Banana pudding is irresistible. Making a full dish isn’t always practical, so this version is scaled to serve two — though it can easily stretch to three. I used a medium, deep ramekin slightly larger than a typical personal dish.
In my house, leftovers are rarely a concern: Jacob prefers banana pudding right after cheesecake and will happily finish an entire dish. This isn’t the lightest dessert, but it’s undeniably tasty. When I made this portion, a third of the ramekin was plenty for me.
If slicing one and a half bananas seems awkward, feel free to add the rest or share the extra with your dog — bananas are safe and healthy for them in moderation.
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Banana Pudding for Two
Ingredients
- 1/2 pkg Jello instant vanilla pudding
- 1.5 cups 2% milk
- 1.5 bananas sliced
- 14 vanilla wafers
Instructions
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In a large mixing bowl, combine the pudding mix and milk. Whisk with a hand mixer or stand mixer (whisk attachment) for 2 minutes.
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Let the mixture rest for 5 minutes to thicken.
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Place a layer of wafers in the bottom of the ramekin and spread half of the pudding over them. Add a layer of sliced bananas, then repeat with wafers and the remaining pudding, reserving a small amount of pudding and two wafers.
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Top with sliced bananas and the last bit of pudding. Finish with the final two wafers — you can leave them whole or crush and sprinkle on top.
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Chill in the refrigerator for 20–30 minutes, then serve.
Notes
Nutrition
,
Calories: 452 kcal
,
Carbohydrates: 82 g
,
Protein: 9 g
,
Fat: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
