A Banana Pudding Journey
If you’re like me, you love banana pudding in all its variations. My mother made it like just about anyone would: some instant banana pudding, Cool Whip, and Nilla Wafers. She would line a bowl with cookies, add the pudding, top with the Cool Whip, and finish it with more cookies for good measure.
Admittedly, this was the only kind of banana pudding I ever had until about two years ago, and it’s been a real journey.
Discovering New Flavors
It all started at Hancock’s Barbecue in Selma, when I tried their caramelized banana pudding. Which got me thinking: how do you caramelize a pudding? Yet, I didn’t question it—just ordered more.
Then, a friend gave us some fully homemade banana pudding, baked with a fluffy meringue and laden with diced Angel Food cake. Honestly, it was the most decadent I’ve had, and probably my favorite.
However, it was in a little bookshop in Sandwich, Massachusetts, that I came across a recipe enticing enough to buy the accompanying book. With some tweaks (because I just can’t help myself), it brought me back to that first caramelized creation, showing me that this classic Southern dessert can be played with and isn’t that hard to make.
Roasted Banana Pudding Recipe
(Serves 8)
Ingredients
For the Pudding:
- 2 large bananas, unpeeled
- 6 Tablespoons butter, at room temperature
- 3/4 cup packed dark brown sugar
- Pinch of salt
- 2 large eggs
- 4 large egg yolks
- 2 Tablespoons brandy
- 1/2 teaspoon ground cardamom
For the Whipped Cream:
- 2 cups heavy cream, chilled
- 2 Tablespoons granulated sugar
- 1/2 teaspoon vanilla bean paste
Assembly:
- 8 ounces shortbread cookies, crushed
- 4 ounces chocolate, shaved (optional)
Instructions
- Preheat the oven to 400°F. Slit the bananas through the skin from top to almost the bottom, keeping the skin intact.
- Place the bananas on a baking sheet and roast until bubbles appear through the slits, about 15 minutes. Remove and cool.
- In a small pot, beat the butter, brown sugar, and salt until smooth. Add eggs and yolks one at a time, beating until smooth.
- Mash the cooled bananas and add to the butter mixture gradually. If the mixture separates, don’t worry—it’ll come together on the stove.
- Cook over medium-low heat, stirring constantly. Use a candy thermometer: when the pudding reaches 175°F, remove from heat (about 20 minutes).
- Transfer to a blender or use an immersion blender to smooth. Add brandy and cardamom and blend.
- Cover the surface with wax paper or plastic wrap, poking holes to let steam escape. Refrigerate until ready to use.
Whipped Cream
- Combine cream, sugar, and vanilla bean paste in a bowl. Beat by hand or with a mixer on high until soft peaks form. Chill until ready to serve.
Assembly
- Crush cookies in a Ziplock bag until pea gravel-sized.
- In a glass bowl or individual glasses, layer: pudding → cookies → whipped cream.
- Repeat layers, topping with chocolate if desired.
Tips & Variations
- I haven’t tried the chocolate, but it could be amazing.
- Sometimes I whip peanut butter into the cream—because, selfishly, I love peanut butter.
- No vanilla bean paste? Use vanilla extract or add an extra teaspoon of brandy.
- Substitute bourbon, cognac, or rum for brandy.
- Cardamom can be replaced with cinnamon, nutmeg, cloves, or allspice.
- Light or dark brown sugar works; dark makes the pudding slightly richer.
- Cookies: Keebler Sandies, Lil’ Dutch Maid Butter Rings, or traditional vanilla wafers. Crushed cookies in every bite make a big difference.
- Add fresh banana slices for extra dimension.
- Angel food or pound cake could take this pudding to heavenly levels—but beware, you might never look back.
