banana pudding

if you like it thick, fluffy and nostalgically sweet, this treat is for you.

years ago, i wanted to sell cups of this pudding to customers when i ran my cottage bakery business. i ended up not doing it, but this is the exact recipe i would have used.

like most banana pudding recipes, this is an adaptation of an adaptation of an adaptation.

seriously, everyone has a banana pudding recipe. banana pudding was one of the first sweet treats i made growing up that really inspired my interest in food. my mom had a printed recipe of aunt betty’s banana pudding, and year after year i would set out all my bowls and get to work in the kitchen.

fast forward to now, and i’ve got that recipe memorized, with some modifications. banana pudding is arguably one of the most nostalgic desserts, there’s no sense in trying to change it too drastically.

this recipe calls for mascarpone, which is blended in with the instant pudding and condensed milk, resulting in a very creamy and thick base to build upon. to that, we’ll whip in fresh vanilla bean whipped cream and crème fraiche to cut through the sweetness.

i also fold the sliced bananas directly into the pudding. the bananas infuse the pudding better that way in my opinion. i also left you the option to use nilla wafers or chessman cookies (OR trefoils next time you buy from the girl scouts).

i really like using both, however i am partial to using an entire 11 ounce box of mini Nilla wafers. the minis just makes the pudding look extra cute to me, and you get a better cookie to pudding ratio per bite.

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BANANA PUDDING

Makes: 1 9x13 dish | Prep Time: 15 minutes | Chill Time: 6-12 hours (overnight)

fluffy vanilla pudding

• 2 (3.4 ounce) packages vanilla pudding mix

• 240 grams cold whole milk

• 1 teaspoon kosher salt

• 1 14 ounce can sweetened condensed milk omit if you like your pudding less sweet

• 8 ounces mascarpone cheese, cold

• 240 grams heavy cream

• 1 tablespoon vanilla bean paste or extract

• 8 ounces crème fraiche or sour cream

• 4-5 ripened bananas, medium to large

cookies

• mini nilla wafers (11 oz box) OR chessman cookies (2 x 7.25 oz boxes)

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make the pudding part 1

1. To a large bowl, whisk together 240 grams cold whole milk with 2 3.4 ounce packages instant vanilla pudding mix until combined.

2. Whisk in 1 teaspoon kosher salt, along with a 14 ounces sweetened condensed milk. Cover the mixture securely, and place in the fridge to rest for 30 minutes or until set.

make the vanilla bean whip

1. to a medium chilled bowl, combine 240 grams of heavy cream with 1 tablespoon vanilla bean paste. use an electric hand mixer to beat the cream just until soft peaks form.

make the pudding part 2

1. remove the set vanilla pudding mixture from the fridge. beat in 8 ounces cold mascarpone cheese using an electric hand mixer until smooth.

2. gently fold in 8 ounces crème fraiche, followed by the whipped cream.

3. scrape the bottom of the bowl using a rubber spatula to ensure all the pudding is thoroughly mixed and set the pudding aside in the fridge.

   

slice the bananas

1. use a smooth knife to slice the bananas. add the bananas directly into the pudding and fold them in until evenly distributed.

   

assemble

1. line a 9x13 baking dish with a layer of cookies. pour about ½ of the banana pudding mixture directly on top of the first layer of cookies. use a small palette knife to evenly spread the pudding, and then add another layer of cookies.

2. pour the remaining ½ of pudding over the second layer of cookies and then continue with directions (3 layers of cookies, 2 layers of pudding).

3. finish with the remaining cookies, placing them as strategically as you’d like over the pudding, or crushing them and sprinkling them liberally.

   

4. cover the pudding securely with plastic wrap, and place it into the fridge to chill for at least 6 hours, preferably overnight.

5. serve cold and enjoy! i love scooping this stuff straight into a mug and eating it all cozy on the couch.