Brandied Banana Pudding is one of those homey desserts that stirs memories in lots of us who grew up on the stuff. Some enjoyed pudding from a box, while others knew nothing but homemade pudding from scratch. Either way, they both most likely used lots of Nilla Vanilla wafers to give it the customary taste and texture.
Whatever version you so dearly remember, my recipe for Brandied Banana Pudding probably isn’t anything like it! As I said, this recipe breaks all the rules. It doesn’t use boxed pudding, but I’ll show you how simple it is to make your own!
Nor does it have layers of bananas and vanilla cookies throughout, as the traditional recipe features.
I’m all for scouring the bakery or grocers’ for some “gourmet” cookies to use instead. I chose Crispy Salted Caramel Cookies, long and elegant Piroulines, and Almond Biscotti broken into big chunks.
And this is where you can “do your own thing”. You choose whether to layer your cookies between the Brandied Banana Pudding. I liked the idea of a “pretty” presentation and opted to serve extra cookies along side instead.
You choose to either just top your banana pudding with the Brandied Bananas recipe or go whole hog.
Adding some between layers of pudding and crumbled cookies just makes this recipe that much more decadent!
NAN’S TIP: USE A SLOTTED SPOON TO DRAIN OFF MOST OF THE SAUCE WHEN USING BETWEEN LAYERS OF PUDDING. YOU DON’T WANT MAKE YOUR PUDDING WATERY!
I know that the thought of making homemade pudding might intimidate some of you. And, rightly so, you’re thinking that boxed pudding is really pretty darn good. Well, that’s certainly true, and I use them all the time!
One day in the future I’ll share my Mom’s recipe for Pistachio-Whiskey Cake. The batter uses pistachio pudding mix, a shot of whiskey, and is studded with chocolate chips!
It’s another recipe from my childhood that I remember with my mouth watering. She can’t remember the recipe’s source, so it could have very well come from a magazine or the food section of the newspaper. I bet some of you have a similar recipe in your family too!
The actual cooking time on the stove top for Brandied Banana Pudding is about 20 minutes or so. Beaten eggs are added to the sweetened milk mixture toward the end of the cooking process. Once the milk has begun to thicken, the eggs are slowly introduced to the pan.
Most of you will be familiar with the process necessary when adding raw eggs to a hot mixture. But if you aren’t, here’s how to keep your beaten eggs from scrambling:
And that is the toughest part of this entire recipe for Brandied Banana Pudding! That’s not very hard at all, is it?
My Brandied Bananas recipe’s sauce has only three ingredients, so they need to be of high quality to let this sauce shine.
I recommend you buy some great imported or Amish butter. Unlike some recipes, you can taste the difference.
It’s a great idea to tuck a pound of nice butter in the refrigerator reserved for recipes just like Brandied Bananas.
Here’s some great ways to use a batch of these fabulous Brandied Bananas:
You can whip up this recipe in 5 minutes flat, so it can be ready to eat soon after the urge hits you!
You just need to keep a few bananas and some ice cream in the kitchen to facilitate your late-night hunger pangs!
CLICK HERE FOR THE RECIPE: BRANDIED BANANAS RECIPE
I can’t wait for you to give this recipe a try! It’s just “fancy” enough to serve to guests at any time of year, especially the busy holiday season.
Let me know how you like this recipe, I’d love to hear from you in the comments below this post.
Did you discover a brand new way to use these fabulous brandied bananas, besides in Brandied Banana Pudding? I’m on a need to know basis, here y’all, so give me a shout out and let me know!
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If your pudding isn't as thick as you'd like, while still warm, whisk in a few tablespoons of a thickener like Cornaby's E-Z Gel before refrigerating.