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Incredible Banana Pudding

There is something very comforting about homemade puddings. Am I the only one who thinks so? Tapioca, rice pudding, creamy puddings, give ’em all to me. This simple yet incredibly creamy banana pudding recipe came from Jen’s Favorites Cookies and I am so grateful to add this to my families favorite desserts collection. Enjoy!

Incredible Banana Pudding
Makes 4 servings
  • 2-3 very ripe bananas
  • 1 cup milk (I used 2%)
  • 1 cup whipping cream
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • dash salt
  • 3 egg yolks
  • 1 teaspoon vanilla
  1. Place bananas, milk, and whipping cream into a heavy saucepan over medium heat. After the milk mixture has warmed, mash the bananas. Do not boil the mixture, just slowly bring it up to a hot temperature. (Too hot too fast can scorch the milk, so patience is key.)
  2. In a separate small bowl, mix the sugar, cornstarch and salt together. When the milk mixture is nearly at a boil, add in the sugar mixture, stirring well to incorporate.
  3. In a small dish, mix the egg yolks together. Add in some of the hot milk mixture a little at a time, about 1/2 cup total, to temper the eggs. Return this mixture to the heavy saucepan.
  4. Bring to a gentle boil and boil for about 2 minutes. Remove from heat and stir in vanilla. If making individual servings, pour into 4 ramekins, otherwise pour into one larger serving bowl. 
  5. If you prefer to eat the pudding warm, serve immediately. Otherwise chill the pudding in the fridge, covering with plastic wrap.

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