Banana Gingersnap Pudding
Indulge in the sweet and spicy decadence of Banana Gingersnap Pudding, a layered dessert that perfectly balances creamy, caramelized, and crunchy textures. Ripe bananas are coated in a buttery brown sugar glaze and paired with silky homemade vanilla pudding, creating a rich and luscious base. The addition of spiced gingersnap cookies adds a delightful crunch and hints of warming ginger that elevate every bite. Finished with fluffy whipped cream and a sprinkle of crushed cookies, this no-bake dessert is both elegant and comforting—a perfect treat for cozy gatherings or holiday celebrations. With just 20 minutes of prep time, this crowd-pleasing recipe is as easy as it is impressive. Serve chilled and revel in the indulgent layers of flavor and texture!
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 200 grams gingersnap cookies
- 500 ml whole milk
- 120 ml heavy cream
- 100 grams granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 0.5 teaspoon ground cinnamon
Instructions
In a medium saucepan, combine the granulated sugar, cornstarch, and a pinch of salt.
Gradually whisk in the milk, ensuring no lumps form, and place the saucepan over medium heat.
Cook the mixture, stirring constantly, until it thickens and begins to bubble, about 8-10 minutes.
Remove from heat and stir in the vanilla extract and 1 tablespoon of butter. Allow the pudding to cool slightly.
Meanwhile, in a large non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat.
Add the brown sugar and cinnamon, stirring until combined and slightly bubbly.
Slice the bananas into thick rounds and gently toss them in the skillet, coating with the brown sugar mixture. Cook for 2-3 minutes or until the bananas are caramelized. Remove from heat and set aside.
In a medium mixing bowl, whip the heavy cream until soft peaks form. Set aside for layering.
To assemble, start by placing a layer of gingersnap cookies at the bottom of a trifle dish or individual serving glasses.
Add a layer of vanilla pudding, followed by a layer of caramelized bananas, and a dollop of whipped cream.
Repeat the layers until the dish or glasses are filled, finishing with whipped cream and a sprinkle of crushed gingersnap cookies on top.
Chill the assembled pudding in the refrigerator for at least 1 hour to allow the flavors to meld and the cookies to soften.
Serve cold and enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 41.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
