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Banana Pudding

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Introduction

Banana pudding is a classic dessert that brings together the warm flavors of vanilla and bananas with layers of custard and cookies. It’s a delightful combination that evokes nostalgia for many, promising an indulgent experience in every spoonful. This recipe captures the essence of traditional pudding while incorporating modern kitchen tools to streamline preparation.

Tips for this Recipe

To achieve the perfect banana pudding, ensure your vanilla wafers are slightly crushed and not too large when layering. Folding with a rubber spatula is crucial to maintain the smooth consistency without incorporating air bubbles that can disrupt layers. Additionally, using ripe bananas will enhance their natural sweetness in this recipe.

Why you will love this recipe

The allure of banana pudding lies in its comforting flavors and textures—custard that’s creamy yet firm, tender vanilla cookies crumbled throughout, and ripe bananas adding a natural sweetness. This dish is not just food; it’s an experience filled with memories and anticipation of the next bite.

Ingredients

5 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 tablespoons banana liqueur or 1 teaspoon banana flavoring
2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas
1 cup vanilla wafers (about 15 cookies)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Pinch salt

Adviced Equipment

– Electric Stand Mixer with Paddle Attachment: Ideal for effortlessly mixing ingredients.
– Silicone Baking Mat: Prevents sticking and aids in layer assembly.
– Rubber Spatula: Fosters smooth folding of ingredients without air bubbles.
– Pint-Sized Glass Jar with Sealable Lid: Stores homemade vanilla bean butter or whipped cream topping.
– Stainless Steel Mixing Bowls (Set of 2): Facilitates various stages of banana pudding preparation.
– Heavy-Duty Cool Whip Container: Convenient for storing pre-whipped cool whip topping.
– Large Measuring Cup with Spout: Ensures precise liquid measurements.
– Digital Scale (Optional): Enhances accuracy in ingredient measurement for optimal flavor balance.

History of the Recipe

Banana pudding, a beloved American dessert, traces its roots back to Southern cooking traditions. Initially prepared with basic ingredients like bananas, cream, and vanilla wafers, it has evolved over time to include sophisticated components such as egg custard and cornstarch for stability. This recipe represents a modern twist on the classic, blending heritage techniques with contemporary kitchen tools and precision ingredients.

Fun Facts about this Recipe

1. Banana pudding is not just a dessert; it’s a symbol of Southern hospitality, often served at family gatherings and community events.
2. The combination of vanilla wafers, bananas, and custard in banana pudding has inspired numerous variations, including additions like fruits or nuts to suit different tastes.
3. The use of modern equipment such as electric mixers and digital scales reflects the broader trend in home cooking towards convenience without compromising on quality—a testament to how this traditional recipe has adapted to contemporary culinary practices.

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Banana Pudding

Banana Pudding

amanda

Equipment

  • - Electric Stand Mixer with Paddle Attachment: Ideal for easily mixing ingredients such as crushed vanilla wafers and softened butter in making banana pudding.

  • - Silicone Baking Mat: Useful for lining baking dishes to prevent sticking, especially when layering dessert components like cake with banana pudding.

  • - Rubber Spatula: Essential for folding ingredients together smoothly and ensuring even layers of the banana pudding without introducing air bubbles.

  • - Pint-Sized Glass Jar with Sealable Lid: Perfect for storing homemade vanilla bean butter or whipped cream topping, keeping it fresh and easily dispensable when assembling the dessert.

  • - Stainless Steel Mixing Bowls (Set of 2): Versatile for various stages of preparation in banana pudding assembly such as mixing ingredients and layering components.

  • - Heavy-Duty Cool Whip Container: Ideal for whipping or storing pre-whipped cool whip topping, a convenient option for the dessert recipe.

  • - Large Measuring Cup with Spout: Useful for measuring out precise amounts of liquid components like milk and cream necessary for banana pudding's consistency.

  • - Digital Scale (Optional): While not always needed, it can ensure accurate measurements of ingredients such as vanilla extract or sugar to achieve the perfect flavor balance in banana pudding.

Ingredients

  • 5 large egg yolks

  • 1/2 cup sugar

  • 1/4 cup cornstarch

  • 1/4 teaspoon salt

  • 2 cups whole milk

  • 3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)

  • 2 teaspoons vanilla extract

  • 2 tablespoons unsalted butter

  • 2 ripe bananas

  • 1 cup vanilla wafers (about 15 cookies)

  • 2 teaspoons sugar

  • 1/4 teaspoon ground cinnamon

  • Pinch salt

  • 1 tablespoon unsalted butter, melted

Instructions

1

Instruction 1

Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
2

Instruction 2

Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
3

Instruction 3

While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
4

Instruction 4

Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)
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