At a local store here in my small town, I pick up bananas at a big discount on Tuesdays.  On Wednesday nights after church we like to have some sort of snack or treat.  So, many times I whip up a quick batch of banana pudding and stick it in the fridge to have ready when we come home.

I found a video online that shows how to make homemade banana pudding and their recipe looks pretty easy. (The actual version I use without eggs is down below underneath the video.)  I usually forgo the cookies to cut back on sugar…and no complaints from the boys…they still look forward to it!

One additional note: I usually add a little nutmeg for extra flavor.  Nutmeg has some health benefits (click here), including effectiveness in killing a number of cavity-causing bacteria in the mouth.

Ingredients:

* Water
* 2 c. skim milk
* ⅓ c. sugar
* 3 tbsp. cornstarch
* 3 large egg yolks
* Pinch of salt
* 4 medium-ripe bananas
* 12 shortbread or vanilla-flavored cookies, crumbled
* Whipped cream

*For an easy homemade pudding without eggs, I use this “vanilla pudding recipe” (adding a little nutmeg), let it cool for 30 minutes in the fridge, then I mix in about half a tub of 8 oz. whip cream, add in my sliced bananas, and the put in the fridge for a couple of hours.

With this method, I have an easy “one scoop & serve” dessert.   You can sprinkle graham cracker crumbs on top to spiff it up if you wish.  For best results, mix in the dry ingredients with the milk before heating and constantly stir over heat until thickening begins to prevent lumps.  Turn off heat immediately to prevent scorching.