Banana Puddin

Overripe Bananas? Blow Off Banana Bread – You Got Pudding Fixins!

After decades of making banana bread with over-the-hill bananas I pondered on an easy pudding recipe. Wowzer, this is a new path to dessert bliss!

Very ripe plantain [below] and banana

INGREDIENTS: Plantains, cousin to bananas, are equally delicious. If not using coconut milk, choose a thick alternate: I use oat milk or half n half. This recipe is developed using agar or agar-agar, a seaweed derived thickener. It is easily found at Asian or international markets. You might exchange agar for gelatin, but I have not tried that at this point.

  • bananas – 2, very ripe, chopped [or plantains]
  • coconut milk – 1/2 cup or more [or other thick plant milk] or [half n half]
  • rice vinegar – 1 TBS
  • butter – 2 TBS
  • salt – pinch
  • sugar – 2 TBS [or brown sugar]
  • corn starch – 2 TBS
  • agar – 1/2 tsp
  • nutmeg – 1/4 tsp [or allspice]
  • rum – 4 TBS [optional]
  • vanilla – 1 tsp


  • nuts – chopped for garnish [walnuts are great]
  • Greek yogurt or whipped cream for garnish
  • banana slices
Sliced Plantains ready for blender

INSTRUCTIONS: If you have extra bananas, plan on slicing for garnish

Chopped Bananas and Coconut milk to make up 2 cups total

  1. Place 1-1/2 cups of chopped bananas in a 2 cup measure
  2. Add coconut milk to fill to the 2 cup mark
  3. Add the vinegar
  4. Meanwhile, brown the butter over medium-low heat in a skillet. Watch and stir so as not to burn. When butter solids begin to brown and gives off a nutty scent, remove from heat and allow to cool right in the pot
  5. Pour the banana mixture into a blender jar and purée until very smooth. If your blender is not powerful enough then push the purée through a sieve
  6. To the cooled butter add the salt, sugar, corn starch, agar, and nutmeg
  7. Pour about a half cup of banana purée into the pot and blend thoroughly with the dry mixture
  8. Stir in the remaining banana mixture and bring to a boil under medium heat, stirring occasionally. Do not leave the stove at this juncture
  9. When thick bubbles appear, stir continually for a minute then remove from heat
  10. Stir in the rum [if using] and/or the vanilla
  11. Pour into a serving bowl or individual dishes
  12. Slice up extra bananas and decorate the pudding(s)
  13. Cool to room temperature then refrigerate for at least 3-4 hours before serving
  14. Top with yogurt or whipped cream, and nuts

Plantain [left] and Banana Puddins. I added a pinch of turmeric powder to the plantains for a yellow glow

There are a great selection of Puddins here

© 2021 Recipe by B. Hettig

4 thoughts on “Banana Puddin

  1. Love this recipe, thank you Bill!

    some notes –
    I added pea milk instead, worked great. Also didn’t have ripened bananas, so I baked bananas in the oven for 30 minutes and they worked perfect for the recipe.



  2. Absolutely delicious dessert. Thank you Bill!

    Some notes –
    I used pea milk instead and it worked out great. Also didn’t have ripe bananas, so threw them in the oven for 30 minutes and they worked great for the recipe.


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