This recipe for banana pudding uses no eggs and may not be to everyone liking. It is not the traditional custard based type of American pudding many of us grew up enjoying. The pudding does not contain a lot of sugar because it takes advantage of the natural sweetness of the bananas.
Pudding is a good desert to serve following a simple meal. It can be served in bowls or spooned over cake, flaky pastry or cookies for a fancier desert. Kids really enjoy this pudding.
This recipe will make slightly over 2 cups of pudding or 4 half cup servings.
- 4 tablespoons of butter
- 1/3 cup of all-purpose flour, heaping
- 1/3 cup of sugar
- 1 teaspoon of vanilla
- Pinch of salt
- 2 cups of milk
- 2 bananas, sliced
Melt the butter in a sauce pan over medium high heat. Remove the pan from the heat and whisk in the flour. It will ball up around the whisk. Knock the bits off the whisk. Mix the sugar, vanilla, salt and milk together in a bowl. Slowely pour the liquids into the butter and flour in the sauce pan. Mix with a whisk until smooth. Sit the pan back on the stove and heat to boiling over medium high heat. Stir constantly with a wooden spoon. Allow to boil a few minutes, still stirring. Remove the pan from the heat and slice two bananas into the pudding. Stir to combine. Allow the pudding to cool to room temperature. Pour into desert bowls or into a large bowl that has a cover and refrigerate.
You can use more sugar is you want.
Place some sugar or sugar cinnamon cookies on a desert plate. Spoon some pudding over them and add some whipped cream. Top with a drizzle of chocolate syrup or shaved chocolate.
Spoon over ginger bread, spice cake or pound cake.
Use to fill éclairs.
Make layers of vanilla wafers and pudding in a glass bowl. Top with whipped topping. Refrigerate over might.
It is vanilla pudding if you leave out the bananas.
Well drained canned peaches are good in the pudding instead of bananas. Almost any canned fruit could be used.