One of Dustin and my current goals is to be less “hermity.” You know — embrace the outside world, forget the fact that we have three kids under 5 years of age and that our house is full of toys and dust and dolls. That kinda thing.
Enter the backyard barbecue.
How fun, right? We get to have people over, let the kids play with their friends, cook, eat, and break our diet like crazy. Sweet!
As you can probably imagine, Dustin and I got all excited planning out the menu.
Then, I got lost on Pinterest looking up all sorts of cool ideas. Wow, people are so crafty!
We knew we were gonna smoke some meat and probably grill, too. So, we decided to smoke pork ribs and grill chicken. Plus, I wanted to make my creamed corn and to test my baked beans recipe out on everyone. Oh — and I’ll take any chance I get to have tasty guacamole and pico de gallo with tortilla chips. Did someone say strawberry mint lemonade, sweet tea, and fresh lime margaritas? Ok!
I didn’t even have to ask Dustin what we should do for dessert. If it’s BBQ and it’s dessert, it’s Banana Pudding.
Homemade banana pudding is like Dustin’s favorite dessert. Possibly favorite thing, now that I think about it. But that’s a really tough list. He requests banana pudding on his birthday, whenever he sees it on the menu and quite possibly in his sleep. Just like these. He loves the stuff.
Sadly, though, he doesn’t usually find well-done banana pudding so he is left to wander the state of Texas in search for a good banana pudding.
So, for the BBQ, he asked me to try to make it for him.
And I nailed it! I think I even made him fall in love with me all over again at first bite.
For the BBQ, I served the pudding in little 4 oz. mason jars and they were just too adorable for words. I’m not usually one for fancy-pants hosting techniques or cute decorations, but I kinda impressed myself with these little guys. Too cute, right? Though, to be fair, you could probably put dirt in these tiny mason jars and it’d look awesome. But still.
I make this recipe in individual portions, but you could totally put the whole shebang in a pie dish and it would still be great. (But the mason jars!)
I also make these Nilla Wafers and they are poifect for this recipe. That’s right – not just perfect, poifect. (Sorry, I’ll never do that again). I use one cookie for scooping and I also sprinkle oven-toasted Nilla Wafer crumbles over the top. That way, you get the semi-chewy cookie texture with the banana goodness plus the toasted crunch that we know and love with the toasted crumbles.
I mean, c’mon! This dessert is so yummy!
I hope you try it out. The recipe doubles and triples quite nicely as well. Perfect for your own backyard barbecue!
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/8 tsp kosher salt
- 3 egg yolks
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 20 Nilla Wafers see my recipe for Nilla Wafers!, divided
- 3-5 ripe bananas
- Mix the sugar, flour and salt in the top of double boiler (or a large metal bowl atop a pot of boiling water, as pictured).
- In a small mixing bowl, combine the egg yolks and milk. Whisk the egg mixture into the flour mixture over the double boiler. Cook, uncovered, over the boiling water, stirring constantly for 8-10 minutes, until it is thick enough to leave a line on the back of a spoon with your finger.
- Remove from heat and then stir in vanilla. This is the custard/pudding. Cover with Saran Wrap and place in the fridge to cool.
- While the custard is cooking, heat the oven to 300 degrees. Reserve 6-10 whole Nilla Wafers and crumble the rest over a rimmed cookie sheet lined with parchment paper or aluminum foil. Try to make the crumbles small, bite-size pieces.
- Bake the crumbles for 10-15 minutes or until they become golden brown and toasty. Take care to toss the crumbles every 5 or so minutes to avoid them burning.
- To assemble, line the individual jar with 2-3 1/8-inch banana slices. Sprinkle about 1/8 tsp, cinnamon over the bananas. Then, carefully ladle/spoon the pudding over the banana slices. Sprinkle the toasted, crumbled cookies over the top of the pudding, followed by a dash of cinnamon for garnish. Add a whole Nilla Wafer cookie to the side for scooping and you're ready to serve.
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