Banana pudding is a dessert predominantly associated with Southern American cuisine.
Banana pudding is a dessert predominantly associated with Southern American cuisine. The recipe here is inspired from the famous Magnolia Bakery Banana Pudding with layers of vanilla custard, swiss roll and banana topped with whipped cream.
Recipe Card
Ingredients
Quantity
Banana ripe (soaked in milk)
3 nos
Swiss roll (cut into pieces)
200 gm/ 1 cup
Whipped cream powder
100 gm/ 7 tbsp
For Custard
Sugar
45 gm / 3 tbsp
Corn flour
15 gm / 1 tbsp
Egg yolk
2 nos
Vanilla essence
15 gm/ 1 tsp
Milk
125 gm/ ½ cup
Method of Preparation
To make whipped cream
Put the whipped cream powder in a bowl, pour the banana soaked milk into whipped cream powder.
Mix it and using a hand blender slowly start beating until it foams into whipped cream.
To check the right consistency of the whipped cream gently tilt the bowl upside down.
If the cream is not falling off from the bowl that is the right whipped cream.
To make custard
In a pan put all the ingredients mentioned to make the custard.
Using a whisk mix it slowly, make sure there are no lumps.
Now keep the pan on a low fire and cook by stirring continuously so that it will not catch on the bottom of the pan.
Stir until it gets thick consistency. Once it is done keep it aside to cool down.
To make pudding
In a big bowl pour custard, add a 2 tablespoon of whipped cream to the custard, mix and fold it.
Now add rest of the whipped cream on to the custard.
Gently mix together by folding the whipped cream and custard until it gets very light foam.
Try to keep the volume, don’t break the air. If done so it will become liquid.
Now drop in the soaked banana into the bowl and fold it.
Put the swiss roll into the bowl, slowly fold it.
Transfer it into a larger bowl and keep it in the fridge to set at least for 6 hours.
For plating
Spoon in the banana pudding into a small deep bowl.
Place some leftover swiss roll on top of the pudding.
Put some mixed berries on top.
Grate some chocolate on top of the pudding and serve.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
Banana pudding is a dessert predominantly associated with Southern American cuisine.
Banana pudding is a dessert predominantly associated with Southern American cuisine. The recipe here is inspired from the famous Magnolia Bakery Banana Pudding with layers of vanilla custard, swiss roll and banana topped with whipped cream.
Recipe Card
Ingredients
Quantity
Banana ripe (soaked in milk)
3 nos
Swiss roll (cut into pieces)
200 gm/ 1 cup
Whipped cream powder
100 gm/ 7 tbsp
For Custard
Sugar
45 gm / 3 tbsp
Corn flour
15 gm / 1 tbsp
Egg yolk
2 nos
Vanilla essence
15 gm/ 1 tsp
Milk
125 gm/ ½ cup
Method of Preparation
To make whipped cream
Put the whipped cream powder in a bowl, pour the banana soaked milk into whipped cream powder.
Mix it and using a hand blender slowly start beating until it foams into whipped cream.
To check the right consistency of the whipped cream gently tilt the bowl upside down.
If the cream is not falling off from the bowl that is the right whipped cream.
To make custard
In a pan put all the ingredients mentioned to make the custard.
Using a whisk mix it slowly, make sure there are no lumps.
Now keep the pan on a low fire and cook by stirring continuously so that it will not catch on the bottom of the pan.
Stir until it gets thick consistency. Once it is done keep it aside to cool down.
To make pudding
In a big bowl pour custard, add a 2 tablespoon of whipped cream to the custard, mix and fold it.
Now add rest of the whipped cream on to the custard.
Gently mix together by folding the whipped cream and custard until it gets very light foam.
Try to keep the volume, don’t break the air. If done so it will become liquid.
Now drop in the soaked banana into the bowl and fold it.
Put the swiss roll into the bowl, slowly fold it.
Transfer it into a larger bowl and keep it in the fridge to set at least for 6 hours.
For plating
Spoon in the banana pudding into a small deep bowl.
Place some leftover swiss roll on top of the pudding.
Put some mixed berries on top.
Grate some chocolate on top of the pudding and serve.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
