Bananas Foster Banana Pudding | Easy Dessert Recipe

All right, folks. Look, I got a tongue twister for you, right? So, really, technically, I'm doing a banana foster banana pudding, right? But you know what? We going to simplify that a little bit and we just going to call it banana foster pudding. Let's get it. Okay, so there's a few things you're going to need, right? I always get myself like a baking sheet and I like to put something down as far as like a silicone mat or you can use a foil. Listen, you guys can talk to me and tell me how you don't want to make, you know, pudding using box pudding, but we saving time and we making something over the top. Of course, we got bananas, we got whipped cream. Everybody know you got to have, you know, Nabiscoco vanilla wafers, right? I shouldn't even have said that, you guys. You can do anything you want. Then I got four cups of this cuz I doubled this recipe. We got butter, brown sugar, and vanilla extract. And as always, this full ingredient list is on my website, smoking and grilling ab.com, and that's witab.com. All right, look, we didn't went over these ingredients. It's not a whole lot to it, folks. It's more so like the procedure, right? So, I'm going to go ahead and just start melting these. We just need a full cup. And don't forget, I doubled this recipe, but when you go to my website, if you look at the upper right hand side, it'll show you you got it one times, two times, five times, blah blah blah. You guys got it. We just going to like build it up. And it depends on how much you need. You guys can get the ingredient list already doubled right there for you. [Music] All right. So, look, if you pay attention down here, look, I'm not getting no discoloration or none of that. You can see the fat on top of there. You know, on our butter, we melted that, right? It's nice and slow. Now we going to bring our brown sugar into the game. Man, when your brown sugar is like I'm going just say when it's fresh, it's so moist. It's almost like uh wet sand. Let's get this to going. Now, I still got that medium flame underneath the bottom of here. It's almost really more so like medium low. I don't like to burn my butter or discolor my butter, right? I don't want that bitter taste that you get sometime when you know when you go too far with the butter. I just let it melt organically. Nice and slow. [Music] All right. So, what we want to do is we want to get this to melt, right? So, when I pull this back here, I can look at the brown sugar. Look at that. It's on its way. But now be just a good time for us to add our vanilla extract. Oh, that smells good. Once this starts to melt, and when I say that, I mean when you can start picking it up like this, you know what I mean? You see it like that? That's what you want to do once it caramelizes, right? It's starting to break itself down. What I'm going to do is I'm going to just start dropping some of these in here. Be careful. I know that I'm dropping them in there. Man, this is almost like hot oil. You know what I mean? If this stick to you, you think Al Green had problems, but you about to have caramel stuck to you. So, be careful. Let me go ahead and just do it the right way. Now, just to show you guys, we just bring these over here and coat these like this. I'm going to go ahead and turn my fire off. Now, as I run this around here, I can feel that grittiness is like dissipated. And that right there. Ah, yeah. So, now we'll just get these. You know what I mean? And I'll just move this around. Hey, so you hear a lot of pausing and all of that while I'm uh working. Listen, I'm working with caramel, folks. One of like my favorite things. So, look, I'll just take these, you know what I mean? And I'll just start staging these over here and we going to cut the rest of them. [Music] to show you how I do it. I'm going to go ahead and drop these in here just like this. Notice how I'm going just like drop a whole bunch of them in here. Right now, I got a little pro tip for you. Say you it's taking you a while and you dropping this in here and your caramel starting to thicken up too much. You know, you can always add a little heavy cream. And if you don't have heavy cream, guess what? You can go ahead and use some whole milk. That 2% ain't going to make it here, folks. We got to have that whole that whole deal, right? I'mma turn this off. You see it's trying to, you know, bubble up on me. We just do it like this. All right. And now we just coat these like that. Now I know y'all looking at this saying, "Dang, AB." Now that there is what I know banana foster to look like. [Music] All right. So now we just going to go ahead and open our pudding. Right. Now, we just make it like the as according to what the instructions says. Right. So, I got two of the bigger boxes. So, we going to end up having four cups of milk. Man, that was a sorry tear I just did, y'all. All right. So, we got that in there. We'll open this one up. Then we going to just see where we at. That depends on how big of a bowl you have or what you going to present in. I'm going to be making my pudding and my bananas and putting everything in something like this. Right. So, I have that there. And now I'm getting ready to get my whisk. Let me have that. This is here. Now, we just getting ready to pour this in here like this. And then what I do is immediately I start to mix. You don't want to get get no white lumps or none of that. Right. We just keep working this back and forth just like you guys. See, it'll start to thicken up on on its own. Make sure you don't have no lumps. So now I'm adding my other two cups to it cuz what I needed was a total of six cups. So we just keep this moving around just like you guys see. And this turns into pudding right in front of your eyes, right? You'll be able to feel the resistance. You just want to keep it going. And again, the objective is not to have any lumps. But you see that right there, folks. Look it up. Then you want to get yourself a spatula. Run this around the edges. Run it around the bottom. Right? All right. And then I'm going to come back with my whisk and just make sure it's right. Okay. So, look, while we waiting for this to set, and you can look at it, this has already set, right? That's cool. So, what I'm going to do is I'm going to take my vanilla wafers and we going to go ahead and start working on the bottom. We going to use all of these. Now, because I make this all the time, I have so many of these. So, we just going to add these down here. Actually, I can get in here like this. You guys can build it up how you want to. It really doesn't make a difference. You know what I mean? Uh if you turn them upside down or not, no one's going to see this cuz everybody going to just reach in here, you know, and just grab them some. So since I had extras, we'll just do it like this. And everybody like to have like a crusted bottom anyway. So this right here is giving it to us. So we set here. Now, don't forget it's got to go in the refrigerator. I'm going to tell you guys, like 2 hours minimum, overnight best. I'm going to say four to six would be good, right? So, what we going to do now is we're just going to get in here and pour this right here over the top like this. And notice I pour it right in the center. Right. I just want to pour a little bit like that and then I'mma stop. Right. I don't want to get it on the glass cuz it's really about the presentation. All right. So, we'll just take it pull this up. Right now, we going to see where we at. I got it. Smoking and grilling with AB, making puddings, you know, I mean, baking cakes, all that kind of stuff. But listen, I like to I enjoy being in the kitchen myself, right? So, we'll just work this over here like this. I just wanted to see where we at. And now I see that I need to add just a little bit more cuz all we going to do is like layer this. Now it depends on the size of your dish. This right here is supposed to feed quite a few people. I'mma turn it around. I see how we are on the sides. You know what I mean? How much more I want to add to it and then we'll go from there. All right. So once we have the pudding there, you see how I took this is just my way of decorating. You guys can do it however you want. You know, you see fit. Me I put them up against the glass and just slid them down a little bit. All right. Now, I'm getting ready to come with my whipped cream. What I put on top of there, if you guys can see, let me see. You see that right there? Look. Now, I'mma come with some of my bananas on here cuz we did call it banana pudding, right? All right. So, now we come with the bananas. I like to put these on the edge kind of like you try to put them where everybody can see them since you take the time to, you know, use one of these uh glass. I guess I almost want to call it a container, but if this going to be the glass bowl that you guys have, so I I assume that we want to have everything on front street, right? So, we'll just leave it in here like this. And this is just for the edge, then I'm going to be a little bit not as careful when I put them down, right? But the main thing is we just want to get them in here. And you guys arrange them how you can or however you would like. Now that I'm putting these in here, you know what I was thinking? Like I could have put these up against the glass also. So many things you guys can do. But I can tell you this though, add caramel. That sets it off. So now look at what I'm doing now. I'm just capping this off. I'm building like a floor, right? And then the next layer we'll put on there will be more of the pudding. Right? So we have this here. I'mma complete this though. And you you guys will see why cuz this is where I kind of like I'mma level it all. And when I say level it, I just want to get a nice level base here or try to get it as level as I can. Right. We got some banana under there. Now we going to come with some more of this pudding. Okay. So look, you can see that I got this on the top right here. Right. So we going to call this like the dance floor. I just always like to have this so I can push this down. And notice as I push this down, it kind of like pushed up some of the, you know, whipped cream, which is no problem, right? So now I'mma take my spatula. Let me do this so you guys can see it. And I'm just going to put like a just a thin layer right here on top. Just enough to just cover this up. We're going to come back with some more cool whip. We going to put some of that banana foster on top of here. And now we going to just make it pretty for everybody. Okay. So I said a thin layer, but we got to have enough to make, you know, get some coverage, right? So, look how I'm bringing this around on top of those bananas right there at the edge right now. I like that right there. Look. And they already been, you know, with that caramel on top, too. That'll keep them from browning. They covered. And I got it. You know, somebody like myself doing all of this. I like it all, though, folks. I ain't going to lie to you. You know what I mean? I wish I could bake more, make more sweets and stuff like this. This is just something I like, you know? So there we go. We got a topping on it. All right. So now what I'm going to do is I'm just going to make myself like a little bed here on the top. Right. So we'll just come here. Come around and do a little fill right there. It's up to you how you guys want to do it. Now I'm going to put this in the refrigerator almost immediately. Now don't forget we got a little caramel left over. Right. So what I'm going to do is I'm going to put some banana on the top right here. So let me go ahead and get my spoon. All right. We move that over there on that side. Make sure this fires off. And I'm just going to start to add a little bit on here. Just like this. Oh, look at that, y'all. Now, I got to hurry up and take pictures of this. [Music] And just like that, that's going to end turn out to be just the way I garnish with everything else. You know, I like them chives, shallots, and green onion. We're going to put a little bit of these crumbs on the top. This broken wafer and enjoy y'all. Okay, so you guys see it. You guys can decorate it however you want to. It really should go in the refrigerator or I should have let it set and then you hit it with the whipped cream. But I got it on here. This a whole lot of goodness. So, what I'm getting ready to do now is set it in there and then I'll finish this up and it'll be set tomorrow. I'll probably put a new whipped cream topping on here and maybe heat up some more, you know, this banana foster. But with that being said, you guys see it, let me know how you would have layered it. You guys can do it any kind of way you would like to. And with that, you know what? I'm out. Peace. [Music]