Banana Pudding
Banana Pudding is a dessert that serves 4. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 335 calories. For 89 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 12 would say it hit the spot. It is brought to you by Foodnetwork. Head to the store and pick up cocoa powder, vanillan extract, graham crackers, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 44%, this dish is pretty good. How to Make Chia Pudding – and a Strawberry Banana Chia Pudding Parfait, Banana Pudding, and Banana Pudding are very similar to this recipe.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
1 cup 2 percent milk
1 cup plain unsweetened almond milk
1/4 cup sliced almonds, toasted
2 large bananas
1 tablespoon cocoa powder (sweetened or unsweetened)
3 tablespoons cornstarch
1 large egg
6 low-fat cinnamon graham crackers, broken into 1-inch pieces
Pinch of kosher salt
1/3 cup sugar
1 teaspoon vanilla extract
Equipment:
sauce pan
whisk
bowl
plastic wrap
Cooking instruction summary:
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, 1 to 2 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 each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight. Photograph by Antonis Achilleos
Step by step:
1. 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.
2. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
4. Whisk in the vanilla.
5. Transfer the mixture to a bowl and let cool, stirring occasionally.
6. 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 each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
7. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
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