7 May, 2021
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I was going to make banana cream pie. I didn’t. I balked at making a pie crust. Still not one of my strong suits. I could have cheated and made my pie crust with my food processor, but I really didn’t want to listen to the banshee scream it produces. Stuck between a rock and a hard place, I made banana pudding instead.
Homemade pudding is a recently found love. Sort of like soup – it didn’t register for the longest time that if companies can make something and put it in a package, we can generally make it, as well.
Bananas are that fruit – so good, but either they’re green or they’re black – there’s a very small window of time when they are prime for eating. The bananas on my counter were going into the freezer today unless I found a way to use them because they were heading for the black stage at a frighteningly fast pace. I’m pretty sure they were mostly yellow this morning, but this afternoon, they looked like they’d gone a couple rounds with Mike Tyson and didn’t do well.
- ½ cup sugar (or powdered sweetener that’s a one to one ratio with sugar)
- 1/3 cup all purpose flour
- 3 eggs
- 1-2/3 cups milk
- ½ tsp vanilla
- pinch salt
- 5 bananas
- Nilla wafers (optional)
Spread some Nilla wafers (vanilla cookies) on the bottom of a serving bowl. Cut about a third of the bananas on top. Add some more cookies, add some more banana, more cookies, more banana.
Put all the other ingredients, except the vanilla, in a saucepan over medium heat. Stir and heat until the pudding is thick. You should be able to put a spoon into the mixture, take it out, run your finger down the back of the spoon and not have the pudding run into the space left.
Pour the pudding mixture into the serving bowl with the cookies & bananas and let it sit a little while if you want to eat it warm.
I put mine in the fridge, because I prefer my pudding cold – undoubtedly a throwback to making instant pudding with cold milk.
Top with some whipped cream if you want to get really indulgent or just eat it as it is.