If there is one thing I miss about living back home, it’s being able to waltz into the supermarket and pick up a decent banana pudding. Now, if I want a good one, I have to make it myself and that requires more waiting than I can tolerate.
I’m not a huge fan of delayed gratification, so I set out to develop a banana pudding recipe that could be whipped up in a matter of minutes, if not moments. After messing around with DIY instant mixes and condensed milk concoctions, I determined that the best quick delivery system for these flavours was not a pudding that was full of shortcuts, but a milkshake.
(Spoiler alert: the condensed milk made it in; it makes it more pudding-like.)
Not only does it scratch that pudding itch, it scratches it quickly. If you’re worried it won’t quite hit the spot, I suggest making one and enjoying while you make a batch of the real deal. I guarantee it will make the waiting a little less difficult.
One note of importance — this shake is best with bananas that are just ripe, as overripe bananas will be too sweet. To make your own, you will need:
470mL of French vanilla ice cream or frozen custard
1 just ripe banana cut into slices, plus more for garnishing
1/4 cup full-cream milk
2 tablespoons sweetened condensed milk
Arrowroot biscuits for garnish
Whipped cream (optional)
Combine everything except the biscuits, extra banana slices and whipped cream in a blender and blend until it’s completely smooth and frothy. Pour it into a glass and top with banana slices and crumbled biscuits. You can also dollop some whipped cream on there, but it’s a pretty creamy customer without it.