Banana Pudding Parfait
This banana pudding parfait recipe is made with simple fresh ingredients for a decadent, delightful & delicious treat that everyone will love!
Servings: 4 servings
Ingredients
- 4 tablespoons cornstarch
- 1 ½ cups milk divided
- 2 ripe bananas
- 2 egg yolks
- ¼ cup maple syrup
- ⅛ teaspoon salt
Instructions
- In a small bowl, combine corn starch with 3 tablespoons of milk until the corn starch dissolves.
- In a blender, blend the bananas and maple syrup until smooth. Add in the egg yolks and blend on a lower speed until smooth and thick. Set aside.
- Bring remaining milk to a simmer in a medium, heavy bottomed pot over medium low heat. Then transfer 1/3 cup of the warm milk into the egg and banana mixture in the blender.
- Pour the warmed egg and banana mixture into the rest of the milk, stirring consistently. Add the corn starch mix.
- Continue heating on low heat, stirring constantly, until the pudding is thick, about 5-7 minutes.
- Pour into a clean bowl. Press plastic wrap on top touching the pudding (to prevent a skin from forming) and chill in the fridge for at least 2 hours.
- When chilled, layer the banana pudding with vanilla wafers, sliced bananas and a dollop of whipped cream on top, if desired
Notes
Storage: The banana pudding will keep well in the ridge for 2 to 3 days.
Freezing: It's best not to freeze this dessert. The texture can change quite considerably, so it's best to avoid it, though it will still be safe to eat.
Nutrition
Calories: 222kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 119mg | Potassium: 387mg | Fiber: 2g | Sugar: 24g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 1mg
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