Banana Pudding

Banana Pudding

Hubby likes bananas. As in if we don’t have any, he goes a little bananas. Other than meat, they are the one thing he thinks he must have on a daily basis.

The other day, I was feeling particulary generous and offered to make him banana pudding. After his comment that he didn’t think we had any instant in the pantry, I was less inclined, but forged ahead anyway. I’m glad I did because the pudding was really good – smooth and creamy with just the right amount of banana flavoring.

The recipe is easy, so make it and enjoy!

The ingredients - all simple and good.
Blend dry ingredients in a heavy-duty saucepan. If you don't have a heavy pan, cook this via the double boiler method. It will take longer, but you won't run the risk of scorching your pudding.
So, I forgot to take a photo of the milk being added to the dry ingredients and then cooking until it starts to thicken. Once that happens, add about 1 cup of the milk mixture, stirring in just a bit at a time, to your beaten eggs.
Pour egg mixture back into the pan and stir continuously.
When it has thickened, add in the banana flavoring and remove from heat.
Slice a banana and line dessert bowls with Nilla wafers and banana slices. Pour pudding on top.
Cover tightly with plastic wrap, pressing it down on top of the pudding to keep a film from forming. (say that fast three times in a row!) Refrigerate for at least an hour.


You can serve plain or...
add some whipped cream or...
dip bananas in chocolate and add to pudding with a few more Nilla wafers.

Banana Pudding

1/3  cup sugar
2     tablespoons cornstarch
1/8  teaspoon salt
2  cups milk
2  large eggs, slightly beaten
2 teaspoons banana flavoring

1 banana

Nilla wafers

Slice banana. Line dessert cups or bowls with Nilla wafers and banana slices, set aside. Lightly beat eggs in a small bowl. Set aside.

In 2-quart heavy saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Gradually stir about one cup of the hot mixture into eggs, a few spoonfuls at a time,  then stir back into hot mixture in saucepan. (Note, if you mix the eggs and the milk mixture together all at once, you’ll end up with eggy lumps that will not be the most palatable thing you’ve ever tried to swallow.)

Boil and stir 1 minute; remove from heat. Stir in flavoring.

Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator. When ready to serve, garnish with whipped cream, banana slices (dipped in chocolate if you want some added deliciousness) and a few Nilla wafers.


She Who Doesn’t Always Have Instant Pudding

Like this article?

Share on Facebook
Share on Twitter
Share on Pinterest
Share by Email

Leave a Reply

Your email address will not be published. Required fields are marked *