What better thing to do on a snow day than make banana pudding, right? (I still need to make banana pancakes! I’m thinking breakfast!!) I’m pretty happy with how it turned out, especially because it was the first time I had ever made it. I used this website for guidance on this recipe.
- 2 cups milk, 2% or higher
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
- 1 egg yolk
- 2 tablespoons butter
- 2-3 large bananas
- desired amount of vanilla wafers
1. Spray a 1-1/2 quart casserole dish with non-stick cooking spray.
2. In a medium sauce pan, whisk together milk, sugar, cornstarch, salt, egg, and egg yolk. Once well combined, set burner to medium. Heat, stirring slowly, until thick and bubbly.
3. Remove pan from heat and add the butter and vanilla extract. Whisk until completely melted. Pour into a separate bowl and cover with plastic wrap to cool slightly.
4. In your casserole bowl, place a layer of sliced bananas and vanilla wafers. I crushed the vanilla wafers in my hands so there was crumbs and some larger chunks. Slice your bananas to their desired thickness. (don’t mine my casserole dish. It’s not dirty, its old and stained…)
5. Pour about half of your pudding mixture over the bananas, then lay down another wafer/banana layer topped with a second layer of pudding. Top with whipped cream if desired. Cover and refrigerate for about 4-5 hours.