Featured Recipes | Begin with Butter

Easy Date Night Banana Pudding

Shani

January 25, 2024

When it comes to creating a special date night at home, there’s nothing quite like a sweet treat to set the mood for romance. This Easy Date Night Banana Pudding recipe is designed for just that, offering a blend of nostalgia and thoughtful preparation that’s certain to win hearts.

This is a photo of banana pudding in a shot glass

Easy to create and impossibly creamy in texture, this dessert is a sophisticated take on a classic that reflects both your culinary finesse and your affection for your significant other. If you’ve seen my Panna Cotta with Strawberry Sauce, you already know that my silky smooth custards and puddings are having a moment right now. 😊

The Art of Tempering and Texture

One secret to the divine texture of this dessert is the careful technique of tempering egg yolks. The process, usually reserved for custards, lends this Easy Date Night Banana Pudding a velvety smoothness that is luxurious to the last bite. By adding flour and just the right amount of sugar, the pudding’s consistency is perfected—no lumps, no guesswork, only perfection.

Personal Touches That Make a Difference in this Easy Date Night Banana Pudding

Individual servings of banana pudding add a touch of intimacy to your date night. As you layer semi-ripe bananas, rich pudding, banana liqueur-infused whipped cream, and the buttery crumble of mini Nilla wafers, you’re creating a bespoke treat that is tailor-made for the one(s) you love.

This is an overhead photo of banana pudding

Oh, and this makes six servings, so there will be plenty for you and your beloved!

Whipped Cream: A Light Crown for a Regal Dessert

For a less complex yet equally indulgent topping, whipped cream infused with the essence of banana liqueur sits delicately beneath and atop the luxurious vanilla pudding. It’s a choice that not only lightens the dish in terms of density but also in preparation, ensuring that even those new to the culinary arts can create a dessert that’s both striking and delicious.

This is a photo of banana pudding in a dessert cup

Make-Ahead Elegance, Tableside Charm

The beauty of this recipe is its flexibility—it can easily be made ahead of time, right down to the last layer of whipped cream. But for a truly special presentation, put the finishing touches on the pudding for your loved one tableside. Your guest will appreciate not only the gesture but the visual delight of watching you assemble their dessert. ::swoon::

Moments to Savor

I absolutely ADORE this recipe, Friends. I plan to 100% serve this to my husband and kiddos on Valentine’s Day this year, and am looking forward to seeing the delight on my everyone’s faces when I’ve presented this dessert at the close of our family Valentine’s Day dinner. And as any good cook knows, the sounds of contented sighs and appreciative murmurs from across the table are the best reviews you could possibly receive.

But this Easy Date Night Banana Pudding is also perfect for a romantic dinner for two. Serve it as the grand finale to a home-cooked meal or surprise your partner with it as breakfast in bed the next morning. The possibilities are endless, just like the love you share. So go on, whip up this delicious dessert and create some sweet memories with your special someone.

For an evening that feels both lavish and intimate, take on this easy recipe for a date night to remember. Whether it’s Valentine’s Day, an anniversary, or simply a spontaneous night of romance, the delicately layered banana pudding will be the perfect sweet ending to your shared meal. It’s a culinary creation that is not just about the taste, but the feelings it evokes, making it a truly wonderful expression of your love.

Crafting the Vanilla Pudding Base for this Easy Date Night Banana Pudding

Creating the vanilla pudding base is a simple yet critical part of the process. Start by combining sugar, flour, and a pinch of salt in a saucepan. Then, gradually whisk in milk, ensuring a smooth mixture devoid of lumps. The magic begins when you place the saucepan over medium heat, constantly stirring until the mixture thickens and begins to bubble slightly. Remember, patience is key here; rushing could result in a pudding that is too thick or, worse, scorched. And make sure you’re getting the corners of your saucepan!

Once the base (or “Bae” 😂 sorry) milk mixture reaches about 165°F (you can use an instant read thermometer for the best accuracy, or you can grab my favorite instant read thermometer right here), it’s time to carefully remove the vanilla bean pod and temper the egg yolks. In a separate bowl, whisk the room-temperature yolks until their color lightens. Slowly add a small amount of the hot milk mixture to the yolks while continuously whisking. This process gradually raises the temperature of the yolks, preventing them from scrambling when combined with the hot mixture.

This is a photo of several servings of banana pudding

Once tempered, place a fine mesh strainer over your saucepan and then pour the yolks into the saucepan through the strainer, stirring until fully incorporated. Return the saucepan to heat until the mixture achieves a custard-like consistency.

Friends. Hear me here. Do NOT skip the fine mesh strainer. If you don’t have one, you can grab this OXO one that I love to death. The best tempering effort can leave some egg solids in your tempered egg yolks. You don’t want a single one of those egg solids in this pudding. This step guarantees smooth success with this pudding. 😊

To finish off the vanilla pudding base, remove the saucepan from heat and stir in the butter . The butter adds a rich creaminess to the vanilla pudding and is a must-have ingredient for this beautiful dessert. Once complete, place in a heat-proof bowl and place plastic wrap directly on top of the pudding to prevent a skin. Allow the pudding cool before layering with the other ingredients. Remember, the key to a gorgeous vanilla pudding base lies in careful attention to detail, patience, and, of course, love.

Crafting the Banana Liqueur-Infused Whipped Cream

Making banana liqueur-infused whipped cream is quite a simple process, and the result is a light, fluffy cream with a hint of banana flavor that perfectly complements the rich, creamy vanilla pudding. Start by pouring heavy cream and confectioner’s sugar into a chilled bowl. Beat the cream mixture until soft peaks form – this is usually best done with an electric mixer on medium speed, or you can do this with a ballon whisk and a vibe.

Once you have soft peaks, it’s time to add the whipped cream with the banana liqueur and pure vanilla extract (NOT vanilla “flavoring”). Continue to whip the mixture until it reaches stiff peaks.

Once the liquids are fully incorporated, your banana liqueur-infused whipped cream is ready to be layered onto the pudding. This unique whipped cream not only adds a crowning touch to the pudding but also enhances the overall banana flavor of the dish.

Building the Individual Banana Puddings

Creating individual servings of banana pudding enhances the personal touch of this delightful dessert. Begin by selecting small, clear glass serving dishes that showcase the appealing layers. Start by placing a layer of the vanilla wafers at the bottom of each dish. Next, spoon a small amount of whipped cream over the Nila wafers.

After the wafers and the whipped cream comes the good part. Place banana slices around the sides of your glass dish, and then add a generous amount of the cooled vanilla pudding to the dessert cup, ensuring that the bananas are completely covered. Finally, add a lavish amount of the banana liqueur-infused whipped cream to the top of the dish. Garnish each pudding with a few additional wafers or banana slices. Remember, the ultimate goal is not just taste but also a visually stunning dish. Create with love, serve with pride.

This Dessert: A Symphony of Contrasts

I sincerely hope you will love this dessert as much as I do. It’s an elevated take on a traditional favorite, infusing it with a sense of nostalgia that transports you back to simpler times. The harmony of sweetness and decadence in this dessert is unparalleled, creating an indulgent treat that is just the right amount of rich. But perhaps its most intriguing quality is its inherent dichotomy. It’s a platonic dessert — simple, unpretentious, and homely — yet there’s an undeniably sexy appeal to it, a subtle allure that lies in its layers, textures, and flavors. It’s a dessert that tells a story, a sweet tale that unfolds with each bite. Enjoy this symphony of contrasts, and may it add a dash of sweetness and a hint of allure to your special moments.

Happy Valentine’s Day/Date Night/Galentine’s Day/Sunday brunch/Any occasion really! ❤️

Easy Date Night Banana Pudding

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Savor a classic comfort dessert elevated—my Date Night Banana Pudding marries rich vanilla pudding, banana liqueur whipped cream, and love in every spoonful.

Total Time: 0 hours
Yield: 6 servings 1x

Ingredients

Units Scale

For the Pudding:

750 g (3 c) milk
200 g (1 c) granulated sugar
43 g (1/3 c) all-purpose flour
1/2 tsp salt
4 egg yolks, room temperature
2 tbsp butter, room temperature
1 vanilla bean pod
Bananas
Nilla wafers

For the Banana Liqueur Whipped Cream:

500 g (2 c) heavy cream, cold
120 g (1 c) confectioner’s sugar
Pinch fine salt
1 tbsp banana extract or banana liqueur
1 tsp pure vanilla extract

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Instructions

To Make the Pudding:

Combine the egg yolks together in a small bowl until they make a cohesive mixture and are lighter in color. Set aside.
Carefully slice the vanilla bean pod down the middle and scrape out the vanilla beans.
Add the sugar, flour, vanilla beans, and salt to the bottom of a large saucepan. Whisk to combine.
Turn on the heat to medium and slowly stream in the milk, whisking constantly. Add the vanilla bean pod. Continue to whisk as the mixture heats to a simmer. Make sure to whisk the corners of the saucepan.
Once the mixture gets to 160°F (or just before it starts to simmer), slowly add 1/4 c of the milk mixture to the egg yolks in a slow stream, whisking constantly, to temper the egg yolks.
Remove the vanilla bean pod, then strain the tempered egg/milk mixture back to the rest of the milk mixture using a fine mesh strainer (like this one) to catch any errant egg pieces, and continue to whisk the mixture as it thickens. This will start to happen very quickly at this point.
Once the pudding coats the back of a spoon, remove from the heat and add the butter. Stir until the butter is fully incorporated and the mixture is smooth.
Place the pudding in a large heat-resistant glass bowl and place plastic wrap directly over the pudding to avoid a skin. Place in the refrigerator for 4 hours, or up to overnight, before building the final banana pudding. The pudding will thicken as it cools.

To Make the Banana Liqueur-Infused Whipped Cream:

Add the confectioner’s sugar, salt, and heavy cream to the chilled bowl of a stand mixer, or a large, chilled mixing bowl. Stir gently to combine.
Starting on low speed, mix the milk mixture until it starts to thicken slightly. Increase the speed of the mixer gradually, making sure not to spray the mixture everywhere.
Once the mixture reaches soft peaks, add the banana liqueur (if using) and the pure vanilla extract. Mix on high speed until the mixture reaches stiff peaks.

To Build the Banana Pudding:

Use small, clear dessert dishes (like these!) to build the banana pudding.
Place a layer of Nilla wafers at the bottom of the dish.
Spoon a small layer of whipped cream over the Nilla wafers.
Place banana slices around the glass dish, then place a generous amount of the cooled banana pudding in the dessert cup. Make sure to completely cover the bananas with the vanilla pudding!
Add another, thicker layer of whipped cream to the top of the banana pudding.Add a few additional mini Nilla wafers to the top of the dessert for garnish, and enjoy!

Notes

These can be made up to two days ahead. However, you’ll want to put the Nilla Wafers on right before serving.

Author: Shani
Prep Time: 10 minutes
Chill Time: 4-24 hours
Cook Time: 20 minutes

Flax Eggs: A Multi-Tool for Vegan Baking

Ingredients

Shani

January 20, 2024

Flax Eggs: A Multi-Tool for Vegan Baking

In the magical world of vegan baking, there’s one unsung ingredient that stands out, and it is a humdinger—it gives incredible texture, it binds batters, and it is a source of joy for those who want to make an incredible plant-based cake. Let’s wander into the fantastical world of flax eggs and explore how they’re redefining the art of plant-based baking.

this is a photo of a completed flax egg — This lil’ miracle is a must for vegan baking.

Whether you’re a seasoned vegan baker or just curious about flax eggs, this post has everything you “knead” to get cracking and make your vegan desserts rise to the occasion.

What are Flax Eggs, Anyway?

Flax seeds, my baking besties, are a tiny but mighty source of dietary fiber, protein, and omega-3 essential fatty acids (that’s the good stuff, trust me). Chock-full of these healthy components, they’re not just adding structure to your vegan cakes, they’re also packing them with a nutritional punch.

I get it. We’re not making diet food. But I wanted to share that there are health benefits to flax eggs too. 😂

Made by simply combining water with flax meal, flax eggs mimic the binding properties of traditional chicken eggs.

Why Should You Give a Flax?

Because of their magical binding properties, flax eggs are an egg-cellent (sorry, not sorry 😝) option for vegans, those with egg allergies, or anyone who has ever run out of chicken eggs (don’t judge…but that person is me). Who knew that such an unassuming little seed could pull off such a feat?

Plus, they’re high in omega-3 fatty acids and fiber, so your sweet treats are a little more guilt-free. Look, Vegan Snickerdoodle Pound Cake will never be health food, but it can be egg-free!

The Shelf Life of Flax Seeds: Short but Sweet

Though flax seeds have a short shelf life once opened, unopened packages can last up to a whole year in your pantry. So, unless you’re a commercial vegan baker, you don’t need to buy huge bags of flax seeds; if your local grocery store sells it in the self-serve aisle, that’s your best bet.

When you grind flax seeds into flax meal, the shelf life takes a bit of a dip (and not the yummy kind). Typically, flax meal can stay fresh for up to a week in your pantry, but if you want to play it safe, go ahead and pop it in the fridge, where it’ll be good for up to a month.

If you’ve had an open bag of flax seeds in your pantry for over a month, it’s probably time for a little refresh. Remember, fresh is best, so if that flax has been hiding in the back of your pantry, it’s time to give it a courteous farewell and get a new batch for your fabulous vegan baking adventures!

If you’re unsure about the difference between flax seeds and flax meal, take a look here:

this is a photo of whole flax seeds — Flax seeds are darker and look whole

this is a photo of milled flax seeds — Flax seeds are darker and look whole

Making Your Own Flax Eggs at Home

The first thing that you need to remember when making flax seeds is that you need flax meal, and not full flax seeds. You can either purchase pre-ground flax meal (or, as some brands call it, “milled flax seeds”), or you can grind flax seeds with your coffee grinder, blender, or mortar and pestle until they reach a fine, flour-like consistency.

** Pre-Ground Flax Meal, a Note: Pre-ground flax meal will almost always have a number of whole flax seeds in it. You can either sift out the whole flax seeds with a fine mesh strainer, or you can use a mortar and pestle to get everything to the same consistency. If you’re purchasing ground/milled flax seeds, my guess is that you’re looking for convenience, so a fine mesh strainer is the way to go!**

For every egg you need, just mix one tablespoon of ground flaxseed meal with 2 tablespoons of water. Let it sit for ten minutes, and it will come together as a goopy, golden-brown entity that’s ready for its role in your creation. This goop is, first and foremost, an important binder for your baked goods.

How do you know if the goop is good? Well, it should be the consistency of egg whites, and it should look like this:

(sorry for the freakishly large image 😩)

Texture Talk: Flax Eggs and Vegan Cakes

In vegan baking, as in traditional baking, texture is everything. If a vegan egg doesn’t provide the same binding effect that chicken eggs provide, vegan cakes can end up a little crumbly. Flax eggs bring a subtle chewiness and structural integrity, transforming a potentially dry or grainy cake into a masterpiece of moistness.

But Can I Sub Flax Eggs for Chicken Eggs?

In most recipes, the answer is a resounding yes; it usually a 1:1 replacement. To replace a chicken egg with a flax egg, simply whisk up one of these golden globs and you’re good to go. Just remember, like any vegan substitute, it’s all about finding balance. Some trial, a little error, and a whole lot of tasting will help you nail it. ❤️

There is some thought in the baking world that you can only sub up to two flax eggs in a recipe. With my vegan baking recipes, I successfully used up to FIVE flax eggs, and am happy to report that the results have consistently been delightfully delicious.

Versatility that Takes the Cake

Flax eggs know no bounds. From muffins to fluffy pancakes, they seamlessly fill the role of their avian counterparts. But perhaps their true pièce de résistance is in the pound cakes…

Pound Cakes that Pound with Flavor, Not Eggs

Vegan Red Velvet Pound Cake

For when you need something rich and velvety but you don’t want to use chicken eggs. This recipe is proof that some of the best reds are vegan. 😘

Vegan Snickerdoodle Pound Cake

Those cinnamon-sugar flavors in a cake that’s wonderfully dense yet tender—thank you, flax eggs, for making it possible.

Vegan Lemon Vanilla Pound Cake

When life gives you lemons (and flax meal), make the most lip-smackingly good lemon cake this side of non-vegan desserts.

Flax Eggs vs. Other Vegan “Eggs”: A Friendly Face-Off

Now, you might be asking yourself, “Why flax eggs? Aren’t there other non-chicken eggs out there?” And the answer is yes! Applesauce, mashed banana, and even silken tofu can play the part of eggs in your vegan recipes. However, none of these offer the vegan baker the multiple uses that the flax eggs offer.

Applesauce, with its sweet, fruity flavor, is a popular egg substitute that brings a moist, dense texture to baked goods. But here’s the catch – that sweetness will often significantly alter the flavor profile of your recipe. And while it’s great for moisture, applesauce doesn’t quite have the same binding power as flax eggs.

Next we have the lovely mashed banana. It’s a classic choice as an egg alternative, especially when you’re going for a sweet, moist finish. But here’s the scoop, my cake-loving companions. While bananas can bring a lovely moistness to your bakes, they again don’t quite have the same binding magic as flax eggs. Plus, banana again brings its distinctive flavor to the party, which, delicious as it may be, might not be the taste you’re after for every recipe.

this is a side-by-side photo of whole flax seeds and milled flax seeds

Alright then, onto the silken tofu. This mild-mannered marvel is often used as an egg substitute in denser cakes and brownies. But here’s the scoop – while silken tofu can bring an enviable creaminess to recipes, it again lacks the binding power that flax eggs flaunt so effortlessly. So if you’re facing the “to tofu or not to tofu” conundrum, flax eggs are a safe, reliable, and pantry-friendly bet to bring that perfect balance of moistness and structure to your vegan bakes. 🍰

TL;DR version: nothing binds like flax eggs, and that is a major requirement of eggs in any baking recipe.

Tips and Tricks that Crack the Code of Flax Eggs

FAQstastic: Commonly Asked Questions

Why do we need to grind flax seeds into flax meal to make flax eggs?

The outer layer of a flaxseed is quite hard and tough, and does not really contribute the necessary binding properties to the flax egg. That’s why we grind the seeds into flax meal. Doing so breaks down that stubborn outer shell, releasing all the good stuff inside – the nutrients and the oils that give flax eggs their binding power. So, in essence, grinding flaxseeds into meal ensures that your baked goodies get the maximum benefit from this super-seed and help mimic the binding properties of traditional eggs. Remember, patience is key here – those little seeds can be stubborn, but your efforts will be rewarded in the delicious end result!

Can I use a mortar and pestle to grind my flaxseeds into flax meal?

Absolutely! If you’re in a pinch or just love the old-school charm, a mortar and pestle can be a great way to grind flaxseeds into meal. Simply toss the seeds into the mortar, grab that pestle, and grind away until you reach the consistency of flour. But, remember this: flaxseeds are a bit stubborn, so arm yourself with a little patience. Once you’ve got your homemade flax meal, you’re all set to whip up your flax eggs.

What’s the ideal flax meal to water ratio?

One tablespoon of flax meal to 2 tablespoons of water. This maintains the viscous texture that marks a quality flax egg.

Can I use flax eggs as a 1:1 replacement for chicken eggs in any recipe?

A: Great question! For many baking recipes, it’s a very safe bet. You can replace each chicken egg with one flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons water). But remember, every recipe is its own unique adventure in the kitchen. Some might need a little tweaking. So, keep your taste buds at the ready and don’t be afraid to experiment. After all, a little culinary curiosity is the key to cracking the code of perfect vegan baking.

How long do flaxseeds last?

Great question, my fellow flax enthusiasts! Whole flaxseeds in an unopened container can stay fresh for up to a year if you store them in a cool, dark place. But once they’re ground into flax meal (the form we use for our superstar flax eggs), they can go rancid more quickly. So, if you’re grinding your own flaxseeds—or if you’ve bought pre-ground flax meal—keep it in an airtight container in the fridge. It’ll stay fresh there for about a month. And remember, a fresh flax egg is a happy flax egg!

Can I make flax eggs in advance?

Definitely! Mix up a batch and store it in the fridge for up to a week. It’s like having a loyal egg carton that never cracks or gets its contents all over the kitchen floor. Unless the container is glass. And that glass container falls to the floor. 😑

Are there any flax egg pitfalls I should avoid?

Don’t skimp on the mixing or the resting time. The flax egg needs a good mix and about ten minutes to thicken. Don’t be afraid to stir a few times during the rest time to! Also, ensure you’re using flax meal, not whole flaxseeds. The meal has already been milled, which really helps the egg impersonation. If you can only find flax seeds, it’s time to give that coffee grinder a whirl!

Where can I find flax seeds?

You can find them at your local grocery store! I prefer the Bob’s Red Mill brand (**please note, this is an affiliate link**).

Conclusion

Flax eggs are not only an amazing baking ingredient in the vegan baker’s toolkit, but also a small step you can take towards increasing your baking arsenal. So go on, whisk up a batch, raise a spatula, and let your next sweet adventure begin—with flax eggs leading the charge!

Remember, the kitchen is your playground, and each recipe is an invitation to play. So play with your food, experiment with flax eggs, and always bake with love. It’s the most important ingredient, after all.

Stay tuned for more tips, tricks, and all-around baking awesomeness. And if you have any topics you’d like to see covered or questions that are on the tip of your batter-dipped tongue, let me know! I’ll be right here, ready to assist, educate, and egg-cite your baking journey.

Cheers to all the bakers—veterans, rookies, and everyone in between—who dare to elevate their desserts to new (eggless) heights. The flax egg is at your service!