Cinnamon Banana Pudding


One of my favorite desserts growing up was my moms banana pudding.  It was simple and very good.  We didn't have nilla wafers or graham crackers in Wales, so she used a type of cookie they have called Digestives. While the name may not sound very appetizing  and might conjure up images of things of the digestive nature, these British cookies are mysteriously addicting.  They are sort of similar to a round graham cracker, but thicker and more buttery.  They hold up well under the pudding, and don't get the soggy texture like nilla wafers do.  She also kept it simple by not adding any whipped topping...just layers of cookies, bananas, and pudding...with a sprinkle of nutmeg on top.

I decided to recreate her pudding last night, but had to use good ol' American nilla wafers since I can't buy Digestives here.  Now don't get me wrong, there's nothing wrong with nilla wafers,  I just prefer the cookies.  Half way through making the pudding, I had the idea to add cinnamon to the pudding and make it into cinnamon pudding.  I also used turbinado sugar instead of white sugar, to give it that brown sugar taste.  The result was sooooo good.  I could have eaten the whole pan of warm cinnamon pudding by itself.

Cinnamon Banana Pudding

3/4 Cup turbinado sugar (you can use white or brown sugar too)
3 Tbsp organic cornstarch
3 Cups milk
2 beaten eggs
1/4 tsp cinnamon
1 1/2 tsp pure vanilla extract
1 Tbsp butter, unsalted
4 large bananas, sliced
Nilla wafers, graham crackers, or cookie of choice

In a heavy medium saucepan combine the sugar, cornstarch, and cinnamon.  Slowly whisk in the milk and cook over medium heat until bubbly, stirring constantly. Cook and stir for 2 more minutes, then remove from heat.  Gradually stir one cup of the milk mixture into the beaten eggs.  Now add the egg mixture to the milk mixture in the saucepan, and cook until almost bubbly, but do not boil.  Reduce heat.  Cook and stir for 2 more minutes.  Remove from heat.

Add the tablespoon of butter, and the vanilla extract and stir.  In an 8x8 baking dish (or similar size) layer some of the cookies until the bottom is covered.  Place a layer of banana slices over the cookies.  Pour a layer of pudding over the bananas.  Continue the layer of cookies, bananas, and pudding until you reach the top of your dish.  Sprinkle a little nutmeg over the top of the pudding, if desired.  You can serve it warm, or cover with plastic wrap and refrigerate until ready to eat. Yum.




1 comment:

Angie Barrett said...

I've never made Banana pudding from anything other than the box! Ahh what have I been doing! I will be trying this soon!




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