Ingredients
4 large ripe bananas, sliced (preferably with brown spots)
4 large eggs
1 cup granulated sugar
2 cups whole milk
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
12 ladyfingers (store-bought or homemade)
1 cup heavy cream
1/4 cup powdered sugar
1 tsp ground cinnamon (for topping)
Instructions
Prep a springform pan by greasing it lightly and chilling it in the refrigerator.
In a bowl, whisk eggs with sugar until pale and slightly thickened.
Chop the vanilla bean seeds into fine flecks.
Slowly whisk in warmed milk, then transfer the mixture to a saucepan.
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Chill the springform pan until the custard reaches room temperature.
Layer ladyfingers and banana slices in the pan, repeating 3 times.
Pour the warm custard over the layers, ensuring even coverage.
Chill for 4 hours or until set.
For the topping, whip heavy cream with powdered sugar and cinnamon until soft peaks form.
Spread atop the set pudding and refrigerate for 30 minutes before serving.
Notes
Use bananas at room temperature for easier slicing.
Chilling the pan prevents ladyfingers from absorbing too much custard.
Constant stirring prevents the custard from curdling.
For a halal option, ensure ladyfingers are vegetarian and free from gelatin.
Substitute heavy cream with coconut cream for a non-dairy version.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking (custard preparation)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg