Fact: some days, you are sad, and banana pudding is the only answer. And not the cop-out Jell-O instant pudding with Nilla wafers kind (#sorrynotsorry for the sass). I mean like making an actual sponge cake with actual pudding (or pastry cream, I'll try that next time) and borderline too ripe bananas, with the little hint of chocolate and lots of whipped cream. If you're having a super terrible day, get a good night's sleep and eat some for breakfast too (i.e. what I'm doing right now as I type).
1 recipe vanilla bean pudding (below)
1 recipe Génoise cake (below)
4 ripe bananas, sliced
1/3 c cold heavy cream
Several tablespoons unsweetened cocoa powder, for dusting
Cut the Génoise into small cubes. I cut the cake into two semicircles, then turned each semicircle onto its side to easily cut it in half again into two thinner semicircles. Use whatever technique you prefer to break down the cake. I didn't end up using all of my cake, so you'll have some good snackage later.
If you have a glass bowl with high sides, you'll probably be able to get two layers of filling going. I just used a 9x13 inch Pyrex baking dish because it's what I had (plus one of the pretty glass cups I used for pictures), so I only did one layer. Cover the bottom of your vessel of choice with cake cubes, followed by banana slices, and then pudding (I find it's easier to spread pudding over bananas than cake when you have a big bowl of it... For the small glasses it doesn't really matter, so that's why they're layered differently in the pictures). If you have space and material for two layers, repeat. Once you've finished layering, dust the surface with cocoa powder through a fine-mesh sifter. Let the pudding sit for a few hours before serving.
Whip the heavy cream into soft peaks, with sugar if you prefer (I didn't feel the need to sweeten mine). Dish up your pudding with a spoonful of whipped cream. Protip: the pudding is even better the next day, for breakfast.
Vanilla Bean Pudding
from Smitten Kitchen
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg
Bring 2 c of the milk to a boil in a medium saucepan. Be sure to stir frequently, and be careful to scrape the bottom completely so it doesn't burn. While it is heating, combine sugar, cornstarch, salt and vanilla bean in the bottom of a medium, heatproof bowl. Slowly pour the remaining 2/3 c milk over the cornstarch mixture, whisking the whole time so lumps do not form. Whisk in the egg. Once the milk has come to a boil, very gradually add it into the cornstarch mixture while whisking.
Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon (switch to a whisk if lumps begin to form from the cornstarch). Once it comes to a simmer, cook it for one minute longer. Set it aside in a clean bowl to cool to room temperature.
from The Ciao Bella Book of Gelato and Sorbetto
2 tablespoons unsalted butter, plus more for the pan
1 c cake flour, sifted
4 large eggs, at room temperature (this point is very important, the eggs cannot be cold)
2/3 c sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper. Butter and flour the parchment, knocking out any excess flour.
Melt the butter in a small dish in the microwave and set aside to cool. In the bowl of a stand mixer (or in a large bowl for a hand mixer), combine the eggs, sugar, vanilla, and salt. Beat the mixture on high 5-7 minutes until it has tripled in volume, and is thick enough that the ribbon formed by the beater takes a couple seconds to dissolve (you won't be able to incorporate enough air if your eggs are not room temperature).
Using a rubber spatula, gently fold in 1/3 c flour at a time, then the butter as well. Pour the batter into the prepared pan and smooth the top with the spatula. Bake for 20-30 minutes, until the top is golden brown and the cake has set. Absolutely do not open the oven in the first 20 minutes, or your cake will fall. Let the finished cake cool for 20 minutes, then turn out onto a plate and remove the parchment. Flip onto a wire rack to let cool completely.