Old-Fashioned Southern Banana Puddin’

6 servings

  • 4 eggs or the equivalent of 4 eggs in egg substitute, IE, Egg Beaters
  • 1 egg yolk or egg white
  • 4 cups half-and-half (see note)
  • ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute or to taste
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • Vanilla wafers or lady fingers, each split in half, or squares of sponge cake as needed
  • 3 to 4 firm ripe large bananas
  • Sweetened flavored whipped cream or other desired whipped topping for garnish (optional)

Combine the first 5 ingredients in a blender container; cover and blend at medium speed for 30 seconds.  Transfer mixture to the top of a double boiler; cook, stirring frequently, over boiling water until thickened and bubbly hot.  Remove from heat and stir in vanilla.  Cool.

Line the bottom and sides of a buttered 2-quart casserole with vanilla wafers or lady finger halves or sponges cake squares.  Peel and thinly slice bananas and arrange a layer of sliced bananas in the prepared casserole dish.  Spoon one-half of the cooled pudding over the banana layer in dish.  Repeat layers, ending with a layer of pudding.  Cool thoroughly and then chill until ready to serve.

To serve, garnish with sweetened flavored whipped cream or other whipped topping, if desired

Note:  May omit half-an-half; use 4 cups milk or reduced-fat or skim milk.  However, the flavor will not be as rich.

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