I just returned from the Buffalo, NY region after catering for the Kingdom Bound Ministries Christian Music Festival. In total, we provided more than 6000 meals over four consecutive days!

Some of the biggest names in Christian music were present, and the kitchen and hall we used were literally right off the stage, all outdoors. We were packing up backstage when a large, black SUV pulled up beside us. Fans behind barricades started screaming as a man got out to escort his passenger to the stage, who I was later told was Toby McKeehan, better known as TobyMac by his fans. Although I was unfamiliar with that genre and all the famous artists that attended, it was still great fun to be surrounded by so many performers.

This recipe was actually created and photographed a few days prior to leaving for the festival. At the time, I was craving banana-flavored pudding, but all the recipes I sourced for inspiration suggested I make vanilla pudding with banana chunks in it. All evidence seemed to suggest that banana-flavored pudding was a textural flop, and that it was best to “just stick sliced bananas in vanilla pudding.” This is good, but I still want banana-flavored pudding… let me know if you have a recipe, I’d love to try it!

I made a meringue with the leftover egg whites and piped it on the top with a piping bag and pastry tip. These bags and tips can be bought alone or in a kit like this one. They are very inexpensive, and go a long way in making your desserts and other foods look great!

Banana Pudding

Yield: 4 Servings

Banana Pudding

Prevent your bananas from browning by tossing them in a few drops of freshly squeezed lemon juice. Save the egg whites and whip them with sugar for a meringue to top your pudding.


  • 1 quart whole milk
  • 1 cup sugar
  • 1/2 cup corn starch
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 12 egg yolks
  • 2 bananas, thinly sliced


  1. Combine the milk, sugar, corn starch, salt, and vanilla in a medium-sized pot. Heat over medium heat, whisking, until the mixture comes to a boil.
  2. Off the stove, pour a very small amount of the hot milk mixture into yolks, furiously whisking the eggs to prevent them from scrambling.
  3. Keep adding small amounts of the hot milk to the egg, still whisking, until the egg has become hot. Pour the egg back into the milk in the pot.
  4. Heat over low heat until the pudding has thickened, stirring constantly to prevent the bottom from burning.
  5. Chill until cold, then add sliced bananas.