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 [or tapioca flour]
  • agar – 1/2 tsp
  • nutmeg – 1/4 tsp [or allspice]
  • rum – 4 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 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

2 thoughts on “Banana Puddin

  1. 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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