Banana Pudding- anti-cancer recipes- cook for your life

Banana Pudding

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

If you’re craving banana pudding, you might as well make it from scratch. Homemade pudding takes little effort to make and will taste better than anything you find in the supermarket. Bananas are roasted,...


Ingredients

  • 2 ripe bananas (see Chef Tips)
  • 1 tablespoons cane sugar
  • 1 tablespoons corn starch
  • Pinch sea salt
  • 1 1/4 cup milk
  • 2 egg yolks
  • ¼ teaspoon vanilla extract
  • Shortbread cookies (optional)

Nutrition Facts

Calories

137 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

21 g

Sugar

13 g

Fiber

2 g

Protein

4 g

Sodium

67 mg

Directions

  1. Preheat the oven to 350 degrees. Bake 1 banana in its skin on a baking sheet for about 30 minutes, or until the skin has burst. Carefully peel and mash. Set aside. Peel and slice the other banana, set aside.
  2. Off the heat, in a small saucepan, mix the sugar, cornstarch, and salt. Gradually whisk in the milk, making sure the cornstarch does not clump. Whisk in the egg yolks.
  3. Turn the heat onto medium, and heat the custard. Stir constantly until the custard begins to thicken and bubble, about 10-15 minutes. Be patient — don't turn up the heat, just keep stirring and it will suddenly thicken. Turn the heat down to low and cook for 1 more minute.
  4. Remove the custard from the heat and stir in the mashed banana and vanilla extract. Pour the entire mixture into a shallow bowl then top with reserved sliced bananas or if using cookies, pour just enough to cover the bottom. Layer with banana slices and wafers, then cover with custard. Repeat the layers, ending with the custard on top.
  5. Chill for at least 1 hour. Serve.

Chef Tips

Choose less ripe bananas if you prefer a less intense banana flavor.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


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