Gingerbread Banana Pudding with Molasses Whipped Cream
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
Course Dessert, Fun Food!, Sweet Treats
Cuisine American, Southern Desserts
Keyword banana pudding, gingerbread
Author Wendy Perry
Ingredients
Gingerbread:
3largeeggs
1cupsugar
½cupblackstrap molasses
¾cupcoconut oil,liquified
½teaspoonvanilla extract
½teaspoonalmond extract
1cupself-rising flour
½cupself-rising cornmeal mix
1tablespoon plus 1 teaspoonground ginger
1tablespoonapple pie spice
2cupsapplesauce
Pudding:
4largeegg yolks
1cupsugar
1tablespooncornstarch
1tall canevaporated milk
1cupmilk
1teaspoonvanilla extract
Molasses Whipped Cream:
1pintheavy whipping cream
molasses
Bananas:
5-6ripe bananas, sliced
Instructions
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish.
Blend together eggs, sugar, molasses, coconut oil and extracts.
Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. Fold in applesauce.
Pour into baking dish. Bake 30–40 minutes, until the surface starts showing cracks. Let cool.
For the pudding, mix all ingredients together and cook in a double boiler, whisking occasionally until thickened. Cool. If pudding is thick, thin a bit with milk as you want it just thin enough to seep down into gingerbread.
For the whipped cream, whip 1 pint of heavy whipping cream to firm peaks. Drizzle with molasses and swirl in with a knife.
Now you are ready for assembly! In a jar or deep dish, loosely layer cubed gingerbread, banana slices, pudding and cream. Repeat, ending with whipped cream.