A year ago, I made what I called Bananas Foster Puddings — individual puddings in which the bananas had been lightly caramelized in butter, brown sugar and rum before being layered with vanilla custard and kind of mediocre homemade vanilla wafers before being topped with a tuft of broiled meringue. The evening I made them, I managed to spill a pint glass of water (full, I mean, of course) right next to my laptop, which led to all sorts of drama including the loss of the photos and recipe, in case you’re wondering why nobody’s going to be mistaking me for a lifestyle guru anytime soon.
I was crushed and promised a redo but for the life of me, couldn’t get enthusiastic enough about it to make them again. I chalked it up to lingering morning sickness, to the fact that maybe banana pudding wasn’t my thing, but it wasn’t until last week, when curiosity about what everyone else likes in banana pudding took me on a field trip to my old neighborhood where the bakery downstairs from my old apartment is rather beloved for theirs when I realize that the problem was me: I had attempted to upend a classic that wasn’t necessarily improved by it. Or more succinctly: It wasn’t broken so I didn’t need to fix it. Rookie mistake!
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