May. 30, 2021

Banana Pudding

Banana Pudding

2 tablespoons unsalted butter
1 large ripe banana mashed or 2
1/4 c sugar
3 tablespoons corn starch
1/4 teaspoon kosher salt
2 cups of coconut milk or whole milk
1 1/2 teaspoons vanilla extract

For serving you'll need vanilla wafers, sliced bananas and whipped cream (recipe below)

Heat the butter in a pot over medium heat until foamy. Add the smashed banana and sugar and cook until it turns a light brown about 3 minutes. In a bowl, add the corn starch to the milk then to the pot while slowly whisking. Add the salt. Bring to a boil, reduce to a simmer and cook until the custard thickens. This will take about 3-5 minutes.

Take off heat and stir in the vanilla. The pudding will still appear like liquid but it will set up more as it cools. Transfer the pudding to a separate container and let cool at room temperature. Give it a stir once cooled and cover with plastic wrap on top of the pudding so that it doesn't form a skin.

Refrigerate the pudding for at least 4 hours.

Whipped Cream

1 cup cold heavy whipping cream
2 tablespoons of sugar or honey
1/2 teaspoon of vanilla

Make sure to put the mixer bowl and whisk in the freezer for at least 20 minutes to chill.

Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat.

Layer your bowl with wafers on the side, pudding in the middle, sliced bananas and repeat. Top with wafer crumbs and whipped cream.