Banana Pudding, Marshmallow, Peanut Butter Powder, Nilla Wafer Ice Cream, and Meringue

Adapted by
March 2012
Yield: 8 Servings


Banana Pudding
4 cups sugar
8 ounces butter
4 ounces bean
1 vanilla bean
5 ripe bananas
5 eggs
2 egg yolks
2 ounces cornstarch
1½ ounces all-purpose flour
1 teaspoon vanilla extract
2 teaspoons carrageenan
Nilla Wafers
330 grams all-purpose flour
5 grams baking powder
220 grams butter
420 grams sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
¼ cup milk
Nilla Wafer Ice Cream
1 quart milk
½ cup cream
50 grams non-fat milk solids
75 grams butter
50 grams atomized glucose
8 egg yolks
250 grams sugar
10 grams ice cream stabilizer
Banana Cake
2½ cups cake flour, sifted
¾ teaspoon baking powder
1 teaspoon baking soda
1½ cups ripe bananas
¾ cup buttermilk
1½ teaspoons vanilla extract
6 ounces butter
1 teaspoon kosher salt
1 pound sugar
3 eggs
Banana Meringue
4½ ounces egg whites
6 ounces sugar
1½ teaspoons egg whites
1 teaspoon cream of tartar
½ teaspoon salt
1 ripe banana
Marshmallow Fluff
1 cup sugar
⅓ cup water
¼ cup egg whites
¼ cup cream of tartar
¼ teaspoon salt
1 vanilla bean
Peanut Butter Powder
½ cup peanut butter
2 cups tapioca maltodextrin
Caramelized Bananas
3 fresh bananas
½ cup turbinado sugar


For the Banana Pudding:
In a heavy, non-reactive pot combine the milk, 4 ounces sugar, butter, vanilla bean, and ripe bananas. Scald the mixture, cover with plastic wrap, and steep in a warm spot for 2 hours. In a separate bowl, combine the eggs, egg yolks, 4 ounces sugar, cornstarch, flour, and salt; whisk until smooth. Remove the vanilla bean from the dairy mixture, then purée until smooth using an immersion blender. Return to the heat, scald, and temper into the egg mixture. Return the custard base to the stove over medium-high heat, whisking constantly, until the mixture reaches a full boil. Stir in the carrageenan and remove the mixture from the heat. Transfer the mixture to a blender while hot and blend until smooth and glossy. Pass through a fine tamis and cool on a plastic-lined sheet tray. Place plastic wrap directly on the surface of the custard, poked with a few holes, to prevent a skin from forming.

For the Nilla Wafers:
Sift together the all-purpose flour and baking powder, set aside. Cream the butter, sugar, and salt until light and fluffy. Add the vanilla extract and eggs, one at a time, incorporating well after each addition, followed by milk. Add the sifted dry ingredients to incorporate. Using a pastry bag fitted with a round tip, pipe the cookie batter into desired sized rounds, and bake at 325°F until slightly golden around the edges.

For the Nilla Wafer Ice Cream:
Combine the milk, cream, nonfat milk solids, butter, and glucose in a heavy-bottomed pot and bring to a simmer. Remove from the heat and add in 250 grams of Nilla Wafers. Steep for 1½ hours. Purée the mixture with an immersion blender, return to heat, scald, and remove from heat. Whisk together the egg yolks, salt, sugar, and stabilizer. Carefully temper the hot milk mixture into the egg mixture. Return to the stove and cook to napé. Chill the base overnight, strain, and season. Process in an ice cream machine according manufacturer's instructions.

For the Banana Cake:
Sift together the cake flour, baking powder, and baking soda; set aside. Mash the bananas and whisk in buttermilk and vanilla extract. Cream together the butter, salt, and sugar until light and fluffy. Add eggs, one at a time, incorporating well after each addition, stopping to scrape down the mixing bowl several times until fully mixed. After all the eggs are incorporated, add one-third of the dry ingredients, followed by half of the buttermilk-banana mixture. Continue adding a third of the dry ingredients, the remaining buttermilk-banana mixture, and finish with the last third of the dry ingredients. Evenly spread the batter on a parchment-lined quarter sheet tray. Bake at 325°F until a tester comes out clean. Cool completely and cut into small cubes.

For the Banana Meringue:
In the bowl of stand mixer fitted with the whisk attachment, whip the egg whites until foamy. Rain in the sugar, cornstarch, cream of tartar, and salt and continue whipping until stiff and glossy. Purée the banana, and then gently fold into the meringue. Spread meringue evenly on acetate paper and place in the dehydrator at 132°F until crisp.

For the Marshmallow Fluff:
In a heavy-bottomed saucepot, combine the sugar and water and cook to 240°F. Meanwhile, whip the egg whites with the salt and cream of tartar. Scrape the seeds from the vanilla pod and add to the sugar once it reaches temperature. Carefully stream all of the hot sugar into the whipping egg whites. Whip until cool.

For the Peanut Butter Powder:
Combine the peanut butter and maltodextrin in a food processor and pulse until a consistent powder texture is achieved.

For the Caramelized Bananas:
Slice bananas as desired and coat evenly with turbinado sugar. Caramelize with a blowtorch.

To Assemble and Serve:
Spoon the Marshmallow Fluff onto the left side of a plate and use the tip of the spoon to drag through the fluff toward the right. Toast the Marshmallow Fluff with a blowtorch. Plate a few cubes of Banana Cake. Plate three quenelles of banana custard on the plate and alternate the Caramelized Banana pieces between the quenelles. Spoon Peanut Butter Powder over the dish and top with shards of Banana Meringue. To finish, add two small quenelles of Nilla Wafer Ice Cream.