From GatoGordo, a Texan member at
www.accuratereloading.com:
This recipe was precipitated by a visit to a Q joint in McKinney, Texas, which had some very good banana pudding for dessert. It was lighter in texture and just plain better than your run-of-the-mill banana pudding. Some time back, I had some at a local restaurant which was even more "airy." I all but begged on bended knee for the recipe but the owner wouldn't divulge it.
Back home from the Q joint, I found dozens of variations of this basic recipe on the web and I convinced my daughter to make this one. It is quite good, about as good or maybe better than the Q joint's above, but not as good as the "airy" one. However, it's good enough that we haven't experimented further to get more "fluff" in it.
This is a simple (my favorite kind) recipe but the result is better than most banana puddings you will find.
Ingredients:
14 oz sweetened condensed milk 1 1/2 cups cold water 1 box Jello Instant Vanilla Pudding (4 serving size) 2 Cups heavy whipping cream 2 box vanilla wafers (Nilla are best but any will do in a pinch) 3-4 or maybe 5 bananas, the riper the better as long as they're not black (too mushy), sliced into roughly 1/4 inch thick slices
Combined condensed milk, cold water, and pudding mix in a large mixing bowl, beat on medium speed for 3 min or until smooth, then chill for a few minutes.
Whip heavy cream into stiff peaks and fold into pudding mixture.
In a largish glass bowl (or any kind of container that you want to have the pudding in) spread 1/2 cup pudding or what is needed to thinly cover bottom of container. Top with layer of Nilla wafers, then a layer of sliced bananas, then a somewhat thicker layer of pudding, keep going until you run out with the final layer having pudding on top. Top with some crushed vanilla wafers. Chill for at least 5 hours. If you want, top with some fresh banana slices or strawberry slices before serving.
Like soups, this pudding improves with age. If you can wait at least 24 hours the flavor and taste will definitely improve. We usually can't wait. If you've got room in your fridge and enough people to eat it, double the recipe, one for now, and one to age a day or two.
Try it, you'll like it. |