A few months ago, Stephan and I were in New York and as usual, we planned our time there around food and photography. We stopped in at the famous Magnolia Bakery for their popular cupcakes. As were were sitting outside in the alley eating our yummy cupcakes, I saw two well dressed older women sharing something out of a paper container. They were positively moaning after each bite. So of course, I had to ask what was causing this reaction. Banana Pudding. Who would have thought? So I finished my cupcake and went back in and bought a banana pudding. I then found myself moaning after each bite.  It was hands down the best banana pudding I’ve ever had.  I don’t know what was in it, but it was decadent, yet light… flavorful, yet light…  creamy, yet light.  However, I’m pretty sure it was no where near light.  But at that moment, I didn’t care.  It was so tasty that I don’t care if it was 100 grams of fat.

So I came home and made my own version of banana pudding.  I really was feeling indulgent and used a combination of half and half and whole milk… It can also be made with only whole milk (or even 2%) and the result will be good but not nearly as rich and creamy.  I justified making the full fat version because I only made half of the recipe.  :P  Makes sense to me!

Banana Pudding Recipe

2/3 c sugar
1/3 c cornstarch
1/8 tsp salt
2 c half and half
2 c whole milk
4 large egg yolks
2 tsp vanilla extract
1 c sour cream
1 box vanilla wafers
6-7 ripe bananas

1. Combine the sugar, cornstarch and salt together in a small bowl.  Whisk together the half and half, milk and egg yolks in a medium sized heavy bottom saucepan.  Gradually whisk the dry ingredients into the saucepan.

2. Heat over medium heat until pudding mixture becomes thick and smooth, whisking constantly.  This takes about 2 minutes after the mixture is simmering.  Do not overcook or the mixture will get chunky.

3. Fold in the vanilla extract and sour cream.

4. In a 2 quart dish, layer about a third of the vanilla wafers in a single layer.  Slice about 2 bananas and layer them over the cookies.  Add 1/2 of the pudding mixture over the bananas, gently spreading out evenly.  Repeat again with the cookies, bananas and then the vanilla wafers.

5.  Place a piece of plastic wrap directly on top of the pudding and refrigerate.  This helps to avoid the yucky “pudding skin.”  When ready to serve, crush a few more cookies and sprinkle on top.  You can also top with whipped cream or meringue, but I prefer it without either.  I like the crunch of the crumbs on top.

Makes about 8 servings

Note: This can be eaten warm or cold.