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!
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
- nuts – chopped for garnish [walnuts are great]
- Greek yogurt or whipped cream for garnish
- banana slices
INSTRUCTIONS: If you have extra bananas, plan on slicing for garnish
- Place 1-1/2 cups of chopped bananas in a 2 cup measuring cup
- Add liquid of choice to fill to the 2 cup mark
- Add the vinegar
- 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
- Pour the banana mixture into a blender jar along with the remaining ingredients: do not add the vanilla at this point
- Add the banana puree to the pot with the butter and under medium-low heat bring to a bare simmer.
- When thick bubbles appear, stir continually for a minute then remove from heat
- Stir in the vanilla
- Pour into a serving bowl or individual dishes
- Slice up extra bananas and decorate the pudding(s)
- Cool to room temperature then refrigerate for at least 3-4 hours before serving
- Top with yogurt or whipped cream, and nuts
The color of the pudding will darken over time
There are a great selection of Puddins here
© 2021 Recipe by B. Hettig