Looking for a classic dessert recipe? Try this delicious banana pudding, made with layers of vanilla wafers, fresh bananas, and creamy homemade pudding. Topped with whipped cream, this dessert is perfect for any occasion.

Here is a recipe for classic banana pudding:

Ingredients:

1 box of vanilla wafers

3-4 ripe bananas, sliced

1/2 cup all-purpose flour

1 1/2 cups sugar

3 egg yolks

2 cups whole milk

1/2 cup heavy cream

2 tsp vanilla extract

1/4 tsp salt

Whipped cream, for topping (optional)

Instructions:

Preheat the oven to 350°F.

In a medium-sized saucepan, whisk together the flour, sugar, and salt.

Add the egg yolks, milk, and heavy cream to the saucepan and whisk until combined.

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10-15 minutes).

Remove the pan from the heat and stir in the vanilla extract.

In a 9×13 inch baking dish, layer vanilla wafers and sliced bananas.

Pour half of the pudding mixture over the banana and wafer layers.

Repeat the layers with the remaining vanilla wafers, sliced bananas, and pudding mixture.

Top the pudding with whipped cream, if desired.

Bake the pudding for 15-20 minutes, or until the top is golden brown.

Let the pudding cool for 10-15 minutes before serving.

Tips for making banana pudding:

Use ripe bananas: Ripe bananas will give your pudding a sweeter, more intense flavor.

Chill the pudding: To make sure your pudding sets properly, be sure to chill it for at least 4 hours before serving.

Layer the ingredients evenly: To ensure each bite has a good balance of bananas, wafers, and pudding, be sure to layer the ingredients evenly in the dish.

Top with whipped cream: For a finishing touch, add a dollop of whipped cream on top of each serving.

Use homemade pudding: While you can use instant pudding mix for convenience, making your own pudding from scratch will give your banana pudding a richer, creamier flavor.

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Ripe Breadfruit Cake Ingredients:

• 5 oz (140 g) flour
• 2 tsp baking powder
• ¼ tsp nutmeg
• ¼ tsp salt
• 4 oz (113 g) margarine
• 2 oz (56 g) brown sugar
• 2 eggs, beaten
• 1 tsp vanilla essence
• ½ pint (280 ml) mashed ripe breadfruit
• 1 tsp finely grated orange rind
• 2 tbsp orange juice

How to Make Ripe Breadfruit Cake:

1. Sift the flour, baking powder, nutmeg and salt together. Cream the margarine and sugar together until fluffy. Add the beaten eggs one at a time, followed by the vanilla essence.
2. Beat in the mashed breadfruit and the orange rind. Fold in the flour mixture in quarters, adding alternately with the orange juice to give a soft dropping consistency.
3. Put the mixture in a greased 6-inch (15-cm) diameter baking pan and bake at 375°F for about minutes, or until golden brown and well done. Leave in the pan for about 5 minutes, then turn out and cool on a rack..

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Plantain Turnovers Recipe ~ Caribbean Style: It’s amazing how such simple ingredients can create something so tasty.

Shortcrust Pastry Ingredients:

• 150 g (6 oz) plain flour
• 1 ml spoon (1/4 teasp.) salt
• 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
• cold water to bind

Filling Ingredients:

• 4 ripe plantains
• 1 tablespoon ground cinnamon
• ¼ cup brown sugar
• ¼ cup melted butter

Cooking Instructions:

Peel and slice plantains lengthwise thinly. Then cut into 3″ pieces. Combine sugar and cinnamon in a bowl. Then melt butter in a pan over heat and allow to cool slightly. Prepare pastry and roll out on floured board.

Cut into oblong pieces approx. 21/2″x4″. Dip plantain piece by piece into melted butter and then roll into sugar mixture. Then place on to pastry rolling over and sealing at both ends with a little water. Brush with milk, place on greased cookie sheet and bake at 375F until golden brown. Serve warm.

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