Gem, I don’t know.
I think this might be better than Magnolia Bakery’s.
I think so.
Hi Bold Bakers.
A banana pudding is a classic American dessert, and it has everything I love.
It has layers of bananas, cream, wafers, pudding, all sorts of yummy stuff.
I’m gonna show you how to make it completely from scratch so no matter where you are in
the world you can make it to.
And as you can hear, we’ve got baby George and Kevin in the corner.
We’re here for moral support.
He’s here for the desert I don’t know what you’re talking about.
And of course Zach is behind the camera and we’re delighted to have him back.
OK so let’s get started with this dessert.
Here I have a heavy bottom sauce pan and into this I’m going to add in some milk, now
I use full fat milk for this because fat is flavor.
And then I’m going to add in some cream.
So for this cream, you don’t have to use heavy whipping cream you can use any cream
you want because we don’t have to whip this.
So whatever cream you have to hand.
So we’re gonna put this on the stove, on a medium heat, kinda medium low-ish, and then
we’re going to let that simmer.
And back over here we’re going to get our eggs ready.
So we’re going to use three eggs, we’re going to start with one whole egg.
And two egg yolks.
Now it really helps if these are room temperature because we’re going to add in hot milk and
it helps if they’re the same temperature.
And as always, this is my bakers tip, make sure you keep your egg whites.
I keep them in the freezer, then I defrost them and then they’re good as new.
I keep them for merengue and they’re really good.
So into our eggs we’re going to add sugar.
So here’s a fun fact, when sugar and eggs meet they can actually start to cook, so what
you want to do is whisk it up straight away so you don’t get any cooked egg lumps in
there.
Give it a whisk.
Lovely.
And into this you’re going to add in corn starch, or corn flour.
Now this is what thickens our pudding.
The good thing about corn starch is it’s gluten free so it keeps your pudding gluten
free.
Then just whisk these ingredients together.
So now this pudding is custard basted, so unfortunately for this recipe you can’t
leave out the eggs because that’s what thickens it and makes it rich.
Ok so let’s go check on our milk because I think it’s almost done.
There you go it’s almost comet a simmer, look at this.
Check this out Zach.
You see the way it kinda forms a skin?
You do not want this mix to boil.
We’re going to add this into our eggs, and then we’re going to mix this up.
By adding the hot mix to the eggs, you start making the mix the same temperature and you’re
not shocking the eggs.
There you go, lovely, and then what you want to do is add it straight back in there.
This is called tempering and I have tips about this on my website.
Here we go.
Now, Zach, back over to the heat.
And we’re gonna put this on medium low heat, you want to be careful here.
And we’re just gonna stand here, give it a whisk and wait for it to thicken.
It’ll take around 6-8 minutes or so, so don’t crank up that heat and do it faster,
you want to kind of do it low and slow.
So pudding in Ireland is generally a sponge cake or some sort of cake, where as in America
it can be custard based so chocolate, vanilla, it’s really delicious but it’s very different.
But once I came to the US and had banana pudding I instantly fell in love, because like I said,
all those layers, different textures and it just right up my alley.
So you can see already the corn starch is starting to work and it’s getting really
thick.
One thing you do is don’t let it boil because you never let a mix like this boil.
So there you go, it only takes a few minutes.
It’s gotten nice and thick, this is gorgeous.
So I’m gonna move it over here to my countertop.
So this is nice and thick but once it cools down it’ll get even thicker.
It’s gonna be lovely and thick.
So into this I add in a few more things just to make it really special and kind of elevate
it from traditional banana pudding.
I add in some butter at the very end which kind of makes it smooth and a little silky
texture.
I add in a little bit of my homemade vanilla extract, and of course this is super important
so don’t leave it out.
Salt.
It makes all those flavors in there like, sing.
And then just mix it in.
So Gemma how does your banana pudding compare to the famous Magnolia Bakery’s?
Well Magnolia’s is delicious, I’ll give you that, but mine is a little bit different.
I have some twists and also some secret ingredients that you’ll have to stay tuned for.
And then once you make it you can be the judge of that.
There you go, and then the very last step you want to do something that I think is really
important.
I have a bowl here lined with a sieve, and just pass it through the sieve.
Now when you’re making custards, ice cream bases, creme patisseries things like that,
you pass it through a sieve to get rid of those lumps and it just gives it a really
smooth finish.
There you go.
Just in case there’s any lumps from the eggs or the corn starch.
Don’t forget that bit underneath the sieve.
Gorgeous.
Lovely.
Oh my gosh this smells delicious.
I’m gonna try not to eat it all now.
Oh I just got a nice bit of salt.
So here’s what we’re gonna do, set it to the side at room temperature, let it cool
down fully, it’s going to thicken and then we can assemble our dessert.
So my vanilla pudding has cooled down and as you can see thickened.
Now you can eat this as is as a vanilla pudding, it’s super delicious with a little bit of
cream on top.
But we are going to make our banana pudding.
So I have whipped cream here, I have sliced bananas, so check this out.
Nilla wafers, now there’s something special about these.
Gemma aren’t those homemade?
So these are homemade, yes Kevin, homemade Nilla wafers they’re absolutely delicious
and better than store-bought and it’s gonna make your banana pudding taste the exact same
as the classic.
So that recipe is on my website, super easy to make.
Now let’s talk assembly.
So what I’m going to do is go for a pretty presentation I have 2 wine glasses there,
you can put them into jars whatever you like.
I’m going to put my cream and my pudding into piping bags.
So I’m putting them into piping bags for a really clean presentation but you can always
feel free to just scoop it into your glasses.
So this recipe will make you a lot of pudding but I’m just going to make 2 for right now.
So into our glass I’m going to add a thick layer of our vanilla pudding mix.
Then a layer of crushed Nilla wafers, some cream, Then a thick layer of bananas.
And what you do is just build up as many layers as you like.
Each layer is a different texture, flavor.
Some are sweet, some are crunchy, some are creamy, some are smooth.
Gorgeous, ok Kevin come here to me.
OK.
I’m gonna help you out, yeah maybe, I’ve got my hands full.
Kevin is equally a fan of banana pudding as I am.
Did you get all those layers, did you get down in there?
Oh I love the homemade nilla wafers and the pudding, It’s sweet but not overly sweet
and the bananas are just bonkers.
And the whipped cream, this is what it’s all about.
Gem, I don’t know.
I think this might be better than Magnolia Bakery’s.
I think so.
Well that is high praise, but we’re gonna have to let you guys be the judge of that.
Try it out, let me know.
Obviously I think it’s really delicious, and we’ll see you back here really soon.
See you all soon.
I’ve gotta get more cream.