Banana Gingersnap Pudding

photo by wesemanlori photo by wesemanlori
photo by wesemanlori




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

Questions & Replies

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  1. I also did the microwave - fast and easy! I put it all in an 8 x 8 pan. Delicious!
  2. 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!
  3. This recipe caught my eye because of the ingredients...namely rum and ginger snaps. It is a delicious twist on banana pudding and very easy to make. I used the microwave method and it couldn't have been simpler. Actually, we did not get to eat this for several days and the cookies had softened up by then. I also had to use light rum since it was all we had. I am going to make this again with dark rum and not wait so long to eat it so the cookies still have some crunch.



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