Banana Pudding 2.0

Banana pudding is a classic dessert and if I'm being honest, I've never understood why it's made with vanilla pudding instead of banana pudding.🍌  Why not use banana pudding and layer that with more freshly sliced bananas to really double down on the banana flavor?  That just seems like common sense to me but there's got to be a reason that people have been making banana pudding this way for years and years.  Can anyone share some insight? 

Cook's Illustrated is my go-to resource for recipes.  I feel like the CI team thoroughly researches and scrutinizes every recipe that they publish.   If you've ever picked up a copy of the culinary magazine - you know exactly what I mean.  They must have read my mind because they recently published a recipe for banana pudding that uses a combination of homemade banana pudding and sliced bananas in their delicious homemade banana pudding recipe.😋  I will say that unless your a Southern Nana with a homemade banana puddin recipe passed down from generation to generation, I think this updated recipe is the way to go.  

Banana Pudding 2.0
7 Bananas (3 underripe, 4 overripe)
1 1/2 cups sugar
8 egg yolks
6 Tablespoons cornstarch
6 cups half and half
1/2 teaspoon salt
3 Tablespoons butter
1 Tablespoon vanilla
3 Tablespoons lemon juice
80 vanilla wafers

Whipped Topping
1 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla

Place unpeeled/underripe bananas on baking sheet and bake 20 minutes at 325 until black.  

Whisk together 1/2 cup sugar, egg yolks and cornstarch.  

Bring half and half, salt and 1 c. sugar to a simmer in saucepan.  

Remove from heat and whisk 1/2 c. simmering 1/2 & 1/2 into egg yolk mixture.  

Slowly whisk yolk mixture into saucepan with 1/2 & 1/2 and cook, stirring constantly, until thickened and 180 degrees.  

Remove from heat and stir in butter and vanilla. 

Transfer pudding to food processor.  Add roasted bananas and 2 T. lemon juice.  Process until smooth.  

Transfer mixture to bowl.  Place plastic wrap on top and cool 30 minutes on counter. Refrigerate 45 minutes. 

Slice ripe bananas into 1/4" rounds.  Toss with 1 T. lemon juice. 

Spoon 1/3 of pudding into a 9x13" baking dish.  

Arrange 35 wafers and half of bananas on top of pudding. 

Repeat layer with 3 more cups pudding, 35 wafers and remaining banana slices.

Top with remaining pudding and place plastic wrap directly on top and refrigerate 8 -48 hours. 

Whip cream, sugar and vanilla together in stand mixer for topping.  

Top banana pudding with whipped cream.  Coarsely crumble 10 vanilla wafers and sprinkle over the top.  

Ciao!

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