Home Contact Sitemap Checkout

Gluten-free has never tasted so good!
Print This Page

Banana Pudding

Prep time

30 mins
Cook time

22 mins
Total time

52 mins



Ingredients  

Vanilla Custard

6 large eggs - yolks only (102 g)
¾ cup granulated sugar (150 g)
⅓ cup corn starch (50 g) 
¼ tsp salt (1 g)
3 cups milk 2% (720 g) 
1½ tsp vanilla extract (7 g)

Banana Pudding 

1 recipe Vanilla Custard - prepared (1030 g)
1 package Kinnikinnick Vanilla Wafers (180 g) 
2 cups whipping cream 33% - whipped (500 g)
3 large bananas - peeled/sliced (402 g) 
Optional: dried banana slices for decorating and additional Kinnikinnick Vanilla Wafers

Directions

Custard

  1. Place egg yolks in a bowl and whisk until combined. Set aside.
  2. In a medium saucepan combine milk, sugar, salt and cornstarch.
  3. Cook over medium heat stirring constantly until mixture begins to thicken and comes to a boil (approx.12 - 15 minutes).
  4. Remove from heat. Slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into sauce pan.
  5. Cook over medium-low heat stirring continually until mixture thickens and begins to bubble (approx. 6 - 8 minutes).
  6. Remove from heat and stir in vanilla. Set aside. 

Assembly

  1. Layer 4 Kinnikinnick Vanilla Wafers in the base of 6 parfait cups.
  2. Place a layer of sliced bananas on top of vanilla wafers.
  3. Pour approx. ⅓ cup of Vanilla Custard over sliced bananas.
  4. Repeat with a second layer of Kinnikinnick Vanilla Wafers, bananas and Vanilla Custard.
  5. Top with whipped cream.
  6. Decorate with crumbled Kinnikinnick Vanilla Wafers.
  7. Finish with optional dried banana slice and additional Kinnikinnick Vanilla Wafers.  
    Yields 6 parfaits

Tips & Variations

  • Custard: Remember when tempering eggs it is important always to add hot to cold never cold to hot. 
  • Save egg whites for an egg white omelette or your next Kinnikinnick Angel Food Cake.