- cal. (kcal) 523
- Makes: 8 servings
- Yield: servings
- Prep: 10 mins
- Cook: 5 mins
- Chill: 3 hrs or overnight
plus 1 tbsp sugar
2% or whole milk
egg yolks, beaten
9 oz glass canning jars with lids
vanilla wafer cookies
heavy cream, chilled
- Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whisk 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160 degrees , thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool completely.
- In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas. Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight.
- Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon over each dessert.
Nutrition Information for Banana PuddingServings Per Recipe: 8
PER SERVING: 523 cal., 25 g total fat (13 g sat. fat), 218 mg chol., 126 mg sodium, 76 g carb. (2 g fiber), 7 g pro.