Banana Pudding with Vanilla Wafers

Is winter hitting below the belt? Are your superpowers being sapped by the slushy snow and frigid winds?

Well, I have a suggestion. Make a homemade pudding. Its simple. It’s delicious. And I guarantee all who come near will eagerly tie a cape around your shoulders.

Pudding that gives you powers.

Pudding power.

Banana Pudding with Vanilla Wafers

*Shamelessly inspired/adapted from Smitten Kitchen.


  • 3⁄4 cup (150 grams) sugar (I prefer coconut sugar)
  • 1⁄4 cup (35 grams) cornstarch
  • 1/4 teaspoon fine salt
  • 6 egg yolks
  • 3 1⁄2 cups (830 ml) milk, preferably whole
  • 2 tablespoons (30 grams) butter, diced
  • 1 tablespoon (15 ml) vanilla extract
  • 1 tablespoon (15 ml) spiced rum
  1. Combine sugar, cornstarch, salt and yolks together. Whisk in milk.
  2. Heat, stirring often until simmering. Continue simmering/stirring until custard has thickened.
  3. Remove from heat and stir in butter, vanilla and rum.
  4. Chill in fridge for a few hours to overnight.


  • 1 cup (200 grams) coconut sugar
  • Seeds from a fresh vanilla bean
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 large egg
  • 1 tablespoon (15 ml) vanilla extract
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/3 cups (176 grams) all-purpose flour
  1. Preheat oven to 350F.
  2. Combine sugar and vanilla bean. Beat in butter using mixer until creamed together. Add eggs and vanilla. Add baking powder and salt. Finally, add all purpose flour. Mix until all combined.
  3. Scoop teaspoon-sized balls of dough onto cookie sheet. Bake 10-11 minutes.
  4. Let cookies cool.


  • 1/2 cup heavy cream
  • 2 teaspoons coconut sugar
  • As much banana as you desire
  1. Combine cream and sugar.
  2. Whisk until soft peaks form. I use a stand mixer cuz lazy.
  3. Slice banana.


Assemble pudding, wafers, banana and whipped cream in small glasses. Half-pint mason jars work really well and screw lids allow for easy transportation.



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