Homemade Banana Pudding
I always thought I didn’t like banana pudding because all I had ever eaten was the fake banana flavored junk. You know the kind that comes in a box and doesn’t have any real bananas in it at all. But this stuff is the real deal folks! The bananas become wonderfully sweet and the flavor becomes more complex when you roast them. You can eat this recipe as written for a simple, healthy snack or you can make it a more fancy dessert by adding any of your favorite toppings. It is good any time, but it would be perfect for someone recovering from a sore throat or tummy bug, which makes it wonderful to keep on hand for when sickness strikes your family or when you have a friend in need.
Homemade Banana Pudding
Kim @ Onceamonthmom.com, adapted from Cook for Your Life
- 1 medium banana, roasted (see instructions below)
- 2 Tablespoons honey (local, organic preferred)
- 2 Tablespoons cornstarch (or arrowroot for paleo/gluten free)
- 0.125 teaspoons sea salt
- 1.25 cups whole milk (or substitute coconut milk for dairy free)
- 2 medium egg yolks
- 0.25 teaspoons vanilla extract
- Optional toppings for serving day: sliced banana, shredded coconut, shortbread cookies, extra honey drizzled over top
Preheat oven to 350 degrees. Place unpeeled banana(s) on a baking sheet and bake about 30 minutes or until skin begins to split. Set aside until cool to the touch, then peel and mash. Measure honey, cornstarch, and sea salt into an unheated sauce pan. Gradually whisk in milk until smooth. Then whisk in egg yolk. Place sauce pan over medium heat and whisk constantly for 10-15 minutes until it thickens and bubbles. Be careful not to increase heat. When it begins to thicken, reduce heat to low and cook one more minute whisking constantly. Remove from heat and whisk in mashed banana and vanilla extract. Chill in a shallow dish or individual ramekins for at least one hour. Top with optional toppings if desired and serve.
Prepare and chill as directed in a shallow dish or portion into muffin tins. When cooled, portion into muffin tins if you haven’t already and flash freeze. Remove portions from muffin tin when frozen, label, and store in a freezer bag. TO SERVE: Thaw in refrigerator. Top with optional toppings if desired and serve.
**conversion chart image provided by Erik Spiekermann