Banana Pudding

Banana Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the pudding:

  • 7

    slightly underripe large bananas (2½ pounds), unpeeled

  • cups (10½ ounces) sugar

  • 8

    large egg yolks

  • 6

    tablespoons cornstarch

  • 6

    cups half-and-half

  • ½

    teaspoon salt

  • 3

    tablespoons unsalted butter

  • 1

    tablespoon vanilla extract

  • 3

    tablespoons lemon juice

  • 1

    (12-ounce) box vanilla wafers

  • For the whipped topping:

  • 1

    cup heavy cream, chilled

  • 1

    tablespoon sugar

  • ½

    teaspoon vanilla extract

Directions

For the pudding: Adjust oven rack to upper‐middle position and heat oven to 325°F. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool for 5 minutes. Meanwhile, whisk 1/2 cup sugar, egg yolks, and cornstarch in medium bowl until smooth. Bring half‐and‐half, remaining 1 cup sugar, and salt to simmer over medium heat in large saucepan. Whisk 1/2 cup simmering half‐and‐half mixture into egg yolk mixture to temper. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla. Transfer pudding to food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes. Peel and cut remaining bananas into 1/4‐inch slices and toss in bowl with remaining 1 tablespoon lemon juice. Spoon one‐quarter of pudding into 3‐quart trifle dish and top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice, ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days. For the whipped topping: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium‐low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for 4 hours.) Top banana pudding with whipped cream. Serve. Fun Flavor Variations: Toasted Coconut Banana Pudding: Replace 2 cups half‐and‐half with one 16‐ounce can unsweetened coconut milk in step 2. Sprinkle 1/4 cup toasted sweetened shredded coconut over whipped cream–topped pudding before serving. Peanut-y Banana Pudding: In step 4, sandwich 2 vanilla wafers around 1 banana slice and 1/2 teaspoon creamy peanut butter (you’ll need 1/2 cup total). Assemble by alternating layers of pudding and cookie‐banana sandwiches, ending with pudding. Sprinkle 1/4 cup chopped salted dry‐roasted peanuts over whipped cream-topped pudding before serving.


Nutrition

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