Ube Banana Pudding
Today's recipe is a copycat version of a classic banana pudding dessert, but with a Filipino flair. This Ube Banana Pudding might just be the best banana pudding you've ever had, perhaps even better than Magnolia's.
Ingredients
- 1 can sweetened condensed milk
- 2 cups coconut milk
- 1 packet instant vanilla pudding mix
- 2 cups graham crackers
- 1 box nilla wafer cookies
- ½ cup unsalted butter (browned)
- ½ cup marscapone cheese
- 5 ripe bananas
- 3 cups heavy cream
- 1 tbsp ube extract
- ½ tbsp vanilla extract
Instructions
- In a large bowl, whisk together sweetened condensed milk and coconut milk until well combined. Add instant vanilla pudding mix and ube extract, and beat with an electric mixer or whisk until smooth. Fold in mascarpone cheese until well incorporated. Cover the mixture with plastic wrap and refrigerate for at least 1 hour.
- In a food processor, pulse graham crackers until they form a sand-like consistency. In a sauté pan, melt butter over medium heat until it turns golden brown and develops a nutty aroma.
- In a sauté pan, melt butter over medium heat until it turns golden brown and develops a nutty aroma.
- Add the graham cracker crumbs to the pan and stir until they are well coated with the browned butter. Set aside.
- In a separate bowl, using a hand mixer or whisk beat the heavy cream and vanilla extract together until stiff peaks form.
- Gently fold the whipped cream into the chilled pudding mixture until well combined.
- Slice the bananas into thin rounds.
- Start to assemble pudding in mason jars or in a baking dish. By first adding the graham cracker crust on the bottom, layer the sliced bananas on top, followed by a layer of Nilla wafers. Pour a layer of the pudding mixture over the top, spreading it evenly. Repeat the layering process until all of the ingredients are used up, finishing with a layer of pudding on top.
- Cover the assembled pudding with plastic wrap and chill for at least 6 hours, or overnight, before serving. Enjoy!