This week, we’re soaking up the sun at Lake of the Ozarks in Missouri. The beautiful water, cool mornings, and starry evenings provide us with ultimate relaxation. On our way to Missouri, we stopped in Texas to see family and I began craving my Grandma’s banana pudding. She makes the best banana pudding, but her version uses a few boxes so I thought I’d recreate it with organic and unprocessed ingredients. The result? You’d never know it’s not Grandma’s.
Replacing the processed, boxed ingredients can save money over the long run. I also save a significant amount of money by
ordering ingredients through Amazon.com. They have a program called “Subscribe and Save” that enables me to buy products at a discount and get free shipping. I buy my maple syrup, maple sugar, coconut sugar, and other foods this way. Mike, the UPS guy, regularly delivers good ingredients to my door, at a budget-friendly price – not ultimate relaxation, but simple savings.
Banana Pudding Recipe (Gluten Free, Grain Free)
I used the butter cookies from Alice Medrich’s book “Chewy, Gooey, Crispy, Crunchy”. The recipe can be found here. Or you can use your own whole wheat or gluten-free butter cookie recipe. If you’d like a grain-free cookie, click here. Pudding adapted from Cook’s Illustrated.
Makes four 8-ounce servings.
For the pudding:
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup organic whole cane sugar or sucanat
1/4 teaspoon sea salt
4 large egg yolks
1/4 cup maple syrup
3 tablespoons arrowroot
3 tablespoons unsalted butter, cut into 3 pieces
2 teaspoons vanilla extract
24 butter cookies
3 large ripe bananas, cut into 1/4-inch slices
1 cup whipped cream
Place the milk, cream, whole cane sugar and salt in a medium saucepan over medium heat. Bring to a simmer and stir to dissolve sugar. Meanwhile, place the egg yolks in a medium bowl and whisk until combined. Whisk in the maple syrup and continue to whisk until the mixture is creamy, about 15 seconds. Whisk in the arrowroot until combined, about 30 seconds. Using a ladle, gradually whisk 1/2 cup of the simmering milk mixture into the yolk mixture. Then pour the yolk mixture into the saucepan, whisking constantly. Gently whisk until the mixture is thick, about 2 to 3 minutes. Whisk in the butter and vanilla. Pour the pudding into a large bowl and press a piece of parchment paper on the surface (this keeps the pudding from forming a skin). Refrigerate until cold, about 2 hours.
To assemble, make layers of banana, cookies and pudding in four 8-ounce parfait or wine glasses. Cover each parfait glass tightly and place in the refrigerator until well chilled, about 2 hours. Serve with a dollop of whipped cream and a butter cookie garnish.
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