Army friends, here it is my award-winning dessert bake-off recipe. I’ve held this recipe secret because frankly…I like winning, but when I learned that a couple of self-proclaimed “banana haters” loved this dessert, I had to share it.
One of my longtime friends taught me years ago the importance of presentation, and that is one of the elements that makes this dish to-die-for. I have made it many ways, but when I serve it in little plastic cups with small silver plastic spoons, no one can resist. And it really does taste as good as it looks.
When you dig your spoon past the caramelized pecans, through the sour cream banana whipped cream pudding, you reach the banana and a crunchy pecan crust. Bon appétit
- 15 Pecan Sandies cookies
- 3 tablespoons butter, melted
- 1-2 bananas
- 8 ozs. heavy cream
- ¼ cup powdered sugar
- 8 ozs. sour cream
- 1 small box instant banana pudding
- ½ tsp. cinnamon
- 1 tablespoon vanilla paste
- 2 tablespoons white sugar
- 1 jar caramel ice cream topping
- ½ cup pecans, chopped
- Pinch cinnamon
Grind the cookies in a mini food processor. In a medium bowl, combine the cookies with the melted butter. Spread the mixture onto a baking sheet and bake in a 400 degree oven for 10 minutes. Remove from the oven and toss the mixture with a wooden spoon.
Slice the bananas into 1/8-inch thin slices.
In a new medium bowl (or stand mixer bowl), whisk heavy cream until it is stiff. Fold in the powdered sugar. Then, fold in the sour cream. Lastly, fold in the packet of banana pudding and the cinnamon and vanilla. Spoon the mixture into a piping bag with a star tip or large Ziploc bag with the corner snipped off.
Pour about ½ cup of caramel sauce into a small Ziploc bag. Snip off a very small tip of the corner.
Heat two tablespoons sugar, pecans and a pinch of cinnamon in a small pan over medium-low heat. Watch carefully so the sugar does not burn. Stir the mixture until the sugar melts. Once it is melted and the pecans are evenly coated, spoon the mixture onto a piece of wax paper to cool. Once cool, gather the wax paper together, so the pecans are tucked inside, and squeeze the paper-wrapped pecans to break the brittle into smaller pieces.
Spoon approximately one teaspoon of the pecan crust into a small cup. Add one banana slice on top. Pipe the sour cream banana whipped cream pudding into the cup until it is about ¾ full. Gently squeezing the small bag of caramel, drizzle the caramel on top of the cream. Sprinkle the pecan brittle on top and serve with a small spoon.