Ingredients
Preparation
Sometimes it was layered with vanilla wafers like a parfait. Sometimes the cookies were half sunken into the abyss. Sometimes there were bananas and sometimes there weren’t. I’d always scoop out a giant serving with more than my fair share of cookies. Now that I’m grown, I like my banana pudding flavored with banana liqueur and topped with a vanilla-wafer and cinnamon-tossed crumb topping. The topping always stays crisp and provides an amazing contrast to the soft-tender bite of the chopped bananas and the silkiness of the pudding. It’s humble and homey but just different enough from the traditional version that I feel good about serving it in a more sophisticated setting.
Step 2
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
