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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

Author/Source:

Kim @ Onceamonthmom.com, adapted from Cook for Your Life

Ingredients:

  • 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

Directions:

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.

Freezing Directions:

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.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

 

15 Responses to “Homemade Banana Pudding”

  1. Susan says:

    Is the roasting necessary if you have very ripe bananas? Or should you use firmer fruit?

    • Kelly says:

      I will check with Kim but I think you could use very ripe bananas. Roasting just brings out the natural sugars and caramelizes them a bit.

  2. Denise says:

    Will this still be good if it’s made with fat-free milk instead of whole milk?

  3. Victorya says:

    Will Almond Milk work?

  4. How do you get it out of the muffin tins after you flash freeze?

    • Katie says:

      Hi Kimberly! I usually use a butter knife to slide along the side and it will just pop right out. I also flash freeze yogurt and applesauce in muffin pans like that so it comes out in perfect little disks. :)

  5. Will an egg substitute work? Thanks!

  6. Carol says:

    Hi! I’ve tried this recipe and it was great! I’m planning to do it again tonight :)
    Have you tried with other fruits? Strawberries? Apples?
    Thanks!!

  7. Aviva says:

    I was happy to find a pudding recipe with bananas in the pudding. It came out very good. I used 1% milk and it solidified just fine. The only change I would make in the future is to really puree (not just mash) the bananas before mixing so the pudding comes out smoother. I didn’t mind the pieces, but my daughter didn’t really like the pudding, and I think it was because the texture.

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