The Things We Do For Love

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I wanted to cook something special for my son who was having a less than stellar day. His favorite dessert of all times is banana pudding, and I don’t mind making it for him, but here is the truth – I absolutely hate vanilla wafers. Just saying that out loud seems practically un-American, but I can’t help it. The texture is yucky the sweetness is cloying and even a banana does nothing to improve it – at least in my humble opinion. So when I saw a menu offering a banana pudding served with banana bread I had a revelation! Why not make banana bread and serve it, nicely toasted of course, as a base for a pudding with bananas and NO vanilla wafers. The recipe I always use for banana bread is in a previous blog. It is a favorite in our house because I sneak in a small amount of mini chocolate chips. 

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Banana bread is an easy recipe and the ingredients are almost always on hand. There is no need to buy a pudding mix for banana pudding, which would most likely have a lot of weird artificial ingredients. Pudding is easy as pie (ha!) to whip up. You just heat up some milk, add flour and sugar – egg yolks – a splash of vanilla and you have pudding. Put sliced bananas in a casserole, cover with pudding and chill in the fridge. To assemble the dessert, I toasted slices of bread in the oven, topped them with pudding and added a dollop of whipped cream since my guys prefer that to a meringue topping. The dessert was a huge success- just delicious and best of all we have banana bread left over to toast for breakfast!

Banana Bread Pudding

Ingredients

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4 bananas, sliced

2 ½ cups of whole milk or a mix of half & half and milk

1/3 cup flour

½ cup sugar

½ tsp salt

3 egg yolks

2 Tbsp butter

2 tsp vanilla

Directions

Put sliced bananas in an 8 x 8 or similar size serving dish.

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Heat milk in a sauce pan over medium high heat.

In a small bowl whisk together flour, sugar, and salt.

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Reduce heat to medium low and add flour mixture to milk in four additions, whisking to incorporate after each addition.

Beat egg yolks lightly in a bowl and whisk in a small amount of the milk mixture – about ¼ cup – slowly so you don’t make scrambled eggs!

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Whisk egg mixture into milk and continue to stir until pudding consistency – about 3 minutes.

Stir in butter and vanilla and pour pudding over the bananas.

Cover with plastic wrap and chill until ready to serve.

For assembly: Sliced and toasted banana bread, topped with pudding, and a dollop of whipped cream. You can dust with a bit of nutmeg for an extra special touch.

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© Deer One Publishing 2019