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:

Quickview
345k Calories
8g Protein
9g Total Fat
59g Carbs
6% Health Score
Limit These
Calories
345k
17%

Fat
9g
15%

  Saturated Fat
1g
10%

Carbohydrates
59g
20%

  Sugar
33g
37%

Cholesterol
49mg
16%

Sodium
274mg
12%

Alcohol
0.34g
2%

Get Enough Of These
Protein
8g
16%

Manganese
0.45mg
22%

Vitamin B2
0.36mg
21%

Calcium
201mg
20%

Phosphorus
191mg
19%

Magnesium
69mg
17%

Vitamin E
2mg
17%

Fiber
4g
17%

Vitamin B6
0.33mg
16%

Potassium
470mg
13%

Copper
0.22mg
11%

Selenium
7µg
10%

Iron
1mg
10%

Folate
36µg
9%

Zinc
1mg
9%

Vitamin B3
1mg
8%

Vitamin C
5mg
7%

Vitamin B1
0.11mg
7%

Vitamin B5
0.68mg
7%

Vitamin B12
0.39µg
6%

Vitamin D
0.96µg
6%

Vitamin A
226IU
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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