When you think Valentine's Day, the first things that come to mind are chocolates and roses. I love all things chocolate and my hubby never fails to surprise me with a beautiful bouquet, but he also knows that the best way to win my heart is if the words "banana cream" are involved. Like say, banana cream pie or this easy, no-fuss Banana Cream Pudding. Today, my good friend Heather from All Roads Lead to the Kitchen are sharing Valentine's Day recipes for this month's She Made/Ella Hace. So be sure to visit Heather's blog for a swoon-worthy Love Potion Cocktail.
Banana Cream Pudding is not only my ideal Valentine's Day dessert, it's also one of my signature desserts, along with my roles de canela (cinnamon rolls) and Pumpkin Tres Leches Cake, and it is my go-to recipe when I need a last-minute dessert. This banana pudding is made using two staple ingredients of the Mexican pantry: galletas Maria's and vanilla-flavored atole mix.
Atole mix is flavored cornstarch that is traditionally used to make atole (a thick and creamy traditional Mexican porridge-like drink), but it can also be used to make pudding. My grandmother always used packets of Maizena (a popular brand of atole mix) to make pudding, as opposed to using the boxed instant puddings mixes.
This Banana Cream pudding is a dessert the whole family will love. And if you have kiddies who love to help out in the kitchen, their little hands will have so much fun breaking up the galletas Maria's into bite-size pieces.
What is your favorite Valentine's Day dessert?
Banana Cream Pudding
- 3 cups milk
- 3 whole eggs
- 1 packet (1.5oz.) vanilla-flavored atole (I use Maizena brand)
- 1/4 to 1/3 cup granulated sugar
- 1 package (6oz.) Maria's cookies
- 3 ripe bananas
- 1-1/2 cups whipped cream or whipped topping
Puree the milk, eggs, vanilla-flavored atole mix, and granulated sugar in a blender until smooth. Pour into a medium saucepan and simmer over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly.
Break the Maria's cookies into bite-size pieces. Arrange half of the cookie pieces along the bottom of a pie plate or baking dish. Top with half of the banana slices. Pour half of the vanilla pudding over the bananas. Repeat with the remaining cookies, banana slices, and vanilla pudding. Top with whipped cream or whipped topping. Refrigerate for at least 1 hour before serving. Garnish Banana Cream Pudding with crushed Maria's cookies, if desired. Enjoy!
Tip: The pudding can be made with any flavor of Maizena atole. Some of my favorites are chocolate and coconut.
Now head on over to All Roads Lead to the Kitchen to check out Heather's Love Potion Cocktail!