Banana Pudding, Italian Style

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup mashed ripe bananas
  • 1 teaspoon lemon juice
  • 1 pound ricotta cheese, strained through a fine sieve
  • 1 cup sifted confectioners’ sugar
  • 1 tablespoon milk or orange juice
  • 1 tablespoon almond extract
  • 1 ounce (1 square) unsweetened chocolate, grated
  • 6 ladyfingers or macaroons, finely crumbled


  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 refrigerator, and chill until firm.

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