Cooking Classics
The Technique
Banana Pudding
Banana pudding. If you’re looking for a conversation starter at the smoker just mention those two words. Meringue or sweetened whipped cream. Homemade pudding or from a mix with a few magical extras. Vanilla wafers or shortbread cookies. You can better believe Southerners have a lot to say about how the best banana pudding is prepared & they will proceed to deliver a monologue highlighting their secret recipe… step by step. Classic Banana Pudding takes an old-school approach yet features a homemade custard that takes less than 10 minutes to prepare. Although I have presented the original version topped with a meringue that’s quickly browned in the oven, you’ll find instructions to prepare it with sweetened whipped cream if you so choose. In that case, by all means layer the dessert in jars, bowls or any other festive dish to celebrate the beginning of summer. Just be certain to chill the dessert for a few hours so the cookies soften up a bit. If you’re looking for a few pointers on the meringue preparation, follow the link on How To Make Meringue Topping For Pies. You’ll find tips for pretty peaks & additional valuable information to guide you to success in your own kitchen. Keep this recipe close. Since it can be made ahead of time, you’ll look to it again for barbecues, picnics, potluck socials & other summer soirees.
Classic Banana Pudding
makes 10 servings
Cornstarch is an excellent thickener to use when preparing pudding, custards & cream pies where a cleaner visual appeal is more desired. An equal amount of all-purpose flour can be substituted for the cornstarch, however expect a more cloudy, opaque appearance.
1 1/4 cups sugar, divided
1/4 cup cornstarch
1/4 tsp table salt
2 cups whole milk
1 cup half & half
4 eggs, at room temperature & separated
2 Tbsp butter
2 tsp pure vanilla extract
3 cups miniature vanilla wafer cookies
4 small bananas
Preheat the oven to 375 degrees. Whisk together 3/4 cup sugar, the cornstarch & the salt in a 3-quart saucepan. Whisk in the milk, then add the half & half & the egg yolks until well blended. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low. Cook 1 minute more. Remove from the heat. Whisk in the butter & the vanilla. Spread 1/2 cup of the pudding in the bottom of a 9-inch baking dish. Layer with half of the cookies. Slice 2 bananas over the wafers. Pour half of the remaining pudding over the bananas & spread to the edges. Repeat with the remaining cookies, the bananas & the remaining pudding. Beat the egg whites with an electric hand mixer until soft peaks begin to form. Gradually add the remaining 1/2 cup sugar & continue to beat until glossy peaks form. Spread the meringue mixture over the pudding to the dish edges to seal. Bake 8 to 10 minutes or until the meringue is lightly browned on the peaks. Serve warm or chill up to 2 days in the refrigerator.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Banana Pudding With Chantilly Cream
Once the ingredients have been layered in a dish, it can be covered with the meringue & baked or a simple sweetened whipped cream. When the banana pudding isn’t going into the oven to brown the topping, consider serving it in a variety of pretty party pieces from glassware to paper goods. You won’t need the egg whites for this version, however be certain to hold on to them & prepare a batch of crisp Almond Meringue Cookies. A double recipe of Chantilly Cream finishes this southern superstar flawlessly for an equally tasty dessert.
The Technique
Prepare the Classic Banana Pudding as directed. Omit 1/4 cup sugar & the egg whites. Place plastic wrap directly over the dessert surface. Chill 2 hours. Combine 1 cup of whipping cream, 1/4 cup sugar & 1/2 tsp vanilla in a large bowl. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away. Remove the plastic wrap from the dessert & top with the Chantilly Cream. Conversely, fill a pastry bag with the Chantilly Cream & pipe it over the top. Makes 10 servings.
The Tune
“The Stars & Stripes Forever” John Philip Sousa
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