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Double Banana Pudding

Serves 8 to 10
Time 35 min
This smooth custard has a hidden chocolate-crunch surprise. Easy to make on the stovetop, it should be made ahead to give it time to chill.
Special Diets:
Ingredients
  • 1/4 cup sugar
  • 3 tablespoons tapioca starch
  • 1/4 teaspoon fine sea salt
  • 3 eggs, separated
  • 2 1/2 cups banana nectar
  • 1/2 teaspoon pure vanilla extract
  • 14 small gingersnaps
  • 1 cup banana-walnut granola, divided
  • 1/2 cup English double Devon cream or 1 cup frozen fat-free whipped topping, thawed
  • 2 bananas, sliced
  • 3 ounces dark chocolate, finely chopped
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Method

Put sugar, tapioca starch, salt and egg yolks into a medium bowl and whisk until smooth; set aside.

Heat banana nectar over medium low heat in a small, heavy saucepan.

Gradually whisk in egg mixture and cook, stirring constantly, until pudding is just thick and gently bubbling. Remove from heat.

Beat egg whites in a large bowl until light and frothy.

Gradually add several tablespoons of the hot pudding to the egg whites and blend in gently, making sure not to scramble the eggs.

Return pudding to low heat and gently fold in egg white mixture.

Stir gently until mixture returns to a very slight simmer, then remove from heat, stir in vanilla and set aside.

Arrange gingersnaps in the bottom of a 1 3/4-quart baking dish, or in individual dessert dishes.

Sprinkle about 1/4 cup of the granola over the gingersnaps.

Gently fold double cream into pudding, then spoon half of the pudding over the gingersnaps and granola.

Top with the bananas and sprinkle with remaining granola and half of the chocolate.

Cover with remaining pudding and garnish with remaining chocolate.

Cover and chill completely, then serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup sugar
  • 3 tablespoons tapioca starch
  • 1/4 teaspoon fine sea salt
  • 3 eggs, separated
  • 2 1/2 cups banana nectar
  • 1/2 teaspoon pure vanilla extract
  • 14 small gingersnaps
  • 1 cup banana-walnut granola, divided
  • 1/2 cup English double Devon cream or 1 cup frozen fat-free whipped topping, thawed
  • 2 bananas, sliced
  • 3 ounces dark chocolate, finely chopped
Shop with Prime

Exclusively for Prime members in select ZIP codes.