going any longer may cause them to turn brown. Enjoy!
My Best Tips
Chill the beater and bowl: For optimal results while whipping cream, it’s recommended to chill the mixing bowl and beaters in the refrigerator for around 30 minutes before use.
Fluffy pudding: To maintain a light and fluffy texture in your pudding, use a spatula to gently incorporate the whipped cream into the pudding base. It’s important to handle the whipped cream delicately to avoid over-mixing, while still ensuring that all ingredients are evenly combined.
Keep the bananas from turning brown: The key to preventing quickly browning banana slices is to choose underripe bananas at the store. To keep the slices from turning brown, you can brush them with a touch of lemon juice or club soda.
Make-ahead: For the best flavor and texture, I suggest putting the pudding together 4 to 8 hours prior to serving. However, the pudding component of this recipe can be made in advance, as it requires time to set in the refrigerator.
The step-by-step instructions Red Velvet Banana Pudding pictures can be found in the recipe card below.
Questions and answers about Red Velvet Banana Pudding recipe
Recipe variations
Experiment with various mix-ins and flavor variations by incorporating chocolate chips or changing the pudding mix.
Chocolate chips: Include mini chocolate chips in between the layers for added sweetness. You can choose from white, milk, or semisweet chocolate for a delicious taste.
Pudding flavor: Try alternative flavors by replacing the vanilla instant pudding mix with options like cheesecake, white chocolate, banana, strawberry, or butterscotch.
Nilla wafers: To create a classic banana red velvet pudding, combine nilla wafers and red velvet cake crumbs in the preparation of the dessert.
Chessmen cookies: An alternate option is to make the banana pudding using a combination of red velvet cake and chessmen cookies.
What Do You Serve With red velvet banana pudding cake?
A Red velvet banana pudding cake is a decadent treat that’s perfect on its own or accompanied by a dollop of vanilla ice cream. However, if you’re including it in a full spread, a crisp green salad or a fruity sorbet would complement it nicely. Additionally, you could also serve it with a glass of cold milk or freshly brewed coffee to help balance out the sweetness. The final decision is yours, so don’t hesitate to experiment with various options and find your personal favorite!
Have a look at our other dessert recipes, how about banana split trifle or old fashioned banana pudding
Can You Freeze red velvet banana pudding magnolia ?
No, it’s not a good idea to freeze the magnolia recipe, in my opinion. I envision that the bananas would turn to a mushy consistency and the texture would become unappealing and watery. Plus, it’s so scrumptious that I don’t think you’ll have any leftovers of the magnolia recipe to freeze.
Can You Store Red Velvet Banana Pudding?
This recipe can only be stored in the refrigerator for a maximum of one or two days when it is properly covered.
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Red Velvet Banana Pudding
Ingredients
For red velvet cake:
- ½ tsp salt
- 383 g cake flour
- 3 eggs
- 450 g granulated sugar
- 22.5 g unsweetened cocoa powder (22-24%), sifted
- 6 tbsp liquid red food coloring
- ½ tsp pure vanilla extract
- ½ tsp cider vinegar
- 170 g Butter without salt, softened to room temperature.
- ½ tsp baking soda
- 240 g buttermilk
For Frosting:
- 160 g Small chocolate chips or shaved chocolate.
- 750 g heavy cream
- 4 ripe bananas, sliced
- 3.4 oz package instant vanilla pudding (preferably Jell-O brand) ng mix
- 360 g ice-cold water
- 14 oz sweetened condensed milk
- 8 oz full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, at room temperature
Instructions
- Set the oven temperature to 325°F and prepare a 9 × 13-inch pan by coating it with butter and dusting it with flour.
- Take a medium-sized bowl and mix the flour and salt together with a whisk. Keep this mixture aside.
- Blend the butter to a creamy and smooth consistency using a standing mixer fitted with a paddle attachment, set to medium speed. Gradually add the sugar to the butter, and keep beating the mixture until it becomes light and airy, which should take approximately 4 to 5 minutes.
- At medium speed, slowly incorporate the eggs into the mixer, making sure to fully beat each egg before adding the next. Don't overlook the importance of scraping the bottom, sides of the bowl, and the paddle for an even mix.
- In a different bowl, blend the red food coloring and cocoa powder until they are evenly combined and have a smooth consistency. Add the mixture gradually to the batter while mixing at a low speed until fully combined. Remember to regularly scrape the sides and bottom of the bowl to ensure a thorough and even mixture.
- Whisk together the vanilla and buttermilk in a measuring cup. To prepare the batter, combine the dry ingredients and gradually mix them into the bowl of the mixer in three parts, alternating with the buttermilk mixture. Take care not to overmix, and stop once the ingredients are fully combined. Remember to regularly scrape the bottom and sides of the bowl.
- Mix cider vinegar and baking soda together in a small bowl, and then gradually add the resulting mixture to the batter while mixing on low speed. Keep blending and use a spatula to scrape the edges and base of the bowl until all ingredients are fully incorporated.
- Once you've poured the red velvet cake batter into the prepared pan, bake it for 40 to 45 minutes, then check for doneness by inserting a toothpick into the center. The cake is fully baked when the toothpick comes out clean and the top of the cake bounces back when gently pressed.
- Let the cake sit in the pan for a minimum of 30 minutes to cool, afterwards move it to a rack designed for cooling so it can fully cool down. If desired, the cake can be stored in plastic wrap for a maximum of 3 days.
- With the use of a stand mixer and its whisk attachment, mix the condensed milk and water together. Blend thoroughly by mixing at a medium speed for 1 minute.Then, add the pudding mix and continue beating for a further 2 minutes, ensuring that all lumps are fully dissolved. Transfer the mixture to a medium-sized bowl, cover, and place it in the refrigerator until firm, for a minimum of 1 hour or up to overnight.
- Using a scoop, transfer the pudding mixture to a stand mixer that is equipped with a whisk attachment. Then, add the cream cheese that has been softened and blend until a smooth and homogenous mixture is obtained. Chill the blend while making the whipped cream.
- Using the whisk attachment of a stand mixer, beat the heavy cream in a clean bowl at medium speed for approximately one minute until it starts to thicken.Then, raise the speed to medium-high and continue whipping until stiff peaks form. Avoid over-whipping the cream.
- Keep the mixer at a low speed and gradually add the pudding mixture to the whipped cream, one spoonful at a time, until everything is thoroughly blended and no pudding streaks are visible.
- Take the red velvet cake out of the pan and slice it into 8 rectangular pieces by creating a 4x2 inch pattern.Further, divide each rectangle in half to get 16 1/2-inch-thick pieces. Keep these aside for later use.
- For the pudding arrangement, choose a small bowl or a wide 4- to 5-quart glass bowl, or individual serving bowls.
- Begin by placing a quarter of the pudding at the bottom, then add enough slices of red velvet cake to fully cover that layer. Then, add a third of sliced bananas to cover the cake and pour 1/3 cup of mini chips over it. Repeat the layering process two more times, then finish by topping it with the remaining pudding. Sprinkle crumbled red velvet cake and add a tablespoon of mini chips on top as the final touch. In order to cool the mixture, wrap it in plastic and place it in the refrigerator for at least four hours or overnight. Enjoy your chilled pudding. (Note: You may have a few extra pieces of cake for snacking.)
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