Banana Pudding with Homemade Vanilla Wafers

Banana Pudding with Homemade Vanilla Wafers
Banana Pudding with Homemade Vanilla Wafers

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • Pudding:

  • 1/2

    cup sugar

  • 3

    tablespoons cornstarch

  • 3

    cups heavy cream

  • 4

    egg yolks

  • 1

    tablespoon butter

  • 1

    tablespoon vanilla extract

  • 3

    ripe bananas

  • Vanilla Wafers:

  • 1/2

    cup unsalted butter, softened

  • 1

    cup sugar

  • 3/4

    teaspoon baking powder

  • 1

    egg

  • 2

    teaspoons vanilla extract

  • 1 1/3

    cups all-purpose flour

  • 1

    tablespoon milk

  • Pinch of salt

  • Whipped Cream:

  • 2

    cups heavy cream

  • 1/2

    cup confectioners' sugar

  • Big splash of vanilla

  • Pinch of salt

Directions

Directions For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the milk, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken. Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool. Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated. For the vanilla wafers: Preheat the oven to 350 degrees F. With an electric hand mixer, beat the butter and sugar together until combined. Next add the baking powder, egg and vanilla and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated. Use two spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake for 6 to 7 minutes, or until light brown around the edges; rotate the baking sheets halfway through for even cooking. Remove from the oven and allow to cool. For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy. Line the bottom of a trifle dish with vanilla wafers, then a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of the pudding. Refrigerate for 2 to 4 hours before serving.

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