Smoked Banana Pudding


  • 9 ripe bananas
  • 20 egg yolks
  • 1⁄2 gallon whole milk
  • 1 quart heavy cream, divided use
  • 1 cup sugar
  • 1⁄4 cup vanilla extract
  • 1 teaspoon salt
  • 3 packets powdered gelatin
  • 1⁄2 cup powdered sugar
  • 2 tablespoons bourbon
  • 8 ounces Nilla Wafers
  • Nutmeg, freshly grated as needed


Peel 6 bananas and smoke at 250 F, 30 to 45 minutes or until soft and brown; puree with egg yolks. Combine milk, half of the heavy cream, sugar, vanilla and salt. Whisk in egg yolk mixture, then whisk in gelatin. Cook over low heat until the mixture reaches 145 F. Strain through a finemesh sieve and chill until set. Whip remaining heavy cream with powdered sugar and add bourbon.

Slice remaining bananas and crumble wafers. In an 8-ounce Mason jar, layer pudding, banana slices, wafers and whipped cream. Repeat and top with freshly grated nutmeg. Makes 10 to 12 servings. 

Chef-owner Evan LeRoy; Freedmen’s, Austin, Texas