Mix the cornstarch with 2 tablespoons of sugar and 5 - 6 tablespoons of cold milk until smooth. Puree the bananas with the rest of the milk using a blender.
Scrape out the vanilla pod, add the pulp, the whole pod and the remaining sugar to the banana milk and bring to the boil, stirring constantly, then remove the milk from the stove, remove the pod and stir the starch into the banana milk. Bring to the boil again briefly and fill the pudding into portion glasses or a large bowl. Warning, rinse glass bowls with cold water beforehand so that they do not burst.
Let cool (possibly in the refrigerator) and serve.
Simply enjoy pure or with whipped cream and / or chocolate sprinkles.
The amount of sugar depends on the sweetness of the bananas and your own taste, so be sure to season.
If you like it even more vanilla, you can also add a packet of vanilla sugar. But you can also eat it warm.
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