Canyon Ranch Blog

Banana Pudding with Vanilla Wafers

Nutrition Information (per serving)

4 g
109 mg
28 g
4 g
1 g
64 mg

Vanilla Wafers
½ cup cane sugar
2 Tbsp cornstarch
2 Tbsp very soft unsalted butter
1 lg egg
1 Tbsp pure vanilla extract
¾ cup all-purpose flour
½ tsp aluminum-free baking powder
⅛ tsp sea salt

Banana Pudding
½ cup cane sugar
3 Tbsp cornstarch
¼ tsp sea salt
3 cups 1% milk
2 lg egg yolks
1 Tbsp unsalted butter
1½ tsp pure vanilla extract
2 vanilla beans, scraped
1 tsp pure banana extract
2 med bananas


Vanilla Wafers

  1. Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
  2. In a large bowl, combine sugar, cornstarch, butter and egg and beat well with a wire whisk. Mix in vanilla extract, flour, baking powder and salt. Stir until smooth.
  3. Roll dough into tablespoon-size balls and place onto baking sheet about 1½ inches apart.
  4. Bake for 10 to 15 minutes, or until wafers are lightly golden. Remove from pan and let cool on wire racks.

Banana Pudding

  1. In a large saucepan, combine sugar, cornstarch, salt, and milk. Heat to just below boiling.
  2. Temper in egg yolks. Return to heat, whisk until thickened. Do not boil.
  3. Remove from heat and add butter, vanilla extract, vanilla bean and banana extract. Cool.
  4. Cut bananas into round slices. In a parfait glass, layer ½ cup of banana pudding and about 5 banana slices. Top with a half of a crumbled vanilla wafer.
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