Hey there, pudding enthusiast! So, let me tell you about this little dessert adventure I embarked on the other day. I was rummaging through my pantry, staring down a bunch of overly ripe bananas (you know, the kind that scream ‘use me or lose me’), and I thought, why not combine these with strawberries and create a delicious pudding? Spoiler alert: it was a hit! This Strawberry Banana Pudding has become a staple around here, especially when I’m craving something sweet but not overly complicated.
Why You’ll Love This
I make this dessert whenever I want to impress without the fuss (and my family goes absolutely nuts for it!). It’s creamy, fruity, and honestly, pretty forgiving if you mess up a bit. Plus, it reminds me of summers at grandma’s, where every meal ended with something fruity and delicious. I must admit, the first time I tried this, I had a minor panic over the consistency – but don’t worry, it all works out in the end. Trust me, the frustration is part of the charm.
Ingredients You’ll Need
- 2 ripe bananas (I’ve used applesauce in a pinch – works fine!)
- 1 cup fresh strawberries, sliced (frozen ones can work too, just defrost them)
- 1 cup milk (or almond milk if you’re feeling nutty)
- 1/2 cup granulated sugar (brown sugar gives it a caramel-y twist)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (my grandma always insisted on ‘the good stuff’)
- Pinch of salt
How to Make It
- Start by mashing those bananas in a bowl. This is where I usually sneak a taste – can’t resist!
- In a saucepan, combine milk, sugar, and cornstarch. Stir until smooth – don’t worry if it looks a bit weird at this stage; it always does.
- Heat the mixture over medium heat, stirring constantly until it thickens. You’ll know it’s ready when it coats the back of a spoon.
- Remove from heat and stir in the mashed bananas, sliced strawberries, vanilla, and salt. Mix well.
- Pour the pudding into serving dishes and let it cool. Pop it in the fridge for a couple of hours (or overnight if you can wait – I usually can’t!).
Notes & Tips
Actually, I find it works better if you let it sit overnight; the flavors really meld together! And, if you’re in a pinch, using a blender for the banana and strawberry mixture speeds things up. Just saying.
Fun Variations
I once tried adding a bit of cocoa powder for a chocolaty twist – not my brightest idea, but it wasn’t terrible! My favorite variation is adding a dash of cinnamon or nutmeg. Gives it a nice, warm flavor.
Equipment Needed
You’ll need a saucepan and a whisk for sure. And if you don’t have a whisk, a fork will do – just a bit more elbow grease required!
Storage Information
This pudding keeps well in the fridge for about 3 days. But honestly, in my house, it never lasts more than a day – you might have the same ‘problem’.
Serving Suggestions
We usually enjoy this pudding with a dollop of whipped cream on top. Sometimes I sprinkle some crushed graham crackers for a little crunch – it’s become a family tradition of sorts.
Pro Tips
I once tried rushing the thickening process and regretted it because the pudding didn’t set right. So, patience is key!
FAQ
Q: Can I use other fruits?
Sure, why not! I’ve tried it with mangoes, and it was a tropical delight.
Q: Can I make this vegan?
Absolutely! Just use almond milk and a plant-based sweetener – works like a charm.
Q: What if I don’t have cornstarch?
You could try using flour as a thickener, but I’ve not tested it much. Let me know if you do!
