Caramelized banana pudding parfaits

A decadent Southern-style dessert!

I read a lot of novels set in the southern states and banana pudding pops up often in them. I was curious to see if I could come up with a version that didn’t rely on artificial flavouring, as many recipes do, and folding caramelized bananas into the parfaits worked like a charm. For best results, choose bananas that are ripe (skins not showing green) but not mushy for this recipe. Note that you can use gluten-free flour in the pudding if you prefer. For another fun dessert from the south, check out my hummingbird cupcakes.

Ingredients

For the pudding:

• 1 cup (200 g) granulated sugar
• 1/4 cup (30 g) all-purpose flour (regular or gluten-free)
• 1/4 teaspoon kosher salt
• 2 3/4 cups (650 mL) whole milk
• 4 large egg yolks (reserve whites for pavlovas)
• 2 teaspoons (10 mL) vanilla extract
• 3 tablespoons (42 g) butter
• 1 cup (250 mL) heavy cream
• 1/2 cup (42 g) shredded coconut, toasted till golden

For the caramelized bananas:

• 1/2 cup (113 g) butter
• 1/2 cup (100 g) brown sugar
• 1/2 teaspoon cinnamon
• 4 ripe bananas sliced into 1/4 inch (.6 cm) thick slices

Method

• Make the pudding first so it has time to chill. Whisk the sugar, flour, and salt together in a medium saucepan. Gradually whisk in the milk until combined, then place the pan over medium heat. Heat the milk mixture to bubbling, stirring regularly, and cook until thickened and creamy (about 5-7 minutes)
• While milk mixture cooks, place the egg yolks in a medium bowl and whisk until smooth. Carefully and very slowly, pour half of the hot milk mixture into the eggs, whisking constantly and vigorously the entire time you are pouring. Repeat with remaining hot milk mixture, whisking again. This step tempers the egg yolks so they do not cook too fast and end up like scrambled eggs in the pudding. Note that if you have troubles with this process and the pudding is a bit lumpy, you can strain it after adding butter and vanilla (see below).
• Return the egg and milk mixture to the saucepan and place the pot over medium heat. Cook, stirring non-stop, for 2 minutes more then remove from the heat.
• Add the vanilla and butter; stir until melted and combined. Transfer to a bowl and cover the top with a sheet of plastic wrap, pressing down so it adheres to the surface of the pudding, to keep a skin from forming. Refrigerate until ready to assemble parfaits.
• While pudding cools, toast the coconut in a very large dry skillet over medium heat, stirring often. Transfer to a clean bowl once toasted. Wipe out skillet to use for bananas.
• Also while pudding cools, caramelize the bananas. Combine brown sugar and cinnamon; set aside. Place in the very large skillet you used for the coconut, set over medium heat. When pan is warm, melt the butter, then add banana slices in a single layer, then sprinkle evenly with brown sugar mixture. Cook for 4 minutes; flip slices carefully then cook for 3-4 minutes more. Set aside to cool slightly.
• Whip the cream and refrigerate until ready to assemble parfaits.
• Assemble the pudding in eight 6 oz (175 mL) serving dishes. Start by scooping several spoonfuls of pudding into the bottom of each dish. Add a few slices of caramelized banana, followed by a few spoonfuls of whipped cream and a sprinkle of toasted coconut. Repeat layers until dishes are as full as you would like. Refrigerate until serving time.

Serves 8.