Do you love banana desserts?
I’ve been on the lookout for an easy banana pudding recipe for the last couple of days because I have these 2 silly bananas left in my fruit basket. And I am absolutely clueless of what to do with them.
Not a milkshake again! Besides I don’t have enough milk in my fridge, at least not enough for 2 milkshakes.
I’m not into baking that much, so finding a recipe for a banana pudding is quite a challenge for me. But hey, I have an incentive. The hubs loves puddings and I have friends coming over for a cup of coffee this afternoon!
So I got this. I can do it.
Let’s get baking this morning!
So this is mostly the moment when my cookbook collection comes in very handy. It had been a long time since I thumbed my way through my old-fashioned Flemish basic cookbook. Every self-respecting housewife and mother has one at home back here.
Easy Banana Pudding Recipe
This heavy cooking bible has almost no pictures and it contains a lot of dusty old fashioned dishes. The food styling, presentation and decoration back then just gives me the creeps sometimes! However it also holds good old traditional recipes and local classics that you can always count on in my case.
Dishes and desserts that even my grandmother used to prepare as well!
This is where I usually get my inspiration from to make cakes and doughs. And it is about time that I try out a good old-fashioned but light and delicious banana pie.
Do you love sweet treats and desserts 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.