We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Banana Pudding recipe from Doña Petrona is a delightful treat that combines the sweetness of ripe bananas with the crunch of walnuts and the chewiness of dates. It's a perfect dessert for any occasion, and the decorative banana strips on top add a beautiful touch. Let me know how it turns out!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine the flour, cornstarch, cinnamon, baking powder, and baking soda in a bowl. Sift the mixture and set aside.
Mash the ripe bananas until you achieve a smooth purée.
Using an electric mixer, beat the softened butter with the sugar until the mixture becomes pale and fluffy.
Gradually incorporate the mashed bananas and vanilla essence into the butter-sugar mixture.
Continue beating while adding the eggs one at a time, ensuring each is fully integrated before adding the next.
Remove the bowl from the mixer. Add the walnuts (previously toasted and roughly chopped) and the dates (also chopped into small pieces). Stir gently to combine.
Pour the batter into a large loaf pan, filling it up to 3/4 of its capacity.
Before baking, place strips of banana on top of the batter and sprinkle with the extra sugar for decoration.
Preheat the oven to 180°C (350°F). Bake the pudding for 1 hour or until a toothpick inserted in the center comes out clean.
Make sure the bananas are fully ripe for the best flavor and sweetness.
Toast the walnuts beforehand to enhance their nutty flavor.
Let the pudding cool slightly before slicing to ensure it holds its shape.
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw them completely and drain any excess liquid before mashing.
Can I substitute walnuts with another nut?
Yes, you can use pecans or almonds as a substitute for walnuts.
How do I store the banana pudding?
Store the banana pudding in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make this recipe gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend. Ensure the baking powder and baking soda are also gluten-free.
Can I omit the dates?
Yes, you can omit the dates if you prefer or replace them with raisins or dried cranberries.
