The Shack's Sweet and Savory Banana Pudding 8.000

Dixie D. Vereen for The Washington Post

Book Report Aug 30, 2016

There are a few components to this recipe, but hang in there: It's all worth it. The savory part of the dessert comes by way of banana nut bread made with buckwheat flour. It's served at the Shack, chef Ian Boden's restaurant in Staunton, Va.

You'll need an 8 1/2-by-4 1/2-inch loaf pan.

Make Ahead: The pudding needs to be refrigerated a total of 4 hours and up to a few days in advance; once it has cooled, cover with plastic wrap directly on the surface to keep a skin from forming. The assembled banana puddings can be refrigerated for several hours.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • For the pudding
  • 4 large egg yolks, at room temperature
  • 1/2 cup sugar
  • Pinch salt
  • 4 cups heavy cream
  • 1 packet (1/4 ounce) unflavored powdered gelatin
  • 2 whole vanilla beans, halved lengthwise (if your beans are especially plump, 1 will suffice)
  • For the banana bread
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for greasing the loaf pan
  • 2 overly ripe bananas
  • 3 ounces red miso paste
  • 1 large egg
  • 1/3 cup packed light brown sugar
  • 2/3 cup all-purpose flour
  • 1/3 cup buckwheat flour
  • 1/2 teaspoon baking soda
  • For assembly
  • 4 bananas, peeled and sliced
  • 1 cup crushed vanilla wafers

Directions

For the pudding: Whisk together the egg yolks, sugar and salt in a large bowl.

Pour 1/4 cup of the cream into a small bowl. Sprinkle the gelatin over the cream and stir with a fork until incorporated. Let it sit for 5 minutes; the mixture will clump and solidify.

Pour the remaining 3 3/4 cups of cream into a saucepan and whisk in the gelatin-cream mixture. Scrape the seeds from the vanilla beans into the cream. Heat over medium-low heat, bringing the cream to a point just under a boil, whisking every so often to incorporate the gelatin. Remove from the heat.

Gradually drizzle the cream into the egg mixture while whisking constantly. Pour the mixture through a fine-mesh strainer set over a clean bowl, discarding any solids caught in the strainer. Chill in the refrigerator for 1 hour, whisking the pudding every 15 minutes to break up any skin that forms on top. Once the pudding has cooled, cover with plastic wrap pressed directly onto the surface. Return to the refrigerator and chill for at least 3 hours. (It might not be fully set at this point.)

For the banana bread: Preheat the oven to 350 degrees. Use some butter to grease a 1-pound (8 1/2-by-4 1/2-inch) loaf pan with butter.

Peel the bananas and place them in a blender along with the miso, egg and brown sugar. Puree until smooth.

Combine both flours and the baking soda in a mixing bowl. Gently stir the banana mixture into the flour mixture just until incorporated, then drizzle in the melted butter. Be careful not to over-mix, as that would result in a less tender bread.

Pour the batter into the loaf pan, spreading it evenly and into the corners. Bake (middle rack) for 30 to 35 minutes. The bread is done when a toothpick inserted into the center comes out moist but not wet. Turn the loaf out onto a rack and allow it to cool completely. Use your hands to break it into craggy pieces.

When ready to assemble, gather 8 half-pint jam jars or a single large baking dish. Alternate layers of pudding, banana bread pieces, sliced bananas and crushed vanilla wafers, ending with the cookies on top. You may have some banana bread left over. Be sure all the banana slices are completely covered by pudding to prevent browning. Cover and refrigerate for at least 4 hours and up to overnight; the pudding will be set.

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Recipe Source

Adapted from "Victuals: An Appalachian Journey, With Recipes," by Ronni Lundy (Clarkson Potter, 2016).

Tested by Jane Black.

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