Banana Pudding

L

lana-in-fl

Well-known member
Twenty years ago, when I was working at the nearby elementary school, a parent brought in the Best Banana Pudding Ever, but would not reveal the recipe as she was a caterer. I have sporadically tried different recipes over the years, but nothing hit the spot until I tried the King Arthur Banana Pudding, which was very good indeed. The family polished off the pudding at Easter. For Fathers' day, I finally managed to persuade the whole Florida family to come to our place for lunch and a swim, so my grandson (about to turn 1) could start getting to know his cousins, so we had twelve adults and eight children. I made a double batch of banana pudding, using my homemade vanilla paste, and it also disappeared in a flash, as did the KYN brownies. (The watermelon was hardly touched!) I made it with Pepperidge Farm Chessmen instead of vanilla wafers. My goodness, they are expensive now, without a BOGO.

Anyway, I can thoroughly recommend this recipe. (Except that I have 12 egg whites in the fridge waiting to be turned into meringues.) I forgot to add whipped cream on top, but no-one seemed to care.

Ingredients​


Vanilla pudding

  • 2 tablespoons (25g) granulated sugar
  • 1/3 cup (37g) cornstarch
  • 1/4 teaspoon table salt
  • 6 large egg yolks*
  • 2 1/2 cups (568g) milk, whole preferred
  • 1/2 cup (113g) heavy cream
  • 3/4 cup (234g) sweetened condensed milk
  • 2 teaspoons vanilla bean paste or King Arthur Pure Vanilla Plus

Assembly


  • To make the homemade vanilla pudding: In a medium bowl, whisk the sugar, cornstarch, and salt until well-combined. Place the egg yolks in another small bowl and set both bowls aside near the stove.
  • In a medium saucepan, combine the milk and heavy cream. Warm the mixture over medium heat. When the milk is about to steam, whisk the yolks into the cornstarch mixture until well combined. Slowly dribble some of the hot milk into the yolk mixture, whisking all the while, until the yolk mixture feels warm to the touch. Slowly return the yolk mixture to the saucepan with the remaining milk, constantly whisking. Continue to cook, still whisking, until the custard thickens and bubbles in the center of the pot.
  • Strain the custard through a fine-mesh sieve into a medium bowl. Whisk in the sweetened condensed milk and vanilla bean paste or Pure Vanilla Plus. Place a piece of plastic wrap or parchment against the surface of the pudding (this prevents a skin from forming) and let it cool to room temperature. Transfer the pudding to the refrigerator to chill completely, at least 6 hours.
  • To assemble the banana pudding: In an 8" square pan or another shallow 2-quart container, spread about 1/3 of the pudding (roughly 1 generous cup or about 325g). Cover with a single layer of cookies (about 1 heaping cup or 16 cookies), followed by a layer of banana slices. Repeat once more, then finish with the remaining pudding.
  • Using a stand mixer, a large bowl and a whisk, or a mason jar, whip the cream, confectioners’ sugar, and vanilla to firm peaks. Spread the whipped cream over top of the assembled pudding. Cover the banana pudding tightly and refrigerate preferably overnight, or for at least 12 hours for homemade cookies or 6 hours for storebought cookies; this ensures the cookies have time to soften. (Alternatively, top with whipped cream just before serving.)
    Before serving, crush a handful of vanilla cookies and sprinkle them over the top of the whipped cream.
  • Storage information: Store leftover banana pudding, well wrapped, in the refrigerator for up to 3 days.
 
Lana, Must try your recipe when the opportunity arises....I copied this recipe a while back to try ... like the Banana Milk... it sounds interesting....
www.starchefs.com

StarChefs - Recipe: Millie's Puddin' | Pastry Chef Becky Pendola

Recipe: Millie’s Puddin’: Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping from Pastry Chef Becky Pendola of Virtue Restaurant in Chicago, IL.
www.starchefs.com www.starchefs.com
Have a look at it....certainly would intensify the Banana Flavor....
 
Good Foods said:
Lana, Must try your recipe when the opportunity arises....I copied this recipe a while back to try ... like the Banana Milk... it sounds interesting....
www.starchefs.com

StarChefs - Recipe: Millie's Puddin' | Pastry Chef Becky Pendola

Recipe: Millie’s Puddin’: Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping from Pastry Chef Becky Pendola of Virtue Restaurant in Chicago, IL.
www.starchefs.com www.starchefs.com
Have a look at it....certainly would intensify the Banana Flavor....
Click to expand...
Ooh, that's very interesting, thank you, and definitely worth trying.

When making the banana milk, if you strain through a chinois, you'd get a lot of banana going through, surely, so it looks as though it would make a lot more than the 4.5 cups needed for the custard. I don't like the look of the topping though, much too sweet, but I suppose it's replicating Cool Whip which I don't like either.

I have a bottle of banana essence, which I use to make the banana flavoured milk I remember from my childhood, and DD suggested adding it to the custard. This is much more elegant.
 
Lana, Agree with you on the topping, not something I would be interested in either...however, the banana milk is worth a try....the banana essence would definitely enhance the flavor also.....
 
I just made my first batch of banana pudding for a fellowship meeting for college kids. The hosts for the evening are a young couple, and the husband said banana pudding pie is his all-time favorite dessert.

I used the ATK recipe, which instructs you to put slightly green bananas in the oven until they turn black (I forgot what the recommended temperature is), then they are added to the recipe.

It got raves. The hubby said it was the best banana pudding he's ever had.

It's assembled with Nilla Wafers (sticker shock!) and whipped cream.

I'll give this recipe a try. Are there no bananas in the pudding itself? Vanilla only, right?
 
michael-in-phoenix said:
I just made my first batch of banana pudding for a fellowship meeting for college kids. The hosts for the evening are a young couple, and the husband said banana pudding pie is his all-time favorite dessert.

I used the ATK recipe, which instructs you to put slightly green bananas in the oven until they turn black (I forgot what the recommended temperature is), then they are added to the recipe.

It got raves. The hubby said it was the best banana pudding he's ever had.

It's assembled with Nilla Wafers (sticker shock!) and whipped cream.

I'll give this recipe a try. Are there no bananas in the pudding itself? Vanilla only, right?
Click to expand...
Yes, only vanilla in the custard - I'm interested in trying the banana milk in the custard next time. I like very ripe bananas, and mine were just ripe - I vaguely remembered the oven suggestion but was in a hurry. I have looked it up now, 300 F for 15-20 minutes, so thank you, I will definitely be trying this.
 
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