Listen. Those vanilla wafers are not your friends. They are thirsty sponges that will suck the life out of your pudding. Layer them last, and only right before serving.
Better yet, toss them in melted butter first. Bake them for 5 minutes at 350°F. This creates a fat barrier that fights moisture absorption. Genius? Yes. Weird? No.
You’ll get a crunchy bite in a thick, creamy sea. It’s a textural masterpiece. Your guests will weep with confusion and delight.
The Banana Trap
Ripe bananas are mushy traitors. Use firm, slightly green bananas. They hold their shape and release less water.
Slice them thick. Like, half-inch rounds. Thin slices dissolve into pudding ghosts. You want banana chunks that yell “I’m here!” with every bite.
Thickener For Pudding at Adolfo Scanlan blog
Also, salt the bananas. Just a tiny pinch. It pulls out water and concentrates flavor. Science is delicious and messy.
