Banana Berry Pudding
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Banana pudding is one of my all-time favorite desserts. That first bite always gets me – creamy sweet pudding, softened vanilla wafers and perfectly ripened sliced bananas, I think it really is the.perfect.bite. Whoever thought to combine these ingredients is a foodie genius!
A recent trip to NYC and a tasting of several famous local bakeries, particularly Magnolia Bakery, left me inspired to take my favorite banana pudding recipe to the next level. And be sure to save this recipe because this Banana Berry Pudding is sure to be the star of your Summer backyard festivities!
Magnolia is famous for many confections – but their banana pudding has a huge following. Magnolia Bakery’s traditional banana pudding (VERY similar to my momma’s banana pudding) and chocolate banana pudding are menu staples but if you manage to visit the bakery at the right time of year, you may get a seasonal twist on their traditional banana pudding.
It was their seasonal chocolate raspberry banana pudding that influenced this recipe I’ve created for Sinkology. It’s so simple to make – I had it mixed and assembled in twenty minutes. But honestly, even if it took two hours, this dessert is so extraordinary that I’d say it’s worth every minute.
There are two key steps that put this pudding over the top ::
- freshly whipped sweetened heavy cream
- homemade berry jam filling
The sweetened whipped cream uses 3 ingredients and takes less than two minutes to prepare (and tastes WAY better than store-bought whipped topping).
The berry jam filling is also surprisingly easy and takes my tastebuds to memories of home (my mom can whip up a homemade berry cobbler in a blink and during the summer, berry cobbler was her go to dessert). It’s really the star of this banana pudding.
Whether you’re making individual cups of pudding or a large bowl, this dessert comes together so quickly! After layering the berry jam, pudding, cookie wafers and bananas, refrigerate for 1 hour to overnight (if you can wait that long).
The mix of creamy pudding, tart berries and bananas is magic. With the first bite, I immediately wondered why this combination of flavors isn’t as famous as peanut butter and jelly or bacon and eggs or ham and cheese.
Berry jam was made for banana pudding. Or should I say banana pudding is made for berry jam? Either way, they’re a perfect match and work together to create one of my all-time favorite desserts!
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- 1 3.9 oz box white chocolate vanilla bean instant pudding (I used the Godiva brand)*
- 1 c milk (I used whole milk)
- 1 c sour cream
- 1 14oz can sweetened condensed milk
- 8 oz sweetened whipped cream (or whipped topping)**
- 3 medium bananas, sliced
- 1 11 oz box vanilla wafers
- 3 c frozen mixed berries (not sweetened)
- ½ c powdered sugar
- 2 T butter
- pinch of salt
- In a large mixing bowl, combine pudding mix*, milk, sour cream and sweetened condensed milk. Stir until all ingredients are thoroughly incorporated. Gently fold whipped cream into the pudding mixture (to make your own homemade sweetened whipping cream follow the instructions below**).
- Cover and refrigerate.
- Prepare the berry jam filling by combining frozen berries, powdered sugar, butter and salt in a medium sauce pan over medium high flame. Cover the berries, stirring occasionally and recovering for 5 minutes. Remove from the flame and allow the berry jam filling to cool to room temperature.
- Once the berry jam filling has cooled to room temperature, it's time to assemble the the berry banana pudding. Whether making individual servings in small jars or making one large bowl, I always like to start by placing the vanilla wafers on the bottom. Top with pudding, then berry jam filling and more cookies and repeat until the bowl/jar is full or you've used all of the pudding components.
- Top with a dollop of pudding or sweetened whipped cream and a sprinkle of vanilla wafer crumbs.
- Cover and refrigerate for 1 hour up to overnight before serving.
- Serves 12
- *If you can't find the white chocolate vanilla bean instant pudding, vanilla or white chocolate will substitute nicely.
- 1 c heavy whipping cream
- 2 T powdered sugar
- pinch of salt
- Using a hand-mixer, whip on high-speed until medium/soft peaks form. Chill until time to combine with the pudding mixture.
