Ube Banana Pudding

Today's recipe is a copycat version of a classic banana pudding dessert, but
with a Filipino flair. This Ube Banana Pudding might just be the best banana
pudding you've ever had, perhaps even better than Magnolia's.

Servings: 15 servings

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Instructions

1 In a large bowl, whisk together sweetened condensed milk and coconut milk until
well combined. Add instant vanilla pudding mix and ube extract, and beat with an
electric mixer or whisk until smooth. Fold in mascarpone cheese until well
incorporated. Cover the mixture with plastic wrap and refrigerate for at least 1
hour.
2 In a food processor, pulse graham crackers until they form a sand-like
consistency. In a sauté pan, melt butter over medium heat until it turns golden
brown and develops a nutty aroma.
3 In a sauté pan, melt butter over medium heat until it turns golden brown and
develops a nutty aroma.
4 Add the graham cracker crumbs to the pan and stir until they are well coated
with the browned butter. Set aside.
5 In a separate bowl, using a hand mixer or whisk beat the heavy cream and vanilla
extract together until stiff peaks form.
6 Gently fold the whipped cream into the chilled pudding mixture until well
combined.
7 Slice the bananas into thin rounds.
8 Start to assemble pudding in mason jars or in a baking dish. By first adding the
graham cracker crust on the bottom, layer the sliced bananas on top, followed by
a layer of Nilla wafers. Pour a layer of the pudding mixture over the top,
spreading it evenly. Repeat the layering process until all of the ingredients
are used up, finishing with a layer of pudding on top.
9 Cover the assembled pudding with plastic wrap and chill for at least 6 hours, or
overnight, before serving. Enjoy!

Ube Banana Pudding

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🧂 Ingredients

Instructions

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