Having a runny banana pudding can be disappointing, but there are several ways to troubleshoot and fix this common issue. In this article, we’ll explore the most common causes of runny banana pudding and provide solutions to help you end up with the thick, creamy texture you expect from this classic dessert.
What causes runny banana pudding?
There are a few key things that could lead to a runny banana pudding:
- Not enough cornstarch – Cornstarch is added to banana pudding to help thicken it. If you don’t add enough cornstarch, the pudding won’t set up properly.
- Overcooking – Boiling the pudding mixture for too long can break down the cornstarch thickening power and lead to a thinner texture.
- Too much milk – Using more milk than the recipe calls for will thin out the pudding.
- Underripe bananas – Fully ripe bananas have more natural starch and thickness. Underripe ones add extra liquid to the pudding.
- Adding wet ingredients – Mixing in wet toppings like juice or extra milk before serving can loosen up a perfectly thick pudding.
Identifying the specific cause will help you pinpoint the best way to fix your runny banana pudding.
How to fix runny banana pudding
Luckily, it is possible to rescue a runny banana pudding and achieve the ideal creamy result. Here are some tips:
Add more cornstarch
One of the easiest ways to quickly fix a runny pudding is to whisk in some additional cornstarch. Mix 1-2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Then, pour the slurry into the runny pudding and whisk vigorously for 1-2 minutes as it thickens up. Be careful not to add too much cornstarch, as this can make the pudding slimy or gluey.
Cook the pudding longer
If your pudding is runny because it was undercooked, you can place it back on the stove and continue cooking it. Heat over medium, whisking constantly until it comes to a boil. Boil for 1 full minute, then remove from heat. This additional cooking time allows the cornstarch to fully hydrate and thicken properly.
Drain off some liquid
If excess milk or juice from the bananas has watered down your pudding, you can try draining off some of the liquid to improve the texture. Place a fine mesh strainer over a bowl. Pour the runny pudding into the strainer and let it drain for 5-10 minutes, stirring occasionally. Discard the drained liquid and transfer the thicker pudding back to your serving bowl or dishes.
Blend in ripe bananas
The natural starch and thickness of ripe bananas can stabilize a runny pudding. Mash 1-2 ripe bananas with a fork and mix the pulp into your pudding. Let sit for 10 minutes so the bananas can help absorb some of the excess moisture.
Add crushed cookies or graham crackers
For a pudding that will be layered or served with crushed cookie or graham cracker crumbs, you can add some of the crumbs directly into the runny pudding. The dry crumbs will soak up some of the moisture and add body. Use 1/4 to 1/2 cup cookie or graham cracker crumbs per batch of pudding.
Chill overnight
If your pudding is still on the runny side after using some of these fixing methods, you can also try thoroughly chilling it to see if it sets up. Pour the pudding into your serving bowl or individual cups. Cover with plastic wrap directly on the surface of the pudding, and refrigerate overnight. The extended chilling time gives the cornstarch a chance to fully hydrate and may result in a nice, thick texture.
Tips for preventing a runny banana pudding
Once you’ve perfected your recipe, follow these tips for creamy, thick banana pudding every time:
- Use fully ripe bananas – Spotted, brown peel bananas have more starch and less liquid.
- Allow proper cooking time – Boil the pudding for 1 full minute once it thickens to activate the cornstarch.
- Don’t over-mix – Too much stirring can break down starches needed for thickening.
- Add wet toppings just before serving – Mixing in milk, juice, or fruit too early will thin the pudding.
- Chill pudding for at least 4 hours – Extended refrigeration allows the pudding to fully set up.
Sample banana pudding recipe
This recipe results in a thick, creamy banana pudding when the proper steps are followed:
| Ingredient | Amount |
|---|---|
| Sugar | 3/4 cup |
| Cornstarch | 1/4 cup |
| Milk | 3 cups |
| Egg yolks | 3 large |
| Butter | 2 Tbsp |
| Vanilla extract | 1 tsp |
| Bananas | 3 medium, ripe |
| Vanilla wafers | 36 cookies |
Instructions:
- Whisk together sugar, cornstarch, and 1/4 cup milk in a medium saucepan.
- Gradually whisk in remaining 2 3/4 cups milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 full minute, then remove from heat.
- Whisk egg yolks in a small bowl. Gradually whisk 1 cup hot pudding mixture into yolks, then pour back into saucepan. Return to heat.
- Bring to a boil, stirring constantly. Remove from heat and stir in butter and vanilla.
- Slice bananas into pudding while still hot. Refrigerate pudding for at least 4 hours before assembling.
- To assemble, layer pudding and crushed vanilla wafers in a serving dish. Top with whole vanilla wafers.
Conclusion
Perfectly thick, creamy banana pudding is easy to achieve when you pay attention to key details like using ripe bananas, allowing proper cooking and chilling times, and not over-mixing. If your pudding does turn out runny, remedies like adding cornstarch, cooking longer, draining off liquid, incorporating bananas or cookie crumbs, and extended chilling can typically salvage it. Follow these tips for luscious banana pudding every time.