Nola Banana Layered Pudding Cake Recipe

The best delicious Nola Banana Layered Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nola Banana Layered Pudding Cake recipe today!

Hello my friends, this Nola Banana Layered Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Nola Banana Layered Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Nola Banana Layered Pudding Cake.

What Makes This Nola Banana Layered Pudding Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nola Banana Layered Pudding Cake.

Ready to make this Nola Banana Layered Pudding Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


2 c Milk
1 c Sugar
1/2 ts Pure vanilla extract
5 Egg yolks
1/4 c Cornstarch
1/4 c Water
1 c Sweetened flaked coconut
1 tb Butter
1 1/2 tb Gelatin
4 tb Water
1 1/2 c Graham cracker crumbs
1 Stick Butter; melted
9 Bananas; peeled, and
Cut 1/4″ slices
4 c Sweetened whipped cream
12 Ladyfingers
Fresh mint sprigs

In a nonstick saucepan, over medium heat, combine the milk, sugar, and
vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle
boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk
to blend well. Temper the egg mixture to the milk mixture. Cook over medium
heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
Dissolve the cornstarch in the water. Over medium heat, slowly add this
mixture to the saucepan, whisking constantly for 1 minute. Using a wooden
spoon, continue stirring for about 2 minutes. Stir in the coconut. Add the
butter and stir until it is completely melted and mixture has thickened to
a custard, about 2 minutes. Soften the gelatin in the water and stir into
the hot custard. Pour the mixture into a glass bowl. Cover with plastic
wrap, pressing the wrap down the surface of the custard to prevent a skin
from forming. Cool completely, stirring occasionally and chill for at least
4 hours. In a mixing bowl, combine the crumbs and butter. Mix well. Press
into the bottom of a 10-inch spring-form pan. Bake until firm, about 6 to 8
minutes. Remove and cool completely. Fold in 2 cups of the whipped cream to
the pastry cream. To assemble, spread about 1 cup of the custard on the
bottom of the crust. Arrange about a third of the banana slices, crowding
them close together, over the custard. Next, spread 1 cup of the custard
over the bananas. Arrange another third of the banana slices close together
over the custard. Top with 1 cup of the custard and the banana slices. Top
with the remaining custard, covering the bananas completely to prevent them
from turning brown. Cover with plastic wrap and chill for at least 4 hours.
Remove from the refrigerator and top with the remaining whipped cream.
Remove the spring-form and press the ladyfingers firmly into the sides on
the pastry cream. Slice the dessert into individual servings and garnish
with fresh mint sprigs. This recipe yields 20 servings.


Yields
20 servings

Leave a Reply

Your email address will not be published. Required fields are marked *