Alton Brown is a genius and these were adapted ever so slightly from his recipes.
- 7 oz all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 4 oz room temperature butter
- 1/4 of a vanilla bean
- 4 tsp vanilla extract
- 3 1/2 oz sugar
- 1 egg
- 1 TBSP whole milk
Heat oven to 350 degrees F.
Slice 1/4 of the vanilla bean length-wise and scrape out all of the filling. Add this to the sugar and break up the mixture with your clean fingers until you see tiny black dots evenly distributed in the sugar.
In a stand mixer, cream together the sugar and butter for 2 minutes, stopping to scrape the bowl half-way through. Add the egg and mix for another 30 seconds at medium speed. scrape the bowl again and add the vanilla and whole milk and mix for 15 seconds. Sift the flour, baking powder and salt over the bowl with your previous mixture and mix on low until all of the flour is just incorporated. Chill the batter in the fridge for 10 minutes before scooping out the wafers. Using a teaspoon, scoop the dough into balls on 2 parchment lined baking sheets. Use the heel of your hand to slightly flatten each cookie. Bake until golden brown, 15-20 minutes
*I baked mine for 15 minutes and got a golden, fluffy cookie. I would suggest to heir more on the lower time side so that the cookies don’t get too crunchy.
*Alton’s recipe states that the recipe makes about 70 cookies. Mine made more around 40, probably because I had fat rounded teaspoons. but I liked how they turned out, and it was the perfect amount for the pudding.
- 3/4 cup granulated sugar
- 3 TBSP Cornstarch
- 1/4 teaspoon Kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 cups whole milk
- 3 TBSP unsalted butter, cut into 6 pieces and chilled
- ½ tsp vanilla extract
- 40 vanilla waters
- 3 ripe bananas, sliced into 1/4 inch rounds
Combine sugar, cornstarch and salt in a 3 QT sauce pan . Add eggs and egg yolks and whisk to combine. Add the milk and whisk until well combined. Cook mixture over medium-low heat, stirring constantly until the mixture is between 172-180 degrees. approximately 10 minutes. The mixture will being to thicken and bubbles will appear around the edges of the pan. Remove from heat and incorporate the butter, one piece at a time until it is completely melted, then add the vanilla extract. transfer pudding to a bowl and cover with a piece of parchment or plastic wrap,making sure it is touching the top of the pudding. Refrigerate until completely chilled, about 2 hours.
Spread a small amount of pudding in the bottom of a 1 1/2 QT glass bowl or trifle dish. Cover with a layer of vanilla wafers, followed by a layer of banana slices, spoon 1/3 of the remaining pudding over the bananas and repeat, ending with a layer of pudding.
- 2 TBSP Granulated sugar
- 1 cup heavy whipping cream
Pour the whipping cream and sugar In a stand mixer with the whisk attachment, and whip until stiff peaks form.
Spoon the whipped cream over the cooled banana pudding and spread to cover completely. Top with a few more whole or crumbled cookies and serve chilled.