Banana Gingersnap Pudding

Top Review by RockChalkChick

YUM! I used the microwave method and it turned out perfect! I had to make some minor changes due to ingredients on hand, but it was just amazing! I only had over ripened bananas I was going to use for banana bread but I just had to try your recipe. I made sure they were mashed/pureed well and added them to the final custard right before spooning the custard into serving dishes. I bought Swedish ginger snaps that had a great lingering spice to them but I had used them in another recipe and only had a handful left. I considered making a crust, but I didn't have enough so I crushed them and sprinkled over each custard. I only had 1/2 cup of milk so I used fat free half and half. I also added a bit more rum for personal taste. And I had to use Bacardi Gold because I was out of dark rum. Whew! A lot of minor subs but I otherwise followed your measurements and it was fantastic and incredibly easy!

Ingredients Nutrition


  1. Mix sugar and cornstarch together.
  2. Pour milk into medium-size microwaveproof bowl.
  3. Whisk in sugar mixture until cornstarch dissolves.
  4. Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
  5. Sti r in rum.
  6. Microwave on high 1 to 2 minutes longer until custard thickens.
  7. Remove from heat; cool slightly.
  8. Slice a layer of bananas into each of 4 individual dessert dishes.
  9. Add a layer of cookies and top with another layer of bananas.
  10. Pour custard over top bananas.
  11. Serve warm or chilled.
  12. Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
  13. Cook, over medium heat, stirring constantly until mixture begins to boil.
  14. Whisk some of hot milk mixture into beaten egg; return to saucepan.
  15. Bring to boiling, cook 1 minute. Follow procedure above.

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