• Banana Pudding Bars

    by Christin Mahrlig on August 25, 2013

    in Brownies and Bars, Desserts

    Banana Pudding Bars

    Banana Pudding is by far one of the most beloved desserts in the south. A creamy concoction of vanilla pudding, studded with slices of banana and vanilla wafers, and topped with whipped cream. It’s a bowl full of heaven!

    A few weeks ago I made some delicious Banana Pudding Cupcakes and I enjoyed them so that when I saw Banana Pudding Bars in a recent Taste of the South Magazine, I knew I had to make them.

    Banana Pudding Bars

    These bars start with a Graham Cracker/Gingersnap crust. Gingersnaps are not something you typically see associated with banana pudding, but they give the crust a nice zip. Next comes the banana pudding layer which is flavored with banana puree instead of sliced bananas. To make the puree, I just mashed the bananas really well.

    Banana Pudding Bars

    Using banana puree produces a nice, evenly flavored filling that is stabilized and thickened by gelatin. I added some vanilla wafers to this filling layer because otherwise the only vanilla wafers these bars would have had would have been the garnish on top. And in my opinion, the vanilla wafers are the best part of banana pudding. The bars are finished off with a thick layer of fresh whipped cream.

    Banana Pudding Bars, although a little involved to make, are absolutely delicious, and this recipe should be in the kitchen of any banana pudding lover.

    Banana Pudding Bars

    Banana Pudding Bars
     
    Recipe type: Dessert
    Serves: 18
    Ingredients
    • ◾2 cups Graham Cracker crumbs
    • 1 ½ cups gingersnap crumbs
    • ½ cup butter, melted
    • 3 cups whole milk, divided
    • 1 ½ cups fresh banana puree (about 2 to 3 medium bananas)
    • 1 cup sugar, divided
    • 2 teaspoons vanilla extract
    • 3 teaspoons unflavored gelatin
    • 8 egg yolks
    • ½ cup all-purpose flour
    • 1 ¼ cups mini vanilla wafers
    • 1 ½ cups heavy whipping cream
    • ¼ cup confectioners’ sugar
    Instructions
    1. Preheat oven to 350 degrees.
    2. Combine graham cracker crumbs, gingersnap crumbs, and butter in a medium bowl. Press into the bottom of a 9×13-inch baking pan.
    3. Place in oven and bake for about 10 minutes, until golden brown. Place on a wire rack to cool.
    4. In a medium saucepan, combine 2 ¾ cups milk, banana puree, ¾ cup sugar, and vanilla. Cook over medium heat, whisking frequently, until mixture boils. Once it boils, remove pan from heat and set aside.
    5. Combine ¼ cup milk and gelatin in a small bowl and let sit for 5 minutes to soften the gelatin.
    6. While gelatin is softening, whisk together egg yolks, remaining ¼cup sugar, and flour until smooth. Set aside.
    7. Add gelatin to milk/banana mixture, whisking well to combine. Ladle about 1 cup hot milk mixture into yolk mixture, whisking constantly to combine. (I’m always paranoid about curdling the eggs, so I very gradually whisked in about 1 ½ cups of the hot mixture. The idea is to gradually raise the temperature of the eggs.) Pour egg mixture back into milk mixture, whisking continuously. Cook mixture over medium-high heat, stirring constantly, until mixture begins to thicken. Boil gently for 2 minutes.
    8. Remove from heat and strain through a wire-mesh sieve. (I used a fine-mesh sieve and this part was quite a chore. Had to mush it through with the back of a spoon and the process was tedious.)
    9. Spread half of mixture onto crust, scatter with vanilla wafers and then cover with remaining mixture. Let cool to room temperature and then refrigerate for at least 6 hours.
    10. Combine cream and confectioners’ sugar in a medium bowl and beat at medium speed with an electric mixer until medium peaks form. Spread on top of cooled filling, Cut into squares to serve and garnish with mini vanilla wafers. Store in refrigerator for up to 5 days.

     Adapted from Taste of the South Magazine

    More Southern Desserts

    Mississippi Mud Cupcakes

    Slow Cooker Peach Cobbler

    Cheerwine Cake

    Coca Cola Cake

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    { 15 comments… read them below or add one }

    Irina @ wandercrush August 29, 2013 at 3:37 am

    Ah the classic Nilla wafer! This dessert brings me back :)

    Reply

    Christin Mahrlig August 29, 2013 at 12:28 pm

    Nothing like a Nilla Wafer!

    Reply

    Pamela @ Brooklyn Farm Girl August 28, 2013 at 5:12 pm

    I love bananas, so I want to eat every single one of these bars.. especially with that frosting! Oh goodness!

    Reply

    Christin Mahrlig August 28, 2013 at 10:11 pm

    Bananas are hard to resist aren’t they?

    Reply

    honeywhatscooking August 27, 2013 at 4:11 pm

    omg, these look insane. remind me of magnolia’s banana bread pudding… so good!

    Reply

    Kristi @ Inspiration Kitchen August 26, 2013 at 10:28 pm

    Oh my gosh – these look so airy, light and delish. My heart is pounding in anticipation for some of these with a fresh cup of coffee! Yum!

    Reply

    Marja August 26, 2013 at 7:56 pm

    You could make the crust with vanilla wafers if you wanted too

    Reply

    Christin Mahrlig August 26, 2013 at 8:14 pm

    That’s true! And I almost tried that, but then I I’ve realized that I’d never seen a crust with vanilla wafers before and I worried the crust wouldn’t have as much flavor as one with graham crackers. Might have to try it though.

    Reply

    Laura Dembowski August 26, 2013 at 4:11 pm

    Oh, these look dangerously good! Love that the crust has both graham crackers and ginergsnaps!

    Reply

    Dina August 26, 2013 at 3:00 pm

    sounds delicious!

    Reply

    marcie@flavorthemoments August 26, 2013 at 2:21 pm

    These look absolutely delicious! That filling is so perfectly thick and creamy — and I love the sound of the graham-gingersnap crust. Delicious!

    Reply

    Ashley @ Wishes and Dishes August 26, 2013 at 12:16 pm

    I love that you put gingersnaps together with banana…never thought of doing that and I bet it’s delicious!

    Reply

    Amy @ Elephant Eats August 26, 2013 at 9:22 am

    Mmm, these sound so good! I’ve been on a pudding-eating kick since seeing your pudding cupcakes, hehe :)

    Reply

    Consuelo @ Honey & Figs August 26, 2013 at 2:42 am

    These sound amazing, they look just as great as your banana puding muffins! Love them! c:

    Reply

    Anne ~ Uni Homemaker August 26, 2013 at 12:58 am

    This sounds delicious! I love banana anything in my desserts. Pinning this for sure.

    Reply

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