Sunday, March 14, 2010

Recipe had to share!

This afternoon I had a sad site in front of me. About 2.5 pounds of perfectly lovely bananas that were right on the edge of inedible in their current shape. As I looked at those bananas I thought to myself, 'If I make enough banana bread to use up all of these bananas, we'll have banana bread coming out of our ears!' So I decide to look into other options. I posted a request on a forum I'm on for ideas and received several. One of them was banana pudding. Hmmm...pudding? As in, stuff that's NOT in the box?! ha-ha I have actually been thinking about homemade pudding the last few days and thinking that it must be possible, so I decide to give it a whirl. So I look up on my all time favorite recipe site AllRecipes for banana puddings. I find one that sounds pretty good but it requires a double boiler. Quick mental inventory-nope, I don't own one of those. So I click back and search through the other recipes. None of them look as good but none of them require a double boiler. Hmmm...I bet I could make that first recipe work with this double boiler contraption. If my ancestors could make pudding without a double boiler, darn it, so can I! So I get to work.

Here's a picture of the final product (I'm actually eating a bowl of this AS I type out this post!):

(I know, it's not the most flattering picture, especially in that super chic yellow bowl, but let me tell you. This was SOO yummy! Much better then the boxed stuff. Plus, I know what went IN this pudding!)


Banana Pudding:

2.5 cups of milk / I subbed some dry milk and used 1 cup of mixed dry milk and 1.5 cups of skim milk
2 eggs beaten
1/2 cup of white sugar
2 tablespoons of corn starch
1/4 teaspoon salt
4 sliced bananas
1/2 teaspoon vanilla
Sprinkling of nutmeg and cinnamon (optional)
****First thing I noticed was that the recipe took 2.5 cups of milk. Wow, that's a lot of milk. Not very thrifty. Then I think ooo, I just bought that dried milk as a thickener for my next batch of yogurt and I have a WHOLE box of it! So I subbed almost half the milk with the dry milk.

1. Mix milk, sugar, beaten eggs, vanilla, corn starch and salt into a sauce pan.
2. Heat on low-medium, stirring pretty constantly until thickened.
3. Put in fridge until cold.
4. Slice bananas, put in bottom of a bowl, put a layer of pudding. Layer this way until pudding is gone, top off with a final layer of bananas and sprinkle with nutmeg and cinnamon (optional).

Can I just say YUM-MY!!!! It's a little different from what the original recipe called for, and I think next time I might cut down some sugar to make it a tad more healthy. I think it would still taste very good.


  1. is my FAVORITE! I might have to try this the next time my bananas get too brown!

  2. I know, mine too. I like how people rate the recipes. always has interesting recipes, but they don'thave them rated so I very rarely use them!

    It's really fabulous and easy. I definitely would give it a try!

  3. Mmmm, brown sugar might go well instead of white too, tasty!

  4. Ooo yes, I bet it would Cat!! Great idea!

  5. Good idea to use the powdered milk too. Although when you make one of those boxes, it calls for 2 cups of milk, so you aren't using that much more. Plus, like you said, you know what is in it! It makes me wish I had bananas last long enough to do this with. I currently have to hide bananas on top of the refrigerator so they last long enough to make banana bread!

  6. Ours usually last a day or two but when I went to the grocery store last week, I forgot I already had a big bunch and I bought 2 bunches adn we just couldn't get through them fast enough!

    You could do this with non-overly ripe bananas would taste just as good, as long as they aren't green!