Easy Banana Pudding Recipe
This heavy cooking bible with almost no pictures contains lots of dusty sixties and seventies stuff (that presentation, gives me the creeps!) but also good traditional recipes and local classics. It is where I usually get my inspiration for cakes and doughs. Time to try out that good old-fashioned but light and delicious banana pie.
Love sweet treats with bananas? Then also check out my banana bread!
- 2 large ripe bananas
- 7 oz vanilla custard (200 g)
- 5,7 oz plain flour (160 g)
- 0,35 oz fresh yeast (10 g)
- ¼ cup whole milk (60 ml), tepid
- 1,4 oz unsalted butter (40 g), cold and diced
- ½ cup whipped cream (120 g)
- 1 tsp caster sugar
- 1 egg yolk
- Add the plain flour, the fresh yeast, the diced cold butter, the egg yolk, the caster sugar and a pinch of salt to a blender.
- Pulse into a dry and crumbly mixture. Pour in the tepid milk.
- Pulse again until you get a sticky dough.
Pour the dough onto a well floured surface. Sprinkle with extra plain flour and start kneading for 3 to 4 minutes. Form into a ball and sprinkle with a little flour. Wrap it up in cling film and let the dough rest at room temperature for at least 30 minutes.
- Roll out the dough on a well flour surface and coat a tart tin with it. I used a tin of 7 inch (18 cm) in diameter.
- Peel one banana and break it up into pieces (you need about 7 oz or 200 g for the filling). Add the banana to a clean blender and pour in the vanilla custard as well.
- Pulse into a very smooth mixture and then pour it in the uncooked pie shell.
- Bake the banana pie in a preheated oven at 356°F (180°C) for 40 minutes. The filling will darken a little on top but that’s normal. Then remove the pie from the hot oven and let it cool in its tin. Spread the top with the whipped cream. Then peel the remaining banana and slice it up finely. Place the slices neatly on the whipped cream. Cut the banana pie into wedges and serve lukewarm or at room temperature.