Banana Pudding

Desserts have an such an uncanny ability to transport us to the past that I often find myself competing with “the way Mama made it.”  Banana pudding is one of those traditional Southern favorites that people just don’t want to change.  While there is classic homeyness in that thick, bright yellow, mousse-y custard dotted with Nilla wafers, I prefer a more natural approach.  I remove all the dairy and use simple ingredients to get an undeniably authentic banana bite.  While the color is paler than the classic pudding, the flavor is vibrant.  
Dairy-Free Banana Pudding
Servings: 12
Author: Joe the Baker
  • 6 bananas very ripe
  • 6 large egg yolks
  • 3 ounces water
  • 2 tabesepoons cornstarch
  • 2 ounces sugar
  • 1 teaspoon salt
  • 1 ounce oil or butter
  1. Age your bananas until they are completely black.
  2. Peel the bananas and place into a blender.
  3. Blend with the remaining ingredients for two minutes at high speed.
  4. Pour into a sauce pot and cook over medium high heat while stirring constantly. The pudding should take about ten minutes until it starts to create tracks when stirred.
  5. Remove from heat and blend again with the oil or butter to completely emulsify.
  6. Strain into a storage container and chill until thick.
Recipe Notes

Add hazelnut oil or sesame oil for a nuttier taste, or top with other complimentary flavors.
Serve the old-fashioned way in a preserving jar.

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