Nilla Wafers – Because it’s not official without these iconic cookies! A Southern banana pudding recipe will often use Nilla Wafers.Bananas – These babies need to be sliced up and added to your dish.Pudding – You make your own with all-purpose flour, milk, eggs, sugar, and vanilla extract.My kids love this stuff, and when we have weekend gatherings, I love making it so everyone can have a tasty treat. It’s so much easier and so much tastier to make it from scratch though. Not long ago, I was making banana pudding using the box mix. No gross box kits or any of that needed! Just a few key ingredients (including those Nilla Wafers) and you’ve got a classic dessert everyone will love! Top with whipped cream and garnish with vanilla cookies and/or sliced bananas.Yeah, bananas are pretty great on their own, but if you have a bounty of bananas, don’t miss out on making homemade banana pudding recipe.Refrigerate to chill, at least 1 hour.At this point you could include banana slices in the middle by pouring half, adding bananas, then pouring remainder of pudding to cover (or see below for other recipe variations). Pour into individual cups and press plastic wrap over surface to prevent a skin from forming.I only bother if serving pudding unadorned to a discerning crowd or if I failed on the tempering and there are some eggy bits. Although not necessary, strain if desired using a fine mesh sieve if desired.note: pudding will continue to thicken as it cools. Once the pudding has thickened, remove from the heat and stir in remaining chopped banana, butter and vanilla.Then, continue stirring while bubbling for about 2 minutes. Stirring constantly cook over medium heat until thick and bubbly, about 8-10 minutes.While whisking pour the tempered yolks into the pan with the remaining hot milk.Slowly pour 1 cup of the hot milk into the egg yolk mixture, whisking until combined to temper the egg yolks.In a saucepan over medium heat, heat milk stirring constantly until bubbles begin to form around edges of the pan.Beat egg yolks, ¼ cup banana, sugar and dry ingredients to combine.Vanilla wafers- classic vanilla cookies, graham crackers or shortbread cookies add crunch to the final served dish.You want the banana to be ripe enough to easily turn into a paste, but not too ripe that it smells sour or is mushy. Ripe banana – the best part of this recipe (aside from the absolute freaking deliciousness) is that it helps prevent food waste by saving ripe bananas from ending up in the trash, just like my Banana Bread, Banana Chiffon Cake, Strawberry Banana Protein Muffins and Bananas Spring Rolls with Rum Sauce.I’ve tried to substitute with rum or leave out the vanilla and it’s just not the same without it. Vanilla extract – or vanilla powder or paste really adds the right flavor to compliment the banana.Butter– whisked into the cooked pudding butter adds a rich flavor and glossy sheen.Feel free to reduce the amount of sugar or replace with your favorite sugar alternative. Sugar – fresh banana and granulated sugar bring the sweetness necessary to classify this custard as dessert.Or, save them to make baked banana pudding with meringue topping. Eggs – egg yolks only, save egg whites for another use ( perfect macaron cookies perhaps?).Flour – substitute cornstarch for a gluten free alternative (using half the amount of cornstarch).You can even use coconut milk for a tropical coconut banana flavored pudding! Or substitute cream or cream mixed with 2% milk. Milk – use whole milk for a creamy and light pudding.Banana pudding ingredients are simple and can be found in most households without having to run out and purchase anything special – my favorite kind of recipe!
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