When a couple has their first child, their lives are changed forever. There are the immediate changes, those things you weren’t able to do for the last nine months like drink wine, eat sushi and raw-milk cheeses, operate heavy machinery… Brooke also had to give up her hobby of microwave oven repair. Then, there are the scary changes–bye-bye sleep for the next few months, adios late nights out with the guys and forget about ever making a ‘quick trip’ anywhere (a spin around the block might turn into an all day ordeal). But I couldn’t ask for anything more, my beautiful wife has now given me a gorgeous, amazing, perfect daughter. And I’ve got a lot of cooking to do…

Our very first voyage out the house (the day after we got home from the hospital) was a wandering trip with Nonnie through our new West Village neighborhood. Of course, no West Village excursion with out of town guests is complete without a trip by Magnolia Bakery. Yes, they have cupcakes, but this time we were there to sample their legendary banana pudding. Mommy (Brooke) insisted, and I had no arguments. It was good. Too good. It was gone almost before we got home and I wanted more. Since $25 a bowl just might break our diaper buying budget, I opted for the homemade version:

New Baby Banana Pudding

This is my own kicked-up version of banana pudding. It’s not quite Magnolia Bakery’s, but pureeing over-ripe bananas into the milk gives an incredible flavor and a texture that’s a bit softer than the standard.

Banana Pudding
Recipe type: dessert
  • 2 over-ripe bananas
  • 2 cups milk
  • 2 tsp. vanilla extract
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • 1 tsp salt
  • 4 egg yolks
  • 2 Tbsp unsalted butter
  • Nilla Wafers, as needed
  1. Chop the over-ripe bananas and combine with milk and vanilla extract in a medium saucepot. Bring to just under a boil and turn off the heat. Cover with a lid and set aside for 10 minutes.
  2. In the bowl of an electric mixer combine the eggs, yolks, sugar cornstarch and salt. Whisk until combined and smooth. Slow add the hot milk and bananas with the mixer running. Return the mixture to the saucepot and whisk constantly over a high flame until it returns to a simmer and thickens. Move the thickened mixture back to the electric mixer, add the butter and whisk on high until cooled to room temperature, about 10 minutes.
  3. Spoon ⅓ of the pudding into a bowl or trifle dish. Add a layer of Nilla wafers, then another ⅓ of the pudding. Continue layering in this manner. Refrigerate at least 3 hourse before serving.


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