OLD-FASHIONED SOUTHERN BANANA PUDDIN'
- 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.