Seems to me, banana pudding lovers have a favorite recipe, usually an ancestral one, and mighty strong opinions on the subject. I simply wanted to use up some brownish bananas that my family was ignoring. I wanted something fast and delicious using what I had on hand, so I mashed up a few recipes.
But the recipe turned out so well, I'm making it again on purpose and sharing it with you! Maybe this is the start of a banana pudding loyalty in my family?
Thrift at Home Banana Pudding
In a saucepan, over medium heat, heat until steamy hot:
1 cup cream
1 cup milk
2 Tbsp. butter
1/4 cup sugar
1/4 tsp. salt
Meanwhile, beat well in a glass measuring cup:
2 Tbsp. cornstarch
Pour a little hot milk into egg mixture, whisking. This tempers the eggs.
Now turn heat to low. While whisking milk mixture, pour egg mixture into the saucepan slowly. Whisk continuously. When the egg mixture is totally whisked in, turn the heat up to med-low and whisk continuously until it comes to a slow boil. Allow to boil 3-5 minutes, still whisking. Should be quite thick, basically pudding, after the boil.
Take pan off heat and add 1 tsp. vanilla. Set aside for about half an hour which allows it to cool a bit.
Assemble. Lay 3-4 graham crackers in bottom of lightly greased 8x8 dish or equivalent. Slice a banana over the crackers. Add another layer of crackers. Pour the still-warm pudding gently over the top layer. Cover. Refrigerate for several hours - best eaten within 24 hours because the bananas will inevitably turn brown.
Notes: Use 2 cups half-and-half in place of milk and cream. I'm sure you could double this recipe.
You could add some nutmeg somewhere. . . or use chocolate graham crackers or Nilla Wafers. . . or put whipped cream on top. . . or what else? Are you a banana pudding fan? How do you like yours?