Jan 27
Banana Pudding3 Comments

untitled-0046.jpg

I almost never ask Blair for his opinion on the weekly dinner or dessert plan. The problem is I usually forget, and when I sit down on Thursday afternoons to do my planning he isn’t home from work yet. So it is not that it is intentional, it just is rare that we are together when I am planning. I am the nerd who goes grocery shopping on a Friday night. I finally remembered to ask him what he would like to have for dessert over the weekend. Banana pudding, I think my reaction was something like huh? Bananas for dessert? You see I eat a banana every day as my mid-morning snack, I love them, but for dessert I want chocolate and more chocolate. His answer caught me off guard, but being the loving wife that I am, I promised him some banana pudding.

It just so happened later that night I was browsing my new food magazines that came in the mail, and there was a recipe for banana pudding. He lucked out. I have never made pudding before from scratch so I was excited to try my hand at it at home. The flavor of bananas doesn’t come from the pudding itself, but from the layered sliced bananas. The pudding is more reminiscent of a custard filling. In the very end, these individual banana puddings were quite good, but the best part was seeing how much Blair enjoyed them. I am now really excited to try out some more flavors of pudding at home since it was surprisingly much easier than I thought!

Banana Pudding
Ingredients:

1 cup 2% milk
1 cup plain unsweetened almond milk
3 Tbsp cornstarch
Pinch of kosher salt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
2 large bananas
6 low-fat cinnamon graham crackers, broken into 1-inch pieces
1 Tbsp cocoa powder
1/4 cup sliced almonds, toasted

What you’ll do:

Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat.Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 3 to 5 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.

Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in glasses; sprinkle cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight. Keep refrigerated up to 3 days.

Source: Food Network Magazine

Print Friendly
This entry was posted in dessert. Bookmark the permalink.

3 Responses to Banana Pudding

  1. Kelsey says:

    I love banana pudding and yours looks delicious!

  2. MyFudo™ says:

    I am excited to try this out. I am going bananas over this banana pudding. Page, bookmarked!

  3. LOVE banana pudding, and yours sounds DIVINE.

Leave a Reply

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