We like to eat bananas every day. But sometimes we forget. Recently, my mom handed me six beautiful bananas that she was ready to throw out. Okay, they weren't so beautiful. They had been in the fridge for a full week, so the peels were miserably discolored. But I did my very own test a few years ago to find out where to store bananas. The fridge won hands down. The peels look ucky, but the bananas inside lasted far longer than the ones stored at room temperature.
I was not going to throw out those bananas! But how could I use them up? Now, if there's one thing my mother loves (our dear Lucy, too), it's whipped cream. So I combined some favorites and made sort of a cross between banana pudding and trifle.
I wanted to bring in flavors of the season and had pumpkin cake in mind, so I used Peg Cochran's recipe for a pumpkin roll. The cake part was exactly what I needed. The only thing I did differently was use granulated sugar instead of powdered sugar on the towel when I turned it out of the pan. I made our favorite chocolate pudding, but you could easily use vanilla, or butterscotch if you prefer. Then all I needed was whipped cream and the bananas.
I'll admit I was working fast and didn't take quite as much time as I should have to make this pretty. Honestly, I didn't anticipate posting it here. But we all liked it so much that I decided to share it!
by Peg Cochran
3 egg yolks
1 cup sugar
2/3 cup pumpkin puree (not pie filling)
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 teaspoon salt
Pinch of nutmeg (optional)
Powdered sugar (I used granulated sugar)
Beat egg yolks for five minutes, gradually incorporating pumpkin and sugar. Sift together dry ingredients and add to pumpkin mixture.
Line a jelly roll pan (10 x 15) with parchment paper. I find it "sticks" better if you spray the pan with PAM even though that means you'll have to wash it. I also spray the parchment paper with PAM which I guess makes me a "belt AND suspenders" type of person.
Spread the batter in the prepared pan. It will be thin compared to a cake. That's how it's supposed to be. Bake in a 375 degree oven for 15 minutes but check after about 12 minutes. You don't want it to be too dry or it won't roll. It should be "spongy."
Sift powdered sugar all over a clean linen dish towel. The sugar will prevent the cake from sticking. Invert the cake onto the prepared dish towel (sometimes it helps to have a second pair of hands for this.) Peel off parchment paper. Let cool.
3 cups 2% milk
scant 3/4 cup sugar
1/3 cup powdered chocolate
1/3 cup cornstarch
pinch of salt
2 teaspoons vanilla
2 - 3 tablespoons butter
1. Pour the milk into the Pyrex measuring cup.
2. Combine the sugar, cocoa, cornstarch, and salt in the pot. Whisk together and get rid of any lumps. Use the whisk like spoon, it’s just more efficient in breaking up the lumps.
3. Pour the cold milk into the pot and whisk until blended. (Note that you still haven't turned on the stove!)
4. Turn the burner to medium high and bring to a gentle boil, using the whisk as a spoon and stirring. You may need to turn down the heat when it begins to bubble. Cook so it gently bubbles, stirring with the whisk for one minute. It will thicken.
5. Remove from heat temporarily.
6. Break the egg into the same Pyrex cup and whisk with the small whisk (or a fork).
Drop a tiny amount of the hot milk mixture into the egg and whisk immediately to temper it. Add a little bit more and whisk. (This is so the egg won’t seize up and cook when it’s added to the warm liquid.)
7. Add the egg to the milk mixture and whisk in.
8. Bring to a gentle boil again and let cook for one minute, stirring the whole time.
9. Remove from heat and stir in the vanilla and the butter.
10. Cover with waxed paper while it cools so it won't form a skin.
11. Cool, but use in the trifle before fully set.
1 1/2 cups heavy cream
scant 1/2 cup powdered sugar
1 teaspoon vanilla
Beat the cream until it just begins to take shape. Add the powdered sugar and beat in. Add the vanilla and beat until it barely holds a shape and will still spread easily.
5 - 6 bananas, sliced
Start with a layer of cake on the bottom. It doesn't have to be perfect. Top with a little pudding and lay banana slices on top. Add a layer of whipped cream. Repeat. It doesn't really matter what order they are in, but I ended with a layer of whipped cream, which I spread to the edges.
Like banana pudding, the banana slices won't be quite as bright white the next day or two, but it's still yummy!
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