Homemade Banana Pudding from scratch



Easy Southern Banana Pudding Cake


Published: Nov 10, 2020 · Modified: Nov 10, 2020 by Bintu · This post maycontain affiliate links.Banana Pudding Cake is an elegant twist on a traditional favorite that hadgraced every southern table. And this Banana Pudding Cake Recipe pairs layersof banana cake with a creamy pudding that is all topped off with a fluffywhipped frosting.You’ll also like Bourbon Buttermilk Pie and Easy Cream Cheese Pound Cake.Post may contain affiliate links. For more information, check mydisclosureBanana Pudding is a southern favorite and everybody’s grandmother has THE bestrecipe. Well, move over, Grandma! There is a new Banana Pudding in town.Southern Banana Pudding Cake takes all the best things about banana puddingand combines them with cake. Seriously y’all….what could be better thanthat?!?!

Banana pastry cream


The base of this homemade banana pudding is a banana flavored custard / pastrycream. The Magnolia Bakery recipe uses vanilla pudding as the base. However, Iuse a banana flavor infused banana custard. This is essentially a thickerbanana flavored pudding. This makes the pudding that much more banana flavoredand creamier.To make this you will need, * Milk * Banana * Sugar * Cornstarch * Eggs

Homemade Banana Pudding from scratch


Yield: One large 8 inch trifle bowl (or equivalent)Cuisine: American, North AmericanDelicious homemade banana pudding that’s made from scratch, using bananainfused milk! No instant pudding and no condensed milk. Guaranteed to be thebest banana pudding you’ve ever had!INTERMEDIATE – The recipe itself is easy, but has several components. But eachcomponent is easy on its own, but may need some planning ahead of time.US based cup, teaspoon, tablespoon measurements. Common MeasurementConversions. Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌‌results.There is at least one overnight chilling step in this recipe.Prep: 50 minutesChilling time: 16 hoursCook: 40 minutesTotal Time: 17 hours 30 minutesServings: 14 servings (1/2 cup each)

Step one – Make the banana pastry cream


The first step is to infuse the milk with the flavor of banana. Slice thebananas and add them to the milk. Heat the milk mixture until it just startsto boil or simmer. Remove from the pan and let the milk cool down in thefridge. Let the bananas infuse the milk for about 4 hours, or up to 12 hours.Next, strain the milk mixture without squeezing the bananas through the sieve.Now you’ve got banana infused milk! This is what you will be using to make apastry cream / custard. The pastry cream will be very thick because of theaddition of extra cornstarch. This is so that the final banana pudding willhave the right spreadable consistency after adding whipped cream.The pastry cream is then chilled in the fridge for a few hours. * Fresh banana and milk * After the banana is steeped in milk * Banana infused milk * Banana flavored pastry cream * Chilled banana pastry cream * Chilled banana pastry cream, whisked

Can I Bake This Cake in Advance?


If you can resist digging in, this cake will keep well in the fridge forseveral days. If needed, you can bake and frost the cake 2-3 days in advance.

Banana diplomat cream (pudding base)


* When the custard is chilled, make the stabilized whipped cream. * Place the chilled whipping cream (heavy cream) in a chilled metal bowl (of your mixer). * Place the water in a small microwaveable bowl. Sprinkle the gelatin and stir it in. Allow the gelatin to bloom in the water for about 10 minutes. * Microwave the bloomed gelatin for about 10 – 20 seconds to dissolve the gelatin. But DO NOT let it boil. * Stir in about 1 tbsp of the chilled heavy cream to temper the gelatin mixture. * Start whisking the heavy cream and pour in the gelatin mixture. Make sure the gelatin isn’t poured directly onto the whisks, since this will cause the gelatin to set and forms clumps. * Whisk the heavy cream on high for a few seconds to incorporate the gelatin. * Once the gelatin is incorporated, lower the speed to medium high, and whisk the cream until it’s just starting to form stiff peaks. Make sure to NOT let the heavy cream curdle / become grainy. * Fold in about ⅓ of the whipped cream into the banana flavored custard. Once mixed well, either fold the rest of the whipped cream into the custard, or fold the custard into the remaining whipped cream in the mixer bowl. Either way is fine. Now the pudding base is ready.

Step two – Make the banana diplomat cream


This step involves whisking heavy cream until you have stiff peaks and thenfolding it in with the chilled banana pastry cream. Add gelatin to make thismore stable, but this is an optional step.The banana pudding base should be used immediately.”

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