Recipe

Double Banana Pudding Recipe

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Ingredients

Directions

Step #1 * Cooks note: If you don't have/can't find tapioca starch, whiz instant tapioca in the mixer or food processor/blender until the beads pulverize.
Step #2 Combine sugar, tapioca starch, salt & egg yolks, whisking until smooth.
Step #3 Heat banana nectar over medium-low heat in a small, heavy saucepan, slowly whisking in the egg mixture.
Step #4 Heat until thick & carefully bubbling stirring constantly.
Step #5 Remove from heat.
Step #6 Whisk egg whites until light & frothy.
Step #7 Gradually add several tbsps of the hot nectar & mix in carefully.
Step #8 (You don't want it to scramble!).
Step #9 Return pudding to low heat & fold in the hot egg whites.
Step #10 Stir until mixture returns to tiny bubbles.
Step #11 Remove from heat.
Step #12 Add 1/2 tsp vanilla.
Step #13 Set aside to cool.
Step #14 Layer small ginger snaps on the bottom of a 2 quart baking dish (or individual dessert dishes.
Step #15 ).
Step #16 Sprinkle top about 1/4 c of the granola to fill the open spaces.
Step #17 Slice bananas.
Step #18 Lightly fold whipped cream into cooled pudding.
Step #19 Spoon 1/2 of the pudding over the cookies & granola, top this with the banana slices, sprinkle with the remaining granola & half of the sliced chocolate.
Step #20 Cover up with remaining pudding & garnish with rest of chocolate.
Step #21 Cover up & chill in the fridge.
Step #22 Serve with a dollop of reduced fat whipped cream if desired.
Enjoy the Double Banana Pudding recipe

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