Nickel Allergy Friendly Banana Pudding
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Learn more →Ingredients
6 servings
For the pudding
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 2 tbsp unsalted butter
- 1 ½ tsp vanilla extract
For the whipped cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For assembly
- 4 medium ripe bananas, sliced into ¼-inch rounds
- 45 vanilla wafer cookies (about 6 oz)
Instructions
- 1
Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until smooth with no dry pockets remaining.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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