I am a firm believer in making things as close to natural as I can get. Much of this stems from the fact that my children cannot eat products containing gluten, a protein found in many commercially available products. While instant pudding is available as gluten-free, taking the time to make it from scratch is both more healthful and tasteful than what you get in the store.
This recipe is the result of desiring a banana pudding that didn’t need sliced banana’s and wafer cookies to taste good. It can be used as a base for many deserts, while making use of those over-ripe banana’s on your counter. I use whole milk as the pudding is much richer and I am satisfied more quickly when it has the extra fat and end up eating less. I also believe that a reasonable amount of fat is important for the body. Never-the-less, you may substitute 2% or 1% milk without altering the results too much.
Homemade & Gluten-free Banana Pudding
1/4 cup corn starch
1 cup granulated sugar
2 cups whole milk
2 eggs beaten, 3 if you want more protein
1 or 2 mashed bananas
In a large sauce-pan or double broiler, combine sugar and corn starch. Stir in one cup of the milk to dissolve the sugar and corn starch, then add the other cup of milk. Turn heat to low or low-medium and slowly bring mixture to a gentle boil, stirring constantly.
Boil gently about 1 minute, then slowly add the beaten egg while stirring. Stir another 2 minutes, or until thickened.
Remove from heat and add mashed bananas. Return to heat and stir until thickened to preference, about 1 more minute. Pour into a glass serving dish and allow to cool 10 minutes.
Pick out a stencil of your choice. This could be a paper doily, a quilt stencil, or a stencil made from cardboard. Lay stencil over the top of the pudding, but not allowing it to touch the surface. Carefully sprinkle with cinnamon or nutmeg, then remove the stencil.
Now you have pudding ready to serve! It may be served warm or chilled, or any of the variations I will list next.
This basic custard can be poured over a bed of sliced bananas or cookies of your choice. Another favorite is to make gluten-free brownies and crumble them in the bottom of a pie plate, reserving 1/2 cup of the crumbs for the top. Pour in your banana pudding & sprinkle with brownie crumbs or shaved chocolate.