Banana Pudding
When many of you told me that Banana Pudding is a ‘must make’ for a proper Southern bar-b-que, I realized one thing; I had no idea of how one makes Banana Pudding.
Watch it:
I, certainly, wouldn’t let something like that stop me. At least not when I can search the Internet. What I found was very strange; all of the banana pudding recipes had either packaged mixes in them or did not include bananas. It could be me, but I think something called Banana Pudding should have bananas in the recipe.
I found a delicious recipe on Joy of Baking from which I adapted my pudding. It wasn’t until I was about to write this post that I watched Stephanie’s video and saw that she did in fact stir bananas into her pudding. Great minds must think alike.
I stirred orange liqueur into my bananas before adding them to the cold vanilla pudding. The flavor pop is wonderful but I would recommend leaving it out if serving little ones.
Most recipes called for adding cookies to the pudding. I have never been a fan of this, mostly because I do not like the texture of the cookies when they are buried in the pudding. Initially, for about a nanosecond, they still have a bit of a crunch to them but all too quickly, they turn to mush. Not my style.
I broke up some shortbread cookies and sprinkled them over the top of the banana pudding and this provided a lovely presentation as well as a delicious taste.
Don’t feel like you have to make a bbq to serve Banana Pudding. All that it takes is a desire for a creamy cold sensational dessert.
| Banana Pudding | Print |
- ⅓ cup plus ¼ cup sugar, divided
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 3½ cups milk, 2% or whole, divided
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 3 large ripe bananas, not overly browned
- 3 tablespoons orange liqueur, optional
- 3 large ripe firm bananas
- Shortbread cookies, cut or smashed into small pieces
- Whisk together ⅓ cup sugar, cornstarch, salt, eggs and egg yolk in a large bowl. Whisk in ½ cup milk. Set aside.
- Pour 3 cups milk into a microwave safe measuring bowl. Stir in ¼ cup sugar. Microwave until very hot.
- Gradually, pour the hot milk into the egg mixture, whisking constantly. Transfer to a medium saucepan and cook over medium heat until thick and creamy.
- Pour the pudding through a fine mesh strainer into a clean large bowl. Whisk in the butter and vanilla. Immediately place a piece of wax paper, parchment paper or plastic wrap directly on top of the pudding and refrigerate until cold.
- Once the pudding is cold, smash 3 ripe but not overly brown bananas in a small bowl. Mix in the orange liqueur. Stir the bananas into the pudding. Set aside.
- Slice three large ripe firm bananas into ¼" slices. Place a layer of overlapping banana slices on the bottom of individual glass bowls. Scoop a layer of pudding over the bananas. Repeat the layers, ending with pudding on top. Sprinkle shortbread crumbs over the top.
- Refrigerate until ready to serve.
I love the addition of orange liqueur. This is hou to be so good
Christie,
Thanks so very much! I, greatly, appreciate your comments. 🙂
I am a major pudding fan. Very very nice recipe—-well I should be saying very very tasty recipe. The orange liqueur is inspired. Your presentation and photo really was well done. Very eye catching.
Carol,
Thank you so much for all of your lovely comments!! Much appreciated.
You and I think alike. I can’t imagine banana pudding without bananas, I can’t stand the idea of mushy cookies in pudding, and I LOVE the idea of adding of the orange liqueur (but then Grand Marnier is one of my two favorite liqueurs).
Karen,
That orange liqueur does something sooooo magical! Now I am curious…what’s your other favorite liqueur?!?
These are just fabulous! I love that you folded the bananas into the pudding and added orange liqueur (how perfect with the pudding). Gorgeous! Now I want to try them and add my own personal riff….
Jamie,
I can’t wait to hear what your personal riff is because I KNOW it will be FAB!!
I do not have any orange liquor on hand, would cream of coconut and rum work? Thank you. I don’t want to change your recipe and will try it when I have the ingredients. Sounds delicious. Does the liquor keep the banana’s from browning?
Bea,
I added the orange liqeuer because it is a flavor I love. As long as you love coconut and rum, I would give the cream of coconut and rum a try.
Please let me know how it turns out.
I would like to make this tomorrow. I want to make it in one bowl. Can you please tell me what size bowl it should go in. Thank you.
I did not serve it in one bowl but I think a 2 quart bowl should be fine. 🙂
Thank you very much.
Sorry, one more question: can Cointreau be substituted for Grand Marnier?
I would not substitute Cointreau for Grand Marnier.
Ok, that’s too bad. I have Cointreau in the house; I’m on my way to the ABC Store.
I have not used orange juice in this recipe but if you have that at home, I would give it a try if you are short on time.