Banana Pudding
Quick, simple, and easy, made from everyday ingredients! Banana pudding is a recipe for a delicious no-bake dessert that comes together in no time from the most basic ingredients. Any beginner can make it, no matter their age. The pudding makes a great end to any gathering.
Cooking method
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Step 1:
How do you make banana pudding? Gather the ingredients. Use any cookies you like, as long as they're tasty and crumble well. Mine are plain sponge cookies, but sugar cookies like ladyfingers (savoiardi), shortbread, or even oatmeal cookies will do. Use milk of any fat content — it doesn't matter. Any starch works too: use a heaping tablespoon of cornstarch, or a level one of potato starch.
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Step 2:
Put all the dry ingredients into a small bowl — sugar, starch, flour, and vanillin. Stir the mixture together.
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Step 3:
Heat the milk until hot. Put the yolks in the saucepan you'll cook the pudding in. It's best if it's heavy-bottomed, so the pudding definitely won't scorch. Whisking constantly, pour about a quarter of the milk into the yolks. Whisk until smooth.
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Step 4:
Add the dry ingredients to the egg-and-milk mixture a spoonful at a time, whisking well after each addition. This keeps lumps from forming.
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Step 5:
Once all of the dry mix is in, pour in the rest of the milk. Stir.
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Step 6:
Set the saucepan over low heat. Cook the pudding, stirring constantly, until thickened. When it comes to a boil, cook it for a couple of minutes and take it off the heat. Cool the finished pudding completely.
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Step 7:
Crumble the cookies. You can just break them up, or, like me, crush them with a rolling pin in a bag. I left some larger pieces, but you can crush the cookies into a fine, even crumb.
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Step 8:
Cut the banana into thin rounds.
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Step 9:
Get out individual serving dishes — glasses or dessert cups. Put a layer of cookie crumbs in the bottom, then a layer of banana. Next add a few spoonfuls of pudding. Repeat the layers — cookie / banana / pudding. Chill the dessert in the fridge for half an hour.
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Step 10:
The top of banana pudding is traditionally finished with whipped cream or crushed meringue. I went with meringue. You can also scatter nuts, chocolate, or berries over it. Serve. Enjoy!
- Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
- For the difference between vanilla, vanillin, vanilla extract, and vanilla sugar, and how to use and substitute them correctly so you don't ruin a dish's flavor, see this article.
- For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Bananas - 89 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Sponge cookies - 378 kcal/100g
