Continuation of Banana Pudding - Stella Parks Creamy Banana Flavored Pudding...she infuses the milk with the Bananas .... found on Serious Eats

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Creamy Banana-Flavored Pudding

This banana pudding stands apart from the iconic Southern version of vanilla custard layered with sliced bananas and vanilla wafers. Steeping sliced ripe bananas in fresh milk infuses this creamy custard with banana flavor from the inside out, capturing the true essence of the fruit.
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STELLA!!!

Okay, this whole banana pudding thing confuses me. The ONLY recipe my mom ever made with bananas was lining a 9x13 pan with graham cracker sheets, then chilled homemade pastry cream, then sliced bananas, repeat another layer and then Dream Whip (dry packaged fake whipped cream) on top. Sometimes, if it was close to a pay day, there would be crushed nuts and maraschino cherries on top.

But the KEY point I need to make is by the second day, the sliced bananas were getting dark, mushy and the odor increased exponentially to the point where it was like a wave of "ugh...gag" when I opened the refrigerator door.

All of which explains why I only ever make banana bread.

So...in all these banana pudding recipes, do the bananas turn dark and odorous?
 
marilynfl said:
STELLA!!!

Okay, this whole banana pudding thing confuses me. The ONLY recipe my mom ever made with bananas was lining a 9x13 pan with graham cracker sheets, then chilled homemade pastry cream, then sliced bananas, repeat another layer and then Dream Whip (dry packaged fake whipped cream) on top. Sometimes, if it was close to a pay day, there would be crushed nuts and maraschino cherries on top.

But the KEY point I need to make is by the second day, the sliced bananas were getting dark, mushy and the odor increased exponentially to the point where it was like a wave of "ugh...gag" when I opened the refrigerator door.

All of which explains why I only ever make banana bread.

So...in all these banana pudding recipes, do the bananas turn dark and odorous?
Click to expand...
Mom made the recipe on the Nila wafers or vanilla pudding box (I’m fairly sure). She made it in an oval covered Pyrex casserole dish and the sliced bananas were layered in the center, then topped with more pudding and meringue. So, it lasted several days before bananas would turn, but I never recall it lasting long enough for that to happen.

I've never had banana pudding that didn’t involve Nila wafer cookies. when I read that magnolia bakery in New York was famous for its banana pudding, then saw the recipe, I thought… Isn’t this just the recipe from the box of vanilla wafers we all grew up with?
 
well, thank goodness for small olfactory graces.

Once upon a time, I braved a, as it turned out, VERY GOOD slice of banana pie at Emeril's. The bananas were cut into 2" logs and stood upright, rather than thin shingled slices. But the brilliant addition was the small gravy boat of warm chocolate sauce that the waitstaff gave YOU to pour over your slice.

Ya...I stole that idea immediately.
 
If you’ve never had the standard banana pudding with Nila wafers, I think you need to try it just for posterity sake.
 
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