Ingredients for Banana Gingersnap Pudding
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups 2% low-fat milk
- 1 large egg
- 1 tablespoon dark rum
- 2 medium ripe bananas, sliced
- 1 cup gingersnap cookies, crushed
- cooking spray
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
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How to Make Banana Gingersnap Pudding
- In a medium bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cornstarch until well combined.
- Pour 2 cups milk into a microwave-safe bowl (or medium saucepan for stovetop method).
- Whisk in the sugar-cornstarch mixture until the cornstarch is completely dissolved.
- **Microwave Method:** Microwave on high for 4 minutes, stirring halfway through. **Stovetop Method:** Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- In a separate small bowl, whisk 1 large egg. Gradually whisk in 1/4 cup of the hot milk mixture to temper the egg.
- Pour the tempered egg mixture back into the main bowl (or saucepan).
- Stir in 1 tablespoon of rum (optional).
- **Microwave Method:** Microwave on high for 1-2 minutes, or until the custard has thickened. **Stovetop Method:** Bring to a boil, cook for 1 minute, stirring constantly.
- Remove from heat and let cool slightly.
- Layer sliced bananas and gingersnaps in 4 individual dessert dishes.
- Pour the cooled custard over the bananas and cookies.
- Serve warm or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
166g
Fat
9g
Carbs
23g
