Banana Pudding

Banana pudding is a great snack for parties or any day really! This recipe reminded me of the delicious Banana Pudding from Magnolia Bakery and I have missed out on it since becoming gluten free and dairy free. Now I can make my own at home and you can too!

Banana Pudding

Adapted from Food Network.com 

Ingredients

  • 2 cups almond milk
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 large bananas
  • 6 gluten free cinnamon graham crackers, broken into 1-inch pieces – such as Kinnikinnick S’moreables Graham Style Crackers
  • 1 tablespoon cocoa powder (Hershey’s is great)
  • 1/4 cup sliced almonds, toasted
  1. Heat the almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
  2. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
  3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
  4. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
  5. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
  6. Cover with plastic wrap and chill 4 hours or overnight.

Serve chilled and ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.