Baked into a bread, sliced for a sundae or turned into a pudding – I’ve noticed so many more banana desserts on menus this summer. Some are so good, they may bump Corina Bakery’s banana pudding – which I’ve nicknamed “banana crack” – off the top of my dessert list. Read on.
My favorite banana dessert the last few months has been the banana bread beignets ($5) at the Green.House in Gig Harbor, a restaurant that just had a kitchen change-of-guard with the addition of Matt Colony as the executive chef. The Green.House’s beignets tasted like the happy offspring of the classic New Orleans fritter and your grandma’s awesome banana bread. Golden orbs were soft and spongy inside and crunchy-fried on the outside with a dusting of molasses sugar. For dipping, there was hot caramel sauce and a pile of fresh whipped cream dotted with candy pecans.
At Social Bar & Grill, I was seriously in the mood for fried plantains for dessert, but they were sold out for the night. The banana bread pudding ($7) was offered instead and I’m so glad the server mentioned it because it’s one of those desserts that after you try it, you want to reconstruct it at home. Think of Social’s bread pudding as a merge of banana bread and tres leches cake – super creamy and with an assertive banana flavor. Coconut caramel sauce gave it a tropical finish.
Boathouse 19, Tacoma’s newest waterfront restaurant at the Narrows Marina may have a banana dessert that is conceptually simple, but the components were pretty spectacular. Housemade sweet cream, brown sugar and chocolate ice creams made the base of the banana split ($7), topped with generous drizzles of Ghiradelli chocolate sauce and housemade brown sugar caramel sauce.
Lastly, I’d be remiss if I did not alert you to a banana pudding so crazy delicious, you will live a life of regret if you do not try it just once. Get yourself down to Corina Bakery in Tacoma for a plastic cup of dreamy banana pudding layered with Nilla wafers, the way banana pudding always should be made.