Banana Pudding, Italian Style

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup mashed ripe bananas
  • 1 teaspoon lemon juice
  • 1 pound

Method

  1. Place the bananas, lemon juice, ricotta, confectioners’ sugar, milk and almond extract in a bowl. Mix together until fluffy, using medium speed on an electric mixer or a rotary beater. Add the chocolate and stir until well blended.

  2. Sprinkle the crumbs in the bottom of a one-and-one-half-quart mold. Pour the banana mixture over the crumbs, place in the re