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Banana Pudding

Name: Banana Pudding
Prep time: 30

(15 votes, average: 4.33 out of 5)

30 min prep

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,...

2 ripe bananas
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)

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Nutrition Facts

Calories

140 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

22 g

Sugar

14 g

Fiber

2 g

Protein

4 g

Sodium

66 mg

Directions

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.
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.
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.
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.
Chill for at least 1 hour. Serve.

Chef Tips

Choose less ripe bananas if you prefer a less intense banana flavor.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and 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.