My grandmother, Nanny, came to visit us back in March for a few days. She traveled by car with her sister, my Aunt Mozelle. Aunt Mozelle noticed a ton of overripe bananas on my counter and asked if she could make some banana pudding. Well, of course! I would never turn that down!
Does that ever happen to you? When it comes to bananas, I feel like I’m either completely out of them, or I have a ton of them going bad. So instead of making banana bread or a smoothie, this is a new/old way to use them up. This is the original custard recipe from the Nilla brand, but I made it chocolate. I also prefer whipped cream to meringue, so I did that instead.
This recipe calls for a double boiler. That sounded a little bit intimidating to me, less like cooking I am used to and more like a science experiment that could turn into chocolate scrambled eggs if I messed it up. It’s actually really easy though. Once you whisk all the custard ingredients together, just place the glass or metal bowl on top of a pot of boiling water. Make sure the pot and bowl are a good fit, and it should turn out just fine.
Total Time: 1 hour
Yield: 8-10 servings
Difficulty Level: Easy
½ cup flour
2/3 cup cocoa powder
¾ cup white sugar
5 egg yolks
3 cups milk
1 teaspoon salt
2 teaspoons vanilla extract
60-70 vanilla wafers, plus a few extra for garnish
6-8 very ripe bananas
2 cups heaving whipping cream
½ cup powdered sugar
Mini chocolate chips, for garnish
- Start a double boiler on the stove. Fill a pot with water, and bring to a boil.
- Meanwhile, in a heat safe bowl (either glass or metal), sift the flour and cocoa powder into the bowl. Add the sugar, egg yolks, milk, and salt. Whisk for 1-2 minutes to remove any lumps.
- Put the bowl over the pot, and whisk continuously for 15-20 minutes until the pudding has thickened to the right consistency.
- Remove from heat, and stir in the vanilla extract.
- Add a ½ inch layer of the pudding to a trifle dish.
- Add a layer of vanilla wafers, and then a layer of bananas.
- Repeat the layers of pudding, wafers, and bananas until you’ve used up all the pudding. End with a layer of pudding. Set aside.
- To make the whipped cream, add 2 cups of very cold whipping cream to the bowl of a stand mixer fitted with a whisk attachment.
- Begin with the mixer on low speed, then gradually work up to high speed.
- Once peaks have formed, add the powdered sugar, and whisk for another 30 seconds to incorporate.
- Carefully spread the whipped cream over the chocolate pudding, being careful not to mix.
- Crush up a few vanilla wafers, and sprinkle them over the whipped cream. Sprinkle a handful of mini chocolate chips on top.
- Chill until ready to serve, up to 4 hours.