Caramelized Banana Pudding Bars

Method

1. 1

   For the Salted Caramel Sauce: In a medium saucepan, cook sugar, undisturbed, until it begins to melt, 3 to 5 minutes. Using a clean, heatproof spatula, continue to cook, stirring occasionally, until sugar is fully melted and amber. (Only stir as much as you need to help sugar dissolve; try not to get any sugar granules on sides of the pot.) Continue cooking until sugar turns a deep amber and just begins to smoke lightly, another 30 seconds to 1 minute.

2. 2

   When you see bubbles forming around the edges of the pot, reduce heat to low and add 1/4 of the heavy cream, whisking constantly to incorporate. Add remaining cream in 3 additions, whisking well in between each addition. When all cream is incorporated, add salt and whisk to incorporate. Let cool to room temperature, about 30 minutes, then transfer to an airtight container and refrigerate until ready to use.

3. 3

   For the Crust: Using nonstick cooking spray, lightly grease an 8-by-8-inch aluminum baking pan with nonstick cooking spray. Line pan with two 8-inch wide strips of parchment paper so that all sides are covered with a 1-inch overhang.

4. 4

   Adjust oven rack to middle position and preheat oven to 350°F (180°C). In the bowl of a food processor fitted with the blade attachment, pulse digestive biscuits and salt until finely ground. Add melted butter and pulse until a sandy mixture forms.

5. 5

   Using a flexible spatula, scrape crumbs onto bottom of prepared pan. Spread into an even layer, then use a flat-bottomed drinking glass or measuring cup to compress firmly until crumbs are in a compact, even layer across bottom and sides of pan. Bake until deep golden brown and fragrant, about 10 minutes. Let cool to room temperature in pan, about 30 minutes.

6. 6

   For the Caramelized Banana Pudding: In a large saucepan, combine bananas and brown sugar and set over medium heat. Using a potato masher or the back of a wooden spoon, mash bananas until a chunky purée forms. Cook, stirring often, until mixture forms a sticky, dark brown paste, 10 to 15 minutes.

7. 7

   Remove from heat and add half-and-half. Using an immersion blender, purée until smooth. (Alternatively, let cool slightly, then transfer mixture to a blender and blend until smooth; return mixture to pan.)

8. 8

   In a medium heat-proof mixing bowl, whisk together egg yolks, cornstarch, and salt until smooth. While whisking constantly, slowly pour half of warm banana mixture into egg yolk mixture. Return mixture to the same pot with remaining banana mixture. Cook over medium heat, whisking constantly, until mixture begins to thicken and bubble, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Let simmer for 1 minute, then remove pan from heat. Whisk in butter, rum (if using), and vanilla extract.

9. 9

   Using a fine-mesh sieve set over a medium bowl, strain banana mixture into a medium bowl. Let cool at room temperature, stirring occasionally, until lukewarm, about 30 minutes.

10. 10

    Pour caramelized banana pudding over cookie crust. Using an offset spatula, spread it into an even layer. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate until chilled, at least 3 hours and up to 24 hours.

11. 11

    To Assemble: When ready to assemble , adjust oven rack to middle position and preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Spread pecans into an even layer, then bake until toasted and fragrant, 5 to 7 minutes. Let cool completely, about 15 minutes.

12. 12

    In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream on medium-high speed until stiff peaks form, 1 to 2 minutes. (Alternatively, you can whip cream in a large bowl using an electric hand mixer.)

13. 13

    Remove caramelized banana pudding bars from fridge. Using an offset or flexible spatula, spread whipped cream evenly over pudding layer. Top with toasted pecans and drizzle with caramel sauce. Serve from the pan or lift parchment overhang to transfer bars to a cutting board; using a sharp knife, portion bars as desired. (For cleaner cuts, run knife under warm water and dry knife with a clean kitchen towel before portioning each slice.)

Nutrition

calories

489 kcal

fatContent

34 g

fiberContent

2 g

sugarContent

29 g

sodiumContent

186 mg

proteinContent

7 g

cholesterolContent

139 mg

carbohydrateContent

42 g

saturatedFatContent

17 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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