Banana Pudding

20130701_Banana Pudding_01

Hello! Sorry for a late post this week. We took some time off and went to Palm Springs over the weekend and can't wait to tell you all about it next week! Today we have a recipe for banana pudding. One of my husbands favorite desserts, this pudding is perfect for big groups and hot days. This recipe is 'from scratch' using both homemade cookies and pudding. While it definitely takes more effort than the jello and cool whip version it is lighter and has less artificial stuff  than the original version. Below you'll find a shopping list, links to the recipes I used (why reinvent the wheel here) and "assembly directions". Take this with you to a party over 4th of July, it'll be gobbled up quick!

What you'll need:

butter, sugar*, eggs, vanilla extract*, flour ,baking powder, salt, cornstarch, milk, sweetened condensed milk, heavy whipping cream, bananas*

*these ethically sourced ingredients can be found seasonally at whole foods markets and online


First make your Vanilla Pudding and let it set in the fridge for at least two hours

Next, make the Vanilla Wafer cookies.  Make your cookies small, about the size of a silver dollar. We used a flower shaped cookie cutter. By the way, when using a cookie cutter place a little flour in your hand and flour the cutter in between each cut so the sides don't stick (shown above) 

Whip the heavy whipping cream until firm.

Mix 1/4 cup of sweetened condensed milk together with your pudding.

then layer away! You can do this any order you want but I do:

banana - cookie - pudding - whipped cream- banana- cookie - pudding - whipped cream

Once assembled, stick this in the fridge for at least one hour before serving so all the flavors can blend together. Enjoy!!


Our photos feature placemats and wooden bowls from seven hopes united.