First up with the banana pudding was making microwave banana bread. This sparked a new model for microwave cakes and breads. In Maximum Flavor, we make Lemon Fairy Cakes with microwave lemon curd as the base. Lemon curd is similar to pudding in texture, and I figured I could swap one pudding for another. We blended the banana pudding with eggs, powdered egg white, melted butter, and our gluten-free flour blend. (What IiF Flour works splendidly in this recipe.) Powdered egg whites are our go-to addition to microwave cakes because they add body and texture without diluting flavors with extra water. We pureed the mixture, put it into a whipped cream canister, and charged it with nitrous oxide. Then we dispensed the batter into paper cups and microwaved them for 30 seconds. The result was a light, airy, moist, and tender, flavorful banana bread. In final execution, this was a very quick bread. And being able to look at flavoring microwave and conventional cake batters with pudding bases opens up new doors to discovery, both savory and sweet.
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