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, [1 1/2 cups], 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 – 3+ TBS [or brown sugar]
  • corn starch – 3 TBS
  • nutmeg – 1/4 tsp [or allspice]
  • rum – 3 TBS [optional]
  • vanilla – 1 tsp

GARNISH

  • 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 measuring cup
  2. Add liquid of choice 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 pot from heat
  5. Pour the banana mixture into a blender jar along with the remaining ingredients: do not add the vanilla at this point
  6. Add the banana puree to the pot with the butter and under medium-low heat bring to a bare simmer.
  7. When thick bubbles appear, stir continually for a minute then remove from heat
  8. Stir in the vanilla
  9. Pour into a serving bowl or individual dishes
  10. Slice up extra bananas and decorate the pudding(s)
  11. Cool to room temperature then refrigerate for at least 3-4 hours before serving
  12. Top with yogurt or whipped cream, and nuts

The color of the pudding will darken over time

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.

    Delicious.

    Like

  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.

    Like

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