"The proof truly lies in this (banana) pudding. For those who fancy the Southern classic but crave balance, our best banana pudding recipe comes together in a flash and doesn't skew too sweet. In a nod to the style of banana pudding popularized by New York's Magnolia Bakery, it leans on the milky, candy-like quality of sweetened condensed milk, which gives the creamy vanilla custard body and rich caramel undertones."
"When choosing ripe bananas for your dessert recipes, look for ones with black speckles "covering at least 40% of the peel," according to senior food editor Shilpa Uskokovic. As fresh bananas ripen, their starches break down into sugars, making the flesh softer and the banana flavor more intense. Bright yellow specimens, while great for eating out of hand, would taste stiff and dry here."
The recipe creates balanced Southern-style banana pudding without excessive sweetness. Sweetened condensed milk supplies all the sweetness and adds milky, candy-like body and caramel undertones to the creamy vanilla custard. The whole can serves as the sole sweetener, eliminating granulated sugar. The pudding is finished with swooshes of homemade whipped cream and plenty of vanilla wafer cookies for textural contrast. Ripe bananas with black speckles covering at least 40% of the peel are recommended for softer flesh and more intense banana flavor. A tablespoon of instant vanilla pudding mix stabilizes whipped topping for potlucks. The pudding can be layered in a 13x9" dish or a 3-quart trifle bowl.
Read at Epicurious
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