chefbari

Hey Campfire Kitchen Family!

On this fine Sunday in June, I noticed I had a bunch of ripe bananas to use up. Even though I have made banana bread plenty of times, I thought, what-the-hay, how about a homemade creamy Banana pudding from scratch?

Taking a classic southern dessert to a whole new level today. Homemade banana pudding made completely from scratch, using up a batch of rich, sweet ripe bananas for the custard base. Instead of vanilla wafers, I elevated this one with the deep caramel and cinnamon crunch of Lotus Biscoff cookies and fresh layers of sliced bananas.

A little summer twist on a comforting favorite.

Here’s the recipe:

Classic Southern-Style Banana Pudding

Taking a classic southern comfort dessert and giving it a serious gourmet upgrade. This version uses up those ultra-sweet ripe bananas for a rich, cooked custard base, then layers in the deep caramel-cinnamon crunch of Lotus Biscoff cookies and fresh sliced bananas.

Here is how to make it from scratch:

The Ingredients

 3 large egg yolks

 4 tbsp cornstarch (increased slightly to perfectly balance the banana purée)

 2 cups whole milk

 2/3 cup granulated sugar

 1/4 tsp salt

 2 tbsp unsalted butter

 1 tbsp pure vanilla extract

 2 ripe bananas, thawed from frozen, thoroughly drained of excess water, and puréed

 2 fresh bananas, sliced (for the layers)

 1 package Lotus Biscoff cookies, roughly crushed

 Whipped cream for topping

The Method

1. Prep the Frozen Bananas: Thaw your frozen bananas in a bowl. Pour off and discard all the watery liquid that separates from the fruit so your custard doesn’t get runny. Mash or purée the remaining banana solids.

2. Whisk the Base: In a medium saucepan off the heat, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks until smooth, then slowly pour in the milk, whisking constantly to eliminate lumps.

3. Thicken: Place the pan over medium heat. Whisk constantly, scraping the bottom and edges of the pan. Bring it to a gentle boil (big, lazy bubbles) and keep whisking for one full minute until thick and glossy.

4. Finish the Custard: Remove from the heat. Immediately whisk in the banana purée, butter, and vanilla extract until smooth.

5. Assemble the Cups:

 Drop a spoonful of warm custard at the bottom of your serving glasses.

 Add a layer of fresh sliced bananas and a handful of crushed Biscoff cookies.

 Pour the remaining custard over top.

 Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then chill in the fridge for at least 4 hours.

6. The Grand Finale: Right before serving, remove the plastic, add a mountain of whipped cream, and top with more crushed and whole Biscoff cookies.

Delicious!

Cheers!

Chef Bari