Fried Banana Pudding Ala'bama Recipe
Make Fried Banana Pudding Ala'bama Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Banana Pudding Filling
Batter & Coating
Assembly & Garnish
Method
Banana Pudding Filling
- 1
Prepare bananas
Peel the ripe bananas and slice them into 1/4-inch thick rounds. Toss gently with 1 tsp lemon juice to prevent browning and set aside.
- 2
Make pudding
In a medium saucepan, whisk together the pudding mix, 2 cups whole milk, 2 tablespoons granulated sugar, 1 tsp vanilla extract, and a pinch of salt. If using instant pudding, whisk until slightly thickened (about 2 minutes). If using cook-and-serve, heat over medium, stirring constantly until it thickens, then remove from heat and let cool slightly. Chill until just warm or room temperature so it holds when battered.
- 3
Combine
Fold the banana slices into the prepared pudding gently so slices remain intact. Refrigerate 10–15 minutes to let mixture firm slightly; this makes shaping easier.
Batter & Coating
- 4
Make batter
In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt. In a separate bowl beat 1 large egg with 3 tablespoons buttermilk and 1 cup whole milk. Add the wet mixture to the dry ingredients and whisk until a smooth, slightly thick pancake-like batter forms. If too thick to coat, add up to 2 tablespoons more milk.
- 5
Prep coating
Place 1 cup breadcrumbs or panko in a shallow dish. Spoon about 1/2 cup mini vanilla wafers into a plastic bag and gently crush (optional) to mimic classic banana pudding crunch; mix crushed wafers with breadcrumbs if using. Set up a breading station with batter bowl and breadcrumb bowl.
- 6
Form portions
Using two spoons or a small 1/4-cup measuring scoop, portion heaping spoonfuls of the chilled banana pudding mixture into rough oval shapes (about 2–3 tablespoons each). Dust your hands lightly with flour if sticky. Place each portion on a parchment-lined tray. Chill 10 minutes so they firm further and are easier to handle.
- 7
Coat
Heat 3–4 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Working in batches, dip each chilled pudding oval into the batter, allowing excess to drip off, then press into the breadcrumb/crumb mixture to fully coat. For a thicker crust, repeat batter then crumbs for a double-dipped crust. Place coated pieces on a tray while oil comes to temperature.
- 8
Fry
Fry coated pudding pieces in batches, turning gently, until golden brown and crisp, about 2–3 minutes per side. Maintain temperature near 350°F; don’t overcrowd. Use a slotted spoon to transfer to a paper towel-lined rack to drain and keep warm in a 200°F oven if making multiple batches.
Assembly & Garnish
- 9
Assemble serving
To build individual servings, place a scoop (about 1/2 cup) of vanilla ice cream in a shallow bowl or dessert dish. Top with 2–3 pieces of fried banana pudding while still warm so they slightly soften the ice cream and pudding inside.
- 10
Garnish
Dust with 2 tablespoons powdered sugar, sprinkle remaining mini vanilla wafers or crushed crumbs over the top for crunch, and add a dollop of whipped cream. Serve immediately so fried crust remains crisp.
- 11
Storage note
Fried banana pudding pieces are best served fresh. Leftovers (unfried filling or battered but not fried) can be refrigerated for up to 24 hours; fried pieces will lose crispness but can be reheated briefly in a 350°F oven for 5–8 minutes to revive.