Banana Tapioca Pudding

6 servings Prep: 5 m Cook: 10 m Total: 25 m Beginner
Banana Tapioca Pudding
I remember when my mother used to cook this, the whole house smelled wonderful. This creamy tapioca pudding with fresh bananas and vanilla is a comforting Southern dessert that’s ready in under 30 minutes. Serve it warm for maximum nostalgia or chilled for a refreshing treat.

Ingredients

  • 2 3/4 cup milk
  • 3 tbsp quick cooking Tapioca
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1 tsp vanilla or almond extract
  • 2 banana, sliced

Step-by-Step Instructions

  1. In saucepan combine milk, tapioca, sugar, and egg. Let stand for five minutes.
  2. Over medium heat, cook and stir until the mixture comes to a full boil; remove from heat.
  3. Stir in the vanilla and bananas. Cool for 20 minutes; serve warm or cold.

Common Problems and Solutions

Q: Why is my tapioca pudding lumpy?

A: Make sure to let the tapioca mixture stand for 5 minutes before heating, and stir constantly while cooking. The tapioca pearls need time to absorb liquid before cooking, and constant stirring prevents clumping.

Q: Can I use regular tapioca instead of quick-cooking?

A: Regular tapioca pearls require much longer soaking and cooking time (30-60 minutes). Stick with quick-cooking tapioca for this 25-minute recipe.

Tips and Techniques

Add the banana slices after removing from heat so they stay firm and don’t turn mushy. For a richer pudding, you can substitute half-and-half for part of the milk.

Ingredient Substitutions

  • quick cooking tapioca: instant tapioca (same thing, different brand name)
  • vanilla extract: almond extract
  • fresh bananas: well-drained canned peaches or pineapple chunks

Equipment Needed

  • Medium saucepan
  • Whisk or wooden spoon for stirring