BUTTERMILK BANANA PUDDING WITH SALTED PEANUTS
Banana pudding typically sits on the sweeter side of the dessert spectrum. Despite layers of instant pudding, vanilla cookies, sliced bananas and meringue or whipped cream, the sweet snack can feel a little one-note. But with a few simple tweaks and some new ingredients, it can feel fresh. The addition of buttermilk gives the custard a tangy zip of acidity, and tossing the Nilla Wafers with salted brown butter imparts a nutty, caramel-like flavor. Sour cream is incorporated into the whipped-cream topping, which helps the heavy cream stay firm while refrigerated and turning this into a fail-proof make-ahead dish. Garnishing the top with some more crushed cookies and chopped salted peanuts provides the pudding with crunch.
Provided by Grant Melton
Categories snack, custards and puddings, dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Prepare the pudding: Add milk, heavy cream and vanilla extract to a medium saucepan and heat over medium. Meanwhile, whisk together sugar, egg yolks, cornstarch and salt in a medium heatproof bowl. Once the milk begins to bubble slightly around the edges, remove from heat. Slowly pour a ladleful of the warm milk into the yolk mixture, whisking constantly. Continue to slowly incorporate the rest of the warm milk, ladle by ladle, into the yolk mixture until thoroughly combined.
- Pour the mixture back into the saucepan and heat over medium. Whisk until the mixture begins to bubble and is thick enough to coat the back of a spoon, 2 to 3 minutes. Pour the warm pudding into a large heatproof bowl and let cool for 5 minutes before whisking in the buttermilk. Place plastic wrap over the pudding, gently pressing the wrap to touch the top of the pudding. Refrigerate for at least 3 hours before using.
- Prepare the cookie layer: Add the salted butter to a large sauté pan or deep skillet and melt over medium-low. Cook, stirring often, until the butter begins to foam. Once the butter gives off a nutty scent and darkens to a caramel-like color, about 4 minutes, remove the pan from the heat and add the wafers. Toss the Nilla Wafers to coat them with butter. Set aside.
- Prepare the whipped cream: Whip 1½ cups heavy cream in a stand mixer fitted with the whisk attachment or with a hand mixer on medium-high until it forms soft peaks, about 3 minutes. Turn off the mixer and add the sour cream. Turn the mixer on low and gradually add the confectioners' sugar. Once incorporated, whip on high until the cream has formed soft peaks again. Set aside.
- Reserve 12 Nilla Wafers for garnish. Pour the rest of the cookies into a 9-by-13-inch baking dish and arrange in an even layer. Scatter the sliced bananas evenly on top. Pour the chilled pudding over the bananas and spread the pudding in an even layer to coat. Top with the whipped cream mixture. Cover and refrigerate overnight (or at least 4 hours).
- Place the remaining Nilla Wafers in a plastic bag and crush them with a rolling pin. Remove the pudding from the refrigerator and garnish with crushed cookies and chopped peanuts just before serving.
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MD Shahalom
[email protected]This pudding is the best!
Aniya Morales Butterfield
[email protected]I love this recipe!
Arafat Vai
[email protected]This pudding is amazing!
Dipongkar Paul
[email protected]I highly recommend this recipe.
Maxamed Haashim
[email protected]This recipe is a must-try for any banana pudding lover.
augustine ortega
[email protected]This pudding is so good, I could eat it every day!
Tehmena Hussain
[email protected]I've made this pudding several times and it's always perfect. It's a great dessert for any occasion.
Andom Lynch
[email protected]This pudding is easy to make and it's always a hit with my family and friends.
Chase Gamble
[email protected]I'm not a big fan of banana pudding, but I thought I'd give this recipe a try. I'm glad I did! The pudding was creamy and delicious, and the salted peanuts added a nice touch of saltiness.
Md Nazmul Raj
[email protected]This pudding is delicious! The only thing I would change is to use less sugar.
Suzy Gist
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Izabella Amado
[email protected]I made this pudding for my kids and they loved it! They especially loved the salted peanuts.
tasha trower
[email protected]I'm not a fan of salted peanuts, so I omitted them from the recipe. The pudding was still delicious.
Kganya Molefe
[email protected]This pudding is a great way to use up ripe bananas. I always have a few bananas that are about to go bad, so this recipe is perfect for me.
Ashley Beaulieu
[email protected]I love that this recipe uses buttermilk. It gives the pudding a tangy flavor that I really enjoy.
hall boy
[email protected]This recipe is easy to follow and the results are amazing. The pudding is creamy and delicious, and the salted peanuts add a nice touch of saltiness.
Liyema Noluthando
[email protected]I made this pudding for a potluck and it was gone in minutes! I'll definitely be making it again.
Sk Rana. com
[email protected]This pudding was a hit at my last dinner party. Everyone loved the unique flavor and the salted peanuts on top.
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[email protected]I'm not usually a fan of banana pudding, but this recipe changed my mind. The buttermilk adds a tangy flavor that balances out the sweetness of the bananas and the pudding mix perfectly.
OzMadMan
[email protected]This banana pudding is a true delight! The combination of buttermilk, bananas, and salted peanuts creates a unique and incredibly flavorful dessert. I especially love the crunchy texture of the peanuts, which adds a nice contrast to the creamy puddin