I like bananas if you put them between vanilla wafers and tons of full fat chocolate pudding. And I like raspberries if they’re made into raspberry filling, placed between layers of cake and slathered in vanilla buttercream.
In a 1 1/2 quart baking dish, place the vanilla wafers on the bottom of the pan. Cookies, I love cookies.
Put the slices of two of the bananas on top of the vanilla wafers.
Set it aside while you work on the chocolate pudding. Yes we are making chocolate pudding instead because chocolate is tasty. You’ll need some chocolate obviously…
I’m using Ghirardelli 60% chocolate since I’m obsessed with Ghirardelli but any dark chocolate bar should be fine. :)
Chop it into really small pieces. Mmmm chocolate. Now set it aside and don’ eat it.
In a large saucepan, mix together 3/4 cup sugar, 1/3 cup all purpose flour and 1/4 teaspoon kosher salt. Pour in 2 cups of whole milk and whisk it in. Don’t you dare use low fat or I’ll smack you again with that Costco size tub of Crisco. Heat the mixture over medium low heat until it’s really hot but not boiling. (about 5 minutes)
Whisk together 3 large egg yolks in a bowl and add in some of the hot milk.
Mix mix. Pour the egg/hot milk mixture back into the saucepan.
Continue cooking it over medium low heat for 10 minutes until it has thickened. Whisk whisk whisk while it cooks. Do not walk away from the pudding please… The pudding won’t be super thick at after 10 minutes so don’t freak out. It’ll be somewhat runny but it will thicken up once it’s been removed from the stove. I promise.
Ok 10 minutes has gone by…remove the saucepan from the heat.
Now throw in 2 Tablespoons of diced unsalted butter and whisk it in. I love butter and so should you…
Add in 1 teaspoon of vanilla extract. Whisk whisk!
And finally add in the chopped chocolate.
Whisk the chocolate into the pudding… Don’t you just want to dunk your head in that pudding? Well don’t, it’s probably hot and you’ll burn your head.
Pour 1/2 of the chocolate pudding over the bananas. I would totally eat those bananas now that there’s butter and chocolate filled pudding all over them. Oh gosh and look at my chocolate mess on the side of the casserole pan…Ignore that.
And spread it out…
Top the pudding with more vanilla wafers
And top the vanilla wafers with remaining bananas slices.
Pour the rest of the chocolate pudding on top of the bananas slices
And spread it out. Yes I’m using a super small spatula..I have no idea why
Top the chocolate pudding with more vanilla wafers. Cover the chocolate banana pudding with plastic wrap and refrigerate it for a couple of hours.
Then stuff it in your face. :)
1 box vanilla wafers (you won’t need all of the vanilla wafers from the box)
4 medium sized bananas
1 (3.5 ounce) dark chocolate bar (I use a Ghirardelli 60% chocolate bar)
3/4 cup sugar
1/3 cup all purpose flour
1/4 teaspoon kosher salt
2 cups whole milk
3 large egg yolks, at room temperature
2 Tablespoons unsalted butter, softened and diced
1 teaspoon vanilla extract
Slice the bananas. Set them aside.
Place a layer of vanilla wafers on the bottom of a 1 1/2 quart baking dish.
Put the slices from two of the bananas on top of the vanilla wafers. Set the remaining banana slices aside.
In a large saucepan, mix together the sugar, all purpose flour and kosher salt.
Whisk in the milk. Heat the mixture over medium low heat for about 5 minutes until it’s hot but not boiling.
Whisk the egg yolks in a bowl. Add some of the warm milk mixture to the egg yolks and whisk it in.
Pour the warm milk/egg yolk mixture back into the saucepan.
Cook the pudding over medium low heat for 10 minutes until it has thickened. Whisk the pudding while it cooks.
The pudding will thickened but it won’t be too thick. So don’t worry if your pudding looks runny, it will eventually thickened even more once you remove it from the heat.
Remove the saucepan from the heat and add in the diced butter. Whisk it in.
Add in the vanilla and whisk.
Then add in the chopped chocolate. Whisk it in until the chocolate melts into the pudding and has completely combined into the pudding.
Pour half of the chocolate pudding over the banana slices. Spread it out with a small spatula.
Place more vanilla wafers on top of the pudding.
Put the remaining banana slices on top of the vanilla wafers.
Whisk the chocolate pudding again and then pour the rest of the pudding over the banana slices. Spread it out.
Put more vanilla wafers on top of the pudding.
Cover the chocolate banana pudding with plastic wrap and refrigerate it for a couple of hours.
Then enjoy!
