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 Banana Pudding Bars


Something sweet is pretty much always appreciated. These simple, delicious squares from dessert genius and VN columnist Hannah Kaminsky are utterly delectable, just sweet enough, and even manage to squeeze in some fruit, which we're pretty sure means that they are good for you. Plus, they make the perfect dessert for any spring meal.

Makes 16 squares

What You Need:

For the crust:
1-1/4 cups vanilla wafers
1/4 cup non-hydrogenated margarine, melted

For the pudding:
3 bananas, finely diced
1/4 cup fresh lemon juice
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups plain soymilk, divided
2 tablespoons non-hydrogenated margarine
2 teaspoons vanilla

What You Do:

1. Preheat oven to 350 degrees and lightly grease an 8x8-inch square pan. In a food processor, grind wafers into a fine powder. Add melted margarine and mix thoroughly. Press crust evenly into the bottom of the prepared pan, and bake for about 10 minutes. Remove from oven and allow to cool.
2. In a small bowl, drizzle bananas with lemon juice to coat, then evenly distribute over the crust and set aside.
3. In a medium saucepan, combine sugar, cornstarch, and salt. Pour in just enough soymilk to form a paste, and mix thoroughly. Add remaining soymilk, and place over medium-high heat. Whisking constantly, bring mixture to a boil. Remove from heat and add margarine and vanilla, whisking thoroughly until margarine has melted.
4. Pour pudding mixture onto crust, smooth down the top with a spatula, and let cool completely. Refrigerate for at least one hour. Slice into squares and serve.

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