I spend wayyyy too much time at farmer's markets. I stumbled upon some banana dates and decided to alter my mom's banana pudding recipe. This is what I came up with. *Warning: this recipe cannot be adapted to be diabetic friendly! The natural sweetness of the dates (15g carb each) makes it impossible!*
| 1/2-2/3 lb of banana dates (aged a bit--the longer they sit, the more they taste like ripe bananas) | 1 box vanilla wafers |
Custard Topping:
| 1 can evaporated milk | 1 can of water | |
| 1 cup of sugar | 1 tablespoon of cornstarch | |
| 1 egg | 1 teaspoon of vanilla flavoring |
Cut the dates in half lengthwise and remove the seeds. Layer the cookies and banana date halves in a 9" pan the way you would a lasagna. Mix the custard topping ingredients together in a separate bowl. Cook it in a double boiler until thick, continually stirring to avoid lumpiness. Pour over the cookies and dates and refrigerate till set.
As always, if you have a recipe you want to share, Email me!