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Photo: José Picayo; Styling: Jocelyne Beaudoin Photo by: Photo: José Picayo; Styling: Jocelyne Beaudoin

Gingery Banana Pudding with Bourbon Cream

Cooking Light DECEMBER 2010

  • Yield: 8 servings


  • 1/2 cup sugar
  • 5 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 4 cups 1% low-fat milk, divided
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 4 ripe bananas, divided
  • 12 gingersnaps, crumbled and divided
  • 1/2 cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 tablespoon bourbon (optional)
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons minced crystallized ginger


1. Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180° or until tiny bubbles form around edge (do not boil).

2. Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled. Mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. Stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes.

3. Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.

4. Spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 10.5g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 6.3g
  • Carbohydrate: 48.9g
  • Fiber: 2g
  • Cholesterol: 76mg
  • Iron: 1.2mg
  • Sodium: 176mg
  • Calcium: 177mg