Name: Banana Pudding, Italian Style
Yield: 4 servings
Cuisine: United States
Ingredients: 1 tablespoon milk or orange juice; 6 ladyfingers or macaroons, finely crumbled; 1 pound ricotta cheese, strained through a fine sieve; 1 ounce (1 square) unsweetened chocolate, grated; 1 cup sifted confectioners’ sugar; ½ cup mashed ripe bananas; 1 teaspoon lemon juice; 1 tablespoon almond extract

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

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.
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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Banana Pudding, Italian Style

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of