Ingredients: |
Ingredients: Pudding:
¾ cup granulated sugar
3 T. cornstarch
¼ tsp. salt
2 large eggs
1 large egg yolk
2 cups whole milk
2 T. unsalted butter, cubed and chilled
½ tsp. vanilla extract
Vanilla Wafers:
1½ cups all-purpose flor
¾ tsp. baking powder
½ tsp. salt
½ cup unsalted butter, room temperature
¼ cup granulated sugar
¼ cup confectioners’ sugar
1 large egg, room temperature
1 T. vanilla extract
1 T. whole milk
Banana Simple Syrup:
2 cups granulated sugar
⅔ cup water
¼ tsp. salt
6 ripe bananas, cut into 1-inch pieces
Whipped Topping:
1 pint heavy whipping cream
½ cup confectioners’ sugar
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Directions: |
Directions:Vanilla Pudding: In a large bowl combine the sugar, cornstarch and salt. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5-10 minutes. Remove from the heat and whisk in the butter; 1 piece at a time. Whisk in the vanilla extract. Cover with plastic wrap and chill 2 hours. While the pudding is cooling make your bananas wafers, banana simple syrup and whipped topping.
Banana Simple Syrup: In a saucepan over medium heat, add sugar, water and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10) minutes. Reduce heat to medium-low and simmer for 10 minutes. Add chopped banana pieces, simmer for 10 more minutes. Strain out bananas and set aside. Reserve 4 ounces of the banana syrup and set aside.
Vanilla Wafers: Preheat oven to 350º. In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a stand mixer, cream together butter and sugars on medium speed for at least 2 minutes, scraping down the sides as needed. Add the egg, vanilla and milk and blend until smooth and fluffy (about 30 seconds). Add the flour mixture and mix on low until fully incorporated. Chill the batter for 10-15 minutes. Scoop ½ teaspoon-sized dollops of the batter (about 1-inch apart) onto a baking sheet lined with parchment paper. Bake about 15 minutes, rotating halfway through baking (cookies will be golden brown). Set aside to cool. Lay the cooled vanilla wafers, flat side down on a parchment inked baking sheet. Evenly distribute the banana simple syrup over the cookies. Set aide for 10 minutes.
Whipped Topping: Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream). When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed. The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff.
Assemble: In an 8x8-inch baking dish layer ⅓ of the soaked wafers,, ⅓ of the bananas and ⅓ of the pudding. Repeat with the remaining ingredients, ending with a final layer of pudding. Spoon the whipped topping over the cooled pudding and spread to cover completely. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days. |
This recipe for Ultimate Banana Pudding is from