Expat Banana Pudding

A few weeks ago, I polled my instagram audience, asking them what recipes they’d like to see the most. This banana pudding recipe won by far (followed closely by my blueberry bagel recipe that has yet to be published). I love how this recipe really doesn’t involve anything crazy difficult to find as far as ingredients go. And personally? I think that this pudding recipe is 10000 times better than any box pudding recipe you will find whether in the states or overseas. I made this one with my 2 and 5 year old and it was fun (and maybe a little bit messier than it would have been without them), but apparently we’re making core memories. HA. Anyways, let me know if you make this in your expat kitchen, our crew loves it!

Expat Banana Pudding

1 hour - serves 10-12

4 cups milk

1 Amul fresh cream (250 ml) OR 1/2 cup heavy whipping cream

6 tbs corn starch

3 eggs

3 egg yolk

4 tbs vanilla

4 tbs salted butter

10-12 ripe bananas

40 Good Day Butter Biscuits

1 cup Heavy Cream (not Amul fresh cream) OR 1 Puremate Whipped Cream Topping

1/2 cup powdered sugar (if using Puremate whipped cream topping, omit and make the packet as directed)

  1. In a saucepan, add the first 5 ingredients and stir. Over medium heat, stir continuously until it comes to a boil and thickened (about 10-15 minutes). Once is comes to a boil & thickens, turn the heat off and stir in the vanilla and butter. Let cool completely (I place mine under a high speed fan). You could also do this in the instant pot over saute setting.

  2. In a 9x13 pan, spread about 1/3 cup of the pudding in the pan. Peel and chop your bananas and layer over top the pudding. Top the bananas with about 1.5 cups of pudding and then do a layer of good day biscuits. Repeat the layers one more time, ending with biscuits.

  3. If using heavy cream and powdered sugar, beat on high speed for about 7-8 minutes until stiff peaks are formed. If using the Puremate Whipped Cream topping, make as directed.

  4. Top your final layer of biscuits with the whipped topping. Crush some of the remaining biscuits and sprinkle on top of the whipped cream.

  5. Chill for 3-4 hours until cold.

  6. Enjoy at your next barbeque after grilling my Chicken Feta Spinach Burgers!

Dessert, Expat Living, RecipesCaroline Ellisbanana pudding, banana, banana recipe, easy banana recipe, dessert, dessert ideas, kid friendly dessert, easy dessert, expat dessert recipe, expat dessertComment