Kefir Banana Pudding

Desserts

Kefir Banana Pudding

Every now and then I look at my inbox and a random person sends me something called a “food trend report.” This has happened multiple times and usually before I even open it, I sort of roll my eyes because most of the time they’re filled with super trite info like, “kale is on trend!” or “quinoa is trendy.”

Things that make you go, kewl info. But one place I love to read about trends is within the pages of Bon Appett. The trends they talk about are definitely before they hit mainstream so they make me think a lil’ bit and make me go, huh…kewl.

Kefir Banana Pudding

In a recent issue (I forget which month), it was all about kefir being a big thing now. And not just for hippies or people trying to settle an upset stomach but an ingredient that chefs and home cooks are putting all up in their foods. I figured I’d give a simple dessert a big of a tangy twist with kefir.

Enter: dis banana pudding. It tastes almost like normal banana pudding. It’s that kind of twist that will make people a little puzzled when they eat it. They might think to themselves, “this is good but what’s different about it…”

Kefir Banana Pudding

Kefir Banana Pudding

Kefir Banana Pudding

The tang isn’t overpowering, mainly because it’s cut with normal milk and the sugar has been increased slightly.

It’s really creamy and delicious and is super refreshing.

Kefir Banana Pudding

Kefir Banana Pudding

Print
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 2 hours 25 minutes
Serving Size: 6

Ingredients

Pudding

  • 1/2 cup white granulated sugar
  • 1 cup whole milk, divided
  • 1/4 teaspoon salt
  • 3 tablespoons corn starch
  • 1 teaspoon vanilla
  • 1 cup kefir, I used 1% whole fat

Assembly:

  • Nila wafers
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar, sifted
  • 2 large bananas

Directions

  • To make the vanilla kefir pudding: In a medium saucepan, set over medium heat, combine sugar with 3/4 cup of the whole milk and salt. Bring to a gentle simmer, stirring occasionally, until sugar has dissolved.
  • Meanwhile, combine the remaining 1/4 cup milk with the cornstarch. Add the milk and cornstarch mixture to the saucepan with the milk and sugar mixture. Whisk and cook until 30 seconds to a minute, until it thickens.
  • Run through a sieve into a bowl. Slowly whisk in the vanilla extract and kefir until smooth. Place a sheet of plastic wrap onto the surface of the pudding and transfer to the fridge to cool, at least 2 hours.
  • To assemble the banana pudding: Using a hand mixer, beat the heavy cream and sifted powdered sugar together until very soft peaks form, about 1 to 2 minutes.
  • To assemble the pudding: Add a few tablespoons of pudding to each glass. Top with a few slices of banana, broken up wafers, a few tablespoons of whipped cream. And then more banana, wafers, pudding and then more bananas, wafers and lastly, finish with a liberal dollop of whipped cream. Of course, this doesn’t have to be in a crazy order—do what you like! I finished with a few crumbs of wafers.
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6 Comments

  • Reply Heather (Delicious Not Gorgeous) April 7, 2016 at 12:28 am

    the only time i’ve had kefir was when i just got my wisdom teeth out; it was a dark time, and i never knew how much i would miss being able to chew. now that my cheeks have been good for a while, and i don’t need to hold ice packs to my face all day, i def need to revisit kefir!

    • Adrianna Adarme
      Reply Adrianna Adarme April 7, 2016 at 9:43 am

      ohhh that must’ve been rough. i drank so many milkshakes when my wisdom teeth were pulled, i actually look back at it with fondness! lol

  • Reply Shrutika Sachdev April 7, 2016 at 5:52 am

    This recipe makes me so happy because I just started making my own Keffir with grains my friend passed along and have been looking for dessert recipes I can use it in!
    Can’t wait to try this!

  • Reply Monica April 7, 2016 at 11:21 am

    The only thing about this recipe is the fact that I would need to buy Nilla wafers for it. DANGER. I’ll still do it though

  • Reply Laura (A Beautiful Plate) April 8, 2016 at 6:21 am

    I love kefir! I use it as a substitute for buttermilk a lot for baking or pancakes or whatever – and add it to smoothies all the time! I love its slightly tart, effervescent quality!!!

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