Milk Jar Cookies: Banana Pudding

Milk Jar Cookies is located in Los Angeles, California. It opened in 2013 and has been a go-to spot for cookie lovers ever since. Courtney Cowan is the owner and chief cookie baker behind Milk Jar Cookies. A former gymnast whose career fell short because of back injuries, decided to pursue her dream of owning a bakeshop while watching the Fierce Five win Olympic gold. Now instead of sticking landings, Cowan is creating gourmet cookies that taste great baked from home or from her bakery. 

The banana pudding from Milk Jar Cookies tastes great and is super easy to make. You have the choice to make your own vanilla wafers or use the ones in the box — we used the store-bought jewels. The end product was better than what we could have imaged. We took the pudding to a Fourth of July party and it was loved by all. It makes for an easy cheat day treat that can cure any banana-loving sweet tooth. 

You can find this recipe in the book Milk Jar Cookies Bakebook by Courtney Cowan. We love this book for all things cheat days. 

Recipe

Ingredients

4 tablespoons all-purpose flour

1 cup sugar

1/2 cup packed light brown sugar

1/2 teaspoon table salt

3 extra-large egg yolks

1 1/2 cups whole milk

1 1/2 cups heavy cream

2 medium overriped bananas, mashed into a pulp

2 teaspoons pure vanilla extract 

Vanilla Wafer cookies, plus a few crushed to sprinkle on top for garnish

2-3 just ripe bananas, sliced

Directions

1. In a large saucepan, whisk together the flour, sugar, brown sugar, and salt. 

2. In a medium bowl, lightly beat the egg yolks. Add the milk and heavy cream and stir. Pour into the saucepan and whisk to combine with the dry ingredients. Stir in the banana pulp and cook over medium heat, whisking regularly. Keep the heat on the lower side and take it slow to avoid burning the milk. Once it reaches a simmer, whisk constantly and cook for 2 to 3 minutes, until the pudding mixture thickens and your whisk is leaving trail marks. Remove from the heat and whisk in the vanilla extract. 

3. To layer your pudding, place 2 to 3 wafers on the bottom of each dish and top with a few banana slices. Pour the pudding on top of that. Line the edges of the dish with wafers. Repeat in as many dishes as you want, and chill, uncovered, for at least 3 hours or even overnight. Before serving, place 2 slices of a banana and some wafer crumbs on top. 

Store in the refrigerator for up to 3 days.