When you want a dessert that is rich, velvety and perfect for warm weather, you can always count on my Banana Cream Pudding. My recipe goes beyond an ordinary cream and cornstarch pudding with all ripe, mashed bananas that fortify it with maximum banana flavor that soaks through this creamy delight.
The secret to getting the most banana flavor is using your ripe, soft bananas. Though you may be tempted to slice them as you would for making a banana cream pie, you don’t want to do that here. I found that mashing them with a fork or a hand potato masher to thoroughly crush them makes a superior banana pudding compared to the amount of banana flavor that slices contribute.
Once you take the cooked pudding off of your stove and add the mashed bananas, the remaining heat is what will draw out that splendid flavor to saturate it through this vanilla pudding. Somehow, banana slices don’t give you the same result of that influx of bananas.
The next time that you have bananas that you don’t want to waste, I suggest trying my Banana Cream Pudding because you won’t be disappointed. My Banana Oat Bread, Banana-Coconut Drop Cookies and Banana Crumb Cake are just a few of my other home-tested banana recipes.
- 4 cups of milk
- 2 large ripe bananas
- 2/3 cups of sugar
- 3 large egg yolks
- 4 heaping tablespoons of cornstarch
- 3 teaspoons of vanilla extract
Separate your eggs and save the whites for scrambled eggs or another recipe and add the yolks to your pot. Mash the soft, ripe bananas until they are crushed and mushy. Set aside. Measure the milk, sugar, cornstarch and add to the pot with your egg yolks. Whisk well until all the ingredients are well combined. Cook on medium heat until the pudding thickens and bubbles. Take off of the heat and add the vanilla and crushed bananas. Let the bananas mingle with the hot pudding for about five minutes or so before pouring into serving dishes. Allow to cool then refrigerate. ENJOY!