There are certain things that I, as a Southerner, believe that I am supposed to enjoy. Among them: grits, Moon Pies, catfish, barbecue, NASCAR, banana pudding and driving large trucks through mud. Many of those things, I don’t enjoy.* Today, though, I’d like to tell you about one thing in particular that I don’t like: Banana pudding. Specifically, the banana part. I still try to make banana pudding now and then, though, because Rockford likes it and I like him. (I don’t think I’ve ever made the classic Nilla Wafer version, because I find it gross. I do, however, like Nilla Wafers with American cheese, which is the snack my great-grandmother, Granny Frankie, gave me when I was little. And that doesn’t sound even a little bit gross, right? Right.)

Anyway — banana pudding. I’ve made several different recipes, but I haven’t really found one that I enjoy until today. It’s from Matt and Ted Lee’s ““Simple Fresh Southern” cookbook. The great thing about their Banana Pudding Parfait recipe is that you build each dessert separately. Which might mean a little more work for the dessert manufacturer, but it also means that the dessert manufacturer can leave the gross part out of her own serving.

The recipe layers vanilla custard, banana puree (ugh) and gingersnaps, and it’s topped with a very generous dollop of whipped cream. The custard has a lovely, light flavor, and the inclusion of the gingersnaps is no less than inspired. Well done, Lee Brothers.

Banana Pudding Parfaits
from “The Lee Bros. Simple Fresh Southern”

Banana layer:
2 pounds ripe bananas (about 5 large bananas), peeled and chopped
2 teaspoons fresh lemon juice
2 teaspoons sugar
1/2 teaspoon kosher salt

Custard layer:
3 cups whole milk
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup sugar
2 tablespoons cornstarch

Rum-flavored whipped cream:
1 cup heavy cream
1 to 2 tablespoons confectioner’s sugar
2 tablespoons premium-quality dark rum, like Mount Gay or Myers’s
3/4 cup crushed gingersnaps (approximately 8 cookies)

For the banana layer: Using a food processor, combine all of the ingredients in the banana layer, and pulse until the mixture is a smooth puree. Press plastic wrap on the surface of the puree, and set it aside in the fridge.

For the custard layer: Heat the milk and vanilla in a medium saucepan over medium-high heat until it begins to steam. In a small bowl, whisk the eggs, sugar and cornstarch. Whisking constantly, pour the warm milk into the egg mixture in a thin stream. Return the mixture to the saucepan, and cook over medium heat, stirring slowly until the custard is thick and making large bubbles, about 4 minutes. Transfer the custard to a bowl; let it cool to room temperature. Refrigerate the custard, covered, until it is well chilled, about 30 minutes.

To serve: When you are ready to serve the dessert, whip the cream with the sugar and rum until it forms stiff peaks. Layer the custard, banana puree and cookie crumbles in parfait glasses until the glasses are two-thirds full. Finish with a generous dollop of whipped cream.

*Grits = no.
Moon Pies = no.
Catfish = gross.
Barbecue = oh yes.
Driving large trucks through mud = Um, definitely not.
NASCAR = I’d rather drive a large truck through mud.