What Could Be Better Than Caramelized Banana Pudding?

September 10, 2015

Old-fashioned banana pudding gets an update in this fresh take on the classic recipe. Instead of traditional vanilla wafers, we’re using a gluten-free almond crunch, and caramelizing the bananas for even more flavor.

Banana Pudding

Yield: 6 servings
Active Time: 20 minutes
Total Time: 2 hours

Almond Wafer Crunch

1 large egg white
3 tablespoons organic sugar
1/8 teaspoon salt
3/4 cups sliced almonds

Vanilla Pudding

2 1/2 cups whole milk
2/3 cup organic sugar
Pinch of salt
1 vanilla bean
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened (optional)

Caramelized Bananas

1 tablespoon ghee
4 bananas, sliced into 1/2-inch rounds
1/2 teaspoon cardamom

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

For the almond crunch:

Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.

Bake in oven until golden, 15 to 25 minutes. Cool on baking sheet, then break into pieces.

For the pudding:

Add 2 cups milk, sugar and salt to a medium saucepan over medium-low heat. Split vanilla bean in half lengthwise and scrape seeds into milk, then add pod. Cook just until mixture begins to steam.

Combine cornstarch and remaining milk in a bowl and whisk until there are no lumps. Remove vanilla bean from pot and discard. Add cornstarch mixture and cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Reduce heat immediately to very low and stir for 5 minutes or so until thick. Stir in butter.

For the caramelized bananas:

In a skillet over medium-high heat, place ghee and bananas. Sprinkle with cardamom and pan-roast to caramelize natural sugars, 4 minutes. Let cool.

To assemble:

In small cups, layer vanilla pudding, almond crunch, and bananas. Cover and let sit in fridge to chill before serving.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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