Funerals are a big deal in New Orleans and our family was no exception. Though we didn't send our beloveds off with a jazz funeral and a brass band, we did put out quite a spread to keep the mourners sated. I would sit through the eulogy, the whole time keeping my fingers crossed that I'd meet up with banana pudding at the post-service buffet table at one of the cousin's houses. I'd walk in the gathering and within minutes I'd be scanning the dessert table—nine out of ten times it was there—a giant bowl of canary yellow and banana-flavored righteousness beckoning to be pillaged.
Sometimes it was layered with vanilla wafers like a parfait. Sometimes the cookies were half sunken into the abyss. Sometimes there were bananas and sometimes there weren't. I'd always scoop out a giant serving with more than my fair share of cookies. Now that I'm grown, I like my banana pudding flavored with banana liqueur and topped with a vanilla-wafer and cinnamon-tossed crumb topping. The topping always stays crisp and provides an amazing contrast to the soft-tender bite of the chopped bananas and the silkiness of the pudding. It's humble and homey but just different enough from the traditional version that I feel good about serving it in a more sophisticated setting.
Ingredients
Serves 6
For the pudding:
For the crumble:
使布丁:
Step 1
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
Step 2
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
To make the crumble:
Step 3
While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
To serve:
Step 4
Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)
Leave a Review
Reviews (33)
Back to TopSo delicious. I used gluten free coconut cookies (Tate's Bake Shop) instead of Nilla wafers, with butter and cinnamon but no added sugar. Perfect topping!
Kate
Southern Vermont
2/19/2023
We LOVE this pudding. My husband requests this dessert for his birthdays. Love the Nilla Wafer crumble on top. Excellent
Lindaaa
So Cal
9/3/2022
My daughter and I made this as vanilla pudding. We followed the recipe but used skim milk and omitted the banana liqueur, bananas, and crumble. We also used a double boiler for all stovetop activity and I would recommend it - you don't have to worry about burning anything that way. Seriously yummy!
witzz
Bronx, NY
5/28/2020
This is a solid recipe made better by STARSPRITEKINS's notes but I won't make again since banana pudding will never be the star of any menu. Everyone ate it and liked it, but nobody wanted or asked for seconds.
tjmeehan
NYC
4/22/2018
I followed STARSPRITEKINS' excellent notes and it worked out great. Also cut the topping sugar to 1 1/2 tsp instead of 2, crushed the wafers in a bowl with a fork, baked them in a toaster oven, and used Calvados instead of banana liquor. (If I bought a bottle of alcohol for every recipe calling for a tablespoon of some obscure alcohol I'd go broke. But I guess I could open a bar and then I wouldn't be broke. I'm gonna open a bar.) Also garnished it with banana Pocky.
demarcate
Brooklyn NY
12/30/2017
To simplify this I added mashed bananas to pudding after cooked with Liqueur and vanilla extract. Browned wafers on stove top with brown sugar/white sugar, butter, salt and cinnamon. Placed pudding in dessert into cups and sprinkled wafer mix on top. Refrigerator to cool.
cartteri
Kansas City, MO
7/4/2016
Best banana pudding. Followed recipe exactly,using Banana liquer. Made a crust out of vanilla wafer topping and served as a pie. Had to double pudding recipe.
charrvt
Fairfield, CA
1/20/2015
When do you put in the vanilla extract and butter?
mvmcharlie
Philly
8/24/2014
Neither banana liqueur nor extract in the house when I got a mad craving for banana pudding...so I decided to mash 1 very ripe banana into the egg yolk mixture so that it would cook while it thickened. It takes longer to thicken (i.e. 10 minutes and I moved it half way into the medium-high temperature), and next time I'll reduce if not omit the sugar....but a great pudding! very satisfying and nice that it's very natural.
Sylvanna
Charlottesville, VA
7/16/2014
I like it! I've never made pudding from scratch. So easy and really good .
robingurney1
Los Angeles,CA
2/4/2014
I made this with my four year old, so we made a couple of kid-friendly substitutions: less sugar, and no banana liqueur or flavoring. We added 3 mashed overripe bananas to the pudding after whisking in the butter and vanilla. This is easy to make and my kids loved it.
jessica2004
USA
7/8/2013
This is a great beginning. I agree with others -it needed more "good" banana flavor. I've made this four times in two weeks- tweeking the recipe each time to get better flavor. I took an idea from Cook's Illustrated (a banana bread recipe) and captured banana juice from fresh very ripe bananas. I peeled four very ripe bananas, broke them into pieces, microwaved them on a plate -covered with plastic wrap - for 4 minutes. The bananas seem to melt, but there is about 1/2 cup of juice on the plate. I strain the bananas (discard the solids) and collect the juice. Then, I reduced the "banana juice" on the stove top to about 3 tablespoons. I use the reduced banana juice and 1 tablespoon of "99 Bananas" liquor. I add all this after the pudding is off the heat. I followed all other directions and ingredients. The banana flavor is excellent and not artificial.
StarSpritekins
Evans, GA
7/8/2012
Love this recipe! I just use the pudding part - love to mix it up using different liqueurs (such as Kahlua) or stirring in peanut butter. Easy to double if you need a large batch.
Bryt
SC
6/30/2012
31/2 forks really. I would add more banana liqueur next time...do not use banana flavoring. Tried that once in a recipe and it tasted so artificial. The crumble really makes this special.
taebatha
Atlanta
3/21/2012
I made this for a Valentines Day dessert and it was fantastic! I made homemade banana liqueur from a recipe I found online, which was fun. I did use an extra tablespoon of the liqueur. The pudding texture is divine and the crumble is genius.
jggebhardt
3/12/2012
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