• 2 fresh, whole eggs
• 1 cup brown sugar
• ½ cup all-purpose flour
• 2 teaspoons Simply Organic® Cinnamon
• 1 pound ripe bananas (approximately 3-4 medium + one as optional garnish)
• 3 cups milk (skim or whole)
• 2 teaspoons Simply Organic® Pure Madagascar Vanilla Extract or Simply Organic® Vanilla Flavoring (non-alcoholic)
• ¾ pound gingersnap cookies, crumbled (optional)

In a large mixing bowl, whisk together eggs, brown sugar, flour and cinnamon. Set aside.

In a blender, puree bananas, and set aside.

In a heavy pot over medium heat, add milk and bring to a simmer, stirring frequently to avoid scorching. Just as milk begins to boil remove from heat and whisk into egg mixture in a slow, steady stream (this helps avoid lumps).

Return milk and egg mixture to pot over medium heat and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in vanilla extract, then the banana puree, and pour the mixture into a clean bowl.

Chill for 2 hours and serve as is, or for a decorative twist, layer into parfait glasses, alternating ginger snap cookies, banana slices and pudding, then refrigerate 2 hours, and serve garnished with whipped cream and a mint sprig.

Recipe courtesy of Simply Organic