Birthday Banana Pudding

Steph's little brothers are twins and celebrate their birthday very close to Christmas. For a special birthday dessert, one of them requested a favourite classic from the southern USA: banana pudding. Shucks, if it wasn't good! We kept in line with tradition and used American cookies called Nilla Wafers, but any of your favorite biscuit will work well- shortbread, Hobnobs, digestives, or something chocolate. For us, the lime cuts the sweetness just right, but if it doesn't strike your fancy, regular whipped cream works well too and stays true to the classic dessert itself. And, hey y'all, check out Steph's grandmother's trifle dish that features the pud in the pictures at the end of the post! 

Serves 8-12

Banana Creme Pat
3 yolks + 1 egg
175g caster sugar
3 tbsp flour
1/2 tsp salt
240 ml whole milk
240 ml double cream
4 bananas, sliced and quartered

  1. In a medium bowl, combine yolks, egg, caster sugar, flour, and salt. Whisk well to combine.
  2. In a medium pot over medium heat, bring milk and cream to the boil. Remove from heat.
  3. Add a small amount of milk mixture into the sugar mixture whisking well. Continue to add milk mixture slowly until all is added.
  4. Pour mixture back into medium pot and return to medium heat.  Whisk continuously until mix thickens and boils.
  5. Pass into a shallow tray and cover with clingfilm.
  6. Refrigerate until cold (we stuck ours in a snowbank :-) We are loving using the snow for our kitchen adventures!). 
  7. Once chilled, gently fold in all banana pieces, distributing evenly.

Banana Puree
30g caster sugar
250g sliced ripe banana
10g lime juice (around 1/4 a lime)
10g good quality dark rum

  1. In a medium pan over medium heat, spread sugar evenly over the bottom of the dry pan. 
  2. Melt until golden brown.
  3. Add bananas and mix roughly with spatula until a puree forms.
  4. Add lime juice and rum, and mix well.
  5. Remove from heat.

Banana Caramel
50g light brown sugar
115g unsalted butter
1/2 can condensed milk
banana puree (recipe above)
100g sour cream
10g lime juice

  1. In a medium pan over medium heat, bring sugar and butter to the boil. 
  2. Add condensed milk and whisk well. Continuing to whisk constantly, bring back to the boil until it changes colour and goes thick and dark. 
  3. Add banana puree, sour cream, and lime juice to milk mixture, blending with a stick blender until completely smooth.

Lime Syrup
zest 1 lime
100ml lime juice
100g caster sugar

  1. In a small pot over medium heat, mix all ingredients together and bring to boil.
  2. Once boiled, remove from heat and place outside in a snowdrift (or the fridge if a snowdrift is unavailable) until cold.

Lime Whipped Cream
lime syrup (recipe above)
300g double cream

  1. In a large bowl, pour the cream and the lime syrup.  Using a whisk, whisk until whipped cream.

To Assemble

In a trifle dish, pour all banana creme pat into the base of the dish. Next, layer the banana caramel on top of the banana creme pat (don’t feel you need to use all the caramel if you don’t want it). Add the whipped cream and spread evenly along the top. Finally, sprinkle with crushed or crumbled biscuits of choosing (we used American cookies called ‘Nilla Wafters’ which are traditionally used for this southern dish as a special request by the birthday boy). To finish, grate dark chocolate over the top. Top with a birthday candle and sing your heart out!