Try Carla's twist on this classic dessert!

Banana Puddin'

  • 1/8 teaspoon Salt
  • 1/3 cup All-Purpose Flour
  • 2 cups milk (low fat or whole)
  • 2 Eggs (separated)
  • 2 Bananas (very ripe and mashed)
  • 2 tablespoons Butter (softened)
  • 1 1/2 teapsoons Vanilla
  • About 44 small Vanilla Shortbread Cookies
  • 2 Bananas (ripe but firm)
  • 2 cups Whipped Cream
  • 1/4 cup Sugar
  • 1 teaspoon Rum
  • Zest of 1 Lemon
  • 3/4 cup of sugar
step-by-step directions
step-by-step directions
  • Combine 3/4 cup granulated sugar, salt, and flour in a medium bowl. Slowly stir milk into dry mixture.
  • Put mixture on top of saucepan over simmering water and cook until mixture begins to thicken.
  • Beat egg yolks and mashed bananas in a small bowl, then briskly stir a small amount of the hot mixture from step 2 (about 1/2 cup) into this mixture.
  • Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.
  • Place a layer of vanilla shortbread in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top, and place in refrigerator to cool.
  • When cooled completely and ready to serve (at least 2 hours, and up to overnight) in a bowl, whip the 1/4 cup sugar into heavy cream. Mix in rum and zest of 1 lemon, and whip until soft peaks form. Top pudding with whipped cream.
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