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, ยผ cup heavy whipping cream and sugar. Wisk together the remaining ยผ 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
