cakelamb banana pudding
if you like it thick, fluffy (x3) 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, which is why I named it after my little cottage bakery (rip).
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 sour cream to cut through the sweetness.
I also fold the sliced bananas directly into the pudding. The bananas infuse the pudding better that way (imo). 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.