Smooth and Creamy Fresh Banana Pudding is best eaten within a day or two of when it’s made since fresh bananas tend to darken with age. A little lemon juice does slow the process, but you can’t add much before it becomes lemon-banana pudding.
2 Tbsp cornstarch
1/4 cup sugar
2 cups whole milk
2 extra large eggs
2 small (or 1 large) ripe bananas, pureed
1 tsp vanilla extract
1/2 tsp lemon juice
2 tsp unsalted butter, cut into small pieces
1. In a medium saucepan, whisk together the cornstarch and sugar. In another bowl or measuring pitcher whisk the eggs into the milk. Gradually whisk the milk into the sugar until smooth. Over medium heat, cook the mixture until it is thick and bubbly, stirring constantly. Turn heat down to low and cook for an additional 2 minutes, stirring constantly.
2. Stir in the banana puree, vanilla, lemon juice, and butter.
3. Transfer the pudding into a bowl and cover with plastic wrap, pressing the plastic directly onto the surface of the pudding.
4. Refrigerate for at least 2 hours before serving.