Banana Pudding Better On A

Buttery Ritz-like cracker!  I saw this recipe in the Co-op magazine this month, and since I’m not a vanilla wafer lover, but do love good crackers, I decided to make it using my banana cream recipe.  Years ago, I probably would’ve used Waverly crackers, but I’m not sure they’re even made anymore.  I had a couple sleeves of buttery rounds from Trader Joe’s, so I tried them.  For me, it was the perfect complement to the cream filling and bananas – not too sweet, good texture, and great hit of salt.

Banana Pudding

Banana Pudding Gone Crackers

Total Time: 30 minutes

Yield: Serves 10-12


    Banana Cream
  • 1/2 cup + 1 TBSP cornstarch (packed, like you would brown sugar)
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 6 egg yolks
  • 6 cups whole milk or half and half
  • 6 TBSP butter
  • 1 TBSP vanilla
  • 2-3 bananas, mashed well
  • Pudding
  • 2 sleeves buttery crackers
  • 2-3 sliced bananas
  • Cream mixture


    Banana Cream
  1. In a medium saucepan, stir together cornstarch, sugar, and salt.
  2. Whisk in egg yolks and milk a little at a time, mixing well.
  3. Add butter.
  4. Heat and stir on medium until thick and bubbly. Remove from heat.
  5. Stir in vanilla and mashed bananas.
  6. Pudding
  7. In a large bowl, layer crackers, sliced bananas, and cream mixture. Create two or more layers, and end with crackers on top.
  8. If you can't wait until it's chilled completely, serve it warm.