Shortbread Crumble Banana Pudding

Name: Shortbread Crumble Banana Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 2 boxes (each 3.4 oz./96 g) instant vanilla pudding; 1 tsp. vanilla extract; 2 cups (16 fl. oz./475 ml) heavy cream; 1/2 cup (2 oz./60 g) confectioners&rsquo; sugar; 1 tsp. vanilla extract; Pinch of kosher salt; 2 cups (4 sticks) (1 lb./452 g) unsalted butter, at room temperature; 2 cups (12 3/4 oz./400 g) granulated sugar; 2 tsp. kosher salt; 3 egg yolks; 1 Tbs. vanilla extract; 5 cups (22 1/2 oz./700 g) all-purpose flour; <br> 5 ripe bananas

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When Top Chef winner and cookbook author Kelsey Barnard Clark throws an outdoor fry day fete at her house, she often ends the meal with her mom’s banana pudding. It’s also the dish she would serve for a Mother’s Day celebration. Indulgent and satisfying, this nostalgic dessert layers vanilla pudding and sliced bananas with whipped cream and shortbread crumble. You can assemble it up to 3 days in advance, giving you a jump-start when you’re entertaining.

Prep Time 30 minutes

Cook Time 30 minutes

Servings 4 to 6

Ingredients

For the pudding:

2 boxes (each 3.4 oz./96 g) instant vanilla pudding
1 tsp. vanilla extract

For the whipped cream:

2 cups (16 fl. oz./475 ml) heavy cream
1/2 cup (2 oz./60 g) confectioners’ sugar
1 tsp. vanilla extract
Pinch of kosher salt

For the shortbread crumble:

2 cups (4 sticks) (1 lb./452 g) unsalted butter, at room temperature
2 cups (12 3/4 oz./400 g) granulated sugar
2 tsp. kosher salt
3 egg yolks
1 Tbs. vanilla extract
5 cups (22 1/2 oz./700 g) all-purpose flour
5 ripe bananas

Directions

To make the pudding, following the directions on the vanilla pudding box, make the pudding, then add the vanilla and mix thoroughly. Cover and refrigerate to cool.

To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, vanilla and salt and whip on low speed for 2 minutes. Gradually increase the speed to high and whip until stiff peaks form, 1 to 2 minutes. Use immediately or refrigerate for a few hours or overnight.

To make the shortbread crumble, preheat an oven to 325°F (165°C). Line a baking sheet with parchment paper.

In the clean bowl of the electric mixer fitted with the flat beater, combine the butter, granulated sugar and salt and beat on medium speed until pale yellow and smooth, about 5 minutes, stopping the mixer to scrape down the sides of the bowl as needed. (Do not beat until fluffy; you don’t want to incorporate air into the dough.) Add the egg yolks and vanilla and mix until just combined, about 1 minute. Turn off the mixer and scrape down the sides of the bowl. Add the flour and scrape down the bottom and sides of the bowl. Mix on low speed, scraping the bowl as needed, until the flour is fully incorporated, about 1 minute. The dough will be in large crumbles.

Cover and refrigerate for later use or spread the dough crumbles on the prepared baking sheet. Bake, turning the baking sheet every few minutes for even baking, until light golden and slightly crunchy, 20 to 30 minutes. Let cool before using.

To assemble, cut the bananas into slices 1/3 inch (8.5 mm) thick. In a trifle dish or a 9-by-13-inch (23-by-33-cm) casserole dish, layer the pudding, bananas, whipped cream and shortbread crumble, repeating until all the ingredients are used up. Enjoy immediately or cover with aluminum foil or plastic wrap and refrigerate for up to 3 days. Serves 4 to 6.

Adapted from Southern Get-Togethers by Kelsey Barnard Clark (Chronicle Books, 2024)