Ripe bananas, cooling vanilla pudding and crunchy cookies, homemade or not, makes for the best summer dessert for backyard barbecues and picnics.
of late winter and spring to the cooling ice creams and puddings that dominate backyard barbecues and picnics — any type of outdoor eating that leaves you sitting in a lawn chair at the end of the meal with grass at your feet, a couple half-melted ice cubes clinking around in your cocktail glass and the last gasp of warmth lingering in the air as the sun goes down over the horizon.
To me, the quintessential outdoor dessert is banana pudding. It’s got everything you want in a summer dessert: cookies, a cooling vanilla pudding and plenty of ripe banana slices, which you’ll relish eating raw after months of baking them into a seemingly unending procession of heartyBananas for pudding should be ripe but not the kind of overly blackened, basically rotten “ripe” good for breads.
Also, do not mash those bananas into the pudding. The joy of eating good banana pudding is not unlike that of eating nachos. Every bite should be a surprising mix of the various elements — crunchy cookie, tender banana, smooth and creamy pudding. If you want uniformly textured glop, just make ice cream.I stray from tradition and make my own cookies. I know, I know: “Why?!”
I’m a Nilla wafer-or-die guy too, but if you didn’t plan ahead at the grocery, then you can easily make them at home, and, honestly, they’ll taste better. Of course, if you can’t be bothered, I offer the amount of store-bought wafers to use in their place. Going the extra mile to make your own cookies is so easy and gives you some well-earned “Hey, I made that!” points to brag about to your family and friends.
The recipe makes extra cookies too. Drag them through any remnants of pudding after everyone’s been served and notice how it tastes so much better in that moment before the sun goes down and you have to put your shoes back on to go clean up.
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