Banana Pudding

The story

Bananas became widely available in the United States in the late nineteenth century, and banana pudding recipes soon appeared in cookbooks. The dessert became particularly associated with the South during the twentieth century, helped by packaged vanilla wafers and promotional recipes. Earlier versions often used sponge cake, while wafers became the familiar standard. The pleasure comes from changing textures: creamy custard, fresh banana and wafers that gradually soften into cake-like layers. The pudding should taste of vanilla and fruit rather than artificial banana. It can be topped with meringue, whipped cream or left simply layered. Banana pudding is common at Southern potlucks, church suppers, barbecues, family reunions and holiday tables. It is designed for a large dish and generous spoonfuls rather than formal slices. Many families regard a particular custard, wafer brand or topping as non-negotiable.

Ingredients

• Base
• 110 gram vanilla wafers
• Dairy
• 300 millilitre milk
• 15 gram butter
• Main
• 17.5 gram co
• Protein
• 2 piece piece egg yolks
• Sweetener or fruit
• 250 gram bananassliced 8 mm thick
• 60 gram caster sugar
• 1 teaspoon vanilla extract

Method

1. Slice the bananas

   Slice bananas about 8 mm thick just before assembling so they do not brown too quickly.

   Look for: Slices should be even for neat layers. Tip: A squeeze of lemon is optional but use sparingly so it does not taste sharp. Avoid: Do not slice hours ahead.

2. Cook the custard

   Whisk milk, yolks, sugar and cornflour. Cook over medium-low heat, stirring constantly, until thick and bubbling gently.

   Look for: Custard should coat the back of a spoon. Tip: A heavy pan gives better heat control. Avoid: Do not boil hard or the eggs may scramble.

3. Layer while warm

   Layer wafers, bananas and warm custard in a dish. Repeat, ending with custard.

   Look for: Wafers should be covered so they soften. Tip: Warm custard helps the wafers turn cake-like. Avoid: Do not leave dry gaps at the edges.

4. Chill to set

   Cover and chill at least 4 hours before serving.

   Look for: The pudding should scoop softly with distinct layers. Tip: This is best the day it is made. Avoid: Do not serve immediately; the texture needs time.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.