I’m completely aware of the irony of including a banana pudding recipe that doesn’t require bananas in a book about “not getting any,” yet I couldn’t resist for two reasons. First, because I love banana pudding and I make no apologies for my admiration. Second, sometimes a girl gets tired of playing second banana to a moron. However, you can definitely put a banana in your pudding—just don’t confuse it with a commitment.
1 box instant banana cream pudding mix
1 14 oz. can sweetened condensed milk
2 cups of heavy cream, chilled
½ cup milk
1 loaf of pre-made pound cake
Blend sweetened condensed milk, milk, heavy cream, and instant banana cream pudding mix with an electric mixer until it begins to peak and stiffen.
Set pudding aside to chill for one hour. Separately, slice your pre-made pound cake into chunks and place them on a cookie sheet. Bake your cake chunks in the oven at 275 degrees Fahrenheit for 10 minutes. You’re just trying to remove some of the moisture from your cake so your pudding isn’t soggy. Allow your cake to cool then fold the pieces into your banana pudding. Serve.
Note: If you truly want bananas in your banana pudding, add two sliced bananas dipped in lemon juice to this recipe. The lemon juice will keep your fruit from browning prematurely.
[Courtesy of “The Break-up Cookbook” by Nicole Porter]