Chocolate Banana Pudding

What to do with those old bananas? Make pudding! This egg free version yields a smooth and creamy treat.

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Votes: 2
Rating: 3.5
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Servings 5people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings 5people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sift together the corn starch and cocoa powder and set aside.
  2. In a medium saucepan, combine evaporated cane juice, sea salt and 1-1/2 cups milk. Bring to a simmer over medium heat, stirring often.
  3. Whisk the remaining 1/2 cup milk into the corn starch mixture until smooth.
  4. Slowly whisk the corn starch mixture into the hot milk mixture. Whisk continuously over medium heat until thickened, about 5 – 7 minutes.
  5. Remove from heat and stir in vanilla and banana puree. Pour into serving dish(es), cover with plastic wrap touching the surface and chill until set, about 1 hour. Makes five 1/2-cup servings.
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