Classic banana pudding would not be complete without vanilla wafers. If you know me, you know that vanilla wafers from a box wouldn’t do. I decided to make homemade vanilla wafers and use banana in the batter. That way, the cookies themselves would have a slight banana flavor, kicking up the banana experience of the resulting banana pudding. Banilla wafers were born. Use banilla wafers in your next banana pudding (I’ll have a recipe to share soon) or snack on them on their own.
Banilla wafers aren’t as crispy as standard store-bought vanilla wafers, but what they lack in crisp they more than make up for in flavor.
Products Related to Banilla Wafers
Banilla Wafer Recipe
My banilla wafer recipe is a slight adaptation of Alton Brown’s vanilla wafer recipe.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Banilla Wafers for Banana Pudding
Classic banana pudding would not be complete without vanilla wafers. If you know me, you know that vanilla wafers from a box wouldn't do. I decided to make homemade vanilla wafers and use banana in the batter. That way, the cookies themselves would have a slight banana flavor, kicking up the banana experience of the resulting banana pudding. Banilla wafers were born.
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt I found the wafers to be slightly too salty and will use table salt the next time I make this recipe.
- 1/4 cup unsalted butter room temperature
- 1/4 cup mashed ripe banana about half of a banana
- 1/2 cup vanilla sugar
- 1 large egg
- 4 teaspoons vanilla extract
- 1 tablespoon whole milk
Preheat oven to 350 F.
Sift together the flour, baking powder, and salt in a small bowl and set aside.
In a medium-sized mixing bowl, mix the butter, banana, and vanilla sugar.
Mix in the egg.
Mix in the vanilla extract and milk.
Mix in the the flour mixture until just combined.
Chill the batter in the refrigerator for at least 10 minutes.
Scoop the batter in small balls and arrange them on parchment or Silpat-lined cookie sheets.
Use the heel of your hand to slightly flatten each ball.
Bake 2 pans at a time, rotating the pans halfway through baking, until golden brown (about 15 to 20 minutes).
Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Special thanks to Sharon LaScola, Tara Mitchell, and Sarah Kneser who answered my Facebook question about what to call these cookies and came up with the fun name! Be sure to join the Facebook community so you don’t miss special sneak peaks, tips, and updates.
Don’t miss my new favorite banana pudding recipe with a secret ingredient.