Banana Pudding
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By Britt Shoffner
- Apr 9, 2020

Recipe Items
Need a big o’ bowl of comfort? Look no further as Chef Britt guides you through her incredible recipe for her take on Banana Pudding!
Banana Pudding Recipe
Yield: one 4-quart casserole dish or one large trifle dish
Ingredients
For the pastry cream:- 24 oz milk
- 6 oz sugar
- 4 Large eggs
- 1 oz corn starch
- 1 teaspoon vanilla extract
- 1 heavy pinch Jacobsen Kosher Sea Salt
- 1 oz unsalted butter
- 4 ripe bananas
- 4 oz butter
- 2 oz Noble Saltworks Smoked Maple Turbinado
- 2 oz Rum, or banana liquor
- 1 pinch Jacobsen Kosher Sea Salt
- 4 very ripe or overripe bananas
- 1 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup neutral vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon Jacobsen Kosher Sea Salt
- 1.5 teaspoons baking soda
- 1/4 cup Juniper Clay Zingerz Cinnamon-Infused Honey
- 2 pints heavy cream, cold
- 1/2 cup powdered sugar
- 2-3 ripe bananas
- Noble Saltworks Smoked Maple Turbinado, as needed
Instructions
To make the pastry cream:
- Scale your ingredients.
- In a large saucepan, place all the milk, salt, and vanilla.
- In a medium bowl, whisk together the sugar and cornstarch. Add about 10 percent of your milk mixture in and whisk until a smooth paste. Follow up by whisking in all the eggs until a homogenous slurry is formed.
- Bring milk mixture to a boil, and temper with the slurry mixture.
- Return all of the pastry cream ingredients (except for the butter) to the saucepan, and gradually bring back to a boil, while whisking constantly. Once the cream has properly thickened, remove from heat. Taste, and add butter.
- Promptly cover and allow to cool.
- ***If you happen to have a vitamix blender, or other equally powerful blender with a "hot soups" function, you can follow instructions similar to the smoky chocolate pudding.
To make the caramelized banana filling:
- Place 2 oz of Noble Saltworks Smoked Maple Turbinado with a couple of tablespoons of water in a Lodge Cast Iron Skillet and cook over medium-high heat until it begins to caramelize.
- Add the sliced bananas and cook until the bananas begin to absorb the caramel, stirring occasionally.
- Deglaze the pan with the rum and cook until the alcohol has burned off.
- Add the butter to the skillet. Allow the butter to completely melt and meld into the caramelized banana mixture, then pull off the heat.
- Cool before folding half of it into to the cooled pastry cream.
To make the banana bread:
- Preheat Yoder Smokers YS640s Pellet Grill to 350℉.
- Either by hand or with an immersion blender, blend the bananas and sugar until smooth.
- Blend Juniper Clay Zingerz Cinnamon-Infused Honey, eggs, oil, and vanilla into the banana mix until fully incorporated.
- Sift together dry ingredients and add to wet mix. Mix until you have a smooth batter.
- Pour batter into 2 greased and lined loaf pans.
- Bake for one hour or more for the loaf pans, or until a cake tester comes out clean.
- **Note: you only need one loaf pan to build your banana pudding. The other loaf is to enjoy on its own!
To make whipped cream:
- Combine chilled heavy cream with powdered sugar and whip until medium peaks are formed.