Gingerbread Banana Pudding With Molasses Whipped Cream
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
- 3 large eggs
- 1 cup sugar
- ½ cup blackstrap molasses
- ¾ cup coconut oil, liquefied
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup self-rising flour
- ½ cup self-rising cornmeal mix
- 1 tablespoon, plus 1 teaspoon ground ginger
- 1 tablespoon apple pie spice
- 2 cups applesauce
- 4 large egg yolks
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tall can evaporated milk
- 1 cup milk
- 1 teaspoon vanilla extract
Molasses Whipped Cream
- 1 pint heavy whipping cream
- 5–6 ripe bananas, sliced
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish.
Blend together eggs, sugar, molasses, coconut oil and extracts.
Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. Fold in applesauce.
Pour into baking dish. Bake 30–40 minutes, until the surface starts showing cracks. Let cool.
For the pudding, mix all ingredients together and cook in a double boiler, whisking occasionally until thickened. Cool. If pudding is thick, thin a bit with milk as you want it just thin enough to seep down into gingerbread.
For the whipped cream, whip 1 pint of heavy whipping cream to firm peaks. Drizzle with molasses and swirl in with a knife.
Now you are ready for assembly! In a jar or deep dish, loosely layer cubed gingerbread, banana slices, pudding and cream. Repeat, ending with whipped cream.