Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
100g pecans, or other nuts
100g butter, melted and cooled, plus extra to grease
3 ripe medium bananas (about 450g with skin), mashed
3 large eggs, beaten
150ml milk
1 tsp vanilla extract
125g light muscovado sugar
250g self-raising flour
1 tsp baking powder
For the sauce
200g light muscovado sugar
200ml double cream
1 tsp vanilla extract
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Prepare to the end of step 4 a few hours before baking. If the sauce overthickens, reheat gently until runny, then pour over the pud.
Preheat the oven to 180°C, fan 160°C, gas 4. Toast the pecans on a baking sheet for 6-8 minutes, then roughly chop and cool. Grease a deep 2-litre ovenproof baking dish, about 20 x 28cm base measurement, with butter.
In a saucepan, mix all the sauce ingredients with 225ml water and a pinch of salt over a low heat. Once the sugar has dissolved, remove from the heat. It will be very thin, but will thicken as it bakes with the pudding.
Mash 2½ bananas in a bowl, then add the eggs, milk, melted butter and vanilla, followed by the sugar, and mix well.
Sift the flour, baking powder and a pinch of salt into a large bowl, and stir in about half the chopped pecans
Tip the wet ingredients into the dry and whisk until fairly smooth. Pour into the prepared baking dish and top with a few more pecans and the remaining banana, sliced.
Slowly pour the sauce all over the pudding, then bake on a tray for 35-40 minutes. It should be risen, golden brown and firm in the centre. Leave to stand for 10 minutes and serve with ice cream or pouring cream, scattered with the rest of the nuts.
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How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.
Writers have posited various explanations. Some note that a lot of bananas came through the port of New Orleans and reason that the fruit must have been widely available there and people naturally put them into desserts.
After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.
If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.
Place unpeeled bananas on a baking sheet and warm in a 250ºF oven for 15 to 20 minutes. The skins will turn brown, but the fruit inside will soften and sweeten.
Let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick. Several hours to several days is fine! Let the entire banana pudding set in the fridge long enough so that the vanilla wafers have enough time to soften.
Banana pudding didn't exist in America before the Civil War, partly because bananas weren't at all common in the states at that time. In the mid-1800s, the very few bananas that made it to America from locations like the West Indies were treated as rare, exotic fruits to be savored by the rich.
What Is the Best Way to Serve Banana Pudding? This dessert is up to personal preference and can be served warm or cool. Keep in mind that the pudding with thicken as it cools, so serving it warm will result in a softer dessert, and serving it chilled will result in a thicker consistency.
In a large pot, bring 2 inches of water to a simmer. In a large heatproof bowl, whisk together milk, egg yolks, sugar, cornstarch, and a pinch of salt until smooth.
Place bowl over simmering water; cook, whisking, until thick, 10 minutes. ...
Divide bananas among six 8-ounce ramekins (or use a 1 1/2-quart dish).
How long does banana pudding last? You can store banana pudding in the refrigerator for three straight days without worrying about it. But make sure to cover it properly; otherwise, the flavor won't be the same.
Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.
The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana pudding will last a few extra days. The bananas may brown a little once they're exposed to air, but it will still be delicious.
Why is my banana cream pie filling runny? A runny filling can occur if you don't cook the filling long enough or chill the pie adequately. The key is to cook the filling over medium heat until it's thick. You must also let the pie chill for at least 2 to 3 hours to allow the filling to set properly.
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Prep time: 20 mins
