The problem is most of the time a banana pudding recipe is for a big 9x13 pan. Who eats that much banana pudding on the regular? It won't keep that long in the fridge, because the bananas start to turn black really quick. I'm sorry, that's just nasty looking, and it doesn't taste right, either.
So what do you do?
Backtrack a few. You know when you buy bananas, there's often that one lonely nanner that just doesn't get eaten? It sits on the counter, getting darker, mushier, and more forlorn looking every day until eventually you just toss the thing, because it's not fit to eat anymore? Maybe you don't, but I do. Every time I buy bananas. I think that what happens is B leaves it for me, and I leave it for him, so in the end it doesn't get eaten by anyone. I'm something of a saver (in case you haven't noticed), and I hate to see anything wasted, so I started putting those lonely bananas in the freezer figuring I'd decide on something to do with them later.
I went to Wal-mart the other day, and I was significantly under my allotted food budget, and they had one of those trap displays. You know the ones where they have all the name brand expensive ingredients for a dish on one display? Well, this one was banana pudding. They had the pricey evaporated milks, vanilla wafers, bananas and stuff all in one spot in the produce section.
Light bulb!
