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Dessert

Banana Snowball

A dessert of custard and meringue served over sliced bananas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vanilla and banana are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,430 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Banana Snowball

Ingredients

Directions

Make the custard

  1. Combine milk, 2 tablespoons sugar, egg yolks, salt, butter, and cornstarch in a double boiler.

  2. Stir over heat until thick. Add vanilla flavoring. Let cool.

Assemble and serve

  1. Beat egg whites to stiff peaks. Mix in 2 tablespoons sugar.

  2. Slice bananas and place them in a dish.

  3. Pour the custard over the bananas.

  4. Top with the meringue in the shape of snowballs.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + bananatop 1% of all pairs
    Smell alikemoderate
    Cooked together1,430 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Walnut + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together2,730 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the custard and add richness and a yellow color.
Milk
Forms the liquid base of the custard.
Cornstarch
Thickens the custard as it heats, giving it body.
Egg whites
Whipped into stiff peaks to form the airy meringue topping.
Bananas
Provide the fruit base and their own sweetness and flavor under the custard.

The step that matters

Stir the custard over heat until thick. Egg yolks can curdle or scramble if overheated, and cornstarch needs to reach a boil to reach full thickness. A double boiler and steady stirring keep the custard smooth.

Swap the walnut

How well each one fits the dish's main ingredients (milk, sugar, egg, butter, vanilla, banana):

  1. Almondfits better
  2. Pecansfits better
  3. Hazelnutfits better
  4. Walnutthe original

Fit is the average pairing score against milk, sugar, egg, butter, vanilla, banana. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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