Matt Moore’s Fried Banana Pudding
Barbecue master Matt Moore doesn’t just know how to make a great BBQ platter. He’s also a master at delicious desserts! Learn to make Matt’s Fried Banana Pudding, adapted from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection.
Fried Banana Pudding
5 cups all-purpose flour
4 1/2 cups (36 ounces) whole milk
5 tablespoons (about 3 ounces) malt vinegar
4 teaspoons baking powder
1 teaspoon kosher salt
Vegetable oil, for frying
6 unpeeled just-ripe bananas
1/4 cup powdered sugar
6 cups prepared banana pudding
Sweetened whipped cream
1/4 cup crushed vanilla wafers
1/4 cup chopped pecans
1. Stir together the flour, milk, vinegar, baking powder, and salt in a large bowl to form a thick batter. Pour the oil into a Dutch oven to a depth of 3 inches; heat over medium-high to 350 degrees.
2. Cut the unpeeled bananas in half crosswise, and cut halves in half lengthwise. Peel the banana segments. Dredge the bananas in batter until evenly covered.
3. Carefully drop the bananas in hot oil, in batches, allowing them to sink to the bottom. Fry for about 10 seconds. Using metal tongs, arrange bananas so that they are not touching each other or the surface of the Dutch oven. Fry until the bananas are golden brown, about 1 minute. Transfer the bananas to a paper-towel-lined plate to drain. Repeat process with remaining bananas and batter, making sure that the temperature of the oil is at 350 degrees each time before frying.
4. Place 2 of the fried banana segments on each of 12 serving plates. Sprinkle evenly with the powdered sugar. Top with the banana pudding and 1 or 2 dollops of the whipped cream. Sprinkle with the crushed vanilla wafers and pecans. Serve Immediately.
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