Food & Cooking Recipes Dessert & Treats Recipes Banana Pudding 3.3 (33) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 12, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 6 You won't want to wait too long for this pudding to set after it's done. Ingredients 2 cups skim milk 3 large egg yolks ⅓ cup sugar 3 tablespoons cornstarch Pinch of salt 4 medium ripe bananas, thinly sliced Crumbled cookies, optional, for serving Whipped cream, optional, for serving Directions In a large pot, bring 2 inches of water to a simmer. In a large heatproof bowl, whisk together milk, egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Place bowl over simmering water; cook, whisking, until thick, 10 minutes. Remove from heat. Divide bananas among six 8-ounce ramekins (or use a 1 1/2-quart dish). Pour hot-pudding mixture over bananas. Smooth tops, submerging bananas. Cover with plastic, and refrigerate until set, 1 hour or up to overnight. Garnish with crumbled cookies and whipped cream, if desired. Print