I LOVE Banana Pudding but until recently had only ever made it from a box. While it’s good, it’s not the best, and after making the Heirloom Chocolate Cream Pie from an old cookbook I had inherited I realized how easy it is to make homemade pudding from scratch! I made the chocolate pie and an banana cream pie for my husband’s birthday this past February because those are his favorites. Then this summer when I started CRAVING banana pudding (as happens every summer) I decided to make it from scratch adapting the recipe for the banana cream pie from that awesome cookbook! I would share with you all the name of the book right now but it is packed up with all my other cookbooks until Oregon so if you click on over to that Heirloom Chocolate Cream Pie you can see it in that post. 🙂
I also really LOVE little desserts in jars don’t you? It’s great for parties with all the preportioned sizes and so easy to make ahead. Kids here in Arizona go back to school in just a couple of weeks and so I’m starting to realize that summer will be over before I know it. Although I do do a happy dance in my head when I think about it, I will miss all the time I get with my little monkeys. One thing I can’t wait to do when we are up in Oregon is go on a picnic. Here there is a much smaller picnic window. You have the Fall and Spring to picnic but once winter hits it’s cold (not Northeast cold, but cold) and when summer hits there are no picnics other than crazy midnight picnics! So because I like to see my food when I eat I will wait for Oregon. I think these little Banana Puddings in a jar are perfect for a picnic. So if you’re are in a picnic friendly area and can get out there with the kids before school make this quick and have tons of fun!!!
- mix together sugar and cornstarch in a medium sauce pan and add milk slowly
- in a separate small bowl beat egg yolks
- heat sugar and milk mixture over medium heat stirring constantly
- once it begins to thicken add a 1/4 of mixture to the egg mixture VERY slowly mixing constantly (this makes sure you don't scramble your egg yolks)
- add egg mixture back into the sugar milk mixture, stirring constantly
- cook for 2 min
- remove from heat and add vanilla and butter and allow it to cool to room temperature
- line the bottom of your jar with vanilla wafers then a layer of banana slices
- top this with a layer of pudding and then alternate bananas and pudding till you've reached just under the top.
- top the jar off with whipped cream
- add the lid back to the jar and place in fridge until cold