Living in the South, you are guaranteed to stumble on banana pudding at most bake sales, weddings, funerals, barbecues/cookouts, and pretty much anytime you dine at a restaurant. One would assume that since it is made with bananas, it would be healthier than, say, a fudge brownie or ice cream sundae.
Oddly enough, just because there is fruit in the title doesn’t mean it is fair game and “healthy.” I mean if that were the case, carrot cake, key lime pie, apple pie, and strawberry shortcake would all be part of our normal diet.
Having been tasked with bringing this dessert to an event, I decided to switch things up and make a healthier version to save all my friends and family some calories, allowing them to enjoy a few other indulgences. This is what I came up with.
Ingredients
- ½ cup Swerve sugar substitute
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 cups milk of your preference
- 4 eggs
- 2 tsp vanilla
- 4 ripe bananas thinly sliced
- 40 vanilla wafers
- whipped topping optional
Instructions
- Over medium heat on the stovetop, whisk together the sugar substitute, cornstarch, and salt.
- Slowly whisk in the milk. Turn the heat to medium-high.
- In a separate bowl, whisk eggs.
- Slowly begin to add the milk mixture into the egg mixture being careful not to add all at once.
- Place saucepan back onto medium-high heat and whisk constantly until the mixture begins to thicken.
- Add vanilla and stir to mix.
- Begin to layer pudding mixture, bananas, and vanilla wafers.
- Refrigerate for 2 – 3 hours.
- Add a dollop of whipped topping (optional).
- Enjoy!
Nutrition
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