Ingredients:

  • 4 large firm-ripe bananas, sliced into 1/2 inch rounds
  • 115g unsalted butter
  • 200g dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 60ml high-quality dark rum
  • 1 tsp pure vanilla bean paste
  • 1 pinch sea salt
  • 28 oz sweetened condensed milk (two 14 oz cans)
  • 475ml cold whole milk
  • 150g instant French vanilla pudding mix
  • 710ml heavy whipping cream, chilled
  • 1 tsp banana extract
  • 11 oz vanilla wafers

Instructions:

  1. Melt and bubble. In a large heavy bottomed skillet over medium high heat, melt the 115g of unsalted butter. Stir in the 200g of dark brown sugar and 1 tsp of cinnamon until the mixture bubbles and looks like molten lava. Note: This emulsifies the fat and sugar so the sauce doesn't separate later.
  2. Sear the fruit. Add your 4 sliced bananas in a single layer. Cook for 2 minutes without touching them until a deep mahogany crust develops on the bottom.
  3. Flip and glaze. Gently flip each slice. Pour in the 60ml of dark rum. Simmer for 1-2 minutes until the liquid thickens into a glossy syrup that coats the back of a spoon.
  4. Finish the Foster. Stir in the vanilla bean paste and a pinch of sea salt. Remove from the heat and let it cool. The aroma should be intensely sweet and oaky.
  5. Whisk the base. In a large bowl, combine the 28 oz condensed milk, 475ml cold milk, and 150g pudding mix. Whisk for 2 minutes until smooth and slightly resistant.
  6. Add the boost. If you're using the 1 tsp of banana extract, stir it in now. Let the mixture sit for 5 minutes until it achieves a soft set consistency.
  7. Whip the cream. In a separate chilled bowl, whip the 710ml of heavy cream until stiff peaks stand straight up when you lift the beaters.
  8. Fold gently. Using a large spatula, fold the whipped cream into the pudding base. Stop as soon as no white streaks remain to keep the air in the mixture.
  9. Build the layers. Start with a layer of vanilla wafers in your dish. Top with a third of the caramelized bananas and their syrup, then a third of the pudding. Repeat this two more times.
  10. The long wait. Cover the dish tightly and refrigerate for at least 4 hours. The pudding is ready when the wafers feel soft when poked with a toothpick. Chocolate Banana Protein Bread Recipe: Meal Prep — Master the chocolate banana protein bread recipe with our velvety, high prote...Banana Bread Brownies Recipe Delicious Steps in 20 Minutes — Master banana bread brownies recipe delicious steps with our step-by-step gui...Brownie Bites Bliss Recipe: Fudgy Bites in 22 Min — Master the brownie bites bliss recipe with our step-by-step guide. Includes e... $img_2$