Banana pudding sugar free

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For the pudding base

• 3 cups whole milk
(You may use low-fat or plant milk, but whole milk gives the best texture)

• 3 large egg yolks
(Save the whites for another recipe)

• 3 tablespoons cornstarch

• 1 tablespoon all-purpose flour

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon salt

For the banana layers

• 4 to 5 very ripe bananas
(Yellow with brown spots is ideal)

Optional texture additions (still no sugar)

Choose one or none:

• Plain unsweetened whipped cream
• Plain unsweetened Greek yogurt
• Crushed unsweetened vanilla-free biscuits
• Soft oat biscuits with no added sugar

These are optional and not required.

EQUIPMENT YOU WILL NEED

• Medium saucepan
• Mixing bowl
• Whisk
• Rubber spatula or spoon
• Measuring cups and spoons
• Serving dish or individual cups

STEP 1: PREPARE THE BANANAS

  1. Peel all bananas.
  2. Slice them into even rounds, about half a centimeter thick.
  3. Set aside two bananas for layering.
  4. Place the remaining bananas into a bowl.
  5. Mash them thoroughly with a fork until very smooth.

The mashed bananas will naturally sweeten the pudding and add flavor.

STEP 2: MIX THE DRY THICKENERS

  1. In a bowl, add:
    • Cornstarch
    • Flour
    • Salt
  2. Whisk them together until fully combined.
  3. This prevents lumps later.

STEP 3: MIX THE EGGS

  1. Add the egg yolks to the dry mixture.
  2. Whisk slowly until smooth and thick.
  3. The mixture should be pale yellow and creamy.

Take your time here. A smooth base means a smooth pudding.

STEP 4: HEAT THE MILK

  1. Pour the milk into a saucepan.
  2. Place it over medium heat.
  3. Heat gently until warm, not boiling.
  4. You should see steam but no bubbles.

STEP 5: TEMPER THE EGGS

This step prevents scrambled eggs.

  1. Slowly pour about half a cup of warm milk into the egg mixture.
  2. Whisk constantly while pouring.
  3. The mixture will loosen and warm up.

Now the eggs are safe to add to the pot.

STEP 6: COOK THE PUDDING

  1. Pour the egg mixture into the saucepan with the remaining milk.
  2. Add the mashed bananas.
  3. Place over medium-low heat.
  4. Stir constantly with a spatula or whisk.

Do not stop stirring.

After several minutes:

• The mixture will begin to thicken
• It will coat the back of a spoon
• It should look glossy and smooth

This takes patience. Low heat is key.

STEP 7: FINISH THE FLAVOR

  1. Remove from heat.
  2. Stir in the vanilla extract.
  3. Taste.

The flavor should be mild, creamy, and naturally sweet.

STEP 8: STRAIN (OPTIONAL BUT RECOMMENDED)

For extra smooth pudding:

  1. Pour the pudding through a fine strainer.
  2. Press gently with a spoon.

This removes any banana fibers or egg bits.

STEP 9: ASSEMBLE THE PUDDING

  1. Choose a serving dish.
  2. Spread a thin layer of pudding on the bottom.
  3. Add a layer of sliced bananas.
  4. Add another layer of pudding.
  5. Repeat until finished.
  6. End with pudding on top.

Press gently to remove air pockets.

STEP 10: COOL PROPERLY

  1. Cover the surface directly with plastic wrap or parchment.
  2. This prevents a skin from forming.
  3. Refrigerate for at least 4 hours.
  4. Overnight is best.

OPTIONAL TOPPINGS (NO SUGAR)

If desired, add before serving:

• Unsweetened whipped cream
• Plain yogurt
• Extra banana slices

Avoid sweetened toppings.

TEXTURE AND FLAVOR NOTES

• Very ripe bananas = sweeter pudding
• Chilling improves flavor
• Flavor is gentle, not dessert-sweet
• Creamy and comforting, not heavy

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