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1
* Cooks note: If you don't have/can't find tapioca starch, whiz instant tapioca in the blender or food processor until the beads pulverize.
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2
Combine sugar, tapioca starch, salt and egg yolks, whisking until smooth.
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3
Heat banana nectar over medium-low heat in a small, heavy saucepan, gradually whisking in the egg mixture.
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4
Heat until thick and gently bubbling stirring constantly.
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5
Remove from heat.
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6
Whisk egg whites until light and frothy.
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7
Gradually add several tablespoons of the hot nectar and blend in gently.
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8
(You don't want it to scramble!
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9
).
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10
Return pudding to low heat and fold in the hot egg whites.
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11
Stir until mixture returns to tiny bubbles.
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12
Remove from heat.
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13
Add 1/2 teaspoon vanilla.
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14
Set aside to cool.
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15
Layer small ginger snaps on the bottom of a 2 quart baking dish (or individual dessert dishes.
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16
).
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17
Sprinkle about 1/4 cup of the granola to fill the open spaces.
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18
Slice bananas.
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19
Lightly fold whipped cream into cooled pudding.
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20
Spoon 1/2 of the pudding over the cookies and granola, top with the banana slices, sprinkle with the remaining granola and half of the chopped chocolate.
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21
Cover with remaining pudding and garnish with rest of chocolate.
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22
Cover and chill.
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23
Serve with a dollop of reduced fat whipped cream if desired.
