When I see the last few bananas need to be used right away, I usually make smoothies or banana bread. Both are very tasty and well received at our house. Tthis week I decided I would make Joe’s favorite – Banana Pudding, but didn’t want to make a trip to the grocery store just for Vanilla Wafers or graham crackers so I decided to experiment with a different cookie for crunch – Ginger Snaps. I really don’t know why I have never done this before because Joe loves Ginger Snaps so it seems an ideal combination. Try this and you may never go back to old fashioned style banana pudding! The addition of some minced crystallized ginger as a topping makes it an elegant dessert, but it is optional. Adapted from a recipe by Liza Schoenfein, Cooking Light December 2010
Banana Pudding with Gingersnaps
4 servings, may be doubled
- 1/4 cup sugar
- 2.5 tablespoons cornstarch
- pinch of sea salt
- 2 cups whole milk, divided
- 1 egg
- 1 teaspoons vanilla extract
- 3 ripe bananas, divided
- 12 gingersnaps, crumbled and divided
- Whipped topping. I used ReddiWhip
- 2 Tablespoons sugar
- 2 tablespoons minced crystallized ginger
- Combine first 3 ingredients in a saucepan. Whisk in 1 1/2 cups milk. Heat until tiny bubbles form around edge but not boiling.
- Combine remaining 1/2 cup milk and egg; stir with a whisk. Gradually add a few spoons of hot milk mixture to yolk mixture, whisking constantly. Add egg mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla and cool Mash 2 bananas; cut remaining banana into 1/4-inch-thick slices. Stir mashed bananas and half of gingersnaps into pudding; chill 30 minutes.
- Spoon 2/3 cup pudding into each of 4 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream and minced ginger. Finish with one or two whole gingersnaps.
Liza Schoenfein, Cooking Light