Banana Pudding is a moist, fluffy sugar-free dessert that just melts in your mouth.
It is perfect for the family, and another way to use up an overripe banana before it spoils.
Here’s how to make Banana Pudding made.
- 8 tbsps. of Dano powdered milk dissolved in water to make 2 ½ cups of milk
- ¼ cup flour
- ½ tsp. vanilla extract
- 3 tbsps. cornstarch
- 2 tbsps. honey
- 4 bananas
- A pinch of salt
- 2½ tbsps. peanut butter (optional)
- Pinch of turmeric for colour (optional)
- Mash the bananas together.
- Blend the mashed bananas with 2 cups of the milk, salt, turmeric, honey and peanut butter (if desired).
- Pour in a pot and warm up over medium heat
- While the mixture heats up, whisk together (you can use a fork) the cornstarch and the remaining ½ cup milk until no lumps remain.
- Whisk the cornstarch mixture into the warmed banana mixture and bring into the boil.
- Once it has begun to boil, whisk for 2 minutes, then lower the heat.
- Let it heat for another 1-3 minutes or until thick.
- Turn the heat off and stir in the vanilla extract, then leave to cool.
- It will get thicker as it cools. Once it’s cool, refrigerate overnight.
- Serve in a bowl.
It will be sliceable but not firm. Keep refrigerated and store consume within two weeks.