Bananas Loco Recipe

Make dough

In a medium bowl whisk together flour, sugar, cinnamon, baking powder and salt. Cut cold cubed butter into the flour mixture using a pastry cutter or fork until mixture resembles coarse crumbs. In a small bowl whisk milk and egg; pour into flour mixture and stir until a soft dough forms. If dough is too dry add up to 1 tablespoon more milk.

Chill and shape

Cover dough with plastic wrap and chill 30 minutes in refrigerator to firm. Lightly flour a work surface and roll dough to about 1/8" (3 mm) thickness. Cut rounds slightly larger than the diameter of the bowls or molds you'll use (about 6 inches for small bowls).

Form bowls

Use an inverted small mixing bowl or oven-safe mold as a form: gently drape each dough round over the form and press to shape a bowl; crimp edges as desired. Place formed bowls on a parchment-lined baking sheet and chill 10 minutes to set the shape.

Fry and coat

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry chilled dough bowls one at a time, 45–75 seconds per side, until golden brown and crisp. Remove with tongs and drain briefly on paper towels, then immediately toss each warm bowl in the cinnamon-sugar mixture so it adheres to the surface. Let cool on a rack; bowls will crisp further as they cool.

Warm milk and cream

In a medium saucepan combine whole milk and heavy cream. Warm over medium heat until steam appears and small bubbles form around the edge, but do not boil.

Mix dry ingredients

While the milk warms, in a bowl whisk together sugar, cornstarch and salt until well combined. In a separate small bowl whisk the egg yolks until smooth.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Cook to pudding

Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil, about 3–5 minutes. Once thickened and glossy, remove from heat and whisk in butter and vanilla extract until smooth.

Add bananas

Slice 2 of the ripe bananas thinly. Allow the pudding to cool slightly (5–10 minutes), then fold about half of the sliced bananas into the pudding for body and banana flavor. For a smoother texture, you can mash one banana and fold it in instead of slices; reserve remaining banana slices for layering and garnish.

Chill

Transfer the pudding to a shallow bowl, cover surface with plastic wrap to prevent a skin, and chill at least 1 hour until set and cool before assembly.

Prepare whipped cream

In a chilled bowl whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Don't overwhip; you want a light, pipeable whipped cream.

Layer pudding in churro bowls

Place a cooled churro bowl on a serving plate. Spoon a layer of pudding into the bottom (about 3 tablespoons). Add a layer of vanilla wafers (3–4 whole or broken pieces) and a few banana slices. Top with another 3 tablespoons of pudding. Repeat layering until the bowl is nearly full, finishing with pudding.

Top and decorate

Pipe or dollop whipped cream on top of the final pudding layer. Garnish with a sprinkle of crushed vanilla wafers, a few banana chips or thin fresh banana slices, and an optional drizzle of caramel sauce. If desired, place a whole vanilla wafer upright as a decorative accent.

Serve

Serve immediately so churro bowls remain crisp. If you must hold them, keep assembled bowls in the refrigerator up to 1 hour; note the churro bowl will soften over time.