My Take on Banana Pudding
I am always looking for food that is great to make ahead of time because I am always rationing how much physical activity I can do in a day with my back and slotting my schedule accordingly. Cooking/baking requires standing in the kitchen so if I can make something ahead of time for a weekend when I want to allot my physical energy towards doing things that are more fun. This is also applicable to physically fit/normal people who want to prepare food in advance for entertaining. I feel like the more that you can cook in advance when you are entertaining, the better. However, I really value freshness in my food so it’s hard for me. There are a few things that are actually better when you prepare them in advance and this is definitely one of them! I was craving banana pudding one day and tried making my own version of it with some items that I had and ended up loving the way it turned out so much that I keep making it!
Needless to say, this has become my go-to dessert for the Spring and Summer. If I’ve hosted you recently then you’ve had this and if we have plans together coming up, just get ready haha. It’s SO easy, light, and delicious. Its the perfect thing to bring to a BBQ this summer because you can just throw a lid on it (my pyrex dishes have lids that come with them so I just make it in that). I like serve it in these cute little plastic bowls for each person. EASY PEASY! Here is the recipe below…
Ingredients: (Makes 3 servings)
1 box of vanilla pudding mix (I use 365 brand from Whole Foods but any will work)
2 cups non-fat milk
3 ripe bananas
1 t cinnamon
1 pint heavy whipping cream
4 T sugar
1 pack honey graham crackers (I use 365 brand from Whole Foods but any will work)
3 t maple syrup
Prepare the pudding according to the directions (with the milk) and place in the fridge for 2-3 hours.
Using an electric mixer, beat the heavy whipping cream on medium/high speed and gradually add in the sugar. Beat until peaks start to form (about 1-2 minutes). Set aside.
Slide your bananas into circles, around 1/2” thick.
Line the bottom of your rectangular pyrex with a layer of graham crackers.
Layer banana slices on top of the graham crackers.
Sprinkle with 1 t cinnamon.
Add 1/3 of the pudding followed by 1/3 of the whipped cream.
Repeat all of these layers 2 more times. Once you have done the last layer of whipped cream, add banana slices to the top and sprinkle them with cinnamon. Then, drizzle the maple syrup on top of it.
Cover and place in the fridge overnight and then serve cold. I have kept mine in the fridge for up to 3 days and its still been great on the 3rd day!