This homemade Banana Pudding is a healthy way to end the evening! Big on flavor and high in fiber this Banana Pudding pairs well with white wines such as Viognier, Albarenio, or Chardonnay.
Ingredients
- 3 large ripe bananas divided
- 1 cup 2% milk
- 1/4 cup heavy whipping cream
- 2 tablespoons sugar
- 1.5 tablespoons corn starch
- 1/4 cup chia seeds
- 1/2 teaspoon vanilla extract
- 16 ounces frozen fat free whipped topping
- 8 tablespoons graham cracker crumbs
- 8 tablespoons pecans chopped and toasted
Servings: servings
Units:
Instructions
- Mash 2 of the bananas, reserve the 3rd for slicing.
- In a medium pot, heat the bananas, 3/4 cup milk, ¼ cup heavy whipping cream and sugar. Wisk together the remaining ¼ cup milk and corn starch. When banana mixture is heated through, lower the heat and stir in the milk and cornstarch.
- Remove from heat and stir in chia seeds and vanilla extract. Let cool slightly then place in the fridge to chill and let thicken, at least an hour.
- Preheat oven to 300 degrees and toast pecans for 5-7 minutes.
- Top with the whipped topping, sliced banana, graham cracker crumbs and toasted pecans. Serve in either one large dish, or single servings divided into 8 parfait cups or double servings into 4 dishes.
Recipe Notes
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