Banana-y Banana Pudding
Updated: May 7
Stop everything. I just made a Banana Pudding that's better than Magnolia Bakery's version, which I LOVE. Yes, I just threw down the kitchen mitt. Fight me. 🍌 I find it odd that banana pudding desserts and banana cream pie use vanilla pudding layered with bananas. The whole point is to eat banana flavors not vanilla. For this extra Banana-y Banana Pudding dessert I mix-and-matched recipes using Serious Eats' banana pudding recipe, Well Floured's vanilla wafer cookie recipe, and folded whipped cream into the pudding to make it extra fluffy. The end result is Fizzleberry approved! She stole a few bites during the photoshoot so her cute little beak-y face is covered in pudding.
Creamy Banana Pudding
This warm and creamy banana pudding recipe from Serious Eats is exactly what I imagined banana pudding should be like. The recipe is a simple custard recipe: infuse milk with super ripe bananas for 4 hours to overnight. Strain out the bananas, reheat the milk, temper in the egg yolks, and whisk until you get pudding consistency.
At this point it's hard to resist spooning all the warm banana pudding straight into your mouth. Maybe set a small bowl aside to enjoy while you do the next step. Cover the pudding with a plastic wrap and place the wrap directly onto the surface of the pudding to prevent forming a "pudding skin." Chill in the refrigerator until cool.
Oops, Too Much Salt Vanilla Wafers
While the pudding is chilling make the vanilla wafer cookies. I used Well Floured's recipe which was a softer cookie than Nabisco's Nilla Wafers. You could also buy a box of Nilla Wafers but if we're going this far to make banana pudding from scratch we might as well go all the way.
I prefer to crumble the cookies into the pudding, in which case the cookie texture wasn't a big deal. If you prefer to layer the cookies and let them soften to a cake-like consistency, maybe a crunchier vanilla wafer cookie would be better.
I made a mistake in the cookie recipe and added too much salt. I used 1/2 tablepoon instead of 1/2 teaspoon of salt. The cookies were too salty BUT it was a happy accident because the extra salt in the cookies were EXCELLENT when layered into the banana pudding. The end result was a sweet and salty flavor that helped cut through the sweetness. This is when not being precise worked in my favor because I made a super delicious discovery!
You could layer in the pudding, vanilla wafers and bananas here and call it done but I added one extra step to make the banana pudding extra light and fluffy. Whip 1-pint of heavy cream until you get whipped cream. No need to add sugar.
Gently fold the banana pudding into the whipped cream. Start with 1/3 of the pudding, fold into the cream, add another 1/3 of the pudding, keep folding until incorporated. Fold gently to not deflate the air out of the cream. The result is a light, fluffy banana pudding cream.
Layer spoonfuls of pudding with vanilla wafers and sliced bananas. I put them into small mason jars but you can use any dish big or small, any size. Be generous with the cookies and sliced bananas! Try not to inhale the entire batch in one sitting.
Custom Chicken Aprons
Fizzleberry is wearing the latest in the crazy chicken lady fashionista Spring 2019 line. Isn't she so stinking' cute?! Now if only I could get her to wear a tiny chef's hat.
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For the technique on how to fold banana pudding into the whipped cream. And/or if you'd like the easy button recipe to delicious banana pudding.
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