Banana Gingersnap Pudding Recipe
This banana pudding cooks on the stovetop with milk, egg, and cornstarch, then gets a gentle rum note and a gingersnap crunch on top. It’s an easy dessert recipe with simple ingredients and clear steps—just let it cool, chill, and serve with crushed cookies.
Ingredients
Ingredients
Step-by-Step Method
Mix the base
In a saucepan, whisk together the sugar and cornstarch. Slowly pour in the milk while whisking until smooth.
Temper the egg
Beat the egg in a small bowl. Whisk in a few spoonfuls of the warm milk mixture to bring it up to temperature, then pour it back into the pan.
Cook until thick
Cook over medium heat, stirring constantly, until the pudding thickens. Once it starts to bubble, keep stirring for 1 more minute, then remove from heat.
Add rum (optional)
Stir in the dark rum off the heat. If the pudding is very hot, let it sit for 2 minutes first so the flavor stays balanced.
Layer with bananas
Divide half of the banana slices between serving cups. Spoon the warm pudding over them, then add the remaining bananas on top.
Chill and finish
Let it cool for 15–20 minutes, then refrigerate for at least 2 hours. Sprinkle crushed gingersnaps right before serving so they stay crisp.