What's For Dessert: Banana Pudding Pops

Earlier this summer, I had a random craving for banana pudding. Like, the classic kind with layers of vanilla wafers and banana slices. So, I made up a batch, and it was delicious.

And then I thought, what about banana pudding pops? All the delicious flavor of banana pudding, but in popsicle form?

The only thing missing from these pudding pops is the vanilla wafer component, and I think the next time I make these pudding pops, I'm going to roll them in some vanilla wafer crumbs right after I pop them out of the popsicle mold. How good would that be?

If you just want to make a standard banana pudding, after the pudding has chilled, simple spoon the pudding into a serving bowl with alternating layers of vanilla wafer cookies and banana slices. Add some fresh whipped cream on top and you've got a delicious nostalgic dessert to share with friends.

Banana Pudding Pops (printer-friendly version)
makes 10 pudding pops

3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
2 large eggs
1 large egg yolk
2 cups organic whole milk
3 tablespoons unsalted butter, cut into 6 cubes and chilled
1/2 teaspoon vanilla extract
2 bananas (medium)

1. Add the sugar, cornstarch, and salt to a 3-quart sauce pan. Whisk in the eggs and egg yolk. Stir in the milk and whisk until well-combined.
2. Cook the mixture over medium-low heat until it reaches 172 degrees (this should take 5-10 minutes) and has thickened.
3. Remove the pot from the heat and add the butter, one cube at a time, stirring after each addition until each cube is entirely incorporated before adding in the next butter cube. After all of the butter has been incorporated, stir in the vanilla.
4. Pour the pudding into a large glass bowl, cover with plastic wrap, and chill in the fridge for 1-2 hours.
5. After the pudding has completely cooled, pour it into a blender or food processor bowl. Add the bananas and pulse to combine, leaving the banana bits as chunky or smooth as you prefer.
6. Pour the banana pudding into a popsicle mold and let freeze completely (4-6 hours or overnight).
7. Unmold the frozen banana pudding pops (douse the mold with hot water to help the popsicles release if necessary) and serve.

(adapted from this Alton Brown recipe)