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!
Ingredients
Gingerbread
- 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
Pudding
- 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
- Molasses
Bananas
- 5–6 ripe bananas, sliced
Directions
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Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish.
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Blend together eggs, sugar, molasses, coconut oil and extracts.
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Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. Fold in applesauce.
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Pour into baking dish. Bake 30–40 minutes, until the surface starts showing cracks. Let cool.
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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.
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For the whipped cream, whip 1 pint of heavy whipping cream to firm peaks. Drizzle with molasses and swirl in with a knife.
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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.
