This banana pudding is not the usual vanilla-wafer-topped affair, and it doesn’t come from the South. It came to The Times in 2013 from Fedora, a restaurant in Manhattan, and it is divine: a rich, creamy custard fragrant with puréed ripe banana, topped with lightly salted, crisp crumbles of pistachio butter cookie. It is also irresistible — sweet, creamy, salty, crunchy — and all too easy to lap up. The pudding and crumble can be made entirely in advance (up to three days), though don’t sprinkle the crumbs over the top until you're ready to serve. You want to maintain the crunch for as long as possible, and once the cookie meets the pudding, the countdown begins.
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Serving Size: 1 serving (479g) | ||
Recipe Makes: 6 servings | ||
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Calories: 1625 | ||
Calories from Fat: 1304 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.9g | 193 % | |
Saturated Fat 62.1g | 310 % | |
Monounsaturated Fat 57.6g | ||
Polyunsanturated Fat 18.5g | ||
Cholesterol 5139.7mg | 1581 % | |
Sodium 213.4mg | 7 % | |
Potassium 489.9mg | 13 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15.9g | ||
Protein 65.9g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1625
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