This fried banana pudding recipe comes courtesy of Teresa Cranmore, pitmaster and owner of Squealer’s Hickory Smoked Bar-B-Que in Meridian, Mississippi.
Fried Banana Pudding
Like my own mama, Teresa wasn’t going to let me leave without having something “sweet.” Her fried banana pudding is a customer favorite, and with one bite leading to another, and another, and another, I see why. The bananas hit a homemade batter and are fried until crisp and just warmed through. She tops the bananas with pudding, whipped cream, crushed vanilla wafers, and pecans. I’m honestly surprised they didn’t have to roll me out of the restaurant.
Prep and Cook Time
Hands-on: 10 minutes • Total: 30 minutes
- 5 cups all-purpose flour
- 4 1/2 cups (36 ounces) whole milk
- 5 tablespoons (about 3 ounces) malt vinegar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- Vegetable oil
- 6 unpeeled just-ripe bananas
- 1/4 cup powdered sugar
- 6 cups prepared banana pudding
- Sweetened whipped cream
- 1/4 cup crushed vanilla wafers
- 1/4 cup chopped pecans
1. Stir together the flour, milk, vinegar, baking powder, and salt in a large bowl to form a thick batter. Pour the oil into a Dutch oven to a depth of 3 inches; heat over medium-high to 350 F.
2. Cut the unpeeled bananas in half crosswise, and cut halves in half lengthwise. Peel the banana segments. Dredge the bananas in batter until evenly covered.
3. Carefully drop the bananas in hot oil, in batches, allowing them to sink to the bottom. Fry for about 10 seconds. Using metal tongs, arrange bananas so that they are not touching each other or the surface of the Dutch oven. Fry until the bananas are golden brown, about 1 minute. Transfer the bananas to a plate lined with paper towels to drain. Repeat process with remaining bananas and batter.
4. Place 2 of the fried banana segments on each of 12 serving plates. Sprinkle evenly with the powdered sugar. Top with the banana pudding and 1 or 2 dollops of the whipped cream. Sprinkle with the crushed vanilla wafers and pecans. Serve immediately.
Reprinted from “The South’s Best Butts.” Copyright © 2017 Oxmoor House. With permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.