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, 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

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

- Place 1-1/2 cups of chopped bananas in a 2 cup measure
- Add coconut milk 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 from heat and allow to cool right in the pot
- 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
- To the cooled butter add the salt, sugar, corn starch, agar, and nutmeg
- Pour about a half cup of banana purée into the pot and blend thoroughly with the dry mixture
- Stir in the remaining banana mixture and bring to a boil under medium heat, stirring occasionally. Do not leave the stove at this juncture
- When thick bubbles appear, stir continually for a minute then remove from heat
- Stir in the rum [if using] and/or 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

There are a great selection of Puddins here
© 2021 Recipe by B. Hettig
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.
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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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Great idea to roast the bananas to coax out extra flavor, Itzmeir!
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