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Monday, May 30, 2011

Banana Pudding with Ginger Snaps

A recipe for 10-12 servings

I like traditional vanilla wafers in this recipe but I love ginger snaps. Give it a try this summer.

2 fresh, whole eggs
1 cup brown sugar
½ cup all purpose flour
2 teaspoons cinnamon
3 cups skim milk
2 tablespoons vanilla flavoring
1 pound ripe banana
3/4 pound gingersnap cookies

In a mixing bowl whisk the eggs, brown sugar, flour and cinnamon together.
In a heavy pot over medium heat scald 3 cups of the milk.
As the milk begins to boil remove from the heat and temper into the egg mixture.
Return the milk and egg mixture to the heat in the heavy pot and bring to a boil stirring constantly.
Pour the mixture into a clean bowl.
Add the vanilla flavoring to the mixture and chill in an ice bath.
In a tureen alternate layers of the custard, bananas, and gingersnap cookies
Chill and serve.


  1. Sounds wonderful. Ginger is an under utilized treasure. Thank you Chef Joe!

  2. Chef
    I just found your comment. It had been shoved into a spam folder. Anyhow thanks for the comment.