There are many delicious and sweet desserts out there, but for me, those made with bananas are always classics.
Bananas are extremely versatile, and there are so many sweet treats and desserts where they can be used.
One of the most popular American desserts made with bananas is definitely banana pudding. Using only a few ingredients, it combines sweet and salty flavors and can be served cold and at room temperature.
Unfortunately, banana dessert isn’t very shelf stable, so the question of storage arises. Is freezing an option?
Well, it is, but there are both pros and cons, and you need to know how to properly go through the process as well.
Pros And Cons Of Freezing Banana Pudding
Freezing is a storage method that has been used for many years to preserve various types of food. For example, freezing cooked chicken can be very beneficial because it can extend its shelf life without deteriorating the quality.
On the other hand, freezing mayonnaise is possible, but the final result in terms of flavor and texture won’t be quite nice.
Banana pudding is somewhere in-between because it is possible to minimize negative side effects with proper storage techniques, but you can’t stop them entirely.
Pros
• Convenience: Freezing banana pudding allows you to prepare the dessert in advance, saving time when you need it later.
• Extended Shelf Life: By freezing banana pudding, you can significantly extend its shelf life compared to keeping it in the refrigerator, which helps to reduce food waste.
• Portion Control: Freezing individual servings of banana pudding helps with portion control, as you can thaw and enjoy only the amount you desire, leaving the rest frozen to enjoy later.
Cons
• Texture Changes: This is the most significant change when it comes to freezing banana pudding. And the main culprit is the high water content.
Water freezes well, but once defrosted, the ice crystals affect other ingredients, making your pudding less smooth.
Aside from that, custard tends to separate once thawed.
• Oxidation: Oxidation is a natural process that occurs when bananas are exposed to air for a longer period of time.
The enzymatic reaction between the enzyme polyphenol in bananas and phenolic compounds in oxygen cause brown spots or patches to form.
Aside from that, bananas become softer and may develop a mushy texture. All of this can make them unappealing.
• Deterioration of Whipped Cream: People tend to believe that whipped cream freezes well, but actually that is only the case with small portions of heavy whipped cream.
When it comes to whipped cream in banana pudding, it isn’t heavy or in small portions, so the result won’t be so good.
• Significant Changes in Vegan Banana Pudding: Most vegan-friendly puddings contain soy or sweet and nutty almond milk and these types of milk tend to de-constitute and become watery when they warm up, leading to unappealing texture and consistency.
Fridge Vs Freezer: Which Is Better?
As you can see, there are many potential problems with freezing banana pudding, so the question of refrigeration may be a rational one.
However, refrigeration is not a good idea at all.
Not only will the texture change to some extent, the wafers will soften due to moisture absorption, and the flavor will change, making your banana pudding take on aromas from other foods in the fridge.
Aside from that, the USDA suggests that the leftovers should be kept in the refrigerator for 3 to 4 days. Only if it doesn’t contain any dairy products (which is very rare), you can keep it in the fridge for up to a week.
So, although freezing is not an ideal option, it is better to do that than to put your banana pudding in the fridge.
How To Properly Freeze Banana Pudding?
There are several side effects when it comes to freezing banana pudding, but the good news is that you can minimize them with proper storage. So, here are the steps you need to follow in order to do that properly:
STEP 1: Once you make your banana pudding, let it cool down to room temperature to keep the custard consistency from being ruined by ice crystals formed from any extra moisture.
STEP 2: After it has cooled down completely, transfer it to an airtight container. This is a much better choice for the pudding mix than a freezer bag because you’ll need to pull the excess air from it, which can lead to potential mess very easily.
STEP 3: Do not overfill the container with banana pudding, i.e., leave an inch or two on the top. This is because banana pudding tends to expand when freezing.
So, you don’t want to break your container and prevent spillage.
STEP 4: Cover the container with a sheet of food wrap and seal it tightly with a lid.
STEP 5: To prevent moisture from entering, cover the whole container with plastic wrap.
STEP 6: Label the container with the exact date of storage and put it in the freezer.
What About Store-Bought Banana Pudding?
When it comes to freezing store-bought containers, the process is quite similar. However, there are two more things to consider.
The most important one is the fact that you can not put the original container with banana pudding in the freezer because it is not designed for the freezing process.
It is not airtight, so it won’t protect it from the air that causes oxidation. Aside from that, it can be easily damaged due to the expanding process of banana pudding in the freezer.
So, it is essential that you transfer that banana pudding from the original container to an airtight container.
Another thing to consider is that you need to follow the expiration date of store-bought banana pudding. Simply put, if the expiration date is in 5 days, you shouldn’t keep your banana pudding in the freezer for longer.
Few Additional Tips
The core facts about freezing banana pudding have been discussed, but there are a few additional tips and tricks worth knowing in order to retain the quality as much as possible.
• When making banana pudding with wafers, it is important to use sturdy vanilla wafers because they freeze well.
• Before even assembling all the ingredients, dip the banana slices in lemon juice for a couple of minutes, as the citric acid within the juice will prevent oxidation and help it retain its pretty look.
• Do not mix the wafers. Instead, always put them on top of the pudding to protect them from excess moisture.
• Before doing anything with store-bought banana pudding, know that you can not separate the banana slices in order to squeeze some lemon juice on them.
You will have to accept the fact that they will change the color, or just avoid freezing overall.
• If you are making banana pudding with whipped cream on top, avoid putting it on before freezing because it doesn’t freeze well. Instead, add the cream after the freezing process.
If you are freezing store-bought banana pudding, remove the whipped cream and add it later when you want to eat it.
What Is The Shelf Life of Banana Pudding in the Freezer?
The question of banana pudding’s shelf life in the freezer is a bit complicated.
Some sources say that it can last in the freezer for about one month or even more, but I would disagree with that, especially in terms of flavor and texture.
After that time frame, your pudding might be safe for eating, but its flavor and texture will probably not be good anymore.
From my experience, banana pudding tends to retain its quality in the freezer for up to 2 weeks. So, I would recommend you to consume it within that time frame.
When it comes to store-bought banana pudding, stick to this rule as well. However, if the expiration date is even earlier, adhere to that date, i.e., consume it within that time frame.
How To Defrost It The Right Way?
Defrosting banana pudding is truly a simple process. You actually have two options based on the time you have.
In general, it is best to defrost it in the fridge, but this thawing method requires more time.
If you choose this method, you just have to transfer a container from the freezer to the fridge and let it stay there overnight.
If you don’t have that much time and need your pudding quickly, you can use the water bath method.
Simply put the container with banana pudding in cold water and let it stay there until it defrosts. The USDA suggests changing the water every 30 minutes for a safe defrosting method.
Avoid using warm or hot water. It can speed up the thawing process, but it will also mess up the texture of your pudding.
Finally, some people tend to ask about microwaving banana pudding after the freezing process.
Defrosting chicken in a microwave, for example, won’t do too much harm because it is meat. But when you do that with creamy pudding, you will severely damage its flavor, texture, and aroma.
It is a huge NO for microwaving frozen banana pudding.
Can You Refreeze Banana Pudding?
Technically speaking, you can, but what are the consequences? When you freeze and thaw banana pudding once, its texture and quality will deteriorate to some extent, even if you do everything right.
When you freeze and subsequently thaw banana pudding, the freezing process can cause ice crystals to form, which can disrupt the structure and texture of the desert.
Thawing and refreezing can lead to additional moisture loss, resulting in a drier and less desirable texture.
Moreover, repeated freezing and thawing can increase the risk of bacterial growth and foodborne illnesses.
Each time you thaw the pudding, you bring it to the temperature range where bacteria can multiply.
Refreezing the pudding can allow any bacteria that may have formed during the previous thawing to survive and potentially multiply further when thawed again. So, refreezing is definitely not an option when it comes to banana pudding.
Signs That Your Banana Pudding Isn’t Fresh Anymore
Food in general, is perishable and can go bad very easily, especially if you don’t handle and store it properly. In most cases, it will lose its freshness, but sometimes, it can also spoil, i.e., mold or harmful bacteria can grow.
Banana pudding contains dairy, including whipped cream and milk. There are eggs as well, and they are also highly perishable.
So, first things first, take a closer look at your banana pudding. Look for any discoloration, dark spots, or an overall unappealing appearance. If you see anything strange, rather discard the pudding.
Aside from that, fuzzy patches, greenish spots, or any other unusual growth might be a sign of mold, so it is best to get rid of that pudding to avoid any potential health risks.
If it has become excessively slimy, watery, or has an inconsistent and grainy texture, it has probably lost its freshness. You can eat it, but the flavor and texture won’t be very appealing.
Finally, a strong, unpleasant odor is a definite sign of spoilage, i.e. harmful bacteria growth. So, if you don’t want to take on some food poisoning or foodborne illness, throw it in the trash without thinking twice.
How To Use Frozen Banana Pudding?
There are so many ways to use sweet and delicious bananas, from making gluten-free banana pancakes to chocolate chip banana bars. But is there anything you can do with frozen banana pudding leftovers? A lot, and it’s all delicious!
• Eat It As It Is: Thaw it, grab a spoon, and enjoy it. The freshness and quality won’t be at the same level as before, but that defrosted banana pudding certainly has to offer some wonderful flavors.
• Banana Pudding Parfaits: Layer the thawed frozen banana pudding with fresh banana slices, crushed vanilla wafers, and a dollop of whipped cream in parfait glasses or dessert bowls.
Create a truly enjoyable summer dessert for those days when you have sweet cravings.
• Banana Pudding Trifle: Break the thawed frozen banana pudding into chunks and use them to layer a trifle dish with additional ingredients like fresh banana slices, whipped cream, and crushed vanilla wafers.
Repeat the layers and create a visually impressive and delicious dessert.
• Banana Pudding Milkshake: Take the pudding out of the freezer and throw it into a blender with a splash of milk.
You can also add a scoop of vanilla ice cream or frozen yogurt and a handful of crushed vanilla wafers for additional flavor and texture.
Blend all the ingredients together and create a creamy and indulgent banana pudding milkshake.
• Banana Pudding Sundae: Scoop the thawed frozen banana pudding into bowls and top it with a scoop of vanilla ice cream, sliced fresh bananas, whipped cream, and a sprinkle of crushed vanilla wafers.
This creates a delightful banana pudding sundae with a truly unique combination of warm and cold elements.
• Gluten-Free Bread Pudding: Bread goes well with everything, but not everyone has the privilege to enjoy it because there are some people who are gluten intolerant.
Fortunately, you can make gluten-free banana bread from frozen banana pudding leftovers.
Just add two cups of whole milk, three eggs, two teaspoons of pure vanilla extract, and half a cup of sugar, along with a pinch of salt, nutmeg, and ground cinnamon.
Fold the mixture into your fully-defrosted pudding and pour the whole shebang over a pan full of buttered bread cubes. Bake uncovered at 375℉ for about half an hour, or until the bread just begins to brown.
Store banana bread by wrapping it in plastic wrap and placing it in a resealable bag.
Conclusion
So, can you freeze banana pudding? You can freeze it, but you have to be aware that its freshness and quality won’t be at the highest peak after freezing and thawing.
So, it is important to follow the freezing guidelines in which you must properly store your pudding to protect it from air and moisture as much as possible.
Defrost it in the fridge overnight or in a cold water bath, but avoid thawing it in warm or hot water, especially in the microwave.
Finally, it is best to consume it within 2 weeks if you want to enjoy the best quality of frozen banana pudding.
