- 2-3/4 cups milk
- 3 tablespoons quick-cooking tapioca
- 1/3 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 bananas, sliced
- In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold. Yield: 6 servings.
Originally published as Banana Tapioca Pudding in Country Woman November/December 1992, p37
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