pound cake banana pudding

How to make pound cake banana pudding recipe - This Southern version of an English trifle often uses vanilla wafers. Here, homemade pound cake makes a far tastier version.

SERVES 8–10

PREP TIME 30 mins, COOK TIME 10 mins, plus chilling

Ingredients:
1 pound cake
6 ripe bananas, cut into 1⁄4in (5mm) slices

For the pudding:
2 cups whole milk
4 tbsp cornstarch
1⁄2 cup sugar
1 tbsp butter
1 tsp vanilla extract

For the whipped cream:
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla extract

Method:
1 Preheat the oven to 375ºF (190ºC). First, make the pudding. In a saucepan, bring the milk almost to a boil over high heat, then reduce the heat to a simmer. Stir in the cornstarch and sugar, and whisk continuously until thickened. Remove from the heat and add the butter and vanilla. Chill.

2 Cut the pound cake into 1⁄2in (1cm) thick slices and toast them on a baking sheet in the oven for 10 minutes, or until both sides are well toasted. Place half the cake slices in a single layer at the bottom of a 9 x 13in (23 x 33cm) cake pan. Top with half the banana slices.

3 Pour the pudding over the first layer evenly. Add the second layer of cake and top with the remaining bananas.

4 In a large bowl, whisk the cream, sugar, and vanilla extract with an electric hand whisk until stiff. Using a spatula, spread it over the bananas. Chill for 45 minutes to 1 hour before serving.

pound cake banana pudding