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Banana Pudding Bars

Source of Recipe


Taste of the South (May-June 2012)



List of Ingredients



• 2 cups graham cracker crumbs
  
• 1½ cups gingersnap crumbs
  
• ½ cup butter, melted
  
• 3 cups whole milk, divided
  
• 1½ cups fresh banana purée (about 2 or 3 medium bananas)
  
• 1 cup sugar, divided
  
• 2 tsp vanilla extract
  
• 3 tsp unflavored gelatin
  
• 8 egg yolks
  
• ½ cup all-purpose flour
  
• 1½ cups whipping cream
  
• ¼ cup confectioners' sugar
  
• Garnish: mini vanilla wafers
  






Instructions



1. Preheat oven to 350° F. In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, and butter. Press into the bottom of a 9- x 13-inch baking pan. Bake until golden brown, approximately 10 minutes. Remove from oven, and let cool on a wire rack.
   
   
2. In a medium saucepan, combine 2¾ cups milk, banana purée, ¾ cup sugar, and vanilla. Cook over medium heat, whisking often, until mixture boils. Remove from heat.
   
   
3. In a small bowl, combine remaining ¼ cup milk and gelatin. Let stand for 5 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks, remaining ¼ cup sugar, and flour until smooth. Set aside.
   
   
4. Add gelatin mixture to milk mixture, whisking to combine. Ladle about 1 cup hot milk mixture into yolk mixture, whisking constantly to combine. Pour egg mixture back into milk mixture, whisking constantly to combine. Cook over medium-high heat, stirring constantly, until mixture begins to thicken. Gently boil for 2 minutes. Remove from heat, and strain through a wire-mesh sieve. Spread onto prepared crust. Let mixture cool to room temperature. Refrigerate for at least 6 hours.
   
   
5. In a medium bowl, combine cream and confectioners' sugar. Beat at medium-high speed with an electric mixer until medium peaks form. Spread onto cooled custard. Cut into bars. Garnish with a mini wafer, if desired. Store, covered, in refrigerator for up to 5 days.
   
   Makes approximately 1½ dozen bars.