Making Banana Cream with Fresh Ingredients
Combine the sugar, cornstarch, salt, and milk. In a large saucepan, add the following ingredients: 1 cup of sugar 1/4 cup of cornstarch 1/2 teaspoon of salt 3 cups of milk Note: You can use fat free or 1% milk to reduce the amount of calories in this dish.
Cook the cream mixture. On medium heat, use a whisk to stir the mixture (the sugar, cornstarch, salt, and milk from the previous step) until the contents thicken and start bubbling. Combine the following
Reduce the heat, but keep stirring. Reduce the heat on the oven to low and keep stirring the mixture for two more minutes. Then remove the saucepan from the heat altogether.
Add the eggs. Add the two eggs to your mixture and whisk the contents until the eggs are completely blended. You can beat the eggs before adding them to ensure they combine completely with the rest of the ingredients. This will also help you avoid issues that often arise when adding eggs to already hot ingredients, like accidentally making scrambled eggs.
Bring the mixture to a boil. Place the saucepan back on the stove top and bring the contents to a boil. Once it is boiling, continue stirring and cooking for two more minutes.
Cut the bananas. Take two medium ripe bananas and slice them into small pieces. You can cut them as small or as large as you'd like, but smaller pieces work better when you add it to the cream mixture.
Add the bananas, butter, and vanilla. Remove the saucepan from the heat and add 3 tablespoons of butter, 2 sliced bananas, and 1 teaspoon of vanilla extract. Whisk the contents together.
Refrigerate. Put the mixture into a large bowl and cover it. Place it in the refrigerator for at least 30 minutes prior to serving.
Making Banana Cream with Dry Pudding Mix
Cut the bananas. Take two medium ripe bananas and slice them into small pieces. You can cut them as small or as large as you'd like, but smaller pieces work better when you add it to the cream mixture.
Combine the milk and pudding mix. Pour 2.5 cups of milk into a large mixing bowl. Slowly add two packages of JELL-O Vanilla Flavor Instant Pudding to the milk, stirring as you pour. Note: You can use fat free milk and sugar free/fat free instant pudding to reduce calories.
Whisk the mixture. Whisk the cream mixture for about two minutes, or until all clumps are eliminated. Your mixture should be well-blended when you finish whisking.
Add the whipped topping. Slowly fold one cup of whipped topping into the cream mixture. Make sure you keep stirring as you add the whipped topping, so that no lumps appear.
Add the bananas. Combine the bananas with the cream mixture and mix well. Use your whisk to stir out any remaining lumps that might exist in the cream mixture.
Refrigerate. Once you finish, make sure you put the final product in the refrigerator, otherwise the pectin in the Jello-O won't set. Let it stand in the refrigerator for at least an hour. Then, you can eat the mixture as it is or go on to make a pie. You can also serve it over sweet biscuits Note: Make sure you refrigerate any leftovers.
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