Recipes Desserts Custards, Puddings & Mousse Pudding Banana Pudding Paletas 3.5 (2) 2 Reviews For this dreamy treat, Paola Velez takes all the components you love about classic banana pudding — complete with vanilla wafers — and turns them into creamy paletas. By Paola Velez Paola Velez Paola Velez has been a pastry content creator and influencer since co-founding Bakers Against Racism, a viral advocacy movement. The experienced executive pastry chef was named Pastry Chef of the Year by Esquire and the Restaurant Association of Metropolitan Washington in 2020 and a Food & Wine Best New Chef in 2021. Food & Wine's Editorial Guidelines Updated on November 19, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 40 mins Freeze Time: 1 day Total Time: 1 day 45 mins Yield: 10 paletas (1/3-cup molds) With nutty browned butter, bits of banana, and crushed vanilla wafers held together by pudding, this refreshing dessert will keep you coming back for more. Frequently asked questions How is the pudding made for the paletas? After you've made the browned butter, you can get started on your custard. You'll need granulated sugar, cornstarch, and large egg yolks, plus a medium metal bowl, a whisk, a large saucepan, and some water (make sure the bowl nestles nicely in the saucepan without touching the bottom). Bring the water to a boil in the saucepan over high. Once you've whisked together the ingredients in the bowl, place the bowl on top of the saucepan (it should sit above the water) and turn the heat down to medium. Whisk the mixture constantly, letting it cook until it becomes pale yellow and has doubled in size. When it's finished, it should register 180°F on an instant-read thermometer. How are the components of banana pudding layered into the paletas? Off the heat, gently whisk the browned butter into the egg mixture. If you're using the optional bourbon, add it now, Then whisk in the kosher salt and citric acid, evenly incorporating them. Whip heavy cream to medium peaks in a separate bowl and then fold one-third of it into the egg mixture. Next, fold in the diced bananas and some of the crushed vanilla wafer cookies, followed by the remaining whipped cream. Like Its Complicated History, Banana Pudding Has Many Layers How are the paletas decorated? After they've spent a day in the freezer, it's time to decorate your paletas. First, make the chocolate shell by melting chopped caramelized white chocolate (or white chocolate chips) along with coconut oil in the microwave. Add yellow food coloring here, if you'd like, for extra banana vibes. Let the mixture cool to room temperature and then dip each paleta in, so they're fully covered. To finish them off, sprinkle on the remaining crushed vanilla wafer cookies and some chocolate sprinkles. All that's left to do is freeze them until you're ready to eat. Note from the Food & Wine Test Kitchen If you don't have ice pop molds, freeze the banana mixture in a pint container and scoop it into bowls just as you would ice cream. For a grown-up version, add a splash of bourbon — but don't go beyond the recommended tablespoon, or else your paletas won't freeze properly. Ingredients ¼ cup (2 ounces) unsalted butter ½ cup granulated sugar ¾ teaspoon cornstarch 4 large egg yolks 1 tablespoon bourbon (optional) ½ teaspoon kosher salt ½ teaspoon citric acid 1 ¼ cups heavy cream 1 ½ medium ripe bananas, diced (about 3/4 cup) ½ cup crushed (about pea-sized pieces) vanilla wafer cookies, divided 1 cup chopped caramelized white chocolate (such as Valrhona Dulcey) or white chocolate chips 1 1/2-2 tablespoons coconut oil or cocoa butter 3 drops yellow food coloring (optional) 2 teaspoons chocolate sprinkles Directions In a small skillet, melt butter over medium. Cook, stirring often, until butter stops foaming and browned bits form on bottom of skillet, about 2 minutes. Scrape browned butter into a small bowl and let cool slightly. Add 2 inches of water to a large saucepan and bring to a boil over high. In a medium metal bowl, whisk together sugar and cornstarch. Whisk in egg yolks. Place bowl on top of saucepan (do not let bottom of bowl touch water), reduce heat to medium, and cook, whisking constantly, until egg mixture is pale yellow and doubled in size, and an instant-read thermometer registers 180°F, 3 to 5 minutes. Remove egg mixture from heat. Gently whisk in browned butter and bourbon, if using. Whisk in salt and citric acid until evenly incorporated. In a large bowl, using an electric mixer, beat cream until medium peaks form. Fold 1/3 of the whipped cream into the egg mixture. Fold in bananas and 1/4 cup of cookies, then remaining whipped cream. Transfer mixture to ice pop molds, tapping molds on a work surface to remove air bubbles while filling molds. (Molds without a ridge in the center will work best here.) Insert sticks, and freeze for 24 hours. Dip ice pop molds briefly in warm water to release paletas from molds. Add white chocolate and coconut oil to a glass mixing bowl. Microwave 1 minute at a time, stirring in between each minute, until chips are melted and mixture is smooth. Stir in food coloring if using. Let cool to room temperature. Dip each paleta into white chocolate sauce, then coat with remaining 1/4 cup crushed vanilla wafers and chocolate sprinkles. Freeze until ready to eat. Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christine Keely Rate It Print