INGREDIENTS
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MAKE IT
Step 1
Line the bottom of an 8-inch baking dish or a 2-quart glass bowl with half of the cubes of banana bread.
Step 2
Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in evaporated milk to dissolve cornstarch. Whisk in egg and yolk. Add butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Let cool slightly.
Step 3
Pour half of pudding over banana bread in dish. Top with half of bananas. Layer remaining banana bread over bananas. Top with remaining pudding, then remaining bananas. Refrigerate for at least 2 hours. Top with whipped cream or whipped topping and optional additional morsels before serving.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
