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Banana Pudding Recipe

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Banana Pudding Recipe

Banana Pudding is a dessert made with creamy vanilla pudding (or custard), slices of sweet banana, and crunchy vanilla wafers (or ladyfingers). Some like to layer this dessert, like an English Trifle, so you can see the separate layers of pudding, banana slices, and vanilla wafers. Others like to just mix everything together in one big bowl, so each delicious spoonful has a little pudding, some banana, and some vanilla wafers. Your choice. History seems to suggest that Banana Pudding originated in the Southern States and Southerners often like to top their Banana Pudding with a meringue. However, I am partial to whipped cream and that is the topping I have used in this recipe. I also like to dress the top of each pudding with more sliced bananas and whole vanilla wafers. I am also not against some shavings of chocolate.

The vanilla pudding we are making here is really a 'cooked' custard. There is only one real difference between a pudding and a custard and that is cornstarch (corn flour). Cornstarch is added to a cooked pudding so it becomes thick enough to eat with a spoon. The important thing is that they have to be cooked carefully as we do not want lumps or even worse, scorching. So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula. When stirring it is important to reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. Once the pudding has become thick, like mayonnaise, remove it from the heat and add the butter and vanilla extract. Then strain the pudding to get rid of any lumps that may have formed.

If you are using Ladyfingers, instead of vanilla wafers, I like to use a commercial brand because they are thicker and their texture, crisp yet very absorbent, keeps its shape. Ladyfingers are finger-shaped cookies that are about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm) that are made with a sponge cake batter. They are called Savoiardi in Italy and are so named because they come from Savoy Italy.

 

Banana Pudding: In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour the remaining 3 cups (720 ml) of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking. Cover and place in the refrigerator to chill for an hour or two (or even overnight).

To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass. Spoon a little of the custard over the cookies. Peel and slice the bananas and place a layer of bananas over the custard in each bowl. Place another layer of custard and bananas, then finish off with a layer of custard. The puddings can be eaten right away or placed in the refrigerator for several hours. Just before serving garnish each pudding with dollops of softly whipped cream, whole vanilla wafers and slices of banana.

Makes 6-8 servings.

Source:

Gourley, Robbin. 'Sugar Pie & Jelly Roll'. Algonquin Books of Chapel Hill. Chapel Hill: 2000.

Sax, Richard. 'Classic Home Desserts'. Houghton Mifflin Company. New York: 1994.

Banana Pudding Recipe:

3 1/2 cups (840 ml) milk (partly skim or whole)

1/3 cup (65 grams) plus 3 tablespoons (40 grams) granulated white sugar

1/4 cup (30 grams) cornstarch (corn flour)

1/8 teaspoon salt

2 large eggs

1 large egg yolk

2 teaspoons pure vanilla extract

1 tablespoon (15 grams) unsalted butter

6 large firm yet ripe bananas

Vanilla Wafers or Ladyfingers, cut into bite sized pieces

Garnish: 

Lightly sweetened whipped cream

Vanilla Wafers

Slices of Banana

 

 
   

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