Banana Big Love Pudding Recipe
Make Banana Big Love Pudding Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Banana Custard
Banana Purée & Layering
Crunchy Streusel
Whipped Banana Topping
Garnish
Method
Banana Custard
- 1
Prepare bananas
Peel 3 ripe bananas and mash them lightly with a fork until mostly smooth with a few small chunks remaining. Set aside.
- 2
Heat dairy
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until steaming and small bubbles form around the edge (do not boil).
- 3
Mix dry starch and sugar
In a bowl, whisk together 1 cup granulated sugar and 4 tsp cornstarch until evenly combined.
- 4
- 5
Cook custard
Slowly pour the tempered yolks into the saucepan with the remaining hot milk while whisking constantly. Add the sugar-cornstarch mixture. Continue to cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding consistency and coats the back of a spoon, about 5–7 minutes. Do not allow it to boil vigorously.
- 6
Finish custard
Remove from heat and whisk in 2 tbsp unsalted butter, 1 tsp vanilla extract, and 1 tsp fine sea salt until butter melts and custard is glossy. Stir in the mashed bananas until incorporated but with some texture. For a smoother custard, briefly purée with an immersion blender (optional).
- 7
Cool slightly
Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin, and let cool to warm (about 20 minutes) before layering.
Banana Purée & Layering
- 8
Make banana purée
Peel the extra ripe banana and place in a small bowl. Add 1 tsp lemon juice and mash or blitz with a fork until very smooth. This brightens flavor and prevents browning.
- 9
Assemble pudding
In individual serving glasses or one shallow dish, spoon a thin layer (about 1/3 cup) of banana purée across the bottom. Add a layer of the warm banana custard (about 3/4 cup), then a light sprinkle of the streusel (about 1–2 tbsp). Repeat to build two layers, finishing with custard on top. Chill lightly if you prefer a cooler pudding (30–60 minutes) or serve warm.
Crunchy Streusel
- 10
Make streusel
Preheat oven to 350°F (175°C). In a bowl, combine 1 cup flour, 1 tbsp light brown sugar, a pinch of salt and 1 tbsp finely chopped toasted walnuts. Cut 4 tbsp cold unsalted butter into small cubes and rub or pulse with a pastry cutter or food processor until mixture resembles coarse crumbs. Spread onto a parchment-lined baking sheet and bake 10–12 minutes until golden and crisp, stirring once halfway. Cool completely before using.
Whipped Banana Topping
- 11
Whip cream
Chill a mixing bowl and beaters briefly. Pour 1 cup cold heavy cream into the bowl with 2 tbsp powdered sugar and 1 tsp banana liqueur or 1 tsp mashed banana. Whip to soft peaks (do not overbeat). Taste and add a little more powdered sugar if you prefer sweeter topping.
- 12
Top puddings
Pipe or spoon the whipped banana cream over each assembled pudding just before serving.
Garnish & Serve
- 13
Garnish
Arrange a few fresh banana slices on top of each pudding, sprinkle with 2 tsp grated dark chocolate, and tuck a mint leaf beside the slices.
- 14
Serve
Serve immediately for best texture, or chill up to 2 hours. If chilled, remove from refrigerator 10 minutes before serving to restore creaminess.
