Every Helping
Sign in

Breakfast recipe · from the recipe book

Maple Vanilla Banana Cornstarch Pudding

A silky, spoonable vanilla pudding sweetened with maple and ripe banana, with a gentle warmth from cinnamon and a cool, creamy set.

Maple Vanilla Banana Cornstarch Pudding

Ingredients

  • 2¾ cups (650 ml)700 gMilk, 2%
  • 1½ medium200 gBananavery ripe, mashed until smooth
  • 2½ tbsp50 gMaple syrup
  • ¼ cup36 gCornstarch
  • 2½ tsp10 gVanilla extract
  • 2⅛ tsp10 gUnsalted butter
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: mash the banana until smooth and set it aside, and set out four serving cups.
  2. In a medium saucepan off the heat, whisk the cornstarch, cinnamon and salt together.
  3. Pour in about a quarter of the milk and whisk to a smooth, lump-free slurry.
  4. Whisk in the remaining three quarters of the milk, the maple syrup and the mashed banana.
  5. Set the pan over medium heat and cook, whisking constantly and scraping the bottom, until the pudding bubbles and thickens, about 8 to 10 minutes.
  6. Keep whisking at a gentle bubble for 1 more minute so the cornstarch cooks fully and the pudding coats a spoon thickly.
  7. Take the pan off the heat and whisk in the butter and the vanilla until the butter melts and the pudding is glossy.
  8. Divide the pudding among the four cups and press plastic wrap onto the surface to prevent a skin.
  9. Cool for 15 minutes, then chill in the fridge until cold and set, at least 2.5 hours, and serve chilled.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book