banana dessert recipes

How to make old-fashioned banana pudding from scratch with homemade vanilla pudding, fresh sliced bananas, vanilla wafers, and whipped cream.

Old-Fashioned Banana Pudding from Scratch

sugar

all-purpose flour

salt

milk

egg yolks (slightly beaten)

vanilla extract

vanilla wafers)

bananas (peeled and sliced)

whipped cream

In a large saucepan, whisk together the sugar, flour, and salt.

Over medium heat, whisk the milk in, stirring constantly 'til the mixture comes to a boil and thickens.

Once your mixture has thickened, reduce the heat to low, and cook 15 minutes longer, constantly stirring to avoid scorching.

Next pour a small amount of the hot milk mixture over the beaten egg yolks, beating together well.

Return the egg yolk mixture to the saucepan with the rest of the milk mixture; over medium heat, cook for 2-3 more minutes, stirring constantly.

Remove your thickened pudding from the heat, and add vanilla extract to the mixture, stirring 'til the vanilla is mixed into the pudding.

Now you're ready to layer everything together. Begin by layering a small amount of the pudding on the bottom of your baking dish.

Add half the vanilla wafers, creating an entire layer of vanilla cookies on the bottom and just up the side.

Layer half the sliced bananas on top of the wafers.

Add half the remaining pudding as another layer.

And then you'll start all over again… Form a new layer with the rest of the vanilla wafers.

Add the rest of the sliced bananas.

Finally, spread the rest of the pudding on top of the bananas.

Add a top and final layer of whipped cream on top, and serve while still warm; or you can chill it and serve it cold.

Caramelised bananas in butter and dark rum under all-butter puff pastry. Soft, jammy, and sticky with a shattering pastry crust. Warm and indulgent, this is a decadent upside-down tart scattered with toasted almonds and served with softly whipped cream!

Banana Tarte Tatin

250 gr all-butter puff pastry (1 sheet)

bananas (firm-ripe, about 500 grams peeled)

gr caster sugar

water

gr salted butter (cold, cubed)

tbsp dark rum

vanilla extract (or seeds of half a pod)

lemon zest (optional)

200 ml Double cream (well chilled)

tbsp icing sugar

gr almonds

Heat the oven to 180°C fan. Zest the lemon. Peel the bananas and halve each lengthways.

1. Prep

Put the sugar and water in a dry stainless pan over medium heat. Don&#039;t stir, just swirl. Take it to amber, about 7 minutes, pulling it off the heat just before the shade you want.

2. Make the caramel

Off the heat, whisk in the cold butter (it will hiss and foam), then the vanilla, lemon zest and flaky salt. Let it sit 3 minutes to firm up. It should be a thick glossy caramel, not a pourable sauce.

3. Butter and flavour it

Lay the banana halves cut-side down on the caramel, packed tightly from the outside in, trimming to fill the gaps. Drizzle over the rum. Don&#039;t cook them on the hob.

4. Arrange the bananas

Lay the chilled pastry over the top and tuck the overhang down inside the pan. Cut 3–4 steam vents in the centre. Bake for 30 minutes, until deep golden and risen.

5. Lid it and bake

Toast the flaked almonds in a dry pan for about 4 minutes until golden, then tip onto a cold plate. Whip the cream with the icing sugar to soft peaks and chill.

6. Toast the almonds and whip the cream

Rest the tart a moment but not too long. Run a knife around the edge, put a plate over the pan, and flip in one movement. If it sticks, warm the base on the hob and try again. Scatter over the almonds and serve warm with the cream!

7. Rest, flip, finish

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Banana Tarte Tatin

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