Banana Pudding Bars

Time-Saving Tip: Prepare these banana pudding bars on Saturday night and serve as a Sunday dinner dessert.

Banana Pudding Bars
Yield: approximately 1 1⁄2 dozen bars
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  1. 2 cups graham cracker crumbs
  2. 1 1⁄2 cups gingersnap crumbs
  3. 1⁄2 cup butter, melted
  4. 3 cups whole milk, divided
  5. 1 1⁄2 cups fresh banana purée (about 2 or 3 medium bananas)
  6. 1 cup sugar, divided
  7. 2 teaspoons vanilla extract
  8. 3 teaspoons unflavored gelatin
  9. 8 large egg yolks
  10. 1⁄2 cup all-purpose flour
  11. 1 1⁄2 cups heavy whipping cream
  12. 1⁄4 cup confectioners’ sugar
  13. Garnish: mini vanilla wafers
  1. Preheat oven to 350°.
  2. In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, and melted butter. Using a measuring cup, press into bottom of a 13x9-inch baking pan.
  3. Bake until golden brown, approximately 10 minutes. Remove from oven, and let cool on a wire rack.
  4. In a medium saucepan, combine 23⁄4 cups milk, banana purée, 3⁄4 cup sugar, and vanilla. Cook over medium heat, whisking often, until mixture comes to a boil. Remove from heat.
  5. In a small bowl, combine remaining 1⁄4 cup milk and gelatin. Let stand 5 minutes. Meanwhile, in a medium bowl, lightly whisk together egg yolks, remaining 1⁄4 cup sugar, and flour until smooth. Set aside.
  6. Add gelatin mixture to milk mixture, whisking to combine. Ladle approximately 1 cup hot milk mixture into yolk mixture, whisking constantly to combine. Pour egg mixture into milk mixture, whisking constantly to combine.
  7. Cook over medium-high heat, stirring constantly, until mixture begins to thicken. Gently boil 2 minutes, stirring constantly. Remove from heat, and strain through a fine-mesh sieve. Spread onto prepared crust. Let cool to room temperature. Refrigerate at least 6 hours.
  8. In a medium bowl, combine cream and confectioners’ sugar. Beat at medium-high speed with an electric mixer until soft peaks form. Spread onto cooled custard. Cut into bars. Garnish with mini vanilla wafers, if desired. Store, covered, in refrigerator up to 5 days.
Taste of the South


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