The one and only time I’ve worked out in my new apartment building so far this year was on an eliptical machine with a TV attached to it. Unfortunately, I was watching FoodNetwork’s “Cooking for Real“. This recipe was featured on it as a dessert; Grown-Up Banana Pudding. I love the portion size! (It only makes 1 serving). I picked up the ramekins for 2.50 at the local grocery store. I made this for Dan as an early birthday present (because my heavy cream expired before his birthday).
Verdict: I still like the original, no-bake banana pudding better! (vanilla instant pudding, vanilla wafers, bananas, and whipped topping). I also don’t like the peanuts in it, and one ‘heart’ is a little bit too much for one person (though I ate all of mine!). This is a really easy way to make a sophisticated dessert for a weekday night.
- 20 vanilla wafers (recommended: Nilla Wafers)
- 2 teaspoons sugar
- Pinch salt
- 3 teaspoons butter, melted
- 1 banana, peeled and sliced
- 2 tablespoons brown sugar
- 2 tablespoons mini chocolate chips
- 2 egg yolks (save the whites for an omelet the next day!)
- 1/2 cup heavy cream
- 1/8 teaspoon vanilla extract
- 1 teaspoon lemon zest
Preheat oven to 350 degrees F. In a food processor or blender, pulse vanilla wafers until reduced to crumbs. Continuing to pulse, add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined. Divide mixture in half and pour into 6-oz ramekins. Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom. The crust should be about 1/4-inch thick.
In a medium bowl combine banana, brown sugar, peanuts and chocolate chips. Divide this mixture in half and place in the bottom of each ramekin. In the same bowl, whisk together yolks, heavy cream, vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved. Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife or cake tester inserted in the center comes out clean. (Note: Mine were done at 30!)