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  • January 29, 2023

Banana Pudding

March 22, 2015 By Betsy Cohen

Desserts Required - Banana Pudding

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.

Desserts Required - Banana Pudding

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.

Desserts Required - Banana Pudding

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
Recipe Type: Pudding
Author: Joy of Baking
Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Serves: 6 - 8
Additional ripe bananas may be needed depending on the size bowls used for assembling the pudding. One large bowl may be used, too.
Ingredients
  • 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
Instructions
  1. Whisk together ⅓ cup sugar, cornstarch, salt, eggs and egg yolk in a large bowl. Whisk in ½ cup milk. Set aside.
  2. Pour 3 cups milk into a microwave safe measuring bowl. Stir in ¼ cup sugar. Microwave until very hot.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate until ready to serve.
3.2.2885

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Desserts Required - Betsy's Favorite Things

Filed Under: Creme Brûlées - Custards Tagged With: bananas, cornstarch, egg yolk, eggs, milk, orange liqueur, salt, shortbread cookies, sugar, unsalted butter, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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