Banana Pudding

[Lodestar]

I don't understand why you wouldn't like using cornstarch. I prefer it because of the more translucent effect it gives the pudding but am not aware that it makes much difference in the taste.

[jlawrence01]

Originally Posted by NYC refugee

This is OT, but where do you get Thai bananas?

I usually get them from one of two sources.

First, very occasionally, we get them from the produce rescue place here in the Tucson area as most Thai bananas in this area are imported from Western Mexico.

Second, they can be found in most Asian supermarkets. Many Asian markets have seven or eight varieties of bananas as well as plantains. Make sure that you get get the correct variety.

What I like about Thai bananas is that they have a long shelf life. They will last a couple of weeks. When the skin turns BLACK, do NOT throw them out as the flesh is still very acceptable. One disadvantage is that you do NOT eat them until they are ripe. A Thai banana that has a green tip is pretty inedible as my wife found out. They are very starchy.

[Southern man]

I just buy whatever type banana Kroger or Walmart has for sale. They all make good old fashioned banana pudding.

[thetiredone]

Originally Posted by NYC refugee

The old fashioned from scratch recipes all use flour for thickening. Would you prefer that to corn starch?

I just never ever have used corn starch. I am sure you can substitute it for something else as I found in other recipes.

Originally Posted by weezycom

You can make a creme anglaise and use banana liquor instead of vanilla to flavor it.

What is Creme Anglaise?

Originally Posted by jlawrence01

The sour cream might offset some of the sweetness of the banana pudding.

When I ran a commercial kitchen in the south, banana pudding used to be a great way to eliminate the overripe bananas that we might have by the end of the week.

However, as I no longer buy cavendish bananas in favor of Thai bananas, I never have overripe potatoes. Most of my banana desserts are either bananas cooked in coconut milk or bananas foster.

I have never heard or seen a Thai banana. Is it those mini bananas I have seen in the groceries?

Originally Posted by Southern man

I just buy whatever type banana Kroger or Walmart has for sale. They all make good old fashioned banana pudding.

I like my bananas green.

[thetiredone]

I found some recipes that don't use cornstarch. One uses yogurt, which sounds really good. And one uses bananas and roasts them in the oven. Never heard of roasting bananas.

[Southern man]

Originally Posted by thetiredone

I like my bananas green.

I don’t believe a banana pudding made with green bananas will be very tasty.

[thetiredone]

Originally Posted by Southern man

I don’t believe a banana pudding made with green bananas will be very tasty.

Yeah I know that they need to be ripe. But normally when I buy bananas, I like them really green to eat or make smoothies with.