Banana Pudding Parfait
User Reviews
5.0
18 reviews
Excellent
Banana Pudding Parfait
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Not yo' Momma's 'nilla wafer banana pudding. These banana pudding parfaits are stacked with rum-soaked sponge cake, thick pastry cream, chunks of banana and fresh whipped cream. Over-the-top!
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Ingredients
FOR THE CAKE
- 1½ c cake flour or 1 1/4 c. all-purpose flour
- 1 c sugar
- 1½ tsp baking powder
- ½ tsp salt
- ¾ c milk
- ⅓ c shortening
- 1 egg
- 1 tsp vanilla
FOR PASTRY CREAM
- 2 cups whole milk
- ½ cup + 2 tablespoons sugar
- 1 vanilla pod
- 5 egg yolks
- 3 tablespoons + 1 teaspoon cornstarch
- 2 teaspoons salted butter
- 1 tablespoon rum , golden
FOR RUM SIMPLE SYRUP
- ¼ cup sugar
- ½ cup rum , golden
FOR STABILIZED WHIPPED CREAM
- 1 cup heavy whipping cream
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
- 3 tablespoons sugar
- 1 teaspoon vanilla
FOR BANANA LAYER
- 2-3 bananas cut into ½" pieces
- 2-3 tablespoons rum
- 2 tablespoons sugar
FOR QUICKER, EASIER, SIMPLER BANANA PUDDING PARFAITS:
- 9" sponge cake can use a box mix or store-bought
- rum simple syrup see above
- 3 cups vanilla pudding homemade or from a mix
- 3 cups Whipped Cream (stabilizing whipped cream will make it last longer, but if you're eating the day of, regular whipped cream is fine.)
- banana layer see above
Instructions
FOR CAKE
- Preheat oven to 350°. Spray a 9" round cake pan with vegetable spray. Cut a piece of parchment paper to fit the bottom of the cake pan and press it into the pan. Respray the parchment paper and set it aside.
- Measure all ingredients into a large mixer bowl. Blend for 30 seconds on low speed, scraping the bowl constantly. Beat 3 minutes high-speed scraping bowl occasionally. Pour into prepared pan.
- Bake for 30-40 minutes or until the top is golden and a cake tester inserted in the center comes out clean. Cool on a cooling rack.
FOR PASTRY CREAM
- In a small saucepan, combine the milk & ½ cup sugar. Use a sharp knife to split the vanilla bean in half lengthwise, scrape out the seeds, and add them to the milk mixture. Heat over medium-high heat until the milk is steaming but not simmering or boiling. Remove the pan from the burner.
- In a small bowl, combine the egg yolks and the remaining two tablespoons of the sugar, and whisk for 1-2 minutes until well combined and slightly thick. Add the cornstarch and whisk until completely incorporated.
- Whisking quickly and constantly (so the eggs don't scramble), stream about ½ cup of the hot milk into the egg mixture.
- When combined, whisk in the rest of the milk and pour the egg mixture back into the pan. Heat over medium-high heat, stirring constantly and scraping the bottom and sides of the pan to prevent scorching, until the mixture thickens about 2 minutes.
- Add the butter and stir until well blended, then add the rum and stir to combine. Transfer the custard to a container and cover it with plastic wrap -- pressing the wrap onto the surface of the custard to prevent skin from forming. Refrigerate for at least two hours or overnight.
FOR RUM SYRUP
- Combine the rum and sugar in a small saucepan and heat to boiling, stirring constantly. Reduce heat to a simmer and stir until the sugar has dissolved. Remove from heat and let cool to room temperature.
FOR STABILIZED WHIPPED CREAM
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes so the gelatin will bloom and become soft.Microwave in 10-second intervals until all the gelatin granules are dissolved. Set aside to cool but not set. This is important.
- Add the whipped cream to the mixer bowl and whisk at medium speed using a stand mixer with a whisk attachment.
- After a minute, – slowly begin adding in the sugar. Once the cream has reached between soft and stiff peaks, add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
- Pour the gelatin mixture into the mixing bowl and whip until the cream holds stiff peaks. Do not overbeat.
FOR THE BANANAS:
- Combine the fruit, sugar and rum in a medium bowl. Toss to coat and set aside.
HOW TO MAKE PARFAITS:
- Brush the cake with the rum syrup and let it soak in. Break apart the cake into small pieces. Fill a pastry bag with a star tip with about half of the whipped cream and set aside. In pretty individual 8-ounce glasses, layer a tablespoon or so of pastry cream, followed by pieces of cake, a spoonful or two of fruit and a dollop of whipped cream. Continue layering until the glass is filled. To finish the parfait, pipe a little whipped cream on top and garnish with a piece of fruit.Cover loosely with plastic wrap and refrigerate until ready to serve.Note: With stabilized whipped cream, the cream will stay set for 2-3 days, so you can make this dessert ahead of time without fear of the whipped cream breaking down.
Notes
- Parfaits will keep covered in the refrigerator for 2-3 days.
Nutrition Information
Show Details
Calories
682kcal
(34%)
Carbohydrates
92g
(31%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Cholesterol
194mg
(65%)
Sodium
218mg
(9%)
Potassium
376mg
(11%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
815IU
(16%)
Vitamin C
2.7mg
(3%)
Calcium
177mg
(18%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 92g | 31% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 194mg | 65% |
| Sodium | 218mg | 9% |
| Potassium | 376mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 177mg | 18% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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